S’Mores Hershey Kiss Blossom Cookies
These s’mores blossom cookies are special. All the joy of a classic s’mores wrapped up in a delightful little cookie!
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.
Here’s a quick video showing you just how easy these cookies are!
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.
One Year Ago: Amazing Romaine Salad with Light Poppy Seed Vinaigrette
Two Years Ago: French Bread Pizza Perfected
Three Years Ago: Taco Enchiladas with Cornmeal Crepes
S’Mores Hershey Kiss Blossom Cookies
- 1 ¼ cups (178 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) salted butter, softened to room temperature
- ¼ cup (53 g) granulated sugar
- ¼ cup (53 g) light brown sugar
- 8 rectangular graham crackers, crushed into fine crumbs, about 1 cup (100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows cut in half (see note)
- 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
71 Comments on “S’Mores Hershey Kiss Blossom Cookies”
This is one of best and easiest cookies I have made! Freezes and thaws well after baking! My question is, can the cookie part be made and frozen individually before baking?
Yes, it can!
I can’t tell you how many times I’ve made these. I swapped out the kiss for “a square” (two rectangles) of a Hershey bar to make it a little easier to eat, and even more s’more-like, but I just shared the original linked recipe AGAIN to another group looking for cookie recipes!
I’m making it for my SUPER COMPETITIVE Girl Scout Leader cookie exchange next week 🙂 This summer I made a double batch for a family reunion, and they were a HUGE HIT!
I loved the concept of these cookies but the taste of the cookie was not good. My family thought the same. They were adorable though!
It worked out so good and also tasted delicious
These are so very good. I made them for a school function and honestly, I should have quadrupled it. I doubled the recipe and followed it exactly as written. Thanks for including baking weights, it’s my fav way to bake. My oven was being finicky and my boiler didn’t work well. I put them in a very hot oven to melt the marshmallows, then used a torch to get some carmelized edges. My son said this cookie included all the best parts of a s’more (so, I think that means the entire thing!). This one is a keeper.
My family loved these! I’ve been on a peanut butter kick lately, so I left out half the butter and put in 1/4 cup of PB; it was delicious! I’m glad I didn’t fully substitute the butter for PB, I think they would have been too dry. Super fun to have my four-year help with all the steps, too!
Hi! I’m needing to make a million of these for a scout activity and I was wondering if you thought that I could just make the cookie part, freeze them, and then, after I thaw them, broil the marshmallow and kiss? I especially love these when the kiss is still soft so I was aiming for just quick broiling them before they are served ☺️ Thanks for everything…I’m a huge fan (a quiet one, but huge nonetheless ❤️)
Yes I think that would work great! Good luck!
Hi Mel! I’m making these cookies tomorrow and was wondering if you thought boxed graham cracker crumbs would work? Just trying to avoid dragging the food processor out! Thank you!
I’m sure you could try that, Kelly! Storebought graham crumbs have a slightly different texture (much finer, I think) so you might want to add a bit less so the cookies aren’t too dry?
The cookies are so cute and very yummy. I made them for my grandchildren but everyone enjoyed!
I’ve made these twice now… in about as many weeks. They are AMAZING! I could probably eat the entire batch in one night. Great twist on a cookie that looks fun, but it also SO GOOD and EASY.
These are so delicious! And easy. I could eat the entire batch on my own
I can’t wait to try these, but I’m wondering how you recommend storing them after they are baked? Thanks!!!
I usually keep them in a tupperware-style container, covered, at room temp for a day or so (or in the refrigerator). The key is to not cram the cookies in a container as the marshmallow part will soften and stick to other cookies.
Yum yummy yum yum. I made one batch of these and between me, my son, and my coworkers, they were gone in about 24 hours. The ladies at work have requested I make more. Thank you for this fabulous recipe, Mel!
Happy to know you loved them!
Do I bake these at 350 or 325? The instructions say to preheat oven to 350 but bake at 325. I love your site! Thanks!
Oops that’s for convection ovens, never mind!
They bake at 350 degrees F for a standard oven – the note about 325 degrees is if you have a convection oven and are going to bake them on convection. Does that make sense?
I made these tonight and they were delicious! I wanted to do a “Kiss” cookie for New Years but one of the kids has a peanut allergy. These were perfect!
I made these today for a Christmas cookie exchange, and they turned out perfectly! Thank you for this unique recipe. My girl friends will surely love them!!
Love these! They turned out so great! They seriously taste JUST like s’mores! Thank you for a fun and easy recipe, I’ll be making them again and again!
Thank you for sharing this recipe! I made them yesterday for my niece and she loved them!! I’m making them again today. I am going to top half of them with the kisses and the other half with miniature peanut butter cups because I love adding peanut butter to my campfire s’mores. Thank you again and glad that you are home safe and sound.
These are so good. I wish I didn’t have so much graham cracker left I would have added more to the batter. This is so good!!!
Love the video!! Now I will have to try these!
Oh my goodness! I just made these for our girls camp kick off activity tonight– amazing Mel!!!
Wonderful cookies! I toasted the marshmallows in my toaster oven because my big oven doesn’t have a broiler. Also, I found that chilling the dough a little while made it easier to shape into balls. I made a double recipe, and I’m glad I did! Thanks, Mel!
Did you put the whole cookie in the toaster oven after it was cooked? We have a gas oven so broiler is on the bottom :/
Yes, I put the whole cookie back in with the marshmallow.
Thanks! The marshmallows came out great.
Oh my goodness these are so delicious! The marshmallow adds the perfect gooy texture. Honestly, everything I make from your site is a winner. Thank you!
