This cookie base is prepared with graham cracker crumbs for a true smores feel. Two options are shown below. You can bake these in mini muffin tins for smores cookie cups! Or, you can bake them as regular cookies and sandwich them with melted chocolate! Either way…..you can’t go wrong!
Chocolate Chip Graham Cracker Cookie Cups:
2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup miniature chocolate chips plus 1/2 cup regular chips
Preheat oven to 375 degrees. Grease a mini muffin tin.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Press a large ball of dough into each muffin cup and press to fit the mold. Bake for about 10 mins, until browned. Remove from oven and cool. Add mini marshmallows and place under the broil just for a minute or so to toast the marshmallows. Remove from oven and add a stick of chocolate! Cool and remove from tins.
To prepare cookie sandwiches, prepare recipe above. Scoop onto parchment lined cookie sheets and bake 10 mins. Add the mini marshmallows and chocolate pieces and bake an additional 2 minutes. Let cool. Melt milk chocolate and scoop onto one cookie. Top with a second cookie and enjoy!