Ingredients
1/2 cup unsalted butter, softened1 cup sugar1 large egg1 teaspoon vanilla extract1/2 cup baking cocoa3/4 cup graham cracker crumbs3/4 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon kosher salt1 jar (7 ounces) marshmallow cremeRainbow sprinkles
Preparation
Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Beat in cocoa. In another bowl, whisk cracker crumbs, flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate until firm, at least 30 minutes.
Shape dough into 1-in. balls. Place 2 in. apart on parchment-lined baking sheets. Flatten with bottom of a glass dipped in sugar. Bake until set, 6-8 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely.
Spread marshmallow creme on bottoms of half of the cookies; cover with remaining cookies. Roll edges in sprinkles. Serve immediately, or freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw cookies briefly before serving.
