These easy S’mores Thumbprints are graham cracker cookies topped with mini marshmallows and chocolate. They’re a hit with both kids and adults and make a simple, nostalgic dessert.
S’MORES THUMBPRINTS
On a recent three-and-a-half-week trip back West to visit family, I returned with fresh perspective and a stack of new memories. Simple pleasures stood out the most: watching my children bond with cousins and grandparents, enjoying the rare, constant company of my husband while he was off work, and thriving in the nonstop social energy of being surrounded by loved ones. Those days reminded me how much I gain from being around people.
Back home, I’ve been craving easy, shareable treats — and these S’mores Thumbprints fit the bill. They’re small, buttery graham-based cookies with a gooey marshmallow center and a square of milk chocolate on top. The cookies bake up with a slightly crisp edge and tender center, the marshmallows melt and puff, and the chocolate softens so you can gently spread it over the marshmallow for the classic s’mores flavor without a campfire.
When I first found this recipe, it claimed to make 60 cookies. That seemed unrealistic until I realized the original instructions called for teaspoon-sized portions of dough. Even if you don’t make them quite that tiny, the idea is to form small rounds so the cookie spreads just enough to hold two mini marshmallows and a rectangle of chocolate. They’re perfect for parties, school treats, potlucks, or an afternoon snack.
These thumbprints are straightforward to make and require only a handful of pantry staples: butter, brown sugar, an egg, vanilla, flour, graham cracker crumbs, a pinch of salt, mini marshmallows, and milk chocolate rectangles. Rolling the dough by the teaspoonful and pressing a thumb indentation in the center is the most hands-on part of the process. They bake quickly, and a final short bake with the marshmallows ensures the centers become soft and slightly toasted.
Once the marshmallows have softened, top each cookie with a rectangle of milk chocolate, let it sit for a minute to soften, then use the back of a spoon to spread it gently so the chocolate and marshmallow meld into a glossy topping. Allow the cookies to cool briefly so the chocolate sets but not so long that the marshmallow becomes stiff — they’re best enjoyed while warm and still slightly gooey.
These cookies are a lighter, more portable take on campfire s’mores and are especially fun for kids to help make. The recipe scales easily: make smaller cookies for a large crowd or bigger ones if you prefer a more indulgent bite. They freeze well too; bake and cool them, then freeze flat in a single layer. Rewarm briefly in a low oven or microwave to revive the gooey center.
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
By Christy Denney
A simple, nostalgic dessert: graham cracker–flavored thumbprint cookies finished with mini marshmallows and milk chocolate.
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 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 (about 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 the oven to 325°F (165°C). Line a cookie sheet with parchment paper.
- In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add the egg and vanilla, and beat until blended.
- Add the flour, graham cracker crumbs, and salt. On low speed, beat about 1 minute or until a stiff dough forms.
- Shape the dough into heaping teaspoonfuls and roll into balls. Place them about 2 inches apart on the prepared cookie sheet. Press your thumb into the center of each ball to make an indentation.
- Bake 8 to 10 minutes, or until the cookies are firm and the edges are just beginning to brown. Remove from oven and lightly press two mini marshmallows into the center of each cookie. Return to the oven and bake 2 to 3 minutes longer, until the marshmallows are melted and soft.
- Remove the cookies from the oven and top each cookie’s marshmallows with one rectangle of milk chocolate. Let stand 2 to 3 minutes so the chocolate softens, then use the back of a spoon to gently spread the chocolate over the marshmallows. Allow the cookies to sit until the chocolate is set.
Notes
Source: Betty Crocker. These cookies are best served warm so the marshmallow and chocolate remain soft. To make a smaller batch, halve the ingredients. Cookies can be frozen after baking; rewarm briefly to restore the gooey center.
