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S'mores Thumbprint Cookies

This National S'mores Day, spice things up with these s'mores cookies! They take a classic thumbprint cookie and turn it chocolate, with the addition of crunchy graham crackers and gooey toasted marshmallow. They are pretty simple to make, and loved by all s'mores lovers (and cookie lovers too!). One of these warm is sure to cure any bad mood in an instant!
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Prep Time 45 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 20 cookies
Ingredients Method Notes

Ingredients
  

  • 4 graham cracker sheets
  • 1 ½ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter at room temperature
  • ½ cup light or dark brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons milk*
  • ½ cup marshmallow fluff

Method
 

Make the graham cracker crumbs
  1. Pulse the graham cracker sheets in a food processor until a fine crumb forms, similar to dry sand. If you don't have a food processor, you can crush them in a ziplock bag with a rolling pin. Pour into a small bowl and set aside.
Make the cookie dough
  1. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
  2. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on medium speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
  3. Pour the dry ingredients into the wet ingredients and beat on low speed until just combined. Add the milk and beat again on low speed until combined. The dough will be thick and a little sticky.
  4. Roll the dough into roughly 1 Tablespoon sized balls. Roll the cookie dough balls in the graham cracker crumbs until completely coated. Place the dough balls on the prepared baking sheets, at least 2 inches apart. Using the rounded back of a teaspoon, press a crater into the center of the cookie. Let the shaped cookies chill in the refrigerator for at least 2 hours.
  5. Preheat the oven to 350℉. Bake the chilled cookies for 12-14 minutes. They will still look soft, and the thumbprints may have lost their shape. Once you remove them from the oven, immediately use the back of a teaspoon to re-indent the shape. Be careful because if you press to hard the cookies may crack. Allow them to cool for 10 minutes before adding the marshmallow.
Add the marshmallow
  1. Scoop the marshmallow fluff into a large piping bag fitted with a large round piping tip (I use Wilton 1A). Pipe a circle of marshmallow into the slightly cooled thumbprints. Using a kitchen torch, toast the top of the marshmallow ( this will happen within a few seconds so be careful). Sprinkle more graham cracker crumbs on top and ENJOY IMMEDIATELY. These are at there very best warm
  2. Cookies will stay fresh sealed in an airtight container for up to 3 days. The marshmallow may slide off, so try and keep them in an even layer and don't stack them.

Notes

Milk: Since there is so little milk, you can use any kind. Low-fat or non dairy milks work just as well as whole milk here.