A quick and easy summertime treat, these S’mores Thumbprint Cookies are a fun and tasty dessert that the whole family will love. Quick to throw together and great for any and all occasions.

Who doesn’t love good ole S’mores? I know that it was and still is a staple treat that we enjoy to this day, but how about making these S’mores Thumbprint Cookies?

My whole family are cookie lovers, and why not combine two favorite into one with these cookies? They are fast, easy and the kids absolutely love helping.

I love making these because we usually have all the ingredients on hand, they are also great for when you are tasked to bring a dessert to a summer party, cookout etc.

With a graham cracker cookie flavor, melted marshmallows and a chocolate drizzle – you really cannot go wrong with these S’mores Thumbprint Cookies.

We usually make a double batch to keep on hand for later consumption, just because they are that good and take a nostalgic treat and turn it into something different.

If you are looking for that perfect cookie to whip up this summer, you have to whip up a batch of these S’mores Cookies – you won’t regret it.

Some of our other favorite summertime cookies we have on our site include: Strawberry Lemonade Cookies, Lemon Sandwich Cookies and Cookies and Cream Cheese Cookies.

WHY THIS RECIPE WORKS:

With pantry staple ingredients, these come together in no time!
You can use any of your favorite chocolate to top these.
Easily double this recipe to make more, or save for later.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM):

Salted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Baking soda
Baking powder
All-purpose flour
Crushed graham crackers
Mini marshmallows
Semi-sweet chocolate chips

HOW TO MAKE S’MORES THUMBPRINT COOKIES, STEP BY STEP:

Preheat your oven to 375 degrees F and with a hand mixer, beat together the butter and sugars in a large mixing bowl. Beat in the eggs and vanilla extract until the mixture is smooth and combined.
Add in the baking soda, baking powder, flour, and graham crackers and gently stir into the mixture until there are no more clumps of dry flour remaining in the cookie dough.
Place balls of dough roughly the size of one tablespoon on an ungreased cookie sheet and use your thumb or the back of a teaspoon to make a small indent in the center of each cookie.
Bake the cookies for four minutes.
Remove the pan from the oven (you may need to press down the center again if needed) then place a few marshmallows in the center of each cookie and place them back in the oven for another four minutes.
Once the cookies are done baking, melt the chocolate chips in the microwave or over a double boiler and drizzle the chocolate over the cookies.
Allow the cookies to cool slightly before removing them from the pan. Serve and enjoy!

WHAT IS THE BEST CHOCOLATE TO USE?

We use high quality chocolate chips for this recipe. You can use milk chocolate, semi-sweet chocolate or dark chocolate, the flavor is up to you and your preference.

You can melt these in the microwave or use a double boiler as well.

CAN I SWITCH UP THE FLAVOR?

If you want a slightly different flavor to these cookies, instead of using regular graham crackers, use chocolate graham crackers or cinnamon graham crackers for a twist.

DOES THE DOUGH NEED TO CHILL?

We don’t usually chill our cookie dough for this recipe, but it depends on how warm the butter is. If you see them spreading while baking, then you will probably want to chill the dough for 30 minutes before baking.

We use softened butter that we have left out at room temperature, you just want to make sure that it doesn’t get too warm where you cannot handle it without it melting in your hands.

CAN I MAKE THE COOKIE DOUGH AHEAD OF TIME?

Absolutely! You can whip up your dough and store it in the bowl covered with plastic wrap or foil and it will keep in the refrigerator for up to 1-2 days.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator or on the countertop where they will keep for up to 4-5 days.

If you do store them in the refrigerator you can warm them in the microwave slightly to heat up the chocolate and marshmallow, roughly 30 seconds. Make sure to keep an eye on them as you don’t want the chocolate to completely melt off.

These can also be frozen, place in a freezer container or bag and they will keep in the freezer for up to 2 months. To defrost, remove to the countertop overnight until thawed. If you want to reheat, use the directions above.

TIPS AND TRICKS:

It’s ok to have chunks of graham crackers in the crumbs. You will want to get them as fine as possible, but no worries if you don’t.
Use any of your favorite chocolate for drizzling.
We have not tested these with large marshmallows, so we do not know how the outcome using them would be.
If you want a different flavor try chocolate or cinnamon graham crackers.
The dough can be made in advance, see above on how to do that.
Depending on how warm your butter is, you can refrigerate the dough for 30 minutes.
These can be frozen, see above on how to do that.
Easily double this recipe to serve more people.

When it comes to a summer treat, you really cannot go wrong with these S’mores Thumbprint Cookies! A nostalgic recipe turned into a bite sized delight.

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If you’ve tried these S’MORES THUMBPRINT COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

S’mores Thumbprint Cookies