S’mores Thumbprint Cookies

By Brandymoe

Ingredients

• 1 1 1 cup butter, softened
• 1/2 1/2 1/2 cup packed brown sugar
• 1 1 1 egg
• 1 1 1 teaspoon vanilla
• 1 1/3 1 1/3 1/3 cups all-purpose flour
• 1 1 1 cup finely ground graham cracker crumbs (16 cracker squares)
• 1/8 1/8 1/8 teaspoon salt
• 120 120 1 1/4 marshmallows (about 1 1/4 cups)
• 60 60 1.55-oz rectangles milk chocolate (from four 1.55-oz bars)

Details

Servings 1
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 325°F.

2
In large bowl, beat butter and brown sugar with electric mixer on medium speed 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 indentation in center of each.

4
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 to 3 minutes longer. Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.