Dear baking world,
I’m noticing a pattern here. I am making things that remind me of summer. First it’s the lemon cupcakes and now it’s S’mores cookies. When will it end?! Probably when the “Polar Vortex” retreats back to it’s wintry home, which I’m hoping is soon but who knows.
Who doesn’t love thumbprint cookies? You make a little indent in the cookies and it presents so many opportunities: you can fill it with anything! The possibilities are endless! (Starts running around and screaming.)
That’s besides the point. I made these tonight and they’re really great. Actually super yummy. I wanted a really cakey cookie, so I didn’t look farther than the Lofthouse knockoff recipe. I edited the recipe to my taste and then worked some magic. I crushed up graham crackers and mixed in brown sugar, then rolled them out. I put a little indent in them and then froze them. (You know how much I love freezing my cookies.) When I got home after class, I placed three little marshmallows in their chocolatey cradle and baked them.
And they turned out great. The graham crackers gave them a little crunch, the cookie was super fluffy and chocolatey, and the marshmallow were a little crispy but still soft and melty. Pure heaven. I recommend you make these. It doesn’t matter that it’s the middle of January because we all need a reminder of summer, and these’ll do it.
- 1/4 cup sour cream, room temperature
- 1/4 cup butter, softened (half a stick)
- 1/2 cup sugar
- 1 egg, room temperature
- 1/2 tsp. vanilla extract
- 1 1/4 cup flour
- 1/3 cup Hershey’s cocoa powder
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 graham cracker sheet
- 2 Tbsp. brown sugar
- mini marshmallows
- Preheat the oven to 350 degrees fahrenheit (if you aren’t freezing the cookies beforehand.)
- Cream together the sour cream and butter. Make sure the sour cream is at a room temperature. Add in the sugar.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt and cocoa powder. Slowly add to the wet mixture.
- If you dough is sticky, add a little more flour.
- Crush up the graham cracker sheet and mix with the brown sugar.
- Roll the cookies into balls and then roll them in the graham cracker and brown sugar mixture. Make sure it’s fully covered for ideal crunch!
- Make an indent. If you’re freezing them, put them in the freezer. If you’re going to cook them directly, follow step 8 immediately.
- When you’re about to bake them, place 3 mini marshmallows into the indent. If you want more, go for it!
- Bake for 10 minutes.