S’mores Blossoms

Wow, it has been forever and a half since my last post, huh? Sorry guys. It’s been a little busy around here. No time to cook during the week, and no light to take pictures after work even if I did have the energy/motivation to cook. I would try to be a better person/blogger/fiance and whip up tasty meals on the weekend to make up for all the delivery pizza, but lately my weekends have been full of wedding planning. Only 6 months left, can you believe it? And there is still planning to be done! Oy…

But hey, I haven’t forgotten you, dear readers! Look, I even made y’all a batch of S’mores Blossom cookies! Just kidding, they’re not for you…I made these for my friend Amy, who, as a s’mores lover, loved these cookies. What’s not to love? Chocolate kisses + marshmallows + cookies made with cookie butter = crunchy, chewy, chocolate-y heaven in your mouth. Yes, you read that right — these cookies are made with cookie butter. You know…that awesomely creamy stuff that’s made from pureed cookiesSo meta. So delicious.  You have to try it.

S'mores Blossoms
Recipe type: Dessert
Yields: 36-48
  • 1 -1/2 cups flour
  • 1 tsp baking soda
  • 1 teaspoon salt
  • 1 stick butter, softened
  • ½ cup cookie butter (I used Biscoff spread)
  • ⅓ cup granulated sugar (plus more for rolling)
  • ⅓ cup brown sugar
  • 1 egg
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • Large marshmallows, cut in half
  • Chocolate kisses, unwrapped
  1. Preheat oven to 375. Lightly grease or line some baking sheets with parchment paper.
  2. In a large bowl, cream together butter and both sugars.
  3. Add egg, milk, and vanilla.
  4. Stir in dry ingredients, until batter is smooth and well-mixed. (You can chill your dough for a while after this step. I was pressed for time, so I didn't. Cookies still turned out well!)
  5. Pour some sugar into a shallow dish or bowl.
  6. Using your fingers, scoop out dough and shape it into balls, 1 to 1-1/2 inches in size. Roll each ball in the sugar until coated all over, then place them on the baking trays, at least 1 inch apart.
  7. Bake 8 minutes or until lightly browned.
  8. Immediately press one marshmallow half, cut-side down, on top each cookie, gently pressing down to adhere the marshmallow/create kind of a dent in your warm cookie.
  9. Allow cookies to cool completely. (Let them cool on the baking sheet for a few minutes, then move them to cooling racks after they're firm enough to be transported.)
  10. Turn your oven to the low broil setting. Place the cookies back onto the cookie sheets (it's OK to have them touching) and broil until your marshmallows are toasted. Keep an eye on your cookies, or the marshmallows will burn! (I toasted mine for about 1-1/2 minutes, rotating the pan after every 30 seconds. A few times, I had to remove the cookies around to make sure they all toasted evenly.)
  11. Once toasted, quickly press a chocolate kiss into the center of each marshmallow. (Move quickly, since it's easier to press the chocolate in while the marshmallow is still freshly toasted/gooey. I had to stick a few cookies back in the oven for a bit when I moved too slowly and my marshmallows cooled off/got firm.)
  12. Cool, enjoy, and share!

(Adapted from Chocolate Moosey’s recipe)


    • justputzing says

      Cookie butter is soooo good. I keep a jar in my office and eat it straight with a spoon on really rough days…

  1. says

    I just saw these on Tasteologie as I was submitting one of my posts. Thrilled that you enjoyed them! Have fun with the wedding (and congrats!)

  2. says

    Question: How did you get your “Link within” to show up on each individual posts and not on your home page? Mine is showing up right after the “read more” link on my home page posts and I feel like it’s going to distract readers from clicking. Any help would be much appreciated!

  3. Marq says

    I made these last weekend and they were soooo YUMMMMMMY! I’ll be making them again this weekend. My co-workers may get less this time. Gotta save some for my honey. Thanks again for sharing and thekitchn for linking to the recipe.

  4. MAR says

    I have had this website bookmarked for ages because I’ve been dying to try this recipe. I just finished making a batch so I wanted to thank you for this recipe. I did notice that the batter seemed kind of wet and tacky but I went with it and chilled for a half hour before rolling and baking. The cookies came out kind of runny and flat. I think next time I’ll make it with two cups of flour. Thanks again. :-)

    • justputzing says

      Maybe try going for 1-3/4 cups first before 2 cups. I have a thumbprint cookie recipe that’s very similar to this one and the dough is sometimes tacky with only 1-1/2 cups flour, but when I go up to 2 cups the cookies end up tasting floury. 1-3/4 has been the perfect balance for me on that particular recipe, so maybe the same could be true for this one? Good luck!

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