S’mores Thumbprints

These easy S’mores Thumbprints are graham cracker cookies topped with mini marshmallows and chocolate. Kids and adults love this dessert.

S’MORES THUMBPRINTS

Here are some things I loved about our recent 3 1/2 week vacation to visit family back West:

1) my kids actually get to know their cousins and grandparents on their turf.

2) I have my husband 24/7. No outing is too intimidating when you know you have a pair of hands helping you with meltdowns and feeding my crew. He’s back at work now.

3) Being with people all day long. Every day is a party!

After every vacation I always come back with a few epiphanies. That may be a strong word. Nuggets of realizations? For instance, I always thought I was an introvert. Growing up as the youngest of ten I was always with people but I’m surprisingly good at being alone and being independent.

I may be good at it but I’ve realized I’m an extrovert. Extroverts get their energy from people and introverts get their energy from being alone. If I’m having a bad day, a pedicure by myself won’t fix it but a chat with a girlfriend will.

You guys know how much I loved these S’mores Cookies. When I first made these S’mores Thumbprints, the recipe said it made 60 cookies. No way! But as I looked at the recipe closer it said to use a teaspoon of dough to make each cookie. That’s tiny! Who does that?

I still didn’t get 60 cookies but the whole point is to have a small graham cracker base (they will spread) with marshmallow and chocolate on top.

OTHER COOKIE RECIPES:

• The Best Snickerdoodle Recipe
• Almond Cookies
• My Big, Fat, Chewy Chocolate Chip Cookies
• Monster Cookies
• No-Bake Cookies
• Peanut Butter Cup Cookies
• S’mores Cookies
• Soft Sugar Cookies
• Coconut Lime Swig Cookies
• Chewy Sugar Cookies

S'mores Thumbprints

4.50 from 6 votes

These easy S'mores Thumbprints are graham cracker cookies topped with mini marshmallows and chocolate.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 30 cookies

Ingredients

• 1 cup butter, , softened
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1 cup finely ground graham cracker crumbs, (16 cracker squares)
• 1/8 teaspoon salt
• 120 miniature marshmallows, (about 1 1/4 cups)
• 60 rectangles milk chocolate, (from four 1.55-oz bars)

Instructions

 

• Preheat oven to 325°F and line a cookie sheet with parchment paper.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until blended. Add flour, graham cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.
• Shape dough by heaping teaspoonfuls into balls. Place balls 2 inches apart on a cookie sheet. With thumb, make indentation in center of each.
• Bake 8 to 10 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2 to 3 minutes longer or until marshmallows are melted.
• Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With the back of spoon, gently spread chocolate over marshmallows. Let stand until chocolate is set.

Notes

Source: Betty Crocker

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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