Smores Mini Cookie Cups
Buttery graham cracker cookie cups with marshmallows and milk chocolate. Like all smores, these little cups are best served warm!
Makes 5 dozen
Prep time: 30 minutes
Cook time: 10 minutes per muffin tin
- 1 cup browned butter, softened or regular unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 cups graham cracker crumbs
- 1 cup mini marshmallows
- 15 Hershey’s snack size bars, broken into squares
Heat the oven to 375 degrees F. Spray a mini muffin tin lightly with non-stick cooking spray (or line with paper liners).
In a large mixing bowl, beat the butter and sugar with an electric mixer on high speed until fluffy. Add the eggs and vanilla and beat until mixed. In the same bowl, add the baking powder and salt and beat until mixed. Gradually add the flour and graham cracker crumbs, beating on medium speed until mixed well. Stir in the mini marshmallows.
Roll the dough into 1-inch balls, then press each ball into an ungreased mini muffin cup pan. Bake 8 minutes, then remove from oven and press one chocolate square into each cookie cup. Bake 2 to 3 more minutes, or until chocolate is melty. Allow the cookie cups to cool 10 minutes before removing from pan.