S'more Thumbprint Cookies

1 cup butter, softened

1/2 cup packed brown sugar

1 egg

1 tsp vanilla

1 1/3 cups flour

1 cup finely ground graham cracker crumbs (16 cracker squares)

1/8 tsp salt

120 mini marshmallows (approx. 1 1/4 cups)

60 rectangles milk chocolate (from four 1.55 oz bars)

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 - 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 - 3 minutes longer. Top marshmallow on each cookie with 1 rectangle of chocolate; let stand 2 - 3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.