S’mores Thumbprint Cookies

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Ever bite into a cookie and wish it had a little drama? These S’mores Thumbprint Cookies are your answer—buttery, crumbly shortbread cradling a molten marshmallow pool, all dunked in chocolate like some kind of campfire fairy tale. No bonfire required.

Why These Cookies Beat Regular S’mores

They’re portable, for starters. No sticky fingers or melted marshmallow beards. Plus, that shortbread base? It’s the perfect foil to the gooey center—sturdy enough to hold its own but tender enough to make you sigh. And the chocolate drizzle? That’s just showing off.

Ingredients & Substitutions

The Must-Haves:

  • Graham cracker crumbs – Not just for texture. They add that nostalgic s’mores flavor. Blitz ’em fresh or buy pre-crushed.
  • Butter – Real butter, softened but not greasy. Margarine makes sad, flat cookies.
  • Mini marshmallows – Regular ones are too big and won’t melt right.

Swaps for the Rebellious:

  • Gluten-free? GF graham crackers work. Almond flour for the dough, but it’ll be denser.
  • Vegan? Coconut oil for butter, flax eggs, and vegan marshmallows (they do exist).
  • No marshmallows? A caramel square, but it’s not the same.

Step-by-Step Instructions

1. Creaming the Butter
Whip it with sugar until it’s almost white. Too little, and your cookies spread. Too much, and they’re cakey.

2. Thumbprint Technique
Use the back of a teaspoon to press the wells. Fingers are too warm and melt the dough.

3. Marshmallow Magic
Bake the cookies first, then add marshmallows. If you bake them together, the ‘mallows vanish into a sticky void.

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4. Chocolate Dip
Melt chocolate with a splash of oil—it stays shiny and doesn’t harden into a cement shell.

Cooking Techniques & Science

Why Shortbread?
Low moisture = less spread. That means your thumbprints stay thumbprints, not puddles.

Marshmallow Timing
They only need 2 minutes under the broiler. Any longer, and they’ll either burn or turn into glue.

Graham Cracker Role
It’s not just filler. The honey and molasses in the crackers caramelize, adding depth.

Serving & Pairing Suggestions

On the Plate:
Stack ’em high on a wooden board with extra chocolate drizzle zigzagged over the top.

With Drinks:
Cold milk (classic), but a shot of espresso turns it into a grown-up dessert.

For Crowds:
Double the batch. Trust me, they’ll vanish faster than you can say “s’more.”

Final Pro Tips

  • Chill the dough – 30 minutes minimum, or your thumbprints collapse.
  • Broiler watch – Stay right there. Marshmallows go golden to black in seconds.
  • Storage – Layer with parchment. They stick like crazy otherwise.

FAQs

Can I freeze these?
Before baking, yes. After? The marshmallows weep.

Why did my cookies spread?
Butter too soft or dough too warm. Chill it longer.

Can I use fluff instead?
It melts into a sticky lake. Stick to mini marshmallows.

No broiler?
Toast marshmallows with a kitchen torch. Or skip it—they’re still good.

Too sweet?
A sprinkle of sea salt on the chocolate cuts it.