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Home > Recipes > Spooky Cookie S'Mores

Spooky Cookie S'Mores Recipe

Spooky Cookie S’Mores
  • Fun for Kids

  • Expert

Find Similar Recipes:

Cookies x Fun for Kids x Expert x HERSHEY’S Milk Chocolate Bar x Mini REESE’S Pieces x HERSHEY’S Cocoa x Halloween x
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 3 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars, broken into pieces
  • 9 large marshmallows, cut in half
  • DECORATOR'S FROSTING(recipe follows, optional)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup sugar

Directions

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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