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S'mores Cookie Cups

The ultimate summer cookie! A graham cracker cookie dough, layers of chocolate bar, and marshmallow fluff topped off with more graham cracker dough. Everyone's favorite summer bonfire snack turned into dessert!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 servings
Calories

Ingredients

  • 2 cups all-purpose flour
  • 2 cups graham cracker crumbs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 sticks unsalted butter, softened
  • cups light brown sugar, packed
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • ¾-1 cup marshmallow fluff
  • 4 hershey chocoalte bars

Instructions

  • Pre-heat oven to 350 degrees. Spray muffin tin with non-stick cooking spray and set aside.
  • In a medium bowl combine flour, graham cracker crumbs, baking powder, and salt. Set aside.
  • In a large bowl, cream the butter and brown sugar together until smooth. Add in the vanilla and eggs.
  • Add dry ingredients to butter/sugar mixture and mix until just combined (don't overmix). Take about ¾ of the dough for the base of the cookies (saving ¼ for the topping). This doens't have to be extact!
  • In the greased muffin tin, scoop about 1.5 tablespoon dough into the muffin cup and press down. Place 2 pieces of the chocolate bar on top of the dough. Then dollop about ½ tablespoon marshmallow fluff on top of the chocolate.
  • Crumble the remaining dough that was saved over top the marshmallow- see picture (some of the marshmallow will still be visible- that's ok! You don't need to cover completely).
  • Bake 12-15 minutes or until golden brown. Allow cookies to cool completely and enjoy!

Notes

  • 2 cups of graham cracker crumbs were about 2 packets of whole graham crackers for me.
  • I ground up my graham crackers in a blender, but you can use a food processor or put them in a plastic bag and crush them that way.