S’more Thumbprint Cookies

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cup butter, softened

1/2

cup packed brown sugar

egg

teaspoon vanilla

1 1/3

cups all-purpose flour

cup finely ground graham cracker crumbs (16 cracker squares)

1/8

teaspoon salt

120

miniature marshmallows (about 1 1/4 cups)

rectangles milk chocolate (from four 1.55-oz bars)

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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.

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If you don't have mini marshmallows, use a kitchen scissors to cut regular marshmallows into quarters.
To make graham cracker crumbs, break 16 graham cracker squares into food processor bowl with metal blade. Cover; process until fine crumbs.

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Nutrition Information

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

1/2

*Percent Daily Values are based on a 2,000 calorie diet.