You must give this a try the are great my kids could not get enough of them.
S’more Thumbprint cookies
1 C. Butter, Softened
½ C. packed brown sugar
1 Egg
1 teaspoon Vanilla
1 1/3 C. flour
1 C. finely ground graham cracker crumbs (16 cracker squares)
1/8 teaspoon salt
Miniature marshmallow apx. 120
60 rectangles of milk chocolate (from 4 bars)
1. Heat oven to 325f
2. Beat butter and sugar with mixer on medium until light and fluffy. Add flour, cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms
3. Shape dough by heaping teaspoonfuls on to 60 balls. On ungreased cookie sheet, place balls 2 inches apart. With thumb, make indentation in the 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 marshmallow 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.
1 C. Butter, Softened
½ C. packed brown sugar
1 Egg
1 teaspoon Vanilla
1 1/3 C. flour
1 C. finely ground graham cracker crumbs (16 cracker squares)
1/8 teaspoon salt
Miniature marshmallow apx. 120
60 rectangles of milk chocolate (from 4 bars)
1. Heat oven to 325f
2. Beat butter and sugar with mixer on medium until light and fluffy. Add flour, cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms
3. Shape dough by heaping teaspoonfuls on to 60 balls. On ungreased cookie sheet, place balls 2 inches apart. With thumb, make indentation in the 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 marshmallow 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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