Smores Thumbprints Recipes

S'MORES THUMBPRINT COOKIES

Steps:

• Heat oven to 325°F.
• 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, cracker crumbs and salt; on low speed, beat about 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 indentation in center of each.
• Bake 10 to 12 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. Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.

S'MORES THUMBPRINTS

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
• Combine butter and powdered sugar in bowl; beat at medium speed until creamy. Add egg yolk and vanilla; continue beating until well mixed. Add flour and salt; beat at low speed until well mixed.
• Place egg white into bowl; lightly beat with whisk. Place graham cracker crumbs into another bowl. Shape dough into 1-inch balls. (Dough may be soft.) Dip balls into egg white; roll in graham cracker crumbs. Reshape balls, if necessary.
• Place 1 inch apart onto prepared cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 9-10 minutes or until edges just begin to brown.
• Immediately place 4 to 5 chocolate chips and 3 mini marshmallows in each indentation. Immediately return to oven; continue baking 3-4 minutes or until chocolate is melted and marshmallows are puffed. Remove to cooling racks. Melt remaining chocolate chips and drizzle over cookies, if desired.

S'MORES THUMBPRINT COOKIES

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.

S'MORE THUMBPRINT COOKIES

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.