Directions

Serving Size: 27

Open Hershey kisses and chopped in a food processor.
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, protein, baking soda, and salt. Set aside.
Use an electric mixer to cream together butter and sugar until light and fluffy, about 2-3 minutes. Add egg, milk, vanilla, and peppermint extract, then beat until well combined. Add the flour and other dry ingredients from the first bowl a little at a time, and mix on low speed until combined. Add in some chopped Hershey kisses pieces but make sure to save some as a topping.
Using a 1 tablespoon scoop, drop dough onto parchment-linked baking sheet. Arrange cookies evenly with plenty of room between them. Bake until they start to spread and become firm, 5 minutes.
While they are baking cut the marshmallows in half.
Remove from oven, place 1 marshmallow half in the center of each cookie, and bake another 2 minutes, or until the marshmallows begin to melt.
Remove from oven and top with remaining Hershey kisses and transfer cookies to a wire rack to cool completely.

Directions

Line a crockpot with a liner or grease it very well. In a bowl combine all of the dry ingredients and whisk together. Add in the wet ingredients and mix until it is all combined with no lumps. Pour into the crockpot and cook on high for 1 – 1 1/2 hours. Once the edges are cooked and the center is still slightly soft add in the marshmallows and cover until they are melted. Once melted top with pecans and enjoy!

Directions

Line your crockpot with a liner or grease VERY well. In a bowl combine dry ingredients and whisk together, then add wet ingredients and mix until combined with no lumps.
Pour into crockpot and cook on high for 1-1 1/2 hours. Once the edges are cooked and center is still slightly soft add in marshmallows on top and put the lid back on until they are melted. Once melted top with graham crackers and enjoy!