Smore Thumbprint Cookies Recipes

S'MORES THUMBPRINT COOKIES

S'mores Thumbprint Cookies image

S'mores Thumbprint Cookies (Just 5 Ingredients) have melted chocolate centers that are then topped with perfectly toasted marshmallow fluff!

Provided by Rebecca Hubbell

Categories Dessert

Time 37m

Number Of Ingredients 5

Ingredients

1 (16oz.) package refrigerated cookie dough
3 graham crackers (crushed)
¼ cup mini dehydrated marshmallows
32 milk chocolate melting wafers
1 cup marshmallow fluff

Steps:

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a stand mixer, combine cookie dough with mini marshmallows and crushed graham crackers until fully incorporated.
Using a medium cookie scoop, create balls of dough and place them on the prepared cookie sheet about 2 inch apart.
Press a chocolate melting wafer into the top center of the cookie, then top it with another melting wafer..
Place the baking sheet into the freezer for 10 minutes.
Bake for 10 to 12 minutes or until the edges begin to turn golden.
Remove from the oven and fill a pastry bag with marshmallow fluff.
Carefully pipe 1 tablespoon of marshmallow fluff onto the chocolate center of the cookies.
Let the marshmallow fluff rest for 5 minutes to let the peaks rest.
Using a kitchen torch, carefully toast the tops of the marshmallows until golden brown.

Nutrition Facts : Calories 162 kcal, Carbohydrate 27 g, Protein 1 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 100 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving

S'MORE THUMBPRINT COOKIES

S'more Thumbprint Cookies image

Make and share this S'more Thumbprint Cookies recipe from Food.com.

Provided by Cuistot

Categories Drop Cookies

Time 1h

Yield 5 dozen, 1 serving(s)

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups flour
1 cup graham cracker crumbs
1/8 teaspoon salt
1 1/4 cups mini marshmallows, about 120
6 1/4 ounces milk chocolate candy bars

Steps:

Heat oven to 325.
In large bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla, beat until blended. Add flour, cracker crumbs and salt. Beat on low speed 1 minute or until stiff dough forms.
Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb, make indention in center of each.
Bake 10-12 min or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2-3 minutes longer. Top marshmallows on each cookies with 1 rectangle of chocolate' let stand till soft, smear with knife. Let stand until chocolate is set.

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