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S’mores Thumbprint Cookies

Bursting with Graham cracker, milk chocolate, and homemade marshmallow fluff, these s’mores thumbprint cookies personify the goodness of summer.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, marshmallow, milk chocolate, smores, smores cookies, thumbprint cookies
Servings: 32

Ingredients

For the Marshmallow Fluff:

  • ½ Cup Water
  • 1 Cup Granulated Sugar
  • 1 Cup Light Corn Syrup
  • 5 Large Egg Whites, room temperature
  • 1 Teaspoon Cream of Tartar
  • Seeds From One Vanilla Bean

For the Cookies:

  • 1 Cup Salted Butter, room temperature
  • 1 ¼ Cups Granulated Sugar
  • 1 Large egg + 1 Large Egg Yolk
  • 1 Tablespoon Pure Vanilla Extract
  • ½ Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 3 Cups All Purpose Flour
  • 1 Cup Graham Cracker Crumbs

For the Topping:

  • Milk Chocolate Bars of Choice (I used Ghirardelli squares for some, Lindt milk chocolate squares for some, and Andes mini for the rest. You’ll need about 1-2 inches of chocolate per cookie)

Instructions

  • For the homemade marshmallow fluff:
    In a small to medium-sized saucepan, place the water, granulated sugar, and corn syrup. Stir to combine.
    Heat on medium-high (I put my numbered burner on eight) and insert a candy thermometer at this point. Do not stir again.
    Place your egg whites in the standing mixer bowl. You can also use a hand mixer, but just know you will need to beat them consistently for quite some time. A standing mixer is definitely preferred for this recipe.
    When the sugar syrup reaches about 200 degrees, begin whipping the egg whites until soft peaks form. This should take about 2-3 minutes.
    Add your cream of tartar and whip for about 30 more seconds to combine.
    The whites should finish whipping just about the time the syrup reaches 240 to 250°.
    Remove the syrup from the heat, ensuring that your mixer is on low. Slowly pour the syrup into the whipped egg whites in a steady stream, being careful as the syrup is extremely hot.
    When this is done, place your mixer on medium to high and continue mixing for 7-8 minutes until the marshmallow fluff is thick. Your egg whites might deflate slightly, but don't worry; if this happens, they will come back to life during the whipping process!
    Add the vanilla bean seeds and continue to whip until the fluff has cooled slightly, about two more minutes. Use immediately and store any leftovers in an airtight container in the refrigerator for up to two weeks. 
  • For the cookies: 
    Begin by creaming the butter and sugar until light and fluffy, about one minute. Add the egg and egg yolk, plus the vanilla, and mix until combined. Add the dry ingredients next: the salt, baking powder, all-purpose flour, and Graham cracker crumbs. Mix until the dough forms and pulls away from the edges entirely. 
    This dough should be soft but not sticky. It should also be stiff enough to roll out, though we are using a two-tablespoon cookie scoop to make dough balls for this recipe.
    Scoop your dough balls out and place them on a nonstick cookie sheet about one inch apart from each other. These cookies do not spread, so they don’t need a large amount of separation on the sheet. Gently press down on each dough ball with the back end of a rounded tablespoon. 
    Bake at 350 degrees for 7-9 minutes. The cookies will be soft when removed from the oven but will stiffen up hold their shape as they cool. Gently press down on each dough ball again if you’d like a bit more of a thumbprint for your cookies.
  • While the cookies are still warm, top each cookie with a square of milk chocolate. I topped a few with caramel-stuffed milk chocolate squares, and those were my favorites for sure.
  • Pipe a generous amount of marshmallow fluff onto the chocolate and torch it until golden or until desired. Enjoy immediately and store any leftovers in an airtight container at room temperature for up to four days. Enjoy!

Notes

See blog for dietary substitution on dairy and gluten.