Cook’s Country recipe. A summer crowd pleaser, perfect for a barbecue.

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons unsalted butter, softened

1/2 cup sugar

8 whole graham crackers, crushed into fine crumbs ( 1 cup)

1 large egg, room temp

1 teaspoon vanilla extract

12 large marshmallows

24 Hershey’s chocolate kisses, unwrapped

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.

2. Using stand mixer fitted with paddle, beat butter, sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.

3. Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.

4. Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.