The other day, I ducked into a little corner café downtown just to escape the wind and warm up. It was one of those cozy spots with fogged-up windows, indie music floating through the air, and the scent of roasted espresso clinging to everything.
A family sat near the fireplace, laughing and breaking cookies in half, and I noticed the little boy holding one with a gooey marshmallow stuck to the top. The cookie looked soft in the center, golden around the edges, and crowned with a familiar milk chocolate Kiss. It stopped me mid-sip.
The entire table had that shared look of contentment—the kind only warm cookies can deliver on a cold afternoon. And in that moment, I didn’t want just coffee. I wanted something nostalgic, something that felt like the sticky joy of childhood campfires, but baked fresh and easy enough to whip up at home.
That night, I pulled out a bag of marshmallows, crushed some graham crackers, and got to work. I wasn’t chasing a perfect dessert. Just something warm and soft, with crispy edges and melted chocolate in the middle. Something I could eat in a hoodie, standing barefoot in my kitchen. These S’mores Blossom Kisses ended up being just right. Familiar, comforting, and gone way too fast.
Short Description
S’mores Blossom Kisses are soft, golden cookies made with graham cracker crumbs, mini marshmallows, and milk chocolate chips—topped with a Hershey’s Kiss for a campfire-inspired twist on the classic blossom cookie.
Key Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups graham cracker crumbs
- 1 cup mini marshmallows
- 1 cup milk chocolate chips
- 12 Hershey’s Kisses, unwrapped
Tools Needed
- Large mixing bowl
- Hand or stand mixer
- Measuring cups & spoons
- Silicone spatula
- Whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Wire rack
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even browning.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy—about 2–3 minutes. Add the egg and vanilla extract and beat until fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to your butter mixture, beating just until combined. Avoid overmixing to keep the dough soft.
Step 4: Add Graham Cracker Crumbs
Fold in the graham cracker crumbs until the dough becomes cohesive and slightly sandy in texture. It should smell like toasted sugar by now.
Step 5: Form Dough Balls
Scoop out tablespoon-sized dough portions and roll them into smooth balls. Space them 2 inches apart on the baking sheet to allow spreading.
Step 6: Bake the Cookies
Bake for 8–10 minutes. The edges should be golden brown and firm while the centers remain soft and slightly underbaked. They’ll set more as they cool.
Step 7: Add Marshmallows and Chocolate
Immediately after removing the cookies from the oven, press 3–4 mini marshmallows into the center of each one. Add a few chocolate chips next to the marshmallows.
Step 8: Top with Hershey’s Kiss
Wait about 1–2 minutes for the marshmallows and chocolate to soften slightly, then gently press one Hershey’s Kiss into the center. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Why You’ll Love This Recipe
– Combines the campfire taste of s’mores with a soft-baked cookie feel
– No open flame or stick required
– Kid-friendly and crowd-pleasing
– Great for parties, holidays, or rainy days indoors
Mistakes to Avoid & Solutions
Mistake 1: Marshmallows completely melt into the cookie
Solution: Add marshmallows only after baking. Don’t fold them into the dough or they’ll disappear in the oven.
Mistake 2: Dough spreads too thin
Solution: Chill the dough for 15 minutes before baking if your kitchen is warm. Soft dough = flat cookies.
Mistake 3: Hershey’s Kiss melts too fast
Solution: Wait a couple of minutes before placing the Kiss—let the cookie cool slightly to avoid a chocolate puddle.
Mistake 4: Uneven baking
Solution: Use parchment paper for even heat distribution, and don’t overcrowd the pan.
Mistake 5: Cookies turn too dry
Solution: Don’t overbake. Remove when the edges are golden and the center looks just set.
Serving and Pairing Suggestions
– Serve warm with a glass of cold milk or hot cocoa.
– Pair with fresh berries for a fun dessert plate.
– Add them to a dessert board with fudge squares and mini cupcakes.
– Great as a bake-sale treat or gift wrapped in parchment and twine.
Storage and Reheating Tips
Room Temp: Store in an airtight container up to 5 days.
Fridge: Keeps for up to 7 days, but bring to room temp before eating.
Freezer: Freeze baked cookies up to 2 months. Separate layers with parchment.
Reheat: Microwave 8–10 seconds to revive that soft center and melty chocolate.
FAQs
1. Can I use pre-crushed graham cracker crumbs from the store?
Yes, just make sure they’re finely ground for the best texture.
2. What’s the best way to press the Hershey’s Kiss without it melting too much?
Wait 1–2 minutes after adding marshmallows and chips so the surface is warm but not hot.
3. Can I double the recipe?
Absolutely. It scales well—just mix in batches to avoid overworking the dough.
4. Do I need to chill the dough?
Not required, but if your dough feels too soft or sticky, 15–20 minutes in the fridge helps maintain shape.
5. Can I use dark chocolate instead of milk?
Yes! Swap the chocolate chips and Kisses with dark versions for a richer flavor.
Tips & Tricks
– Use a cookie scoop for uniform sizes.
– Rotate the pan halfway through baking for even browning.
– Lightly dampen your hands before rolling dough to prevent sticking.
– Don’t skip parchment paper—it keeps bottoms from burning.
– Use a silicone baking mat for extra chewy edges.
Recipe Variations
1. Peanut Butter S’mores Blossom Kisses
Replace 1/2 cup butter with 1/2 cup peanut butter. Omit 1/4 cup graham crumbs to balance. Bake as usual. The salty-sweet combo adds richness.
2. Nutella-Stuffed S’mores Kisses
Chill Nutella into mini dollops. Wrap each inside the dough ball before baking. After baking, top with marshmallows and chocolate chips—skip the Kiss for this version.
3. Cinnamon Graham S’mores Kisses
Add 1 tsp cinnamon to the dry ingredients and sprinkle a pinch on top of each cookie post-bake. Adds warmth and spice to each bite.
4. S’mores Sandwich Bites
Skip the Kiss. Sandwich two cookies with a marshmallow between them and microwave for 10 seconds until gooey. Press lightly. Serve warm.
5. Gluten-Free Version
Swap all-purpose flour with a 1:1 gluten-free baking mix. Make sure graham crumbs are gluten-free (some aren’t). Bake 1–2 minutes longer.
Final Thoughts
Some desserts linger long after the last bite, not just for the taste but the mood they carry. These cookies did that for me. They brought a bit of warmth into a gray evening, just like the ones I saw shared across that café table. I didn’t need a firepit or a stick to get the same sense of comfort. Just a few pantry ingredients and a quiet hour in the kitchen.
Sometimes that’s all baking needs to be—uncomplicated, nostalgic, and wrapped in a little sweetness. These are the kind of cookies that disappear by the handful. Soft in the middle, kissed with chocolate, and made for moments that ask for just one more.
S'mores Blossom Kisses
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups graham cracker crumbs
- 1 cup mini marshmallows
- 1 cup milk chocolate chips
- 12 Hershey’s Kisses unwrapped
Instructions
- Set to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar with a mixer for 2–3 minutes until light and fluffy.
- Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture and mix until just combined.
- Stir in the crumbs until the dough holds together and has a slightly sandy texture.
- Roll tablespoon-sized portions into balls and place them 2 inches apart on the baking sheet.
- Bake for 8–10 minutes, until edges are golden but centers are still soft.
- Right out of the oven, press 3–4 mini marshmallows and a few chocolate chips into the center of each cookie.
- After 1–2 minutes, press a Hershey’s Kiss into the soft center. Let cookies rest on the baking sheet for 5 minutes, then move to a wire rack to cool.
