S'More Thumbprint Cookies

By Okcoja

Ingredients

• 1 Cup Butter, softened
• 1/2 Cup Brown Sugar, packed
• 1 Egg
• 1 tsp. Vanilla
• 1 1/3 Cups All-Purpose Flour
• 1 Cup Finely Ground Graham Crackers (16 squares)
• 1/8 tsp. Salt
• 120 Mini Marshmallows (about 1 1/4 Cup
• 60 Rectangles Milk Chocolate (from 4 1.55 oz bars)

Preparation

Step 1

1. Heat oven to 325 degrees.

2. In large bowl, beat butter and brown sugar with electric mixer on medium until light and fluffy. Add egg and vanilla; beat until blended. Add flour, cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.

3. Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb, make indention in center of each.

4. Bake 10-12 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2-3 minutes longer. Top marshmallow on each cookie with 1 rectangle of chocolate; let stand 2-3 minutes. With tip of knife, spread chocolate gently over marshmallows. Let stand until chocolate is set.