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S’mores Thumbprint Cookies




Source of Recipe


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S’mores Thumbprint Cookies

Bettycrocker.com
Reviews rate this recipe 4.5 of 5 stars.
Exchanges & CC
Prep Time 60 min - Total Time 60 min
Servings 60

Top graham cracker cookies with marshmallows and chocolate to make s'mores any time of year!

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.


Expert Tips– 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.

1 Cookie equals: Calories 70 (Calories from Fat 40), Total Fat 4g (Saturated Fat 2-1/2g, Trans Fat 0g), Cholesterol 10mg, Sodium 40mg, Total Carbohydrate 8g (Dietary Fiber 0g Sugars 5g), Protein 0g ++++ Exchanges: 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; ++++ Carbohydrate Choices: 1/2