Deliciously gooey s’mores cookie cups that combine the classic flavors of graham crackers, marshmallows, and chocolate in a fun, bite-sized treat.

1 cup graham cracker crumbs

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

12 large marshmallows, halved

12 mini chocolate bars or 1 cup chocolate chunks

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Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
In a medium bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter with brown and granulated sugar until fluffy. Add the egg and vanilla extract, and mix until smooth.
Gradually mix in the dry ingredients until a dough forms. Scoop about a tablespoon of dough into each muffin cup and press to form a little cup shape.
Bake for 8–10 minutes until lightly golden.
Remove from the oven, press a marshmallow half and a piece of chocolate into each cookie cup.
Return to the oven for 2–3 minutes or broil briefly until marshmallows are toasty and chocolate is soft.
Let cool in the tin for 10 minutes before removing.

To prevent sticking, use non-stick cooking spray or baking liners for the muffin tin.

You can substitute mini chocolate chips for the mini chocolate bars if preferred.

Store leftovers in an airtight container and reheat briefly for a gooey texture.