Last weekend, we had a massive bonfire at our house. The heat, the smoke, and the glowing movements of flames and figures from across the fire reminded me of all my favorite things about fall. While there weren’t any s’mores involved throughout the evening, I knew it was finally time to share this recipe I’d been working on for s’mores cookies: cinnamon and honey thumbprint cookies with a fudgy chocolate filling and a toasted marshmallow topping. These cookies feature all the wonderful flavors of a traditional s’mores in a cute and modernized package of a thumbprint cookie! Let me tell you how to make them.
You’ve made a thumbprint cookie before, right? Maybe they were peanut butter-flavored or featured a Hershey kiss in the center? You rolled them in sprinkles or sparkling sanding sugar? Maybe you fed them to kids or Santa or holiday party guests? Well, these are not those kind of thumbprints. Instead, here a spiced cookie base is rolled in sugar, sweetened with honey, and filled with a soft and fudgy chocolate ganache filling. The topping, also far from ordinary, is a simple meringue that we toast under a torch or a broiler. These s’mores cookies are not as quick and easy as the thumbprint cookies you grew up on, but I can promise they’re far more delicious.
Making the Cookies
To make the cookie base, butter, brown sugar, and honey are creamed together until smooth. Eggs and vanilla come next and are followed by the dry ingredients. Rounds of dough are rolled in cinnamon and sugar before be imprinted and baked until set. Once cooled, chocolate chips and butter are combined to create a soft, almost-ganache tasting filling. The chocolate is piped into the craters in each cookie and allowed to set up. Finally comes the marshmallow meringue topping! Egg whites and sugar are whipped until stiff and then piped and toasted onto the cookie. If homemade meringue intimidates you, be sure to check out my tutorial here!
That’s it for today! S’mores cookies! I hope you guys enjoy and take time to bake up some yummy fall favorites in the coming days. I’ll be back with not one but TWO recipes next week, so stay tuned! Happy Tuesday and Happy Baking!
If you like these s’mores cookies you should try:Print
These s’mores cookies are thumbprint treats with a honey cinnamon base, a silky chocolate filling, and a toasted marshmallow topping!
- Prep Time: 25
- Cook Time: 25
- Total Time: 90
- Yield: 48
- Category: Dessert
For the cookie (Adapted from Love and Olive Oil):
- 10 tablespoons unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- ½ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 teaspoons cinnamon, divided
- ¼ cup sugar
For the filling:
- 1–1/2 cups semisweet chocolate, chopped or chips
- 1–1/2 tablespoons unsalted butter
- 1–1/2 tablespoons light corn syrup
For the meringue:
- 2 egg whites, at room temperature
- ½ cup sugar
- 1/8 teaspoon cream of tartar
- ½ teaspoon vanilla
To prepare the cookie:
- In a large bowl or the bowl of a stand mixer, cream together the butter and brown sugar until fluffy, about 2 minutes. Add the honey and stir to combine. Stir in the egg and vanilla extract. Scrape the sides of the bowl and add the flour, baking soda, salt, and 1 teaspoon of cinnamon. The dough will be dry. Stir on low to combine and then use a small cookie scoop to scoop out 1” rounds of dough. Combine the sugar and remaining cinnamon in a small bowl. Roll each round of dough in the cinnamon sugar mixture. Use your thumb or the rounded bottom of a ¼ teaspoon to make little impressions into each cookie. Place the dough rounds on a sheet pan lined with parchment paper and cover with plastic wrap. Refrigerate for 1 hour.
- Once ready to bake, preheat the oven to 350 and place the cookie dough balls 2” apart on multiple parchment-lined pans. Bake one at a time in the oven until the cookie edges are set, about 9 minutes. When you remove the pan from the oven, immediately use the back of the measuring spoon to make the thumbprint more defined, if needed. Allow to cool while you prepare the filling.
To prepare the filling:
- In a small saucepan over low heat or a microwaveable bowl, combine the chocolate, butter, and corn syrup and gently melt, stirring regularly, until the chocolate has melted. Carefully put the mixture into a piping bag fitted with a round tip or a Ziploc bag with the end snipped off and carefully pipe a bit of the chocolate mixture into the thumbprint of each cookie. Place in the fridge to cool while you prepare the meringue.
To make the meringue:
- Put your metal stand mixer bowl or large, heat-safe mixing bowl over a small saucepan filled with 1” of water as a double boiler. Add the egg whites and sugar to the top bowl and turn the heat to medium. Stirring frequently, gently heat the egg whites until the sugar has barely dissolved. You can carefully rub the mixture between two fingers- once it’s no longer gritty, it’s ready! Remove the bowl from the heat and place on the stand mixer fitted with the whisk attachment (or use a hand mixer with beaters!). Add the cream of tartar and mix on medium-high speed until the mixture cools, thickens, and fluffs to stiff peaks. (See the link in the text for how-to’s on making meringue. Add the vanilla and put the mixture into a piping bag fitted with a small open star tip. Pipe dollops of meringue on each cooled cookie and carefully use a torch or a broiler to toast the marshmallow! Enjoy!