S'mores Thumbprints
The ultimate comfort food, these S'mores Thumbprints are a delicious twist on a classic treat! With a rich buttery cookie, gooey marshmallows, and melted chocolate, they are perfect for satisfying your sweet tooth. Bake a batch tonight!
Equipment
- Blender
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup Butter softened
- 1/2 cup Brown Sugar packed
- 1 large Egg
- 1 teaspoon Vanilla
- 1 1/3 cups All-Purpose Flour
- 1 cup Graham Cracker Crumbs finely ground
- 1/8 teaspoon Salt
- 120 miniature Marshmallows (about 1 1/4 cups)
- 60 rectangles Milk Chocolate (from four 1.55-oz bars)
Instructions
- Preheat your oven to 325°F and prepare a cookie sheet by lining it with parchment paper. This ensures the cookies don’t stick and helps with even baking.
- In a large bowl, combine butter and brown sugar. Using an electric mixer, beat on medium speed until the mixture turns light and fluffy. This usually takes about 2 to 3 minutes, and you’ll notice the color change.
- Add in the egg and vanilla. Beat until well blended, ensuring the egg is fully incorporated into the mixture.
- Next, add the flour, graham cracker crumbs, and salt. Mix on low speed for about a minute. Be careful not to over-mix; you want a stiff dough that holds its shape.
- Shape the dough into balls, using about a heaping teaspoon for each. Place them on the prepared cookie sheet with at least 2 inches between each cookie to allow for spreading.
- With your thumb or the back of a spoon, create an indentation in the center of each ball. This is where the magic will happen with the marshmallows and chocolate.
- Bake the cookies in the preheated oven for 8 to 10 minutes. Watch for the edges to turn slightly golden and the cookies to firm up.
- After baking, remove the cookies from the oven and immediately press 2 miniature marshmallows into the center of each cookie. Return the tray to the oven for an additional 2 to 3 minutes, just until the marshmallows are melted.
- Once out of the oven, let the cookies cool for about 2 to 3 minutes. Then, top each marshmallow with a rectangle of milk chocolate. Let it sit until the chocolate melts, and you can spread it gently over the marshmallow with the back of a spoon.
- Allow the cookies to cool completely on the baking sheet, letting the chocolate set before transferring them to a wire rack. Enjoy your freshly baked S'mores Thumbprints with a glass of milk or coffee!
Notes
- Storage: Store your cookies in an airtight container at room temperature for up to a week. This will keep them soft and delicious.
- Freezing: You can freeze the cookies before baking. Just shape them into balls and place them in a freezer bag for up to three months. When you're ready, bake them from frozen, adding a minute or two to the cooking time.
- Pairing: These cookies go wonderfully with a glass of milk, coffee, or even a scoop of vanilla ice cream for an indulgent treat.
- Don’t rush it: Allow the cookies to cool completely before moving them to avoid breaking or losing the shape.
- Adjust baking time: Every oven varies, so keep an eye on your cookies and adjust the baking time as necessary!