Go Back
Print

Smores Cookie Cups

Ingredients

  • 1 cup finely crush graham cracker crumbs about 7 whole graham cracker sheets
  • 1/4 cup powdered sugar
  • 6 tablespoons UNSALTED butter melted
  • 12 marshmallows regular size, not mini marshmallows
  • 2 full size Hershey's Chocolate Bars unwrapped and divided into 24 pieces

Instructions

  • Preheat the oven to 350F.
  • In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
  • Grease a 24 cup mini muffin tin with non-stick cooking spray.
  • Scoop the graham cracker crust mixture into the 24 cups.
  • Gently press the crumbs into the bottom of each cup and up the sides to form little cups.
  • Bake the mini graham cracker crusts at 350F for 4 minutes until golden brown.
  • Cut each marshmallow in half to make 24 round marshmallows.
  • Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.
  • Set the oven to broil. Place the pan back in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are toasted to your liking.
  • Watch them CAREFULLY, the marshmallows can burn fast.
  • Remove from the oven.
  • Top each marshmallow with a piece of the Hershey's chocolate bar. Allow the s'mores cookie cups to cool for 15 minutes, then use a butter knife to remove them from the pan.
  • ENJOY!