The hershey smores kiss cookies recipe turns the classic campfire trio into a soft, buttery cookie with a melted chocolate kiss pressed into the center and a toasted marshmallow top. You get the graham-cracker crunch, the cocoa note from the candy, and a sticky-sweet finish without building a fire. This version uses a measured dough so the cookies hold their shape and the kiss stays put during baking.
What makes this worth baking is the texture contrast: a tender cookie edge, a firm chocolate center, and a marshmallow cap that browns in the last minutes. The method below keeps the candy from sinking and the marshmallow from burning. You’ll end up with a tray of neat, uniform cookies that look like mini s’mores. If you enjoyed this, our register is worth trying next. Making this hershey smores kiss cookies at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Hershey Smores Kiss Cookies
- Portable format: no sticks, no open flame, same s’mores flavors in a cookie.
- Predictable bake: chilling the dough keeps the kiss centered and the base from spreading.
- Kid-friendly assembly: pressing the kiss and topping with marshmallow is simple for small hands.
- Make-ahead dough: you can portion and chill up to 24 hours before baking.
Ingredients You’ll Need
- 1 cup unsalted butter, softened — gives a tender crumb and helps the dough hold the kiss.
- 3/4 cup granulated sugar — provides spread and light sweetness.
- 3/4 cup packed brown sugar — adds moisture and a faint caramel note.
- 2 large eggs — bind the dough and add structure.
- 1 tbsp vanilla extract — rounds the cocoa and graham flavors.
- 2 1/4 cups all-purpose flour — the base structure for a soft-but-sturdy cookie.
- 1 tsp baking soda — lifts the dough so it doesn’t bake dense.
- 1/2 tsp salt — balances the sweet candy topping.
- 1 cup graham cracker crumbs — mimics the s’mores cracker layer.
- 24 Hershey’s Kisses, unwrapped — the chocolate center.
- 24 marshmallow halves (from 12 large marshmallows) — the toasted top.
Ingredient Substitutions
Unsalted butter: Replace with an equal weight of salted butter if that’s what you have. Cut the added salt to 1/4 tsp so the dough doesn’t taste sharp against the sweet kiss. The cookie will brown a touch faster, so check at 8 minutes instead of 10. The hershey smores kiss cookies works well for weeknight cooking when time is limited.
Graham cracker crumbs: Use an equal volume of finely crushed digestive biscuits for a milder, slightly sweeter base. Digestive crumbs hold more moisture, so add 1 tbsp extra flour to keep the dough from getting slack. Expect a softer edge and less pronounced cracker snap. Storing leftover hershey smores kiss cookies correctly keeps it tasting good for days.
Hershey’s Kisses: Swap with 24 small squares of a plain milk chocolate bar if Kisses are unavailable. Press the square flat before baking so it melts evenly. The chocolate layer will be thinner and may spread wider than the rounded kiss shape. For the best results with this hershey smores kiss cookies, read through all the steps before starting.
Large marshmallows: Replace with 24 mini marshmallows, one per cookie, for a smaller cap. Minis toast in 1–2 minutes rather than 3, so watch closely to avoid scorching. The topping will be less pillowy but still sticky. For another easy option, check out our about us.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and line two baking sheets with parchment. Softened butter mixes faster and avoids a greasy, separated dough.
- Beat 1 cup butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar on medium speed for 2 minutes until pale and fluffy. This traps air for a lighter cookie.
- Add 2 eggs and 1 tbsp vanilla, mixing on low speed until just combined. Overbeating here makes the dough tough, so stop when no streaks remain.
- Whisk 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 cup graham crumbs in a bowl. Add to the butter mix on low speed until a soft dough forms.
- Scoop tablespoon portions, roll into balls, and place 2 inches apart on the sheets. Chill the trays for 15 minutes so the cookies bake thick rather than flat.
- Bake for 10 minutes until edges are just set and tops look matte. The centers will still seem soft; they firm as they cool.
- Press one unwrapped Kiss into each hot cookie. The residual heat softens the base of the candy without fully melting it.
- Top each with a marshmallow half, cut side down. Return to the oven for 3 minutes until the marshmallow turns golden and crispy at the peaks.
- Cool on the sheet for 5 minutes before moving to a rack. The kiss re-hardens and the cookie finishes setting during this rest.
Pro Tips
Chill the shaped dough before baking so the graham base doesn’t spread under the candy weight. Cold dough holds a round profile and keeps the kiss centered.
Unwrap the Kisses while the first bake runs so they’re ready to press without delay. A cooled kiss won’t melt into the cookie the way a room-temp one does.
Use the broil guidance from Food Network if you want a more blistered marshmallow. Watch the tray closely because the sugar burns in seconds under direct heat.
