You know that amazing feeling you get when you stand outside at a fire pit, holding a long stick with a marshmallow on the end? You can almost taste the sticky, scorched sweetness even before it goes into your mouth. That’s the same sense of expectation you’ll have when you eat your first S’Mores Kiss Cookie. It’s that good, y’all.
S’Mores. . .Really Are “More”
Ah, the S’Mores campfire experience!
Gooey, sticky marshmallow. Melting chocolate. Graham crackers, crumbling into pieces as you bite into them. Watching the whole thing converge into one? Nothing even comes close.
Until now. . .
S’Mores. . .in a Cookie?
Yes, please! These S’Mores Kiss Cookies–which are based on the Hershey’s Kiss S’Mores original recipe–are the perfect blend of graham cracker, toasted marshmallow, and chocolate, all in one easy-to-hold cookie. No sticky fingers necessary! And best of all, you can cook them indoors. No fire pit needed.
These yummy cookies are also known as S’Mores Blossom Cookies (much like the Peanut Butter Blossoms that I featured in another post). But these are reminiscent of the Girl Scouts. We have them to thank for S’Mores, after all!
S’Mores Have Their Own Day, Y’all!
This yummy treat has a special day dedicated to it. S’Mores were first mentioned in a book of recipes in the 1920s. The book was put out by Campfire Marshmallows (which happened to be the home of the original marshmallow). They simply called it a graham cracker sandwich and credited the Boy Scouts and Girl Scouts with its origin.
A few years later (in 1927) the Girl Scouts put out a recipe version of their own, calling it “Some More.” Later on this was shortened to “S’Mores.”
Hey, If Those Girl Scouts Know Anything. . .
It’s their cookies! And boy, did they hit the nail on the head with the combination of graham crackers, marshmallows, and chocolate.
(Bonus points if you google “origins of graham crackers” and post the results in the comments at the bottom of this page!)
Are you ready? Want to know how to makes these yummy cookies? They’re so easy and fun to make, almost as delightful as the old-fashioned way!
Here’s What You Will Need for S’Mores Kiss Cookies
- salted butter (room temperature)
- light brown sugar
- granulated sugar
- large egg
- vanilla extract
- graham cracker crumbs (rough chopped/crushed)
- crushed graham cracker crumbs (for coating)
- all purpose flour
- baking soda
- large marshmallows (cut in half)
- Hershey’s Kisses (or chocolate pieces)
That’s it! All of the things you would expect. (And, FYI, the addition of graham cracker crumbs means you don’t need as much all-purpose flour as a typical cookie recipe, say, something like my Perfect Peanut Butter Cookies. You’re replacing flour with graham cracker crumbs, basically.)
How to Make Classic S’Mores Kiss Cookies
I started by crushing one sleeve of graham crackers. Now, y’all. . .I could’ve done this in my food processor, but I have this weird thing where I like to crush things by hand. I took the crackers, put them in a large zip-lock, and grabbed my fondant roller. It really packs a punch.
And then I went to town, beating the living tar out of them, as we like to say here in the south. I crushed them to the “chunky crumbs” point. (Fine crumbs would work, too.)
Then I put a bunch of them into my measuring cup and left the rest in the bag. (We’ll come back to this, I promise.)
I unwrapped the chocolate pieces, put them into a bowl, and set them aside.
Then I cut a bunch of large marshmallows in half. I wasn’t sure how many cookies this recipe would make but (in the end) I came out with 22 cookies. Kind of an odd number. I suspect the recipe is meant to make 20. Who knows.
If I ever make them again (and I will) I’ll double the recipe, for sure. (I’m getting ahead of myself here, but they were delicious!) Anyway, I cut them in half and covered the bowl to keep them from getting too much air.
Now, let’s get to mixing those S’Mores Kiss Cookies!
Put butter in mixer and blend at medium-high speed until light and creamy. Add sugars, egg, and vanilla and continue to mix.
Add graham crackers crumbs to the wet ingredients and lightly mix (don’t over mix!)
Add remaining dry ingredients (flour and baking soda). Only mix until incorporated.
Refrigerate for 10 minutes.
Roll into balls then coat in the remaining graham cracker crumbs. (I told you we’d come back to those lonely little crumbs in the zip-lock!) Oh, you might want to smash them into proper crumbs before rolling. That’s what I did, anyway. Mostly.
After lining my cookie sheet with parchment paper I scooped balls of dough using a cookie scoop. (Doesn’t that graham cracker cookie dough look amazing? Good enough to eat, right?)
Time to Bake those S’Mores Kiss Cookies!
I baked the cookies for 10 minutes until they were a light golden brown. After they came out of the oven I added the marshmallows, sticky side down.
Time to Wait. . .
Tick, tick, tick. . .
