S'mores Blossom Cookies
These Smores Blossom Cookies are chewy cookies coated in graham crackers, topped with a gooey marshmallow and a rich chocolate kiss. So tasty!
Servings: 30 Cookies
Calories: 108kcal
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.
Nutrition
Serving: 1Cookie | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 102IU | Calcium: 18mg | Iron: 0.5mg