A cookie maybe better than a ‘smore and without the campfire

S’mores may conjure memories of warm nights and sleep-away camp, but it doesn’t need to be summertime to capture the flavors of this treat; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year.

We wanted to package s’mores into a neat blossom cookie, one that would give us all the flavor without the sticky, burned fingers. We made a basic butter cookie dough for the base and proceeded to boost its flavor by mixing in graham cracker crumbs.

To really highlight the sweet, whole-wheat flavor of the grahams and to add some crunch, we also rolled the balls of cookie dough in more crushed grahamcrack- ers. A halved marshmallow sat neatly on top of the baked cookie and, once melted, took on the same size and shape as the cookies.

To get a brulee on the marshmallows without the burn, we ran the baked and topped cookies under the broiler until the marshmallows developed a toasty-roasty top. At last we turned to the crowning touch: the chocolate.

Rather than use bar chocolate as with traditional s’mores, we thought we’d follow the dressed-up vibe of this cookie and top it with a Hershey’s Kiss hat for the same chocolate flavor with a touch of flair. This cookie might just be better than the classic s’more and there’s no campfire required.

S’mores Blossom Cookies INGREDIENTS

Servings: 24cookies Start to finish: 30minutes 11⁄4 cups (61⁄4 ounces) allpurpose flour 1⁄2 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 8tablespoons unsalted butter, softened 1⁄2 cup (31⁄2 ounces) sugar 8whole graham crackers, crushed into fine crumbs (1 cup) 1large egg, room temperature 1teaspoon vanilla extract 12large marshmallows, halved crosswise 24Hershey’s Kisses, unwrapped

INGREDIENTS

Adjust oven rack to middle position and heat oven to 350F. Line 2baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl. Using stand mixer fitted with paddle, beat butter, sugar, and 1⁄2 cup graham cracker crumbs on mediumhigh speed until pale and fluffy, about 3minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low, slowly add flour mixture, and mix until just combined. Spread remaining 1⁄2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into balls, then toss in graham cracker crumbs to coat; space dough balls evenly on prepared sheets. Bake, 1sheet at a time, until just set and beginning to crack on sides, 10to 12 minutes. Let cookies cool on sheets for 5minutes. Adjust oven rack 10inches from broiler element and heat broiler. Place 1marshmallow half, cut side down, in center of each cookie. Broil cookies until marshmallows are deep golden brown, 30to 45seconds, rotating sheet halfway through broiling for even browning if needed. Transfer sheet to wire rack and immediately place 1candy in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and kisses. Let cookies cool completely before serving. Nutrition information per serving: 126calories; 52 calories from fat; 6g fat (3 g saturated; 0g trans fats); 20mg cholesterol; 74mg sodium; 18g carbohydrate; 0g fiber; 10g sugar; 2g protein.

JOE KELLER — AMERICA’S TEST KITCHEN VIA AP This undated photo provided by America’s Test Kitchen in June 2018shows s’mores blossom cookies in Brookline, Mass. This recipe appears in the cookbook “The Perfect Cookie.”

AMERICA’S TEST KITCHEN VIA AP This image provided by America’s Test Kitchen in June 2018shows the cover for the cookbook “The Perfect Cookie.” It includes a recipe for s’mores blossom cookies.