Crumb Coated S’mores Cookies

Rating: 5

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 18-20 cookies

Serving Size: 2 cookies

Crumb Coated S’mores Cookies

Ingredients

• 1 1.9-ounce box Betty Crocker Hershey’s S’mores Cupcake Mix
• 1/2 cup canola oil
• 1 egg

Instructions

1. Preheat oven to 350 F. Line an insulated baking sheet with parchment paper.
2. In a medium bowl, stir chocolate cupcake mix, oil and egg together until a dough forms and ingredients are well combined.
3. Empty graham cracker crumb packet onto a small plate and set aside.
4. Snip off the corner of the marshmallow packet.
5. Use a standard cookie scoop to form a dough ball. Cut the dough ball in half. Roll one half in the palm of your hand and flatten it on a clean work surface. Squeeze out some marshmallow filling onto the flattened dough, just covering the center. Roll and flatten the other dough ball and place on top of the first one, sandwiching the marshmallow. Seal the edges with your fingers. Lift the cookie and place it in the graham cracker crumbs, turning to coat.
6. Place coated cookie on baking sheet. Repeat steps, spacing cookies about 1-inch apart. Bake for 12 minutes, surface will appear cracked. Remove from oven and cool on pan for 5 minutes. Remove to wire racks and cool completely.
7. Caution: Filling is hot! These cookies can be enjoyed warm, but please allow them to cool for a total of 20 minutes before eating.                                                                                                                                                                                                                                                                                        

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