S'MORES COOKIE CUPS

By cecelia26_

Ingredients

• 1 (16.5 ounce) tube of refrigerated
• sugar cookie dough
• 1 cup of finely crushed graham
• crackers
• 1/4 cup of heavy cream
• 1/2 cup semi-sweet or milk chocolate chips
• 1 (13 ounce) jar of Jet-Puffed
• Marshmallow fluff
• 48 Hershey Kisses (unwrapped!)
• white chocolate chips, optional

Details

Adapted from easybaked.net

Preparation

Step 1

Preheat oven to 350F degrees. Line mini muffin pans with mini cupcake liners.
Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and combine crushed grahams with cookie dough until completely incorporated.
Evenly divide dough into mini cupcake liners with a medium cookie scoop.
Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges. Remove from oven and immediately press centers in using a mini tart shaper (or a wooden spoon). Allow cups to cool for 2-3 minutes. Remove from pan and allow cups to completely cool on counter.

Place all cups on a cookie sheet (preferably one with raised edges).
In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so). Add chocolate chips, cover and allow them to sit for 5 minutes. Stir melted chips with cream until smooth (turn heat back on if needed). Spoon chocolate sauce evenly into each cookie cup.

Fill a small bowl with HOT water and place a medium cookie scoop into it. Shake off excess water and scoop 1 scoop of marshmallow fluff into each cookie cup. Place scoop back in hot water as soon as the fluff starts to stick to the scoop.

Turn broiler on high and place cookie sheet in the oven under the broiler. WATCH the cookies. In about 30 seconds the marshmallow will start to brown. Remove from oven and IMMEDIATELY place a Hershey Kiss on the hot marshmallow top of each cookie. Sprinkle with graham cracker crumbs. If desired, drizzle with melted white chocolate.

Let sit for an hour. The bottom of the Kiss will melt and attach to marshmallow fluff. Can serve warm or at room temperature. Once they are cooled, you can store them in an airtight container for about a week.