1 stick unsalted butter, softened
1/4 cup cream cheese, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup white chocolate chips (optional)
1/2 cup red, white, and blue sprinkles, divided
Campfire® Red, White, and Blue Roasters
Milk chocolate candy bars
Preheat oven to 375°F. Line baking sheet with parchment paper or silicone baking mat and set aside.
In the bowl of a stand mixer, beat butter and cream cheese on medium/high until fluffy; about 2 minutes. Add in both sugars and beat on high speed until mixture is light and creamy; about 3 more minutes. Beat in eggs and vanilla extract until completed incorporated. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and kosher salt. With the mixer on low, slowly add dry ingredients into butter mixture. Increase speed to medium until just incorporated. Add in white chocolate chips (if using) and 2 Tablespoons of the red, white, and blue sprinkles. Mix until evenly distributed. Don’t over mix!
Place remaining sprinkles into a shallow dish. Use a small cookie scoop (1 1/2 Tablespoons) to scoop dough into the palm of your hand. Roll dough into a ball and roll in sprinkles to coat. Place dough balls on prepared baking sheets. Use the bottom of a juice glass to press dough into flattened discs, about 1/2 inch thick. Repeat with remaining dough, placing 12 cookies on each baking sheet.
Bake for 9-10 minutes or until cookies are slightly golden at the edges. Allow cookies to cool on tray for 5 minutes then transfer to a wire cooling to cool completely.
Place a square of chocolate on one upside down cookie. Roast one Campfire® Red, White, and Blue Roaster and place on top of chocolate. Top with second cookie and serve immediately. Repeat for more s’mores.
Recipe from Jelly Toast