S'mores Thumbprint Cookies

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5 from 2 votes

Graham cracker cookies topped with mini marshmallows and chocolate for the classic flavor of a S'mores!

Prep Time15

Cook Time10

Cooling Time10

Total Time35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 207kcal

Author: Julie Evink

Equipment

Ingredients

1 cup unsalted Butter softened
¼ cup light Brown Sugar packed
¼ cup granulated Sugar
¼ teaspoon salt
1 large egg room temperature
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 degrees Fahrenheit.
Add the softened butter and both sugars to a large mixing bowl, mix with a stand mixer or handheld mixer until light and fluffy.
Add the egg, vanilla and almond extract to the mixing bowl and continue to mix until just combined.
Next, add the salt, flour and crushed graham crackers. 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.
Place cookies in the preheated oven at 325 degrees Fahrenheit. Bake 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.

Notes

Let the cookies cool completely and then store them in an airtight container for up to a week. To keep them from sticking together, place sheets of parchment paper between layers when you stack them.

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