Chocolate, graham crackers and marshmallow. You’ve read about this quintessential combination before: S’Mores Pie, S’Mores Bars, and S’Mores Cookies.
For a different twist, I’m baking up a version of the blossom cookie (think Peanut Butter Blossoms). A buttery graham cracker dough creates the base for this campy cookie. Flatten a full-size marshmallow slightly before gently pressing it into the baked cookie and broiling it to a golden perfection. No burnt marshmallows here! Crown each cookie with a chocolate kiss and wha-la!
PrintS’More Blossom Cookies
A fun take on the classic “blossom” style cookie, but with a camping twist–a buttery graham cracker cookie topped with a golden marshmallow and crowned with a chocolate kiss!
- Prep Time: 15 Minutes
- Cook Time: About 20 Minutes
- Total Time: About 45 Minutes
- Yield: About 15–17 Large Cookies 1x
Ingredients
1–1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt (Kosher, table or sea)
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 cup (about 8 sheets) graham cracker crumbs
1 large egg, at room temperature
1 tsp. vanilla
About 17 large marshmallows, flattened slightly into a rectangle
About 17 unwrapped chocolate kisses
Instructions
Preheat oven to 350 degrees F. Line one to two baking sheets with parchment paper or Silpat liners. Set aside.
Using a standing or hand held mixer, in a large bowl, cream together butter, sugars and 3/4 cup graham cracker crumbs until light and fluffy. Add egg and vanilla. Beat until smooth. Add flour, baking powder, soda, and salt. Mix until just combined.
Scoop dough out using a large tablespoon or #20 (3 tbsp.) ice-cream scoop. Roll each ball in the remaining 1/4 cup graham cracker crumbs. Place about 2-inches apart on prepared baking sheets. Bake for 18 to 21 minutes, or until bottoms are golden brown and tops are cracked. Cookies should be soft.
Remove baking sheets from oven. Let sit for a minute or two as you preheat the broiler. Be sure to set the oven rack at least 6 inches below the broiler.
Press a flattened marshmallow gently into the top of each cookie. Return sheets to oven to brown each marshmallow to desired golden color, about 30 seconds to 1 minute. Watch carefully to avoid burning the mallows. Remove sheets from oven. Immediately press a chocolate kiss into each mallow’s center. Let cookies cool on a wire rack. Cookies will store in a tightly sealed container for up to 1 week.
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