These easy S’mores Thumbprints are graham cracker cookies topped with mini marshmallows and chocolate.Here are some things I loved about our recent 3 1/2 week vacation to visit family back West:
1) my kids actually get to know their cousins and grandparents on their turf
2) I have my husband 24/7. No outing is too intimidating when you know you have a pair of hands helping you with meltdowns and feeding my crew. He’s back at work now.
3) Being with people all day long. Every day is a party!
After every vacation I always come back with a few epiphanies. That may be a strong word. Nuggets of realizations? For instance, I always thought I was an introvert. Growing up as the youngest of ten I was always with people but I’m surprisingly good at being alone and being independent.
I may be good at it but I’ve realized I’m an extrovert. Extroverts get their energy from people and introverts get their energy from being alone. If I’m having a bad day, a pedicure by myself won’t fix it but a chat with a girlfriend will.
You guys know how much I loved these S’mores Cookies. When I first made these S’mores Thumbprints, the recipe said it made 60 cookies. No way! But as I looked at the recipe closer it said to use a teaspoon of dough to make each cookie. That’s tiny! Who does that?
I still didn’t get 60 cookies but the whole point is to have a small graham cracker base (they will spread) with marshmallow and chocolate on top.
- 1 cup butter , softened
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1 cup finely ground graham cracker crumbs (16 cracker squares)
- 1/8 teaspoon salt
- 120 miniature marshmallows (about 1 1/4 cups)
- 60 rectangles milk chocolate (from four 1.55-oz bars)
- Preheat oven to 325°F and line a cookie sheet with parchment paper.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until blended. Add flour, graham cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.
- Shape dough by heaping teaspoonfuls into balls. Place balls 2 inches apart on a cookie sheet. With thumb, make indentation in center of each.
- Bake 8 to 10 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2 to 3 minutes longer or until marshmallows are melted.
- Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With the back of spoon, gently spread chocolate over marshmallows. Let stand until chocolate is set.
Source: Betty Crocker