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Spooky Cookie S'Mores Recipe


  • 1/2 cup (1 stick) butter or margarine
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 HERSHEY'S Milk Chocolate Bars (1.55 oz. each)
  • 9 large marshmallows


  • 1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; add to butter mixture, mixing until well blended. Divide dough into quarters; wrap tightly. Refrigerate 2 to 3 hours.
  • 2. Heat oven to 325°F. On lightly floured surface, roll out dough, one-fourth at a time, to 1/8-inch thickness. Cut with pumpkin, ghost or cat shaped cookie cutters. Place cookies 1 inch apart on ungreased cookie sheet.
  • 3. Bake 8 to 10 minutes or until firm. Remove from cookie sheet to wire rack; cool completely. Pair cookie bottoms with matching tops. Decorate cookie tops with DECORATOR FROSTING, if desired.
  • 4. Place two chocolate pieces and marshmallow half on flat side of 1 cookie bottom; place on paper towel. Microwave at MEDIUM (50%) in 10 second intervals until marshmallow puffs. Top with matching cookie top; press down slightly. Repeat with remaining cookies. Makes about 18 filled cookies.
  • DECORATOR FROSTING: Combine 3 tablespoons water and 1 tablespoon meringue powder in small bowl. Add 1-1/4 to 1-1/2 cups powdered sugar and 1/8 teaspoon vanilla extract; beat on high speed of mixer until stiff.

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