Portion with a spring scoop for even sizes; uniform cookies finish baking at the same time. Uneven balls leave some underdone while others overbake.
Common Mistakes to Avoid
Skipping the chill step lets the butter soften too much and the cookie spreads thin. A thin base can’t support the kiss and the marshmallow slides off.
Adding the Kiss too early makes the chocolate melt into a puddle during the full bake. Wait until the cookie comes out of the oven so the candy stays defined.
Leaving the marshmallow in too long scorches the top while the base overbakes. The 3 minutes window is enough for color without bitterness. You might also like our colman s mustard.
Serving Suggestions
Serve the cookies warm so the kiss has a slight give and the marshmallow is still tacky. A glass of cold milk cuts the sweetness and matches the campfire theme. For a dessert board, pair with chocolate chip cookies to offer two textures side by side. These also work as a cookout closer next to dole whip smoothie for a cold contrast.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days. The marshmallow firms but stays chewy if kept sealed. For longer hold, freeze in a single layer then bag for freeze for up to 2 months. Reheat from frozen at 150°C / 300°F for 5 minutes to soften the chocolate without browning the top further. Don’t leave baked cookies out for more than 2 hours in a warm room. Pair this with our chocolate chip cookies for more ideas.
Recipe Variations
Dark Chocolate Version
Swap the milk Kisses for dark chocolate Kisses and add 2 tbsp cocoa powder to the dry mix. The cookie gets a deeper bitter edge that balances the marshmallow. Bake time stays the same but expect a drier crumb, so don’t skip the chill.
Peanut Butter Base
Replace 1/4 cup of the butter with 1/4 cup peanut butter for a nutty base. The dough will be stiffer, so add 1 tbsp milk if it won’t roll. The flavor reads like a peanut butter cup with a toasted top.
Mini Size
Use a teaspoon scoop and halve the bake to 7 minutes before adding the kiss. These bite cookies are good for parties where a full size is too much. Watch the marshmallow closely since the smaller cap toasts faster.
Cinnamon Graham
Add 1/2 tsp cinnamon to the graham crumbs for a spiced cracker note. The warmth pairs well with the chocolate and mimics a cinnamon s’more. No change to timing or structure is needed.
Hershey Smores Kiss Cookies
Description
These Hershey Smores Kiss Cookies turn the classic campfire trio into a soft, buttery cookie with a melted chocolate kiss pressed into the center and a toasted marshmallow top.
You get graham-cracker crunch, cocoa notes, and a sticky-sweet finish without building a fire.
Ingredients
Instructions
-
Heat oven and line sheets
Heat the oven to 180°C / 350°F and line two baking sheets with parchment paper. Softened butter mixes faster and avoids a greasy, separated dough, so make sure your butter is truly soft before starting.
-
Cream butter and sugars
Beat 1 cup butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar on medium speed for 2 minutes until pale and fluffy. This traps air for a lighter cookie and should look visibly lighter in color with a smooth, airy texture.
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Add eggs and vanilla
Add 2 eggs and 1 tbsp vanilla, mixing on low speed until just combined. Overbeating here makes the dough tough, so stop when no streaks remain and the mixture looks uniform.
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Mix dry ingredients
Whisk 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 cup graham crumbs in a bowl. Add to the butter mix on low speed until a soft dough forms that pulls away from the bowl sides and feels cohesive.
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Shape and chill dough
Scoop tablespoon portions, roll into balls, and place 2 inches apart on the sheets. Chill the trays for 15 minutes so the cookies bake thick rather than flat and the cold dough holds a round profile.
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First bake
Bake for 10 minutes at 180°C / 350°F until edges are just set and tops look matte. The centers will still seem soft; they firm as they cool on the sheet.
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Press kiss and top
Press one unwrapped Kiss into each hot cookie so the residual heat softens the base of the candy without fully melting it. Top each with a marshmallow half, cut side down, ready for the second bake.
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Toast marshmallow and cool
Return to the oven for 3 minutes until the marshmallow turns golden and crispy at the peaks. Cool on the sheet for 5 minutes before moving to a rack so the kiss re-hardens and the cookie finishes setting.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 30mg10%
- Sodium 120mg5%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days; the marshmallow firms but stays chewy if kept sealed.
- Make ahead: Chill shaped dough before baking so the graham base doesn't spread under the candy weight and the kiss stays centered.
- Pro tip: Unwrap the Kisses while the first bake runs so they're ready to press without delay; a cooled kiss won't melt into the cookie the way a room-temp one does, and for more pairings try our brown butter cookies.
- Reheating: Reheat from frozen at 150°C / 300°F for 5 minutes; don't leave baked cookies out more than 2 hours in a warm room.
