S’mores Blossom Cookies Recipe

Introduction

S’mores Blossom Cookies are a delightful twist on the classic campfire treat. With a graham cracker cookie base topped with toasted marshmallow and a melted chocolate kiss, these cookies bring all the nostalgic flavors together in every bite.

Ingredients

• 1 cup graham cracker crumbs (plus extra for rolling)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened at room temperature
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 20 large marshmallows, cut in half
• 24 Hershey Kisses

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.
2. Step 2: In a large bowl, whisk together 1 cup graham cracker crumbs, all-purpose flour, baking soda, and salt.
3. Step 3: In a separate bowl, beat the softened butter with brown sugar and sugar until creamy and smooth. Add the egg and vanilla extract, mixing well until combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Scoop about a tablespoon of dough and roll it into a ball. Roll each ball in the remaining graham cracker crumbs to coat.
6. Step 6: Place the coated dough balls on the prepared baking sheet, spacing them evenly. Bake for 8-10 minutes, or until the edges turn golden brown.
7. Step 7: Remove the baking sheet from the oven and gently press one half of a marshmallow (sticky side down) onto each cookie. Allow the cookies to cool completely.
8. Step 8: Once cooled, preheat your broiler. Return the cookies to the baking sheet and broil for 30 to 60 seconds, watching carefully so the marshmallows toast without burning.
9. Step 9: Remove from the broiler and immediately place a Hershey Kiss on top of each toasted marshmallow, pressing gently so it melts slightly.

Tips & Variations

• For extra gooey marshmallows, use jumbo marshmallows cut in halves instead of large.
• Try different chocolate candies instead of Hershey Kisses, such as mini peanut butter cups or dark chocolate pieces.
• Chill the dough for 30 minutes before baking to reduce spreading and achieve thicker cookies.

Storage

Store your S’mores Blossom Cookies in an airtight container at room temperature for up to 3 days. Due to the marshmallow topping, they are best enjoyed fresh but can be briefly warmed in a microwave to soften slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, but you may need to adjust the quantity to ensure each cookie gets enough marshmallow topping. Cutting large marshmallows in half helps maintain the right size for this recipe.

What if I don’t have graham cracker crumbs?

You can make your own by finely crushing graham crackers or substitute with digestive biscuits or similar mildly sweet, crunchy cookies for a different but tasty base.

S’mores Blossom Cookies Recipe

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5 from 90 reviews

S’mores Blossom Cookies are a delightful twist on the classic campfire treat, combining a graham cracker-infused cookie base with a toasted marshmallow and a melty Hershey Kiss on top. These chewy, nostalgic cookies are perfect for sharing and bring a cozy, sweet, and slightly crunchy texture that embodies the essence of s’mores in an easy-to-bake form.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 cup graham cracker crumbs (for dough)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup graham cracker crumbs (for rolling)

Wet Ingredients

• 1/2 cup unsalted butter, softened at room temperature
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract

Toppings

• 20 large marshmallows, cut in half
• 24 Hershey Kisses

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or spraying it lightly with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together 1 cup graham cracker crumbs, all-purpose flour, baking soda, and salt until thoroughly combined.
3. Cream Butter and Sugars: In a separate mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a mixer until the mixture becomes creamy and smooth. This ensures a tender and light cookie texture.
4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture. Continue mixing until the ingredients are fully combined and smooth.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. Avoid overmixing to keep the cookies tender.
6. Form and Coat Dough Balls: Scoop about one tablespoon of dough and roll it into a ball. Then roll each ball in the reserved 1/4 cup graham cracker crumbs to coat evenly for extra crunch and flavor.
7. Arrange on Baking Sheet: Drop the coated dough balls spaced evenly onto the prepared baking sheet, ensuring they have room to spread.
8. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn a golden brown. This indicates they are cooked through while maintaining a chewy center.
9. Add Marshmallows: Remove cookies from the oven and gently press a marshmallow half, sticky side down, onto each cookie while still warm. Allow the cookies to cool completely with the marshmallows on top to set them slightly.
10. Toast Marshmallows: Once cooled, preheat your broiler. Place the cookies on the baking sheet back under the broiler for 30 to 60 seconds. Watch carefully as the marshmallows toast and become golden without burning.
11. Top with Chocolate: Quickly remove the cookies from the broiler and immediately place one Hershey Kiss on top of each toasted marshmallow. The residual heat will soften the chocolate slightly, creating a gooey s’mores experience.

Notes

• Keep a close eye on the marshmallows during broiling to avoid burning as they toast quickly.
• You can use mini marshmallows instead of halved large marshmallows, but adjust quantities accordingly.
• For a richer chocolate flavor, consider using dark or milk chocolate Kisses.
• These cookies store best in an airtight container for up to 3 days, but are best enjoyed fresh for optimal marshmallow texture.

Keywords: s’mores cookies, graham cracker cookies, marshmallow cookies, chocolate kiss cookies, dessert recipe, baked s’mores