I wanted the cookies to cool completely before putting them under the broiler, but I went ahead and switched my oven to broil to get the ball rolling.
Here’s where things get interesting. . .
I made the mistake of putting my cookie tray on the top rack of the oven, as you can see in this picture. Big mistake! (Bloopers pic at bottom of post.)
After a bit of a kerfuffle, I finished them off on the middle rack of the oven. And the experience has forever solidified in my mind how I shall do it from now on. (Ahem.)
After toasting, the marshmallows looked like this.
I pressed chocolate kisses down into the softened marshmallows. (If you don’t have Hershey’s Kisses you could always use pieces of a chocolate bar or even chocolate chips.)
Now, y’all. . .I hate to brag about these S’Mores Kiss Cookies. . .
. . .(especially after almost catching my oven on fire five minutes prior) but look at these.
I mean, really look at them. . .
D-e-l-i-c-i-o-u-s! (And lovely, too!)
S’Mores Kiss Cookies Take You Back in Time
What you end up with is a cookie that’s so reminiscent of your campfire days that you’ll swear you have a stick in your hand. If you close your eyes, you’ll be swept back in time.
Okay, maybe not, but close. You’ll have a sweet treat that really does stir your memories with its reminiscent taste. This chewy graham cracker cookie is an over-the-top experience. You’ll make these delicious S’Mores cookies again and again!
How do I Store Classic S’Mores Blossoms?
Place them in an airtight container and store at room temperature for 3-4 days. Refrigeration is not recommended. I don’t believe they would freeze well, but if you’re willing to give it a try, wrap them in plastic wrap or place in a Ziploc bag before attempting it.
Other Sweet Campfire Treats
Speaking of your childhood, did you guys know that Moon Pies are a campfire favorite, too? It’s true. Not everyone likes them but I’ve always been a fan, so I can’t wait to try this recipe from South Your Mouth! Yum!
Or maybe I’ll try an easier version. I tend to run a little on the lazy side. (Ahem.) Maybe I could just cover graham crackers in coating chocolate (in much the same way I covered my Peanut Butter Nutella cookies in chocolate). Then, I could sandwich them together with a toasted marshmallow between them. Basically my own version of the moon pie, but super simple!
Oh, I promised you a bloopers picture from my “top rack in the oven” experience. Well, here goes!
I clearly made a mistake in judgment by putting my first tray of cookies on the top rack of the oven before broiling. I’ll never do that again! I had to pull these burnt marshmallows off and replace them ASAP.
Speaking of good, I was incredibly tempted to eat those burnt marshmallows and not tell anyone. I didn’t. I’m on WW and off of sugar at the moment. But boy, was I ever tempted!
Thanks for joining me! I hope you enjoyed this Hershey kiss s’mores cookies recipe! I’m excited to see your responses to my question about the origins of graham crackers in the comments below!
Oh, and by the way. . .if you love great recipes, you’re really going to enjoy Full Plate Thursday over at Miz Helen’s Country Cottage. Check it out!
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 1/2 cup salted butter (room temperature)
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup graham cracker crumbs (for coating)
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 11 large marshmallows (cut in half)
- 22 Hershey's Kisses (or chocolate pieces)
I started by crushing one sleeve of graham crackers. Now, y'all. . .I could've done this in my food processor, but I have this weird thing where I like to crush things by hand. I took the crackers, put them in a large zip-lock, and grabbed my fondant roller. It really packs a punch.
And then I went to town, beating the living tar out of them, as we like to say here in the south. I crushed them to the "chunky crumbs" point. Then I put a bunch of them into my measuring cup and left the rest in the bag. (We'll come back to this, I promise.)
I unwrapped the chocolate pieces, put them into a bowl, and set them aside.
Then I cut a bunch of large marshmallows in half. I wasn't sure how many cookies this recipe would make but (in the end) I came out with 22 cookies. Kind of an odd number. I suspect the recipe is meant to make 20. Who knows. But if I ever make them again (and I will) I'll double the recipe, for sure. (I'm getting ahead of myself here, but they were delicious!)
Now, let's get to mixing:
Put butter in mixer and blend until light and creamy. Add sugars and continue to mix.
Add egg and vanilla and continue to mix.
Add graham crackers crumbs and lightly mix (don't over mix!)
Add flour and baking soda. Only mix until incorporated.
Refrigerate for 10 minutes.
Roll into balls then coat in the remaining 1/4 cup of graham cracker crumbs.
Time to Bake!
I baked the cookies for 10 minutes but I think they probably would've been okay with just 9 minutes. After they came out of the oven I added the marshmallows, sticky side down.
Time to Finish Them Up!
Cool completely then place under broiler on middle or lower rack for 30-60 seconds. Watch closely! Pull them out when they start to get toasty-looking.
Press a Hershey's kiss (or other chocolate piece) into soft, warm marshmallow.