S’mores Thumbprint Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 1/2 cup Brown sugar, packed
  • 60 Rectangles milk chocolate
  • 1/8 tsp Salt
  • 1 tsp Vanilla

• Snacks

  • 1 cup Graham cracker crumbs, finely ground

• Dairy

  • 1 cup Butter

• Desserts

  • 120 Marshmallows (about 1 1/4 cups, miniature

Found on bettycrocker.com

Description

Ingredients

• 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)

Directions

• 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.

Nutrition