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Caramel S’more and Bacon Cookies Recipe

  • Cook Time: 10 minutes
  • Servings: 18
  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 1/2 cup softened unsalted butter
  • 1/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup crushed graham crackers
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 6 strips crisp cooked bacon cut in into 18 pieces
  • 18 large marshmallows
  • 18 milk chocolate kisses
  • caramel sauce
  • reynolds kitchens® parchment paper with smartgrid®


Step 1

Preheat the oven to 350° F.

Step 2

Cream the butter and sugars together in a standing mixer with the paddle attachment on high speed or using a hand blender on high speed for 5-7 minutes or until light and fluffy.

Step 3

Pour in the vanilla and add the eggs and mix on medium speed until completely mixed in.

Step 4

Mix together the crushed graham crackers, flour, baking soda, and baking powder together in a bowl until combined.

Step 5

Add the dry ingredients to the stand mixer on low speed and mix until just combined.

Step 6

Place a 3-tablespoon scoop of the cookie dough into your hands and roll it into a ball.

Step 7

Place the cookies on a cookie sheet tray lined with Reynolds Kitchens® Parchment Paper with SmartGrid® and repeat until all of the dough has been used.

Step 8

Bake at 350°F for 8 minutes.

Step 9

Remove the cookies and then place a large marshmallow onto the top of each cookie gently pressing down to make them stick.

Step 10

Return the cookies to the oven and bake for an additional 2 minutes.

Step 11

Finish by pressing a chocolate kiss down on the center of the marshmallow, garnish with a piece of bacon and drizzle with caramel.

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