Description
Delicious mini cookie cups filled with chocolate and topped with gooey marshmallows.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 12 graham cracker squares, broken into pieces
- 6 large marshmallows, halved
Instructions
- Preheat oven to 350°F and lightly grease a mini muffin pan.
- In a bowl cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in milk chocolate chips.
- Press a few graham cracker pieces into the bottom of each muffin well.
- Scoop cookie dough into each well, filling about two thirds full and pressing gently to form cups.
- Bake for 10 minutes or until the edges turn golden brown.
- Remove pan from oven and top each cookie cup with a marshmallow half.
- Return to oven and broil on high for 1–2 minutes until marshmallows are toasted, watching closely to prevent burning.
- Let cookie cups cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure to watch the marshmallows closely while broiling to prevent burning.
- These cookie cups can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg