Rainbow S’Moreo Cookies

• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup baking cocoa
• 3/4 cup graham cracker crumbs
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 jar (7 ounces) marshmallow creme
• Rainbow sprinkles

1. Preheat oven to 350u0b0. Cream butter and sugar until light and fluffy. 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.
2. Shape dough into 1-in. balls. Place 2 in. apart on parchment paper-lined
3. . 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.
4. Spread marshmallow creme on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles. Serve immediately, or freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw cookies briefly before serving.

unsalted butter, sugar, egg, vanilla, baking cocoa, graham cracker crumbs, flour, baking powder, kosher salt, marshmallow creme, sprinkles

Taken from www.tasteofhome.com/recipes/rainbow-s-moreo-cookies/ (may not work)