S'more Thumbprint Cookies

I'M STARTING TO CATCH UP! Haha, just kidding. I fully expect the rest of the week to be a blur, so I'll go back to not having anything as far along as it should be REAL soon. For now, though, I have lights on the big Christmas tree AND there are five kinds of cookie baked and in the freezer. That's a decent win considering I spent the entire weekend driving Miss Alexis all over town. 

In the midst of all that, I baked some cookies for now. They may end up becoming Christmas cookies, but I kind of doubt it only because they won't last that long. We've all been destroying them as if our lives depend on it, and maybe they do. Life should depend on s'mores, regardless of the form, right?

These s'more thumbprint cookies end up tasting EXACTLY like a s'more, but with a bit less mess and they're definitely more convenient since you don't have to start a fire or anything. And when you're cooking with a 5-year old, it's always best that you avoid fire. Or so I hear. Ahem.

S'more Thumbprint Cookies

1/2 cup butter, softened
1/4 firmly packed light brown sugar
1 egg
1/2 teaspoon vanilla
3/4 cup sifted all-purpose flour
1/2 cup graham cracker crumbs
1/4 teaspoon salt
Mini marshmallows
Chocolate squares or Hershey's Kisses

1. Preheat the oven to 325°. Line a few cookie sheets with parchment paper.

2. In a large bowl, beat together the butter and brown sugar until creamy. Add the egg and vanilla and beat some more.

3. Mix in the flour, graham cracker crumbs, and salt. 

4. Take a heaping teaspoon of dough and roll it into a ball. Set it on your prepared cookie sheet and flatten with the palm of your hand. Then take your thumb and make a little dent. You are, after all, making thumbprint cookies. Now do the same thing over and over until you run out of dough. This recipe should make about 30 small cookies.

5. Bake the cookies at 325° for 10 to 12 minutes or until the edges are firm and the cookies are just starting to turn brown. Remove from the oven and carefully place a marshmallow or two on top of each one. (I used two marshmallows, but I could see the argument for doing less. Your call.)

6. Place back in the oven for about 2 minutes. While still hot, press the square of chocolate on top. Allow to sit for 2-3 minutes or until the chocolate is melty. If you want to not have perfect squares of chocolate, swirl them with a toothpick to make them look more like a puddle. Clearly I cared about appearances. They still tasted REALLY good, so whatever. Allow to cool completely before stacking, but you can steal one or two while they're warm because OF COURSE.