S’mores Thumbprint Cookies

 

1

cup butter, softened

1/2

cup packed brown sugar

1

egg

1

teaspoon vanilla

1 1/3

cups all-purpose flour

1

cup finely ground graham cracker crumbs (16 cracker squares)

1/8

teaspoon salt

120

miniature marshmallows (about 1 1/4 cups)

60

rectangles milk chocolate (from four 1.55-oz bars)

• 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.