Cinnamon-Pecan Cookie S'mores

½ cup butter, softened
½ cup firmly packed dark brown sugar
1 large egg
1 ½ tsp van extract
1 ¼ cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
1 cup coarsely chopped pecans, toasted
1 4ozZ bittersweet chocolate baking bar
8 large marshmallows

Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, beating well.

Combine flour and next 3 ingredients;  add to butter mixture. Beat at low speed until blended. Stir in pecans. Divide dough into 16 equal portions; roll each portion into a ball. Place balls 1 inch apart on lightly greased baking sheets. Flatten slightly.
Bake at 250 degrees for 16 nimutes or until lightly browned. Cool cookies on pans 1 minute. Transfer cookies to wire racks. Cool completely.

Preheat broiler. Separate chocolate bar into 8 squares. Place a chocolate square on flat side of each 8 cookies. Place marshmallows on a baking sheet. Broil 3 minutes or until puffed and toasted. Immediately transfer marshmallows to tops of chocolate squares, using a small spatula. Top marshmallows with remaining cookies, flat sides down; press down gently.

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