Easy Hershey S’mores Kiss Cookies Recipe
These Hershey S’mores Kiss Cookies capture the nostalgic flavor of classic campfire s’mores in a soft, chewy cookie. Made with graham cracker crumbs, gooey marshmallows, and topped with a Hershey’s Kiss, they are simple to bake and perfect for sharing.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 36 1x
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups graham cracker crumbs
- 1 cup mini marshmallows
- 36 Hershey’s Kisses (unwrapped)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, stirring until just combined.
- Fold in the graham cracker crumbs and mini marshmallows until evenly distributed.
- Roll the dough into tablespoon-sized balls and place them two inches apart on the baking sheets.
- Bake for 8–10 minutes, or until the edges are golden brown but the centers remain soft.
- Remove the cookies from the oven and let them sit for one minute. Gently press one Hershey’s Kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Notes
For variety, try different Hershey’s Kiss flavors, such as dark chocolate or caramel-filled.
If graham crackers are not available, crushed digestive biscuits can be used as a substitute.
To prevent overmelting of marshmallows, avoid overbaking and remove cookies as soon as edges are golden.