Thumbprint Smore Cookies.

AKA The Devil.

Why? You ask.

Because. They are delicious and it’s hard to have just one. Even though they’re kinda giant. And they’re nothing less than horrible for you.

But heck! How else are we supposed to keep warm with these freezing Winter temperatures?!?!


Ingredients: Your favorite brownie mix (yes, brownie) or your favorite brownie recipe; Marshmallow Fluff, Whipped Cream Cheese, Graham Crackers, eggs, butter, cooking spray

By now you’ve realized this is kind of a gross idea. I mean, seriously, that list of ingredients nearly gives me a heart attack just reading it. But alas, sometimes ya just gotta do whatchya gotta do. Plus, I wont eat any, so, no guilt here! Ha. Awesome.


Begin by gathering all your sticky, sweet, sugary, fattening, delicious ingredients together on the counter.

I cheated. I totes cheated. I used BOXED brownie mix.

I know, I know…it’s a horrible horrible thing to do… but, it’s Trader Joe’s, so it’s alright…right?!?!

Pre-heat your oven to 350 degrees!

Get your brownie concoction together. If you do decided to use a  boxed brownie mix, just use one less egg, and it should make the consistence thick enough to roll into little balls.

If you fail at mixing your batter together by hand, resort to your handy dandy friend, your mixer. After all, that’s what they’re there for.



Now, roll your cookie brownie batter into balls a little smaller than golf balls and place in greased cupcake tray. If you don’t have one, use a baking sheet, it’ll be fine.

Place the tray in the oven and begin on your Marshmallow Fluff and Cream Cheese mixture (insert heart attack here).

Using your mixer again (clean it yo), combine a little over half of your fluff container (about a cup and a half), and about a cup of your whipped cream cheese. Mix until well blended and put into piping bag and refrigerate.

Your brownie cookies should take about 20 minutes in the oven, but, everyone’s oven are different, so, to check, insert a toothpick into the center of one of the middle cookies, and if the toothpick comes out clean, take ’em out! If not, check them again in a couple minutes and repeat the process.

Once they are done, remove them, and let them cool. As soon as you can take them out of the tray, do so and let them rest on the counter. This way the bottoms don’t keep cooking and don’t get all gross and crusty. If they are cool enough to touch but not break, use the back of a spoon and create your “thumbprint”, or, use your thumb!

While your cookies are cooling take some of your graham crackers (I used about three) and break them into little pieces and put them into your mini food processor. If you don’t have one, just crunch them up really well 🙂

In your “thumbprint” sprinkle a little bit of your crumbs into each cookie.

By this time, your cookies should be completely cool.

Take your piping bag and fill each void with Fluff Stuff generously then sprinkle with graham cracker crumble.

It’s ridiculously good and VERY, VERY sticky. You will want a glass of milk and some napkins with this tasty treat!

THIS is how you keep warm when it’s 30 degrees and you can’t go outside and make the real thing.