These easy, delicious S’Mores Blossom Cookies include all the favorite flavors of the American campfire favorite, S’mores!
I love to have something fun (and of course, delicious) under the cake dome when my grandchildren come to visit – it’s always the first place their eyes roam when they enter the house. I made a batch of these S’Mores Blossom Cookies one morning a few weeks ago, knowing they’d be arriving that day in time for lunch. My little friends spied them immediately and made it clear that they could hardly wait for dessert.
After lunch, we doled out the cookies, along with glasses of ice cold milk. There was a unanimous thumbs-up when I inquired if the cookies were “blog-worthy”. “Oh yes!” they said, “definitely!”
You might think that everything here at The Café is a thumbs up, but that’s far from the truth. I’m forever trying new things and lots of them don’t ever even make it to the second attempt. Others take anywhere between three to six trials to get things “just right”. A recipe has to be really great to get the Café stamp of approval, and these S’Mores Blossom Cookies made the “A+” list!
These S’Mores Blossom Cookies would be wonderful for a patriotic holiday celebration or a classic summer dessert. But they’re also great when the cold winds blow and summery things like S’mores are just a distant, pleasant memory. Serve them slightly warm with hot cocoa for a winter treat that everyone will go crazy over.
What are S’mores?
I know I’m writing as if everyone knows what S’mores are. That may not be true for many of our readers from countries outside of the United States. S’mores are a classic, very beloved American campfire dessert combining graham crackers, toasted marshmallows, and melty chocolate. If you look up the history of S’mores, it’s quite interesting.
The first official s’mores recipe was written by Loretta Scott Crew (a Girl Scout leader), over 90 years ago. In 1927 a recipe “Some Mores” was published in a popular Girl Scouting handbook called Tramping and Trailing with the Girl Scouts, which also included instructions for building 12 different kinds of campfires. Here’s a copy of that famous original Girl Scout recipe:
They went by the more formal title, “Some Mores” until sometime in the 70’s when the name was shortened to “S’mores”. And that’s what they’ve been fondly called ever since. They’re easy, fun and iconically American!
And so are these S’Mores Blossom Cookies! The minute I saw them in America’s Test Kitchen’s The Perfect Cookie cookbook, I knew I had to try them asap. I did adapt the recipe a bit to make the cookies an easy, one-bowl, no-mixer version. Although I love my KitchenAid mixer, I’m always a happy (lazy) camper with a one-bowl, no-extra-dishes-to-wash recipe.
The cookies have a double portion of graham crackers, some added to the dough itself and more as a delicious, crunchy, outer coating. The dough is portioned, then formed into balls which are then rolled in the graham cracker crumbs. I add a little splash of melted butter to the crumbs for extra flavor and a more golden outside.
The rest of the S’mores flavors are added after baking by topping each cookie with a marshmallow and popping the pan back in the oven but under the broiler this time. It will take less than a minute to go from plain old marshmallow to gorgeous, crispy, toasted exteriors and those gooey, melty super delicious interiors. A Hershey’s kiss plopped right in the center is the finishing touch and beautiful crowning glory!
Got some little (or big) visitors coming? Need to take a sweet treat to work, school or to a meeting? Maybe you need to make amends with a friend or neighbor. A batch of these S’Mores Blossom Cookies will be sure to work magic on all fronts! And if you’re celebrating an American summer holiday, be sure to add a splash of red, white and blue!
Café Tips for making these Easy S’Mores Blossom Cookies
- You could use a square of a Hershey’s (or your favorite) chocolate bar in lieu of the kisses for these cookies.
- I like to use a trigger release cookie (or ice cream) scoop to portion out these cookies.
- I love these precut parchment paper sheets. They’re cut to the perfect size for lining a sheet pan, come in a pack of 100 and are decently inexpensive. They save lots of time and hassle cutting parchment to just the right size.
- Being a no-mixer recipe, make sure your butter is nice and soft. The best way to do this is to let the butter sit out for a few hours at room temperature or overnight. If you forget or are in a hurry (like I often am) you can use the lowest power on your microwave to nicely soften butter. Each microwave will be a little different, as far as how long it will take. Experiment a bit on power level 1(10%) to see how much time it will take on your microwave. Start with a minute and add 15 seconds at a time until butter is nice and soft.
- To make things even easier, you can purchase graham cracker crumbs. They will usually be found in the same section as the flour and baking ingredients instead of with the graham crackers.
- I like to serve these S’Mores Blossom Cookies slightly warm with icy cold glasses of milk. You can warm them slightly in the oven or in the microwave.
- These S’Mores Blossom Cookies can be made ahead but be sure to let them cool completely before stacking in an airtight container between sheets of parchment paper or wax paper.
- For American summer holidays, top these cookies with small American flags for a fun and patriotic presentation.
These easy, delicious S'Mores Blossom Cookies include all the favorite flavors of the American campfire favorite, S'mores!
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 8 tablespoons butter very soft
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely crushed graham cracker crumbs from about 8 whole graham crackers (divided)
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 12 regular size marshmallows halved crosswise
- 24 Hershey's Chocolate Kisses unwrapped
- Heat oven to 350˚F. Line 2 baking sheets with parchment paper and set aside
For the graham cracker coating, place 1/2 cup graham cracker crumbs and melted butter in a shallow dish. Stir until combined. Set aside.
- With a whisk, wooden spoon or sturdy spatula, stir together soft butter and sugar in a medium-large bowl for 1 minute until creamy. Add egg and vanilla and stir until completely incorporated.
Add 1/2 cup graham cracker crumbs and stir well to combine.
Sprinkle flour, baking soda, baking powder and salt evenly over the top of the butter mixture and stir until all flour is incorporated.
Working with 1 1/2 tablespoons of dough at a time, roll into 1 1/2-inch balls. Toss dough balls in the prepared graham cracker crumb mixture to coat. Space them evenly on prepared sheets, 12 per sheet.
- Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.
4. Adjust oven rack 10 inches below broiler element and heat broiler to high. Place one marshmallow half, cut side down, in center of each cookie. Broil cookies, one sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed.
Immediately place one Hershey Kiss in the center of each marshmallow, pressing down lightly. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool slightly before serving (if you can stand it).
If you love S’mores, you will also love these Easy Blondie S’mores Bars!
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