S’mores Thumbprint Cookies

These easy to make S’mores Thumbprint Cookies features all the flavours of that favourite summertime camping treat.

A delectable chocolate cookie filled with marshmallow and topped with graham crackers and a chocolate drizzle; these S’mores cookies are sure to be a favourite all year long.

Looking for more easy S’mores inspired Recipes?

Check out some of my favourite S’mores recipes:

These indulgent S’Mores Chocolate Doughnuts are a real summer treat you are sure to enjoy, even if you can’t sit by a campfire.

This S’mores Smoothie Bowl is a fun way for everyone to enjoy the taste of a summer camping recipe classic at home. 

These Mini Peanut Butter S’mores Tarts take the classic recipe and turns it into a delicious tart for when you want all that ooey gooey smore’s flavour and eat it with a fork!

S’mores Thumbprint Cookies

Yields: Approx. one dozen cookies

For the cookies

½ stick butter, softened
1/3 cup granulated sugar
1 large egg
1 tbsp milk
1 cup flour
2 tbsp cocoa powder
Pinch salt

For the center

3-4 marshmallows
¼ stick butter, softened
1 cup icing sugar
1-2 tbsp milk

For the topping

1 cup chocolate chips
1 graham cracker

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper – set aside.

In a medium-sized bowl, using an electric mixer, beat together butter, granulated sugar, egg and milk.

Add flour, cocoa powder and salt. Beat until cookie dough forms.

Roll out 1 inch spheres out of the cookie batter. Place about 1-2 inches apart from each other on the lined baking sheet.

Use the back of a teaspoon to form an indentation in the center of each cookie.

Bake for 10-12 minutes.

Allow to cool on a wire rack. You may use the back of the same teaspoon to make the center indentation deeper.

Place marshmallows in a microwave-safe bowl. Microwave for 20 seconds or until completely melted.

In a small bowl, beat together melted marshmallows, butter, icing sugar and milk with an electric mixer. Start on low and gradually increase to high.

Scoop the marshmallow buttercream in a piping bag and frost the center of each cookie.

Melt your chocolate chips and pour into a piping bag. Cut a small slit on the tip and act quick! You don’t want the chocolate pouring out from it.

Drizzle chocolate on each cookie.

Place your graham cracker in a sandwich bag. Crush it using a rolling pin and sprinkle on each cookie.

Serve and enjoy!