S'mores Sundae Cookie Cups
Graham cracker cookie cups are topped with a marshmallow, a scoop of chocolate ice cream, and a drizzle of magic shell! The perfect, summery, two-bite dessert!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
- 1/2 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1 cup graham cracker crumbs
- 1/2 teaspoon baking soda
- 22 large marshmallows cut in half
- Chocolate ice cream
- Magic shell
Pre-heat oven to 350°F. Grease mini muffin trays and set aside.
In a large bowl, beat the butter until light and fluffy.
Add the sugars and mix until completely incorporated.
Mix in the egg and vanilla.
In a separate large bowl, stir together the flour, graham cracker crumbs, and baking soda.
Add the dry mixture to the wet ingredients and mix until completely incorporated.
Spoon 1 tablespoon of dough into the prepared mini muffin trays (*don't exceed 1 tablespoon).
Using the back of a rounded measuring spoon, press the dough into the pans, forming an indentation in the center of each cookie cup.
Bake for 5 minutes, then remove from oven and gently press half of a marshmallow (sticky side down) into each cookie cup.
Return to the oven and bake for 1 more minute.
Allow cookie cups to cool for 2 minutes, then using the back of a rounded measuring spoon, gently press down the marshmallows, forming an indentation. As they cool the indentation will become larger.
Allow cookie cups to cool completely in the pans before gently flipping them out with a butter knife.
Cookie cups adapted from these All Recipe