Best 4 Smore Thumbprint Cookies Recipes
Craving for a sweet and gooey treat? Look no further than these delectable S'more Thumbprint Cookies! These cookies are the perfect combination of crispy and chewy, with a rich graham cracker crust and a velvety marshmallow filling. Topped with a dollop of chocolate ganache, they are a true delight that will satisfy your sweet tooth and transport you to the campfire.
This recipe provides detailed instructions for creating these irresistible cookies from scratch. You'll learn how to make the graham cracker crust from scratch, ensuring a flavorful and sturdy base for your cookies. The marshmallow filling is crafted with a blend of egg whites, sugar, and vanilla extract, resulting in a light and fluffy texture. To complete the S'more experience, a rich chocolate ganache is poured over the cookies, creating a decadent and luscious topping.
In addition to the classic S'more Thumbprint Cookies, this article also offers variations to cater to different preferences. For those who love peanut butter, there's a recipe for Peanut Butter S'more Thumbprint Cookies that incorporates creamy peanut butter into the marshmallow filling. If you're a fan of Nutella, the Nutella S'more Thumbprint Cookies are a must-try, featuring a delightful Nutella filling. And for those who prefer a vegan option, the Vegan S'more Thumbprint Cookies are made with plant-based ingredients, ensuring they are just as delicious and satisfying.
Whether you're a fan of classic S'mores or looking for exciting variations, this article has something for everyone. With clear instructions and helpful tips, you'll be able to create these delectable cookies in the comfort of your own kitchen. So gather your ingredients, preheat your oven, and let's embark on a sweet and delightful journey with S'more Thumbprint Cookies!
S'MORES THUMBPRINTS
A great kid-friendly thumbprint cookie coated with graham cracker crumbs and filled with chocolate and marshmallows.
Provided by Land O'Lakes
Categories Thumbprint Cookie Dessert
Time 1h1m
Yield 42 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 90 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 55 milligrams, Carbohydrate 11 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
PERFECT THUMBPRINT COOKIES
My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
Provided by Chef John
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 50m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
- Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
- To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
- Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
- Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
- For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
- Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g
S'MORE THUMBPRINT COOKIES
Make and share this S'more Thumbprint Cookies recipe from Food.com.
Provided by Cuistot
Categories Drop Cookies
Time 1h
Yield 5 dozen, 1 serving(s)
Number Of Ingredients 9
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.
S'MORES THUMBPRINT COOKIES
S'mores Thumbprint Cookies (Just 5 Ingredients) have melted chocolate centers that are then topped with perfectly toasted marshmallow fluff!
Provided by Rebecca Hubbell
Categories Dessert
Time 37m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 162 kcal, Carbohydrate 27 g, Protein 1 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 100 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving
Tips:
- Softened butter is essential for creating a smooth and creamy cookie dough. If your butter is too cold, it will be difficult to cream together with the sugar and eggs. If your butter is too melted, the cookies will spread too much in the oven.
- Don't overmix the dough. Overmixing will develop the gluten in the flour, which will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape in the oven.
- Use a cookie scoop to portion out the dough. This will help ensure that the cookies are all the same size and shape.
- Bake the cookies in a preheated oven. This will help the cookies bake evenly.
- Don't overbake the cookies. Overbaked cookies will be dry and crumbly. Bake the cookies just until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
S'more thumbprint cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their graham cracker crust, chocolate filling, and marshmallow topping, these cookies are sure to be a hit with everyone who tries them.
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