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Monday, January 09 2017

Ingredients

1 - 16.5- or 18-ounce roll refrigerated chocolate chip cookie dough
1/2 - cup finely crushed graham crackers
16 - marshmallows, halved crosswise
2 1/2 - 1.55 ounce bars milk chocolate, divided into 32 pieces total
Finely crushed graham crackers


Directions
Preheat oven to 350 degrees F. In a large bowl stir together cookie dough and the 1/2 cup crushed graham crackers. Shape dough into 32 about 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 minutes.
Press a marshmallow half, cut side up, into the center of each cookie. Top with a piece of chocolate. Bake for 1 to 2 minutes more or until marshmallows are softened.


Immediately sprinkle cookies with additional crushed graham crackers. Serve warm or cool on a wire rack.
From the Test Kitchen


TO STORE:

Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days.

Nutrition Facts (Soft S'more Cookies)
Per serving: 100 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 2 mg chol., 62 mg sodium, 15 g carb., 0 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:41 am   |  Permalink   |  0 Comments  |  Email
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