S’mores Blossom Kisses are a delightful mash-up of classic campfire s’mores and the beloved peanut butter blossom cookie. With a chewy graham-flavored base, a toasted marshmallow center, and a chocolate kiss on top, these cookies pack all the fun of s’mores into a bite-sized treat perfect for any time of year.
Why You’ll Love This Recipe
I love how this recipe captures the cozy, nostalgic flavors of s’mores without needing a campfire. Each cookie gives me that crisp graham crunch, a gooey marshmallow moment, and a melty kiss of chocolate—all in one bite. They’re simple to bake, always a hit at parties, and I find them impossible to eat just one.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
graham cracker crumbs
baking powder
salt
mini marshmallows
chocolate kisses (such as Hershey’s Kisses)
directions
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I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
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In a large bowl, I cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
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I beat in the eggs and vanilla extract until well combined.
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In a separate bowl, I whisk together flour, graham cracker crumbs, baking powder, and salt.
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I slowly mix the dry ingredients into the wet ingredients until a soft dough forms.
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I scoop the dough into tablespoon-sized balls and place them a couple of inches apart on the baking sheet.
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I bake them for 8–10 minutes, then quickly press a mini marshmallow into the center of each cookie.
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I return the cookies to the oven for another 2 minutes, just until the marshmallows puff and start to toast.
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Once out of the oven, I gently press a chocolate kiss into each warm marshmallow center.
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I let them cool completely on the pan so the chocolate sets.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes
Cooling time: 15–20 minutes
Variations
Instead of mini marshmallows, I’ve used marshmallow crème swirled into the dough for a different texture. I’ve also tried using flavored kisses—like caramel-filled or cookies ‘n’ crème—for a fun twist. For a darker flavor, I sometimes swap half the graham cracker crumbs with crushed chocolate graham crackers.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want to refresh them, I microwave one for 5–7 seconds to get that gooey marshmallow effect again. They can also be frozen—just layer them with parchment paper in a freezer-safe container and thaw at room temp before serving.
FAQs
Can I use large marshmallows instead of mini ones?
I wouldn’t recommend it—mini marshmallows melt and toast evenly, while large ones tend to take over the whole cookie.
Do the cookies stay soft or get crunchy?
They stay chewy and soft in the center with slightly crisp edges, which I think is the perfect texture for a s’mores-inspired treat.
Can I make the dough ahead of time?
Yes, I often chill the dough for up to 24 hours before baking. It helps the flavors develop and prevents spreading.
What’s the best way to press in the chocolate kiss?
I wait about 1–2 minutes after pulling the cookies out, then gently press the kiss into the marshmallow. This helps the chocolate stay intact and not melt too much.
Can I toast the marshmallow more?
If I want a deeper toast, I use a kitchen torch once they’re out of the oven—but I always watch closely to avoid burning.
Conclusion
S’mores Blossom Kisses are the kind of cookie I make when I want a little fun and a lot of flavor. They bring all the joy of s’mores into my kitchen without the mess or fire, and I love serving them any time I need a cozy, nostalgic treat.
Print
S’mores Blossom Kisses
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
S’mores Blossom Kisses are bite-sized cookies that blend the classic flavors of graham crackers, toasted marshmallows, and chocolate kisses for a fun, nostalgic treat that’s perfect year-round.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 24 mini marshmallows
- 24 chocolate kisses (e.g., Hershey’s Kisses), unwrapped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla until well combined.
- In another bowl, whisk together flour, graham cracker crumbs, baking powder, and salt.
- Gradually mix dry ingredients into wet until a soft dough forms.
- Roll dough into tablespoon-sized balls and place on baking sheet, spacing 2 inches apart.
- Bake for 8–10 minutes. Remove from oven and gently press a mini marshmallow into the center of each cookie.
- Return to oven for 2 more minutes, until marshmallows puff and begin to toast.
- Remove from oven and immediately press a chocolate kiss into each marshmallow center.
- Cool completely on the baking sheet before serving or storing.
Notes
- Use flavored kisses for variety—caramel, dark chocolate, or cookies ‘n’ crème work great.
- Chilling the dough before baking prevents excessive spreading and enhances flavor.
- Microwave cookies for 5–7 seconds for a gooey, just-baked texture.
- Use a kitchen torch for a deeper marshmallow toast if desired.
- Freeze in a single layer with parchment between cookies for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
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