S’mores Cookie Cups are a fun way to enjoy a childhood favorite treat only you don’t need to stand around a campfire to make them. They bake up easy in the oven and are perfect all year long!
In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
Spray a 24 cup mini muffin pan with non-stick baking spray.
Divide the graham cracker crumb mixture evenly between the 24 cup mini muffin pan. Press the crumbs down and up the sides of each cup to form little cups. You can use your fingers, a pastry dough tart tamper or the back of a spoon.
Bake the graham cracker crusts in a preheated 350°F degree oven for about 4 minutes or until the crusts are golden brown.
Cut each marshmallow in half so you now have 24 round marshmallows. Place one marshmallow on top of each graham cracker cup; cut side down.
Set the oven to broil and return the muffin pan under the broiler for about 1 to 2 minutes or just until the marshmallows are slightly softened and lightly browned. Watch the tray closely as marshmallows can burn fast.
Remove the muffin pan from the oven and top each marshmallow with one piece of the chocolate bar.
Allow the cookie cups to cool for about 15 minutes before using a butter knife to gently lift them out of the pan.
Notes
Don't forget to cut the marshmallows in half the short way so you end up with two circular pieces of marshmallows.
You could also use a knife to cut them in half. Spray the knife with cooking spray so the marshmallow doesn't stick.