S’Mookies made with Butterfinger®
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Yields: 12 Mini S’Mookies
- 24 ea. Graham cookies, Ready To Eat
- 12 ea. marshmallows, medium size
Pre-heat the oven to 225 degrees F. Lay out 24 cookies on a sheet pan lined with baker’s parchment and set aside. Top 12 of the cookies with a marshmallow. Place sheet in the oven for about 5 minutes or until the marshmallow has started to soften. Remove from oven and top each marshmallow with Butterfinger®, pressing down into the marshmallow. Top with the other warm cookie and press to adhere. Place S’Mookies back in the oven until they just start to melt and become soft. Remove from oven, lightly dust with powdered sugar, and serve warm.