S'more Thumbprint Cookies

By Kitchenbee

All you need is the campfire. Well maybe the fake lit up logs or the 24 hour fireplace channel. The only hard part I have is trying to take these anywhere, since they can't be stacked due to the chocolate. Trying to devise a container to travel or give away without messing up the chocolate and marshmallow!

Ingredients

• 1 cup butter, softened,
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/3 cup flour
• 1 cup graham cracker crumbs
• 1/8 teaspoon salt
• 1 1/4 cups miniature marshmallows (or 30 regular, cut into quarters)
• 60 rectangles milk chocolate (from four 1.55-ounce bars))

Preparation

Step 1

Heat oven to 325°F.
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In large bowl, beat butter and brown sugar with mixer on medium speed until light and fluffy. Beat in egg and vanilla until well blended. Add flour, cracker crumbs and salt; on low speed beat about 1 minute or until stiff dough forms.

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

Bake 10 to 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 marshmallows on each cookie with 1 rectangle of chocolate; let stand 2-3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.