Melissa's Cuisine: S'mores Thumbprints with Marshmallow Frosting

Wednesday, January 11, 2012

S'mores Thumbprints with Marshmallow Frosting

In December, my mom's friend hosted a Cookie Exchange.  She invited my Mom, Grandma, Mother-in-law, Sister-in-law, and myself to join in the fun.  We were each asked to bring 3 dozen cookies to share.  I spent a long time choosing out the "perfect" recipe for the evening, but I definitely picked a hit!  We enjoyed an evening of delicious appetizers, fun games, good company, and yummy cookies!  Everyone had a great night, and I have a feeling this could become a yearly tradition.

My MIL has repeatedly asked "when are you going to post your S'mores cookies on your blog?", so here they are!  They are fun to make and taste delicious.  I hope you'll enjoy these cookies as much as we did.
S'mores Thumbprints

Makes about 2 dozen cookies

You will need:
1/2 cup butter, at room temperature
1/4 cup brown sugar
2 Tablespoons sugar
1 teaspoon vanilla
1 egg yolk
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup mini chocolate chips
1/2 batch marshmallow frosting (recipe below)
1/4 cup graham cracker crumbs

1.  In a medium bowl, stir together flour, cocoa powder, and salt.  Set aside.

2.  In the bowl of your stand mixer, beat together butter and sugars until fluffy (about 3-4 minutes).

3.  Add in the egg yolk and vanilla and beat for another 1-2 minutes, until combined.

4.  Stir in the flour mixture and mix until the dough comes together.  Stir in chocolate chips.

5.  Roll cookie dough into 1 inch balls and place 2 inches apart on a greased cookie sheet.  Press your thumb into the center of each dough ball to create an indentation.

6.  Bake cookies at 375 for 8-10 minutes.  Remove and cool cookies completely.

7.  Scoop frosting into an icing bag fitted with a large tip and fill in the indentation of the cookie with frosting.  (If you don't have an icing bag, you can snip an end off a Ziploc bag  to create one, or just use a spoon to scoop the frosting into the cookies.)

8.  Top cookies with a sprinkling of graham cracker crumbs.  Store in an airtight container.

Source:  How Sweet Eats
I loved this marshmallow frosting.  It took a few attempts to get it "just right".  The first recipe I tried tasted like I was eating straight butter so I had to compensate by increasing the amount of marshmallow fluff.  I think I've perfected the recipe now though, and I know it will be appearing in more recipes in the future.  I added in a few tablespoons of Toasted Marshmallow syrup to increase the marshmallow flavor, but if you don't have any available, the frosting tastes great without it.  I purchased mine at our favorite coffee shop.

Marshmallow Frosting

You will need:
1/4 cup butter, softened
1 Tablespoon vanilla
1-1/2 cups marshmallow fluff
2 Tablespoons toasted marshmallow syrup (optional)
3 cups powdered sugar

1.  Beat butter in the bowl of your stand mixer until creamy.

2.  Add in marshmallow fluff and beat for 2 minutes.

3.  Add in vanilla extract and marshmallow syrup and mix until incorporated.

4.  Add in powdered sugar 1 cup at a time until fully incorporated.  Then beat on medium speed for 2-3 minutes.  Store in an airtight container.


  1. I'm sure I know what friend hosted that. What fun!
    The cookies sounds wonderful!

  2. I went to my first cookie exchange this year. It was a kick to see all of the wonderful cookies. I really wish yours had been there, too. What a fabulous sounding cookie!

  3. These are so cute and delicious looking! What a great idea! I linked to you from These Chicks Cooked. Thanks.

  4. These look and sound fantastic! I love anything s'more!!! Can't wait to try them.

  5. These look really grandkid friendly! Well, OK....maybe grandmother friendly too. Glad you shared them with Tuesday's Tasty Tidbits.

  6. What cute cookies! I love the smores flavor- thanks for sharing & linking up!!

  7. Omg...Yes!!! This look delicious!!! I'm having a linky party, and would love it if you joined! Here is the link! Thanks for sharing!

  8. Just made these for SRC, and absolutely loved them. Thanks for a great recipe. You can see my attempt at -


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