Le Food Snob


I love S’mores anything. Besides real S’mores. They seem like so much work and really only appropriate to make when you’re camping. I rarely go camping and haven’t gone in years. Like … twenty years. But S’mores flavored desserts or ice cream? I’m all in.

I once had a seriously delicious S’mores cupcake made by Frosted Cupcakery. That cupcake inspired me to make a S’mores birthday cake for myself one year. I was accused of making plain cakes for coworkers and a decadent cake for myself when I brought that one to work. In truth, I didn’t know if anyone besides me would really love a S’mores cake. But on your birthday, when you’re baking your own cake, you can force your opinions about flavor on everyone else. So that’s what I did that year.

I thought a recipe for S’mores Blossom Cookies was genius when I saw stumbled across it one day. Peanut Butter Blossoms are a classic Christmas cookie in my family so I figured a twist on the family favorite would be good for Christmas this year. Plus I love S’mores.

After I made these cookies, I wished I would have made a peanut butter base rolled in crushed graham cracker dust instead of the graham base I used because, duh: peanut butter makes everything better.

I used the recipe found at Cook’s County as my inspiration for this cookie.


  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 c. butter, softened to room temperature
  • 1/2 c. margarine, softened to room temperature
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar, packed
  • 16 rectangular graham crackers, crushed into fine crumbs, about 2 cups
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 24 large marshmallows cut in half
  • 48 Hershey’s Kisses, unwrapped


  1. Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or lightly grease with cooking spray.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand-held mixer), beat together the butter and sugars for 2 to 3 minutes, until light and fluffy. Add 1 1/2 cups of the graham cracker crumbs and mix until well combined. Add the eggs and vanilla and stir to combine. Add the flour mixture and mix just until combined.
  4. Measure out about a tablespoon of dough and roll into a ball. Roll the cookie dough ball in the remaining graham cracker crumbs to coat lightly.
  5. Place the cookie dough on the prepared baking sheets, 12 per sheet. Bake one sheet at a time for 8 to 10 minutes. The cookies should be cracking a bit but still soft.
  6. Preheat the broiler and make sure an oven rack is about 10-inches below the heating element and no closer, you don’t want the marshmallows to burn. Place a marshmallow half, cut side down, on the top of each cookie and broil the marshmallows 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.
  7. Repeat with the remaining cookie sheet.
  8. Let the cookies cool completely on the cookie sheet.


Recipe rating: 


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