October is National Cookie Month! I will be featuring a new cookie recipe every Monday during October, so keep coming back to see what’s new.
Today I am sharing a recipe for S’mores Thumbprint Cookies. Honestly, this is one of the best cookies I have ever made- the cookie itself has a wonderful tender texture and there’s “just enough” chocolate. It features all the flavors of one of America’s favorite treats in a neat little cookie. They are best when they are warm and gooey, so you can pop them in the microwave for just a few seconds before eating if you would like.
S’mores Thumbprint Cookies
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 20 graham cracker squares, finely crushed in food processor
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1 1/2 cups miniature marshmallows
Line baking sheets with parchment paper. Preheat oven to 325 degrees.
Cream together butter and sugar in mixer. Add egg and vanilla and mix until combined. Stir in flour, 1 cup of the graham cracker crumbs, and salt. Mix until well combined.
Drop tablespoonful’s of dough into remaining graham cracker crumbs and roll into balls, coating with the crumbs. Place on baking sheets about 2 inches apart. Use your finger or the handle of a wooden spoon to make a deep indentation in each cookie.
Place 4 chocolate chips in each indentation.
Bake for 7-8 minutes until cookies begin to set but are still soft. Remove from oven and place 3 marshmallows on top of each cookie. Return to oven and bake an additional 2 minutes.
Remove cookies from trays to baking racks to cool.
Melt remaining chocolate chips over low heat in a double boiler or in microwave (if chocolate is not smooth, you can stir in 1/2 teaspoon of vegetable oil.) Place melted chocolate in a small bag and use scissors to snip a tiny hole in the corner of the bag. Drizzle cookies with melted chocolate.
Makes about 2 1/2 dozen cookies.
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