S’mores Blossom Cookies
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.
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.