s’More cookies, anyone?
Ever since I made those Cranberry Pecan Thumbprint Cookies my mind has been racing… What other fun and delectable flavor combinations are out there? How many more thumbprints can I make? While driving home from the grocery store yesterday this idea came to me: add cocoa powder and mini chocolate chips to the batter, roll dough balls in crushed graham crackers, and fill the thumbprint wells with marshmallows and more chocolate chips. I was so excited!!! It’s a miracle I didn’t get a speeding ticket as I rushed home to make a batch.
Actually, I was unable to bake any cookies last night due to my presence being required elsewhere. So, my husband and I made our first batch this afternoon. We were very scientific throughout the baking process. We had varying ideas on how the cookies should be assembled.
- Should we fill the wells before or after the cookies bake?
- Should we include larger chunks of graham cracker in the wells or not?
- Should we use mini marshmallows or regular marshmallows?
Let me assure you, we taste tested each and every option before assembling this recipe. Each and every one… We wanted to make sure we had the best possible product to present. That how much we care about you! (And also why we plan to hit the gym HARD tomorrow.)
Our conclusion: Including a large piece of graham cracker in with the marshmallow filling creates a fantastic crunch and give you an extra taste of graham cracker. So, yes – please. Mini marshmallows – definitely. They won’t over puff and cause you concern that you’ve just created Stay Puft Marshmallow Man’s twin brother in your oven. For prettier cookies, wait until you’ve baked the cookies to fill the wells. Pull the cookies out at 7 minutes and re-indent them with the round end of a wooden spoon. This will give you the opportunity to work with well defined wells and will prevent your marshmallows and chocolate chips from going all over the place. Place back in the oven for 2 minutes to sufficiently melt the marshmallows and chocolate chips and to finish baking the cookies . For tastier cookies, go ahead and fill the wells before baking. Yes, the centers will rise some and your mini marshmallow will look a bit wonky once you pull them out, but they’ll be nicely toasted and taste wonderful!
S’MORES THUMBPRINT COOKIES
Be forewarned, the dough is de-lic-ious. The more you eat, the fewer cookies you’ll actually make. If you can resist eating any dough at all, you should be able to pull 16 cookies out of the oven with a single batch. We doubled recipe (and ended up making another new cookie that I’ll be sharing with you tomorrow!)
Inspired by the Angeletti Cookie.
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup mini chocolate chips, plus more for sprinkling
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- mini marshmallows
- crushed graham crackers (about 3 full sheets)
- Heat oven to 375° F.
- In a medium bowl, whisk together the butter, granulated sugar, vanilla, eggs and chocolate chips until blended. In another bowl combine the flour, cocoa powder, baking powder, and salt. Combine with the butter/sugar mixture and stir until just combined.
- With floured hands, roll level tablespoonfuls of the dough into balls and coat with graham cracker crumbs. Place on parchment-lined baking sheets, spacing them 2 inches apart.
- Using your thumb or round end of a wooden spoon, make an indentation in the middle of each cookie. Fill well with mini marshmallows, more mini chocolate chips, a chunk of graham cracker and then sprinkle with more graham cracker crumbs.
- Bake for 7-9 minutes. (See note above re: prettier vs. tastier cookies). Transfer to a rack to cool completely.
- You may want to add more marshmallows and chocolate chips to fill in any gaps.