S’Mores Blossom Cookies

In these fun and easy s’mores blossom cookies, a graham cracker-infused cookie base is topped with a toasted marshmallow and Hershey’s Kiss.

All the delight of classic s’mores flavors wrapped up in one cute little cookie! These are summer’s best cookie by far!

What is a Blossom Cookie?

Blossom cookies gained popularity decades ago when some brilliant soul decided to pop a Hershey’s Kiss on top of a warm peanut butter cookie. The Hershey’s Kiss gets deliciously melty creating a “blossom” effect on the top of the cookies…hence the name.

I grew up eating the iconic peanut butter blossom cookies (did you??). They are so good!

After all these years, there are a lot of flavor variations out there for blossom cookies. These s’mores blossom cookies are easily some of the best. My family goes absolutely bonkers for them…and I have never not been asked for the recipe when I’ve taken them to any number of events.

The cookie dough easily comes together in one bowl and is infused with graham cracker crumbs – inside and out!

Prepping the Marshmallows and Kisses

Once these cookies are baked, things move quickly! So, it’s best to prep the marshmallows and Hershey’s Kisses before the cookies hit the oven.

1. You’ll need 12 large marshmallows. Each marshmallow needs to be cut in half crosswise (like a hamburger bun).
   Pro tip: using lightly greased kitchen scissors makes easy work of this task.
2. You’ll need 24 Hershey’s Kisses. Unwrap the Hershey’s Kisses so they are ready to go.
   Pro tip: place the unwrapped kisses in the freezer until ready to use – this helps them retain their shape when pressed onto the hot marshmallow-topped cookies.

Use any flavor of Hershey’s Kisses you like!
Pictured: classic milk chocolate (what I use when making them for my kids).
Mel’s Top Pick: dark chocolate (what I use when I’m making them for me ). 😉

How to Assemble S’Mores Blossom Cookies

These cookies are so fun to make! Here’s the quick how-to:

1. Roll each cookie dough ball in graham cracker crumbs.
2. Bake the cookies for 8 to 9 minutes (under bake them slightly as they’ll go back in the oven later).
3. Place a marshmallow half cut-side down on the top of each cookie.
4. Return to the oven and broil the cookies until the marshmallows are just golden and soft.
5. Immediately press a Hershey’s Kiss into the center of each marshmallow.

Enjoy these cookies warm or let them cool until the Hershey’s Kiss have set back up after melting. They are stunningly delicious either way.

A Favorite Cookie

These s’mores blossom cookies have been a family favorite for years. I can’t over state just how delicious they are! The marshmallows and kisses stay soft and enjoyable long after the cookies have cooled.

Most Important Pro Tip: we love to pop the leftover cookies in the microwave for 4 to 5 seconds before eating. This gives even the days-old cookies a perfect refresh making them as delicious as they minute they were born.

Several commenters have ditched the Hershey’s Kisses and added a square of chocolate (or rather, two rectangles of a Hershey’s bar) to the top instead.

I hope you love these cookies as much as we do!

S’Mores Blossom Cookies

Yield: 24 cookies

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

4.83 stars (79 ratings)

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Ingredients

• ½ cup (113 g) salted butter, softened to room temperature
• ¼ cup (53 g) granulated sugar
• ¼ cup (53 g) light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups (178 g) all-purpose flour
• 8 rectangular graham crackers, crushed into fine crumbs (about 1 cup/100 g)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 12 large marshmallows cut in half (see note)
• 24 Hershey's Kisses, unwrapped (see note)

Instructions 

• Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper. Set aside.
• Using an electric handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar until well-mixed and creamy, 1 to 2 minutes.
• Add the egg and vanilla and mix until thoroughly combined.
• Add the flour, 3/4 cup (85 g) of the graham cracker crumbs (reserve the remaining crumbs for later), baking powder, baking soda and salt. Mix until combined and no dry streaks remain.
• Scoop the cookie dough into heaping tablespoon-sized portions and roll into balls. (I use a small #60 cookie dough scoop.)
• Roll each cookie dough ball in the remaining graham cracker crumbs to coat lightly.
• Place the cookies several inches apart on the prepared baking sheets and bake for 8 to 9 minutes. They should still be soft (they'll go into the oven again in the next step). Don't over bake.
• Preheat the broiler and make sure the oven rack is 8 to 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. Return to the oven and broil until the marshmallows are just turning golden, 30 to 45 seconds. Watch closely so the marshmallows don't burn!
• Immediately out of the oven, work quickly and press a Hershey's Kiss gently into the center of each marshmallow.
• Serve immediately for a warm, gooey s'mores cookie, or serve at room temperature after the cookies have cooled (they are delicious either way!).

Notes

Marshmallows: cut the marshmallows in half crosswise (i.e. like a hamburger bun). Using lightly greased kitchen scissors works great for this task. 

Hershey’s Kisses: any variety of Hershey’s Kisses will work here. Unwrap the kisses before making the cookies so they are ready to go. I like to store the unwrapped kisses in the freezer until they are pressed into the marshmallows. This helps them retain their shape after coming in contact with the hot marshmallow/cookie. 

Baking Method for Two Pans at Once: if you are working with a single oven and don’t want to switch back and forth between the bake and broil function, here are a few options:

-If your oven has convection function, you can bake both pans of cookies at once with the following modifications: reduce oven temperature to 325 degrees F, space the oven racks several inches apart, and keep an eye on baking time (the cookies might bake a bit faster). 

-If using standard bake function, bake both pans of cookies (one at a time) before broiling the marshmallows. Once both pans of cookies have baked, preheat the broiler, top the cookies with marshmallows and proceed to broil the marshmallows one baking pan at a time (press the kisses into the golden marshmallows immediately out of the oven). 

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Cookie, Calories: 127kcal, Carbohydrates: 18g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 113mg, Fiber: 1g, Sugar: 10g

Recommended Products

Cookie Sheet {Half Sheet Pans}

Electric Hand Mixer

Measuring Cups

Kitchen Scissors

Recipe Source: adapted a bit from Cook’s Country 

Recipe originally published Jan 2016; updated June 2025 with new photos, recipe notes, etc.

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