A great kid-friendly thumbprint cookie coated with graham cracker crumbs and filled with chocolate and marshmallows.
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Cookie
34 cup Land O Lakes® Butter, softened
34 cup powdered sugar
1 large Land O Lakes® Egg, separated
1 teaspoon vanilla extract
1 12 cups all-purpose flour
14 teaspoon salt
34 cup graham cracker crumbs
Filling
1 cup milk chocolate chips
2 cups miniature marshmallows
STEP 1
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
STEP 2
Combine butter and powdered sugar in bowl; beat at medium speed until creamy. Add egg yolk and vanilla; continue beating until well mixed. Add flour and salt; beat at low speed until well mixed.
STEP 3
Place egg white into bowl; lightly beat with whisk. Place graham cracker crumbs into another bowl. Shape dough into 1-inch balls. (Dough may be soft.) Dip balls into egg white; roll in graham cracker crumbs. Reshape balls, if necessary.
STEP 4
Place, 1 inch apart, onto prepared cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 9-10 minutes or until edges just begin to brown.
STEP 5
Immediately place 4 to 5 chocolate chips and 3 mini marshmallows in each indentation. Immediately return to oven; continue baking 3-4 minutes or until chocolate is melted and marshmallows are puffed. Remove to cooling racks. Melt remaining chocolate chips and drizzle over cookies, if desired.
You don’t need a campfire to enjoy this classic trio of flavors. Marshmallow, chocolate and graham crackers make everything from cakes and pies to cookies and ice cream sandwiches summery and fun.
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