Thumbprint cookies

1 cup unsalted Butter  ¼ cup light Brown Sugar ¼ cup granulated Sugar ¼ tsp salt 1 large egg  1 tsp vanilla extract ¼ tsp almond extract 1 ⅓ cups all-purpose flour 1 ½ cups graham crackers 80 mini marshmallows 4 Hershey chocolate bars

Preheat oven to 325 degrees F.  Add the softened butter and both sugars to a large mixing bowl, mix with a stand mixer or handheld mixer until light and fluffy.

Add the egg, vanilla and almond extract to the mixing bowl and continue to mix until just combined.

Next, add the salt, flour and crushed graham crackers. Mix until evenly combined.

Take 1 Tablespoon of the mixture and roll into a ball. Place cookie dough ball on an ungreased cookie sheet and press lightly with your thumb to create a little well.

Repeat with the remaining mix, filling the cookie sheet with at least a ½” between cookies.

Place cookies in the preheated oven at 325 degrees Fahrenheit. Bake for 10 minutes then remove the pan from the oven.

Add 4 marshmallows to each cookie and top with two pieces of chocolate bar.

Using the back of a spoon carefully spread the chocolate/marshmallows just a little.

Allow to cool for 10 minutes then transfer to a cooling rack to cool completely.