Here’s a quick video showing you just how easy these cookies are!
Out of all the cookies I have ever pawned off to anyone who will take them (and I’ve pawned off a lot, let me tell you), I’ve never had more rave reviews than today’s cookie. No lie.
Brian grabbed the tray of them to take to work on his way out the door last week with nary a word one way or the other what he thought about them.
The cuteness of cookies is always lost on him; he’d much rather rely on whether or not a cookie will rock his world with deliciousness. He’s a smart man.
But later in the day he called to say that when he set the tray down at work, he literally ate four of the delectable s’mores cookies before he even knew what he was doing (kind of a who am I and how did I get here moment) and had to force himself to walk away.
He shouldn’t have worried about self-control or the lack thereof, they were gone within minutes thanks to his valiant cookie-loving co-workers.
What I’m saying is: these cookies are incredible.
A riff off the classic peanut blossom cookie, these babies start with a soft graham cracker cookie and end with a hershey’s kiss while a soft, smooshy toasted marshmallow pushes it’s way into the middle.
I’m kind of an on the fence marshmallow cookie girl but I’m pleading with you to find a way to get these cookies in your life as soon as is humanly possible.
I’m willing to bet most people would choose to eat one of these out of a lineup because they look pretty. But after one taste, they’ll know. There’s definitely more than just looks going on here.
These s’mores blossom cookies are special.
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When you cut the marshmallows in half, cut them crosswise - like a hamburger bun so you'll basically get two marshmallows with the same diameter just not as tall. Make sense? Also, kitchen shears work really well for this.
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter, softened to room temperature
- 1/4 cup (1.75 ounces) granulated sugar
- 1/4 cup (1.75 ounces) light brown sugar
- 8 rectangular graham crackers, crushed into fine crumbs, about 1 cup (4 ounces)
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows cut in half (see note above)
- 24 Hershey's Kisses, unwrapped
- Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper, silpat liner or lightly grease with cooking spray.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using an electric handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and 3/4 cup (3 ounces) of the graham cracker crumbs for 2-3 minutes, until light and creamy. Add the egg and vanilla and mix. Add the flour mixture and mix just until combined.
- Measure out about a tablespoon of dough (I use my #60 small cookie scoop, a heaping scoop of dough) and roll into a ball. Roll the cookie dough ball in the remaining graham cracker crumbs to coat lightly.
- Place the cookie dough on the prepared baking sheets, 12 per sheet. Bake one sheet at a time (unless using a convection oven, then bake at 325 degrees F) for 8-10 minutes until the cookies are just starting to crack a bit. They should still be soft. Let them cool for a minute or two on the baking sheet.
- Preheat the broiler and make sure an oven rack is about 10-inches below the heating element (too close and the marshmallows will burn). Place a marshmallow half, cut side down, on the top of each cookie and broil the marshmallows, watching closely!, until they are golden brown and soft, 30 seconds or so. Working quickly, immediately push a Hershey's Kiss gently into the center of each soft marshmallow.
- Repeat with the remaining cookie sheet.
- Let the cookies cool until the Hershey's Kiss has set up again.
Recipe Source: adapted a little from Cook’s Country