Delicious S’mores Blossom Cookies Recipe for Every Occasion

There’s just something magical about s’mores, and turning that campfire classic into s’mores blossom cookies makes it even better. These cookies combine the perfect balance of crispy edges, chewy centers, melty chocolate, and gooey toasted marshmallows to give you that nostalgic, comforting flavor you love.

this Recipe

Whether you’re baking for a party, holiday, or just because, these smores blossom cookies are sure to become a favorite. You’ll appreciate how easy they are to make and how perfectly they capture the essence of the classic s’more in every bite.

Why You’ll Love This Recipe

• Classic campfire flavors in convenient cookie form
• Soft, chewy texture with crispy edges
• Easy to prepare with common pantry ingredients
• Perfect for gatherings, holidays, or cozy nights in
• Customizable with your favorite chocolate or marshmallow variations

Ingredients

Gather these ingredients to create your delicious batch of s’mores blossom cookies.

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 cup mini semi-sweet chocolate chips
• 24 mini marshmallows (for topping)
• 24 chocolate kisses or small chocolate squares (for topping)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 24 cookies
• Calories: Approximately 180 per cookie

How to Make Delicious S’mores Blossom Cookies: A Sweet Treat for Every Occasion!

1. Preheat your oven to 375°F and line two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large bowl, beat softened butter with brown and granulated sugars until creamy and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
6. Fold in the mini chocolate chips evenly throughout the dough.
7. Using a tablespoon, scoop dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 8 minutes, then remove from oven and immediately press a chocolate kiss into the center of each cookie, followed by a mini marshmallow on top.
9. Return cookies to the oven and bake an additional 2 minutes until marshmallows are puffy and lightly toasted. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for the Best Results

• Use room temperature butter for easier creaming and better texture.
• Don’t overbake; cookies should be soft when you take them out to keep marshmallows gooey.
• Press the chocolate and marshmallow in right after the initial bake while cookies are still warm.
• Use mini marshmallows for even melting and perfect bite-sized gooeyness.
• For variation, try substituting milk or dark chocolate chips according to preference.

Storage and Reheating

Store your s’mores blossom cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. If you need to keep them longer, place them in the refrigerator for up to a week.

For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm in a 300°F oven for 3-4 minutes to revive that melty marshmallow and chocolate goodness.

Frequently Asked Questions

Can I use regular-sized marshmallows instead of mini ones?

While you can use regular marshmallows, mini marshmallows melt more evenly and fit perfectly atop each cookie. Larger marshmallows might not melt as smoothly and can overpower the cookie size.

What kind of chocolate works best for these cookies?

Semi-sweet chocolate chips and chocolate kisses are traditional and balance sweetness well. However, you can experiment with milk or dark chocolate depending on your taste preference.

Can I make the dough ahead of time?

Yes! You can refrigerate the cookie dough for up to 24 hours before baking. Just bring it to room temperature for 10 minutes before scooping and baking as instructed.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free by default. However, you can substitute a gluten-free flour blend suitable for baking to make the cookies gluten-free.