Ingredients
1 package refrigerated chocolate chip cookie dough
1/2 cup graham cracker crumbs, crushed
12–16 large marshmallows, cut in half
4 Hershey’s chocolate bars, broken into squares
Nonstick cooking spray
Instructions
- Preheat oven to 350°F (175°C).
- Spray a muffin tin with cooking spray and press the cookie dough firmly into the bottom of each muffin cup.
- Bake for 8 minutes or until the edges are golden brown.
- Remove from the oven and use a shot glass or spoon to gently press down the center of each cookie cup.
- Add a spoonful of crushed graham cracker crumbs into each indentation.
- Place half a marshmallow on top of the graham crumbs.
- Return the muffin tin to the oven and bake for another 2 minutes, or until marshmallows are soft and slightly golden.
- Remove from the oven and immediately press a piece of Hershey’s chocolate into the top of each cookie cup.
- Allow to cool slightly before removing from the muffin tin and serving.
Notes
- Use mini marshmallows for easier distribution.
- Homemade cookie dough can be substituted for refrigerated dough.
- Make gluten-free by using certified gluten-free dough and graham crackers.
- Reheat leftovers in the microwave for 10–15 seconds for gooey marshmallows and melty chocolate.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