I’m not much of a baker, but these might be the cutest cookies I’ve ever made, and tasted wonderful, too. And I’m super proud of myself for using the broiler successfully. 🙂
my son brought me some hershey kisses over from Canada to England. I have been saving them for a special treat and this is it! Thank you xoxo
Oh my gosh, I just made these and they are absolutely delicious! Everyone needs to throw out the peanut butter blossom recipes and substitute these! My daughter and I kept moaning (a good moan) at how great these are!
We made these for FHE tonight and they were a huge hit! Thanks!
I made these over the weekend and they are delicious. They were all eaten and given away the day I made them so I don’t know how well they keep overnight. I think I like them better than regular s’mores which are always kinda disappointing to me. The marshmallow never melts the chocolate and the graham cracker breaks when you bite into it. These cookies are the perfect blend of s’mores flavors in every bite.
Mel these look amazing! I love that it looks like you used dark chocolate kisses. I have never liked peanut blossom cookies because of the icky milk chocolate kiss :). I can’t wait to try these!
I’m kind of mad at you because I made these an hour ago and I’m pretty sure I’ve already eaten eight of them. They are RICDICULOUSLY good! And even my husband commented on how cute they are. Anyone reading these comments–go make them. Now. Seriously. And then we can both be mad at Mel and her awesomeness.
Haha! No madness! Just love. Lots and lots of love. 🙂
Made these. Loved these. Amazing!!
Is it weird that I anxiously await your email every morning and then beeline to the grocery store so I can immediately (or at least within a few days) make whatever glorious recipe you’ve come up with?
I heart you, my family hearts you and everyone I share my treats with hearts you!
You sweetheart – thank you!
These are genius, Mel – love them! Now to find time to make them…
ha ha! Perfect timing once again! I was just wondering what to make for team treats for a meeting on Friday and checked to see what was new here at Mel’s. I even have Hershey kisses leftover from holiday baking! Making these babies tonight!
oh, and thanks for including the weights on the measurements. I get better results when I measure dry ingredients that way.
How do these keep? Seems like they are eaten so quickly, that you may not have an answer for this question! I plan to bake these today and want to mail some to my son away at college.
They keep ok but the marshmallow does tend to get stickier if they are in a covered container over night.
These cookies look incredible! I’m going to have to try them the next time we have marshmallows in the house!
Oh no now I will need to go acquire a $6 bag of vegetarian marshmallows as soon as possible!
This is just a brilliant idea! I have tried smores cookie bars and the marshmallows just make a mess. But individual marshmallow servings? Really, just brilliant! I am buying the kisses tomorrow and making these. Thanks!
I am a sucker for all things s’mores. I can’t wait to make these! Thanks!
You got me on cuteness alone! Excited to try them out.
Mel, these look fantastic! One of my husband’s favorite cookies is peanut butter blossoms! I know I would love it your grammy way or the peanut butter way! YUM!
Oh my gosh! S’ mores cookies! I have to make these!
I just want to thank you. Making peanut butter blossom cookies was a family tradition at Christmas time, but we found out this year that my son has a peanut allergy. I was really sad that we couldn’t make those cookies this year! Something about pressing the Hershey’s kiss into the warm cookie just does it for me. So Thank You, Thank You, Thank You for this awesome variation! I’m going to make them with the kids this weekend!
Do you have any suggestions for the broiler part of this for those of us with a gas stove? My broiler is in the bottom of the oven where most folks store their pans if it were the electric version. There may only be 6 inches of space between broiler pan and flame, plus you have to practically lay on the floor to watch it or get the pan in and out. Any ideas? Thanks!
I also have a gas stove and run into the broiler problem often. I’m wondering if we could use a burner to toast the marshmallow and then quick put them on the cookie and stick the kiss in the middle? This may be too sticky and take too long but could be a viable option.
Hey Lisa – I just responded to Lori’s comment above with a thought – maybe the oven (set to bake the cookie) could sufficiently soften those marshmallows? Worth a try. I didn’t have good luck with my torch.
Marshmallows brown nicely in a 400+ degree oven. Just turn the oven on to the highest temp possible and keep a close eye… it does take a couple of minutes, so maybe adjust the baking time of the cookie a minute or two less, so it doesn’t change the texture too much. We make a brownie this way and it turns out fabulous!
No Mel, but toasting them with a kitchen torch should work as well.
Good question, Lori. I actually tried this with my cooking torch and couldn’t get the marshmallows evenly toasted (just lots of dark black spots). You might try putting the marshmallow on the cookie a minute or so before the cookies are done and popping them back in the oven (set to bake the cookies) to let the cookies finish baking and the marshmallows soften and get toasty.
Hey thanks, just what I need! My ward is doing a Vday cookie exchange for RS next week and ive been looking for an out of the box idea. I’m sure there will be plenty of chocolate chip and sugar cookies. This is perfect. I’m so excited. Rock star status for sure! Yes!!
These are absolutely adorable! Do you think they can be frozen?
Hmmm, I’m not sure about that – I kind of wonder how the marshmallow texture would do but it certainly wouldn’t hurt to try.
I have made a hot cocoa cookie with marshmallow on it and frozen it wit good results! So it should work fine! The marshmallow holds up quite well, they get just a little less chewy.
Do you think this could easily be doubled and turn out? Thanks!
I haven’t tried it but I think it would work just fine.
I made them this weekend from the original Cook’s Country recipe (you and I are kindred spirits, Mel!) and I doubled it and it worked perfectly.
I love the ideas you come up with Mel! I can’t wait to make these. Thanks again.