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
For the center
¼ stick butter, softened
1 cup icing sugar
1-2 tbsp milk
For the topping
1 cup chocolate chips
1 graham cracker
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!
These Loaded Cheeseburger Muffins are ready in just 30 minutes for a tasty snack, lunch or even as a fun weeknight family meal.
- 1/2 pound lean ground beef or turkey
- 1/2 pound ground sausage or turkey sausage
- 1/2 cup chopped bacon
- 1 large onion, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon chopped fresh garlic
- 1 cup shredded Cheddar cheese
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup milk
- 1/3 cup vegetable oil
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In a medium skillet, brown beef, sausage, garlic and onion over medium-high heat. About 5 minutes. Drain and set aside in a medium bowl.
Return pan to burner and cook bacon. Allow to cool. Chop bacon and add to meat mixture. Stir in Worcestershire and soy sauce, salt, and
In another medium bowl, add in dry ingredients and mix well. Add wet ingredients and mix well.
Fill the bottom of each muffin cup with muffin mixture. About 1-2 tablespoons. Add in about 1/4 cup burger mixture. Top with 1-2
tablespoons of muffin mixture.
Bake about 30 minutes or until muffin tops are golden brown. Cool about 5 minutes. Serve with all your favourite cheeseburger fixings!
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Serving Size:1 Muffin
Amount Per Serving: Calories: 294Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 73mgSodium: 605mgCarbohydrates: 11gFiber: 0gSugar: 1gProtein: 17g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!