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
