Here at The SCOOP, we’re having a little trouble letting go of the summer. Yes, it’s getting cold. Yes, second quarter has begun. But we like to pretend it’s still s’more season.

Nothing recalls hot summers, glowing campfires and good company like a s’more. But if the s’more has one failing, it’s kind of a mess. Even the most hardcore s’more-lover would admit, s’mores are unwieldy. But these s’more blossom cookies have the iconic combination of chocolate, marshmallow, and graham cracker flavors as well as an irresistiblely adorable presentation.

S’more Blossom Cookies

(from Chocolate Moosey)

Ingredients (yields 36 cookies):

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

3/4 cup cookie butter (can be substituted with peanut butter)

1/3 cup granulated sugar (plus more for rolling)

1/3 cup brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

18 large marshmallows, cut in half

36 chocolate kisses, unwrapped

Directions

First, mix the dry ingredients – flour, baking soda and salt – in a small bowl and set aside.

Then, beat the thawed butter, cookie butter, granulated sugar, and brown sugar until creamy and smooth. The cookie what? Cookie butter! It looks and feels like peanut butter, except they use pureed cookies instead of peanuts. Ridiculously unhealthy, but it gives the cookie base that graham-cracker-y taste. You can find it at Walmart or Trader Joe’s, or you can substitute peanut butter, though you’ll get a different flavor.

Beat in the egg, milk and vanilla extract, and then gradually add in the dry ingredients, and mix into a dough. If it’s not very firm, cover the dough and leave it in the refrigerator for an hour.

Roll the dough into 1-inch balls, and then roll the balls in granulated sugar. Place them on a baking tray about one inch apart, and bake at 375 degrees for 8 to 10 minutes or until lightly browned. While they’re baking, unwrap the chocolate kisses and cut the marshmallows in half.

After the cookies are done, remove them from the oven and immediately press a marshmallow half into the top of the cookie, cut side down. The marshmallows should dent into the cookie.

Set the oven to a low broil, and put the cookies back in the oven for less than a minute. Don’t leave them unattended – they toast much faster than you’d suspect. You may need to move the tray around to brown all the marshmallows evenly. Afterward, remove them from the oven, and quickly press a chocolate kiss into the top of each marshmallow.

Isn’t it cute? Serve immediately to get the full, gooey effect, and enjoy!

~Hafsa