Turkish Hats (S'More Cookies)
Turkish Hats: A No-Campfire Take on S’mores
In our family, we call these cookies Turkish Hats, but what they really are is a fun, creative spin on the old-fashioned campfire s’more—minus the campfire!
The best part? These cookies aren’t just incredibly delicious; they’re also beautifully consistent. Every single cookie comes out looking perfect, making them as much a treat for the eyes as they are for the taste buds.
While they might be a tiny bit fussy to make, they’re still easy enough to whip up, and the results are absolutely worth it. Whether you’re making them for family, friends, or just for yourself, this recipe is guaranteed to be a hit.
So, roll up your sleeves, channel your inner cookie artist, and enjoy these delightful little Turkish Hats. They’re a surefire way to bring the joy of s’mores into your home—no campfire required! ❤️🍪✨
Turkish Hats (S’More Cookies)
Special Note: While the cookies are baking is the perfect time to get the marshmallows cut in half and unwrap the Hershey’s Kisses.
Ingredients:
1 1/4c all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 tbsp butter, softened to room temperature
1/4c granulated sugar
1/4c light brown sugar
8 rectangular graham crackers, crushed into fine crumbs (I used a food processor), about 1 cup
1 large egg
1 tsp vanilla extract
about 15 marshmallows, cut in half crosswise (like a hamburger bun)
about 30 Hershey’s Kisses, unwrapped
Instructions:
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper, silicone liners or lightly grease.
In a bowl, whisk together the flour, baking powder, baking soda and salt.
Using an electric handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and 3/4c of the graham cracker crumbs for 2 - 3 minutes, until light and creamy. Add the egg and vanilla and mix. Add the flour mixture and mix just until combined.
Measure about a tablespoon of dough (I use a 1tbsp cookie scoop) and roll into a ball in the palms of your hands. Roll the cookie dough ball in the remaining graham cracker crumbs to coat lightly.
Place the coated cookie dough balls on the prepared baking sheets, 12 - 15 per sheet. Bake one sheet at a time for 8 - 10 minutes until the cookies are just starting to crack a bit. They should still be soft. Let them cool for a minute or two on the baking sheet.
Preheat the broiler and make sure the oven rack is about 10” below the heating/broiling element (too close and the marshmallows will burn).
Place a marshmallow half, cut side down, on the top of each cookie and broil the marshmallows, watching closely, until they are golden brown and soft, so seconds or so.
Working quickly, immediately push a Hershey’s Kiss gently into the center of each soft marshmallows.
Repeat with the remaining cookie sheet.
Let the cookies cool until the Hershey’s Kiss has set up again.
