These Smores Blossom Cookies are the perfect fusion of two beloved treats, classic blossom cookies and the gooey goodness of s’mores!
These delectable cookies combine a soft and chewy graham cracker base with a golden toasted marshmallow and Hershey Kiss topping. With each bite, you’ll experience the nostalgia of a campfire treat, elevated to new levels of indulgence.
Do you love Hershey Kisses check out these Chocolate Chip Hershey Kiss Cookies.
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This sweet treat has all the flavors of classic s’mores wrapped up in a gooey delicious cookie. And, you don’t have to wait for camping season to make these tasty cookies you can enjoy them any time of year!
You may also love these S’mores Cupcakes because they are just as good!
Ingredients
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter
- sugar
- large egg
- vanilla extract
- crushed graham crackers
- large marshmallows
- Hershey’s Chocolate Kisses
Variations / Options / Add-Ins
- Peanut Butter Blossoms: For all the peanut butter lovers out there, try adding a peanut butter cup instead of the Kiss to each cookie. The combination of peanut butter, chocolate, marshmallow, and graham cracker crust is simply irresistible.
- Mint Chocolate Blossom Cookies: Add a refreshing twist to your cookies by using mint chocolate kisses instead of regular ones. The cool mint flavor pairs perfectly with the s’mores components, creating a delightful flavor combination.
- Caramel S’mores Blossom Cookies: Take your cookies to the next level by adding a caramel-filled chocolate kiss on top. As the cookies bake, the caramel will melt and create a gooey, sweet surprise in the center.
Equipment
- stand mixer or hand mixer and large bowl
- cookie sheets or baking sheets
- parchment paper or silicone baking mat
- 1 tablespoon cookie scoop
How to Make These Smores Blossom Cookies
This is a quick overview of the steps that are needed to make this recipe. You can find the full step-by-step instructions at the bottom of this post.
Beat the butter for five minutes in a large bowl. Add the sugar and continue beating for 5-7 minutes or until completely fluffy.
Meanwhile, in a medium bowl whisk flour, baking powder, baking soda, and salt in a medium bowl.
Add the egg and vanilla extract to the butter mixture. Beat until combined.
Add the dry ingredients to the wet ingredients and mix in 1/2 cup of graham cracker crumbs.
Use a small cookie scoop to shape the cookie dough into balls. Roll each dough ball into the remaining graham cracker crumbs. Place on the prepared baking sheet about 1 inch apart.
Bake in a 350-degree preheated oven for 8-10 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet while you preheat the broiler.
Place one-half of each marshmallow on each cookie. Toast the marshmallows with the broiler on high for 1 minute. I recommend doing one pan at a time.
Remove the cookies from the oven, and immediately press one Hershey Kiss into the center of each marshmallow. Allow the cookies to cool on a wire rack.
Serving Suggestions
- Milk: Milk is a classic and traditional choice that complements the sweetness of cookies. It provides a refreshing contrast and can be served cold or warm.
- Hot Chocolate: A warm cup of hot chocolate can create a cozy and comforting combination with cookies, especially during colder months.
- Coffee or Tea: The rich flavors of coffee or a cup of tea can provide a delightful contrast to the sweetness of cookies.
- Ice Cream: Create a delectable dessert by serving cookies alongside a scoop of your favorite ice cream flavor.
Pro Tips
- Don’t overmix the dough: When mixing the cookie dough, avoid overmixing as it can lead to tough cookies. So, after you add the flour mixture, mix just until the ingredients come together to maintain a soft and tender texture.
- Chill the dough: After mixing the dough, refrigerate it for at least 30 minutes before baking. The chilled dough spreads less during baking, resulting in thicker and more evenly shaped cookies.
- Use parchment paper or silicone mats: Line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking and ensure even browning.
- Broil Cookies: When you broil the cookies make sure that you use the oven rack that is closest to the broiler element, but you don’t want them to touch the top of the oven.
- Hershey Kisses: Once you add a Hershey’s Kiss on top of each cookie it will look like the Kiss is going to melt. Don’t disturb it, it will harden back up perfectly as these delicious s’mores cookies cool.
- Shaping the cookies: You will want to use a cookie scoop to shape the cookies that way you get even scoops of cookie dough every time.
- Don’t overcrowd your cookie sheet: Make sure that you place the balls of dough at least one apart on the baking sheet so they have room to spread.
Storage
- Fridge: Place the cooled cookies in an airtight container or resealable plastic bag. You can separate delicate or frosted cookies with layers of parchment or wax paper to prevent sticking.
- Freezer: Once you add the marshmallow and chocolate to the cookies I don’t recommend that you freeze them. However, you can flash-freeze the cookie dough balls in a freezer-safe bag for up to three months. No need to thaw them just add a couple of extra minutes to your cooking time if they are frozen.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Can I use mini marshmallows instead of regular-sized marshmallows?
Yes, you can definitely use mini marshmallows if you prefer. Simply press a few mini marshmallows into the center of each cookie instead of using one regular-sized marshmallow.
Yes, you can make these cookies ahead of time. Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 3-4 days. If you want to keep them longer, you can also freeze the cookies for up to 2 months. Just make sure to thaw them before serving.
More S’mores Recipes
If you like S’mores, then give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
S’mores Blossom Cookies
Equipment
- stand mixer or hand mixer and large bowl
- cookie sheets or baking sheets
- Parchment Paper or silicone baking mat
- 1 tablespoon cookie scoop
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers divided
- 15 large marshmallows cut in half through the middle
- 30 Hershey’s Chocolate Kisses unwrapped
Instructions
- Preheat the oven to 350 degrees. Prepare two large rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
- Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
- Beat ½ cup of the graham cracker crumbs into the batter.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the remaining graham cracker crumbs. Place on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- Remove the baking sheets and allow the cookies to rest while the broiler preheats.
- Preheat the oven broiler on high.
- Place one-half marshmallow on each cookie. Put the cookies on the oven rack beneath the broiler with about touching and allow the marshmallows to toast until golden, about 1 minute.
- Remove the cookie sheets from the oven and immediately press one candy into the center of each marshmallow.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
- Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
Notes
- Don’t overmix the dough: When mixing the cookie dough, avoid overmixing as it can lead to tough cookies. So, after you add the flour mixture, mix just until the ingredients come together to maintain a soft and tender texture.
- Chill the dough: After mixing the dough, refrigerate it for at least 30 minutes before baking. The chilled dough spreads less during baking, resulting in thicker and more evenly shaped cookies.
- Use parchment paper or silicone mats: Line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking and ensure even browning.
- Broil Cookies: When you broil the cookies make sure that you use the oven rack that is closest to the broiler element, but you don’t want them to touch the top of the oven.