Go Back
+ servings
S'mores cookie blossoms on a metal tin.

S'mores Cookie Blossoms

Stephanie Rutherford
These s'mores cookie blossoms are a chewy graham cracker cookie. Topped with a jumbo torched marshmallow, a Hershey's kiss, and drizzled with chocolate.
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 239 kcal

Ingredients
 
 

Graham Cracker Cookies

  • 1 ¼ cups All-purpose flour
  • 1 cup Graham cracker crumbs fine crumbs
  • ¾ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup Unsalted butter room temperature
  • ½ cup Brown sugar packed light or dark
  • ¼ cup White granulated sugar
  • 1 Large egg room temperature
  • 1 Egg yolk room temperature
  • 1 teaspoon Pure vanilla extract
  • 9 Jumbo marshmallows cut in half horizontally
  • 18 Hershey kisses

Chocolate Drizzle

  • ½ cup Semi-sweet chocolate chips
  • ¼ cup Heavy cream

Instructions
 

Graham Cracker Cookie

  • In a large bowl, sift together flour, baking soda, and salt. Use a food processor to blend graham crackers into fine crumbs. (It equals to ¾ of a packet of graham crackers.) Mix the graham cracker crumbs with the dry ingredients.
  • Use a mixer and beat butter, brown sugar, and sugar. Beat on medium for 2 minutes until the butter is light and fluffy. Add in vanilla and mix until combined.
  • Add in egg and egg yolk one at a time. Mix until combined. Scrape the bowl and mix again until the butter is combined. Slowly add in the dry ingredients. Mix until combined
  • Chill the dough for 30 minutes. Preheat oven to 350°F. Place parchment paper on 2 cookie sheets. Use a cookie scoop (1 ½ TBSP) to scoop the dough. Place the dough about 2 inches apart on the cookie sheet.
  • Bake 8-10 minutes. The cookie edges will be lightly golden brown. Immediately place a half of a jumbo marshmallow on top of the cookie. Let it cool on cookie sheet for 4 minutes. Then, transfer to cooling rack.
  • Allow the cookies to cool completely. Turn the oven to broil on high. Place cookies back on one cookie sheet with parchment paper. Broil for 1-2 minutes until marshmallows are golden in color. Watch these like a hawk, they can burn very quickly.
  • If you have a kitchen torch, use it to give the marshmallows a campfire taste. While the marshmallows are hot, place the Hershey's kiss on top. The marshmallow will crack.

Chocolate Drizzle

  • Pour chocolate chips in a small bowl. In a saucepan, heat the heavy cream on medium-low. Heat until hot and steaming. Pour hot cream over the chocolate chips. Let it sit for 1 minute and 30 seconds.
  • Use a small whisk or rubber spatula and stir the chocolate until smooth and silky. Pour chocolate into a squeeze bottle or piping bag. Drizzle chocolate over the cookies. Store at room temperature.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add 1 tablespoon of flour extra.
 

Nutrition

Calories: 239kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 167mgPotassium: 57mgFiber: 1gSugar: 22gVitamin A: 221IUCalcium: 27mgIron: 1mg
Keyword chocolate drizzle, chocolate ganache, cookie blossom, graham cracker, hershey's kiss, s'mores cookies, thumbprint, toasted marshmallow, torched
Tried this recipe?Let us know how it was!