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Handheld s'mores blossom cookies turn that famous campfire snack into a tidy little treat with all the flavor but none of the sticky fingers. They start with a chewy, graham-filled cookie base, get topped with a toasty marshmallow, and finish with a smooth chocolate kiss on top.
I came up with these cookies for my nephew's indoor camping birthday bash. The little ones gobbled them up, and I caught the grown-ups sneaking back to grab extras when nobody was looking. Now everyone asks me to bring these nostalgic treats to gatherings.
What You'll Need
- Graham cracker crumbs: They give each bite that honey-graham flavor base.
- All-purpose flour: Balances out the soft graham bits with needed structure.
- Unsalted butter: Makes everything rich and gives that perfect chew.
- Brown sugar: Adds moisture and that warm, caramel-like sweetness.
- Granulated sugar: Creates that ideal mix of crispy edges with soft middles.
- Vanilla extract: Brings all the flavors together nicely.
- Regular marshmallows: Gives you that gooey, toasted layer everyone loves.
- Hershey's Chocolate Kisses: Finishes with the chocolate part that makes it truly s'mores.
How To Make Them
- Get Everything Ready:
- Heat your oven to 350°F and put parchment on your cookie sheets.
- Combine Dry Stuff:
- Mix your graham crumbs, flour, baking soda, and salt in a bowl.
- Work The Butter:
- Beat your butter with both sugars until it's fluffy and light.
- Add The Liquids:
- Mix in your egg and vanilla until everything looks smooth.
- Put It All Together:
- Slowly add your dry mix to the wet stuff, just until combined.
- Set Up For Rolling:
- Pour some extra graham crumbs into a small dish for coating.
- Form Your Cookies:
- Roll small 1-inch dough balls and coat them in the crumbs.
- Get Them On The Sheet:
- Place your coated balls on the baking sheet and push down slightly.
- First Bake:
- Cook for 8-10 minutes until the edges look set.
- Add Your Marshmallows:
- Take cookies out and push a marshmallow half into each one.
- Quick Rest:
- Let them sit for 3-5 minutes to firm up a bit.
- Get Them Toasty:
- Broil for 30-60 seconds till marshmallows turn golden.
- Top With Chocolate:
- Push a chocolate kiss into each warm marshmallow right away.
- Let Them Rest:
- Wait till cookies cool completely before you eat or store them.
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The first time I tried making these, I learned that toasting the marshmallows before adding the chocolate really makes them special. That mix of hot, gooey marshmallow with cool chocolate gives you the true s'mores feeling.
Ways To Serve
Set up a hot chocolate station next to these cookies with whipped cream, cinnamon, and caramel sauce.
Stick some vanilla ice cream between two cookies for amazing dessert sandwiches.
Add them to a dessert platter with other childhood treats like rice crispy squares and peanut butter cookies.
Try These Twists
Make peanut butter s'mores by swapping out ¼ cup of flour for some peanut butter.
Try a chocolate graham version by mixing 2 tablespoons of cocoa powder into your dry ingredients.
Switch up the kisses - go for caramel-filled or mint ones depending on the season.
How To Keep Them Fresh
Keep your cooled cookies in a sealed container with parchment between the layers for up to 4 days.
Stick unbaked dough balls in the freezer for up to 3 months and bake them whenever you want.
If cookies get a bit hard, pop them in the microwave for 5-10 seconds to soften them up.
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I can't have a summer get-together without making these s'mores blossoms anymore. Something about that mix of soft graham cookie, warm marshmallow, and smooth chocolate makes everyone smile and talk about camping trips from when they were kids.
Frequently Asked Questions
- → Can I use mini marshmallows instead of larger ones?
- Sure, but you'll have to bunch up 3-4 mini marshmallows on top of each cookie to hold the chocolate properly. Cut large ones in half for easier use.
- → How do I stop marshmallows from burning in the oven?
- Keep an eye on them constantly while broiling. Leave your oven door cracked open, and use the middle rack instead of going too close to the heat. They only need a quick 30-60 second toast!
- → Can I prepare the dough in advance?
- Yep, make it up to two days earlier and leave it in the fridge. Or roll the dough into balls, freeze them for up to three months, and thaw when you’re ready to bake.
- → What's the best way to store these after baking?
- Use a sealed container and keep them at room temp for up to three days. Layer the cookies with wax paper to stop them from sticking together. Fresh is best, though, as the marshmallow texture changes over time.
- → Can I use other chocolate instead of Hershey Kisses?
- For sure! Try swapping with chocolate chunks, buttons, or even small peanut butter cups if you're into mixing up the flavors.