I have to admit, these were a bit challenging to make, but three dozen cookies and a rather large mess in the kitchen later, I finally got the result I wanted. Friends, I want to introduce you to the dark chocolate s’mores blossom cookie. Literally a mouthful. These cookies have a rich dark chocolate graham cracker-like bottom layer that is topped with a toasted marshmallow and a milk chocolate Hershey’s kiss. The combination is amazing.
I made these dark chocolate s’mores blossoms in anticipation of Valentine’s Day next week, but they may not last till then. And let’s be honest here, do we really need a reason to make cookies?
My first batch didn’t spread out at all, resulting in cookies with muffin tops that in no way resembled a nice s’more blossom. There was too much flour in my second batch and over-mixing the dough resulted in crumbly cookies that fell apart before I even got to the marshmallow phase.
So here are a few pointers to make sure your cookies are just as good-looking and delicious or you will be left with a gooey mess (albeit still a delicious one):
- Do not over mix the dough. Mix until all ingredients are just evenly incorporated. Over mixing the cookie dough may result in dense and tough cookies that easily crumble.
- Make sure you roll at least 2 T. of cookie dough and press each cookie down slightly before they go into the oven. You need enough room on each cookie to place a marshmallow.
3. After you place the marshmallows, broil them on high for 15 seconds. Open the oven door and rotate your cookie sheet to ensure even browning. I am assuming this is a lot easier with a blow torch, but I do not own one (yet).
And if you are looking for more Valentine’s Day inspiration, check out my raspberry lemon cheesecake squares or my raspberry chocolate bites. They are both divine.
Adapted from America’s Test Kitchen’s book, “The Perfect Cookie”
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsweetened dark cocoa powder
- 8 T. unsalted butter, softened
- 1/8 cup sugar
- 1/2 cup brown sugar
- 2 eggs, room temperature
- 5 whole graham crackers, crushed into fine crumbs
- 1 tsp. peppermint extract (optional)
- 12 marshmallows, halved crosswise
- 24 Hershey’s Kisses, unwrapped
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet or two with a silicone mat or parchment paper.
- Combine all the dry ingredients in a small bowl.
- Using an electric mixer, beat the butter, brown sugar and graham crackers until well-combined and fluffy. Mix in the eggs until incorporated. With the mixer on low, slowly add the dry ingredients until all combined. Be careful not to over mix.
- Roll cookie dough into balls, using 2 T. of dough per cookie. Place on baking sheet, press them down slightly, and bake one sheet at a time for 10-12 minutes. Let the baked cookies cool for 5 minutes.
- Adjust an oven rack about 10 inches from the broiler. Heat broiler on high. Place one marshmallow on top of each cookie, centered. Broil cookies for about 15 seconds, watching them closely. Open the oven door and begin rotating the cookie sheet to ensure even browning.
- Remove cookies from oven and place a Hershey’s kiss on top of each marshmallow, pressing down gently. Allow cookies to cool completely before scarfing down.