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 ½ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- ½ c. butter, softened to room temperature
- ½ c. margarine, softened to room temperature
- ½ c. granulated sugar
- ½ 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
- Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or lightly grease with cooking spray.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
- 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.
- Repeat with the remaining cookie sheet.
- Let the cookies cool completely on the cookie sheet.