Thumbprint S’mores Cookies
Soft and delicious graham cracker thumbprint cookies topped with mini marshmallows and chocolate! These Thumbprint S’mores Cookies are a delicious summer treat or perfect when you are craving a s’more and don’t want to make a fire!
Make these with the kiddos for a fun 4th of July activity or any time you’re craving some delicious s’mores!
These sweet treats combine a thumbprint cookie with ooey-gooey marshmallows and chocolate for a delicious twist on a s’more. They’re so easy to make and even more fun to eat!
When I make these with my kids they help make the cookie dough and then add the marshmallows and chocolate. I pop them bake in the oven and minutes later you have a batch of cookies that everyone will love!
The cookies are made with graham crackers and are baked until they are almost done. Make a little well in each and that’s what holds the gooey melted marshmallows and chocolate.
I think these are even better than s’mores because you don’t need a campfire and they’re not as messy. Make a batch and you’ll see – every bite is better than the last.
Ingredients
- Unsalted butter – leave it out at room temperature to soften before you make the cookies.
- Light brown sugar – be sure to pack it in the measuring cup.
- Granulated sugar
- Salt – if you use salted butter skip the extra salt.
- Large egg – room temperature eggs always mix into the batter easier.
- Vanilla extract
- Almond extract – if you don’t have any on hand you can use the same amount of vanilla extract instead.
- All-purpose flour – use the spoon and level method to measure it. This will ensure you don’t add too much flour.
- Crushed graham crackers – you can usually find crusted graham crackers in the baking aisle or you can crush whole crackers in a food processor.
- Mini marshmallows
- Chocolate bars – Hershey bars are classic!
Helpful Tools
How to Make S’mores Cookies
Wet ingredients: Cream the butter and both kinds of sugar until light and fluffy. Mix in the egg and extracts.
Dry ingredients: Mix in the salt, flour, and graham cracker crumbs until combined.
Roll: Scoop one tablespoon of dough to form each dough ball. Place them on a prepared baking sheet and use your thumb to make a shallow well on each.
Bake: Place the baking sheet in the oven and bake the thumbprint cookies for 10 minutes.
Make them s’mores! Take the pan out of the oven and add four marshmallow and two pieces of chocolate on top of each cookie.
Melt: Place them back in the oven and bake them for a few minutes or until the marshmallows and chocolate are melted.
Cool: Cool the cookies on the baking sheet for 10 minutes and then transfer them to a wire rack to cool completely.
How should I store leftover cookies?
Allow the cookies to cool completely and them place them in a airtight container. I like to place wax paper between the cookies so I can stack them without them sticking to each other.
They will keep at room temperature for up to two weeks!
Should these cookies be eaten warm or cold?
They are amazing warm from the oven while the chocolate is melted and the marshmallows are ooey-gooey! You can also enjoy them cold but I like to warm them up in the microwave for about 10 seconds.
It’s not summer until we get our first taste of s’mores and these thumbprint cookies are an easy way to do it! These s’mores cookies have everything you love about the classic summer treat but as a fun easy-to-eat cookie instead. I can’t wait for you to try them!
More Easy Cookie Recipes
- Cake Mix Cookies are soft, chewy and so easy to make!
- Iced Sugar Cookies are great for birthdays, holidays, or anytime you want some delicious cookies.
- Monster Cookies are as fun to decorate as they are to eat!
I hope you give these yummy s’mores cookies a try! If you take a picture and share it Instagram make sure to #kidsactivityzone or tag us @kidsactivityzoneblog so we can see them!
Thumbprint S’mores Cookies
Ingredients
- 1 Cup Unsalted Butter softened
- ¼ Cup Light Brown Sugar packed
- ¼ Cup Granulated Sugar
- ¼ Teaspoon Salt
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Almond Extract
- 1 ⅓ Cups All Purpose Flour
- 1 ½ Cups Graham Crackers crushed
- 80 Mini Marshmallows
- 4 Hershey Chocolate Bars
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl add the softened butter and both sugars and mix until light and fluffy.
- Add the egg, vanilla and almond extract and continue to mix until just combined.
- Add the salt, flour and crushed graham crackers, continuing to mix until evenly combined.
- Take 1 Tablespoon of the mixture and roll into a ball. Place cookie dough ball on an ungreased cookie sheet and press lightly with your thumb to create a little well.
- Repeat with the remaining mix, filling the cookie sheet with at least a ½” between cookies.
- Bake in the oven for 10 minutes then remove the pan from the oven.
- Add 4 marshmallows to each cookie and top with two pieces of chocolate bar.
- Place the cookies back into the oven for 3 minutes and remove. The marshmallows and chocolate should be melted.
- Using the back of a spoon carefully spread the chocolate/marshmallows just a little.
- Allow to cool for 10 minutes then transfer to a cooling rack to cool completely.
