How many times do I have to tell you guys that I love me some S’mores?!
Well let me tell you again, ” I love me some S’mores!” I love anything that has to do with S’mores. I think they are fantastic. I have searched wide and far for the person(s) responsible for creating this delicious concept and all I keep finding was that they were founded by the Girl Scouts Organization. I wrote them a letter thanking them about sharing their idea with the rest of the world. I am going to thank them again, “Thank you Girl Scout people!”
Okay, now that we got that out of the way, let’s talk about cookies! What could be better than combining the concept of S’mores into a cookie?! I tell you what could be better….NOTHING! I have to warn you if you are thinking about making these. They are super easy to eat and make. These cookies are filled with ooey gooey marshmallow fluff and a sweet and decadent Rolo caramel chocolate that ends up making a wonderful combination of flavors and surprises. I guarantee you that you will have a “foodgasm”. These Rolo S’more Thumbprint Cookies are a dream come true for me. I am taking the ones that remain uneaten to my first tailgate party of the year on Sunday. These cookies are going to give everyone multiple “foodgasms” back to back. Now if men could only be so lucky to have this experience in other orgasmic ways there might be more lovers than fighters in the world :-).
Rolo S’more Thumprint Cookies
- Total Time: 1 hour 45 minutes
- Yield: 42 1x
Description
S’mores meets Rolo meets cookie! One of my new favorite cookies.
Ingredients
- 4 c. rolled oats
- 1 1/2 c. flour
- 1 c. finely crushed graham cracker crumbs
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 c. unsalted butter, softened
- 1 c. light brown sugar, packed
- 1/2 c. sugar
- 2 eggs
- 1/4 c. milk
- 1 tbsp. vanilla extract
- 7 oz. jar marshmallow fluff
- 15 oz. package Rolo caramel chocolates
Instructions
- In a medium bowl, whisk together the dry ingredients ( oats, flour, crushed graham crackers, baking soda, baking powder, cinnamon, and salt).
- In a separate bowl, cream the butter and both sugars until fluffy. Add the eggs, milk and vanilla until well combined. Make sure you scrap the sides to get all the mix properly mixed. Cover the bowl with plastic wrap and place inside refrigerator for, at least, an hour no more than 4.
- Preheat oven to 350. Spray cookie sheet pans with baking spray or butter. Drop a table spoon of the cookie dough onto the sheet pans spacing 2 inches apart and bake for 8 minutes.
- Once the cookies have completed baking, remove from oven and immediately spoon about a teaspoon or so of the marshmallow fluff in the middle of the cookie ( you can pipe the marshmallow fluff if that makes it easier for you) and press an unwrapped Rolo with your thumb in the middle of the cookie making an indent. When all cookies have are indented place back in the oven for 2 minutes and cool on baking sheet before serving.
- Prep Time: 1 hour 35 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
- Calories: 165
- Fat: 7
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