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.
Ingredients
- 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®
Directions
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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