1/2 Cup Packed Brown Sugar
1 Teaspoon Vanilla
1 1/3 Cups All-Purpose Flour
1 Cup Finely Ground Graham Cracker Crumbs (16 squares)
1/8 Teaspoon Salt
120 Mini Marshmallows (about 1 1/4 cup)
60 rectangles Milk Chocolate (from 4 1.55 oz. bars.)
Here we go...
Heat oven to 325 F
In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy.
Add egg and Vanilla; beat until blended.
Add flour, cracker crumbs, and salt to mix. Beat on low speed, about 1 minute or until stiff dough forms.
Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheet, place balls 2 inches apart. With thumb, make an indentation at the center of each heap.
Bake 10 to 12 minutes or until they are firm, and edges are just beginning to brown. The recipes says to press 2 marshmallows in the center. I do 3 (sometimes 4) because 2 is not enough to really get a good marshmallow taste. Put back in oven and cook for two more minutes.
Top the cookie with 1 rectangle of chocolate. I used Hersheys because they are already in pieces, you can use whichever brand you like.
Let stand on top of the cookie for 2-3 minutes. Then with a knife or spoon, gently spread the chocolate over the top. Let is stand until the chocolate is set. (This may take a few hours. I just lay them aside until they can be safely stacked on top of each other.)
Courtesy of Pillsbury