Easy bite size graham cracker cups filled with toasted mini marshmallows and Hershey’s chocolate. The ultimate summertime dessert treat.
- 1 cup graham cracker crumbs
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- pinch salt
- 1/2 cup butter softened to room temp
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 96 mini marshmallows
- 2 1.55 ounce each Hershey bars
Preheat the oven to 350° then lightly spray a 24-count mini muffin pan with cooking spray.
In a small bowl, whisk the graham cracker crumbs, flour, baking soda and salt then set it aside.
In a medium bowl using a hand mixer, cream the softened butter and both sugars together then fold in the egg and vanilla until everything is thoroughly combined.
Add the ‘dry’ ingredients to the ‘wet’ ingredients stirring until they’re combined.
Using a 1″ scooper form 24 balls dropping them into the prepared mini muffin tin then gently press down on the ball forming the cup using a teaspoon size measuring spoon.
Bake 9 minutes then remove from the oven.
You’ll notice when the cups come out of the oven they’re puffed up. While they’re still warm using the same teaspoon measuring spoon press down to reform the cup then add 4 mini marshmallows to each cup, pressing to nestle them in.
Transfer the muffin tin to the broiler and broil about 1 minute watching very carefully so they don’t burn. OPTIONAL: If you have a brûlée torch and like playing with fire as much as I do, you can use it instead of the broiler.
Remove the muffin tin from the oven and press a piece of Hershey’s chocolate into the top of each cookie cup.