S’mores Blossom Cookies Recipe

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Indulge in the ultimate summer treat with these S’mores Blossom Cookies, featuring soft graham cracker cookies, toasted marshmallows, and melted chocolate kisses.

Ingredients

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

Instructions for S’mores Blossom Cookies

1. Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
2. Mix Dry Ingredients: In a large bowl, combine 1 cup graham cracker crumbs, flour, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla, mixing until fully combined.
4. Combine: Gradually add dry ingredients to the wet mixture and stir until just incorporated.
5. Shape Cookies: Scoop a tablespoon of dough and roll it into a ball. Roll each ball in the remaining graham cracker crumbs for a crunchy coating.
6. Bake: Place dough balls on the prepared baking sheet and bake for 8–10 minutes, or until edges turn golden brown.
7. Add Marshmallows: Remove from oven and press a marshmallow half (sticky side down) gently on each cookie. Let cookies cool completely.
8. Broil: Preheat the broiler. Place cookies on the baking sheet and broil for 30–60 seconds until marshmallows are lightly toasted. Watch closely to avoid burning.
9. Top with Chocolate: Immediately place a Hershey Kiss on top of each marshmallow. Allow chocolate to slightly melt before serving.

Pro Tips

• Use room temperature butter for creamier cookie dough.
• Toast marshmallows under the broiler carefully—they can burn in seconds.
• Roll dough in extra graham cracker crumbs for extra crunch.

Why This Recipe Works

• Combines classic s’mores flavors in a handheld cookie form.
• Perfect for summer parties, National S’mores Day, or any cozy dessert craving.
• Quick and easy with minimal prep time but maximum flavor impact.

Substitutions & Variations

• Swap Hershey Kisses with chocolate chunks or mini chocolate bars.
• Use vegan butter and dairy-free chocolate to make these cookies vegan-friendly.
• Add a sprinkle of sea salt on top for a sweet-salty twist.

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Prepare dough and refrigerate for up to 24 hours before baking.
• Storage: Store cookies in an airtight container for up to 3 days.
• Freezing: Freeze baked cookies (without marshmallows) for up to 2 months.
• Reheating: Broil briefly to refresh the marshmallow toast before serving.

Serving Ideas for S’mores Blossom Cookies

• Serve with cold milk or hot cocoa for a classic combo.
• Include on a dessert platter for parties or potlucks.
• Perfect as gifts in decorative tins for holidays or birthdays.

Nutrition (Per Serving Estimate)

• Calories: 180 kcal
• Fat: 8 g
• Carbohydrates: 25 g
• Protein: 2 g
• Sugar: 15 g

Frequently Asked Questions

Q: Can I freeze these cookies?
A: Yes! Freeze baked cookies without marshmallows for up to 2 months.

Q: Can I use mini marshmallows instead?
A: Yes, but halved large marshmallows give the signature “blossom” look.

Q: Can I substitute chocolate kisses?
A: Chocolate chunks, mini bars, or even Nutella dollops work great.

These S’mores Blossom Cookies are a sweet, nostalgic treat that combines graham crackers, gooey marshmallows, and rich chocolate. Easy to make, irresistible to eat, and perfect for any occasion, they’re your go-to cookie recipe for summer fun or cozy dessert nights.

S’mores Blossom Cookies

Olivia taling

S’mores Blossom Cookies are soft graham cracker cookies topped with toasted marshmallows and melted chocolate kisses. This nostalgic dessert combines classic campfire flavors in an easy, handheld cookie perfect for summer or year-round treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 180 kcal

Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• baking sheet
• parchment paper

Ingredients

  

• 1 cup graham cracker crumbs
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup graham cracker crumbs (for rolling)
• 20 large marshmallows, halved
• 24 Hershey Kisses

Instructions

 

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
• In a large bowl, mix the graham cracker crumbs, flour, baking soda, and salt.
• In a separate bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and mix until combined.
• Gradually add the dry ingredients to the wet mixture and stir just until incorporated.
• Scoop dough into tablespoon-sized portions, roll into balls, and roll each ball in graham cracker crumbs.
• Place dough balls on the baking sheet and bake for 8–10 minutes, until edges are lightly golden.
• Remove cookies from the oven and gently press a marshmallow half, sticky side down, onto each cookie. Let cookies cool.
• Preheat the broiler and broil cookies for 30–60 seconds until marshmallows are lightly toasted. Watch closely.
• Immediately place a chocolate kiss on top of each marshmallow and allow it to soften before serving.

Notes

Use room-temperature butter for best texture. Watch marshmallows closely while broiling, as they toast quickly. Cookies are best enjoyed fresh for gooey marshmallows but can be stored for later.

Keyword graham cracker cookies, marshmallow chocolate cookies, smores blossom cookies, smores cookies

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