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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/smores-blossom-cookies-recipe/