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S’mores Blossom Cookies combine two favorite sweet delights- traditional blossom cookies and the deliciously gooey essence of s’mores!
Why You’ll 🫶🏻 these Cookies
These tasty s’mores cookies mix a soft and chewy graham cracker dough with a golden toasted marshmallow and a Hershey Kiss on top. Every bite takes you back to the nostalgia of a campfire treat, but with an upgraded level of indulgence that you can enjoy any time of year! ~Nicole
Key Ingredients for S’mores Blossom Cookies
Graham Crackers are crunchy, slightly sweet snacks made mainly from whole wheat graham flour. I use a portion of crushed crackers in the dough and as a coating on the dough before baking.
Marshmallows are soft, spongy confections made primarily from sugar, water, and gelatin, whipped to create a fluffy texture. When toasted, marshmallows have a crisp, golden-brown exterior that contrasts with a warm, gooey center.
Hershey’s Kisses are bite-sized chocolate treats, individually wrapped in foil and easily enjoyed.
Equipment Needed
- 17.9-inch x 12.9-inch baking sheets
- Parchment paper or silicone mats
- Stand Mixer
- 1/2-ounce cookie scoop (# 60)
Tips for Making S’mores Blossom Cookies
- Make a “station” with the prepared baking sheet, cookie dough, and graham cracker crumb mixture. I use a #60 ice cream scoop to measure out 1 tablespoon of the dough before shaping it into a ball, rolling it into the graham mixture, and then placing it on the prepared baking sheet.
- While the cookies are baking, I like to lightly spray kitchen scissors with baking spray to easily cut the marshmallows in half. Be sure to wipe off any excess spray before cutting.
Substitutions
- Milk Chocolate is the go-to choice for Hershey Kisses, but any flavor is welcome. Caramel and Mocha kisses are especially tasty!
- You can use small squares or rectangles of broken chocolate bars instead of the kisses.
- One sleeve or 8 whole graham crackers can be easily crushed in a ziplock bag by hand or with a rolling pin. They can also be crushed in a food processor.
- You can also bake your own Graham Crackers and crush them in a food processor.
- To save time, you can buy crushed graham crackers that are generally found in the baking aisle of the grocery store.
Serving Suggestions
I enjoy serving these cookies when they’re still a little warm alongside tall glasses of cold milk. If they have completely cooled, you can briefly warm them up in the oven or pop them in the microwave so you can enjoy the melty, chocolately gooeyness of that iconic campfire or bonfire treat at any time of year!
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S’mores Blossom Cookies
Ingredients
For the Coating
- ¼ cup (35 grams) graham cracker crumbs
- 1 tablespoon (½-ounce) unsalted butter, melted
For the Cookie Dough
- 1 ¼ cups ( 177 grams) unbleached all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 8 tablespoons (4 ounces) unsalted butter, divided, at room temperature
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ¾ cup (105 grams) crushed graham crackers, 8 whole crackers
- 1 extra-large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 12 large marshmallows, halved crosswise
- 24 Hershey's Kisses, unwrapped
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats; set aside. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
For the Coating
- Place the graham cracker crumbs in a small bowl. Add 1 tablespoon of melted butter and stir until the mixture resembles wet sand; set aside.
For the Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugars, and ¾ cup of graham cracker crumbs on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl and add the egg and vanilla; beat on medium-low speed until incorporated. Reduce the speed to low and slowly add the flour mixture until combined.
- Using a #60 (½-ounce) ice cream scoop or a spoon, measure out 1 tablespoon of dough at a time and roll it into 1¼-inch balls. Gently roll the balls into the graham cracker crumb mixture and space them evenly onto the prepared baking sheets (12 per sheet). Bake one sheet at a time until the cookies are beginning to crack, about 10-12 minutes. Let the cookies cool on the sheet for 5 minutes.
- Meanwhile, adjust the oven rack 10 inches from the broiler element and heat the broiler. Place 1 marshmallow half, cut side down, in the center of each cookie. Broil cookies until marshmallows are deep golden brown, about 30 seconds, rotating the pan halfway through for even browning. Transfer the sheet to a wire rack and immediately place a Hershey Kiss in the center of the marshmallow, pressing gently. Repeat with the remaining cookies, marshmallows, and Kisses. Allow the cookies to cool for 30 minutes. Serve slightly warm or cool completely before storing in an airtight container. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
