Rainbow S’moreo Cookies

Rainbow S'moreo Cookies Recipe How to Make It

With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined and thick, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beater.

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Melt the chocolate: You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Spoon evenly over marshmallow.

Rainbow S’moreo Cookies

Scrape the melted butter into a large bowl. (Alternatively, microwave in 30-second intervals in a large microwave-safe bowl until melted.) Let sit until cooled to room temperature or warm to the touch, at least 10 minutes. Meanwhile, add the graham cracker flour to the same saucepan (no need to wipe out).

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Turn the mixer to low speed and add in the flour until it's just combined. Chop up 6 of the milk chocolate bars. Add chopped chocolate and dehydrated Marshmallow Bits into the dough and stir until combined. Using a large cookie scoop place the dough onto the lined baking sheet, about 2 inches apart.

S'moreo Sandwich Cookies

With an electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla and beat well. Add flour and baking soda half at a time, until well combined. Fold in graham cracker crumbs and chocolate chips, reserving some chips to press into the tops of the cookies.

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Instructions. Mix butter with both sugars until smooth in a large mixing bowl using a wooden spoon or electric mixer. Add egg, vanilla, butter extract, baking soda and salt and mix until smooth, then mix in flour. Unwrap 2 Hershey Bars and break apart into pieces, then break the small rectangles into 3-4 pieces each.

Rainbow S’moreo Cookies

Place onto 2 parchment paper-lined sheet pans, spacing them evenly, and push a square of the milk chocolate bar into the top of each. Chill for 30 minutes. Preheat the oven to 350 degrees F. Bake.

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Sprinkle lightly with sea salt and repeat for the remaining 4 graham crackers. Before baking, place the baking sheet in the refrigerator to chill for another 25 minutes. This will prevent the cookies from spreading too much in the oven. Bake for 22-24 minutes, until the cookies are golden brown but still soft.

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In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture.

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Scrape down the bowl with a spatula. Combine the flour, graham cracker crumbs, baking soda, and salt in another bowl. Whisk to combine. With the machine on low, slowly add the flour mixture. Mix until just combined. With a spatula fold in the milk chocolate chips, mini chocolate chips, and marshmallows.

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Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside. Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.

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Preheat the oven to 325° and have ready two cookie sheets lined with parchment paper or silicone baking mats. Use a sharp pair of kitchen shears to cut the marshmallows in half and set aside. For the dry ingredients, in a medium-sized mixing bowl, whisk together flour, baking soda and salt. Set aside until ready to use.

S'moreo Stacked Cookies

Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper. In a large bowl, whisk together the flour, graham cracker.

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Mix well. Add the flour, baking soda and salt, folding until just combined . Carefully fold in the Baker's Corner Dark Chocolate Morsels and graham crackers until just combined. Scoop out the cookies using a 1 ounce cookie scoop. Place your thumb in the middle to form a cavity and place half a marshmallow inside.

S'mOreo Cookies

Step 1: Combine Wet and Dry Ingredients. In a large bowl, cream the butter and sugars until blended. A hand mixer on medium will get the job done in 4-6 minutes. Beat in the egg and vanilla. Then, in a separate small bowl, whisk together the flour, salt, baking powder, baking soda and cornstarch.

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This easy S'mores Cookies recipe brings all the flavors of the classic campfire treat to your kitchen, but in the form of delicious homemade cookies. These tasty treats are stuffed with buttery.