Gooey marshmallows and melted dark chocolate give these soft thumbprint cookies the irresistible flavour of the classic campfire treat. Don't worry if the marshmallows seem too big for the cookies at first—they'll puff up and fall to just the right size in the oven.
- Prep time 40 minutes
- Total time 2 hours
Ingredients
Method
In large bowl, beat butter with brown sugar until fluffy; beat in honey and vanilla. In separate bowl, whisk together flour, cinnamon and salt; stir into butter mixture to form smooth dough, kneading gently if necessary.
Roll by 1 tbsp into balls. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well 1/2 inch (1 cm) deep and 3/4 inch (2 cm) wide. Pinch together any cracks around edge. Repeat with remaining balls.
Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are light golden, about 12 minutes. Place 1 marshmallow half, cut side down, on well of each cookie; bake until slightly puffed, about 3 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. Pipe or drizzle melted chocolate over top. (Make-ahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 15 minutes before serving.)
Tip from The Test Kitchen: While the cookies are baking, cut the marshmallows and keep them in a sealed container so they don't harden.
Makes about 36 cookies.
Nutritional facts per cookie: about
- Sodium 55 mg
- Sugars 8 g
- Protein 1 g
- Calories 117.0
- Total fat 6 g
- Potassium 30 mg
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
