Ingredients
¾cupall-purpose flourplus more for dusting
¾cupfine graham cracker crumbs
3/8tspsalt
¼tspbaking soda
¼cupunsalted buttersoftened
⅓cuppacked light brown sugar
¼cupgranulated sugar
1largeegg
1tspvanilla extract
12largemarshmallowscut into halves
24pcsmilk chocolate Hershey’s Kissesunwrapped
Preparation
Preheat oven to 350 degrees F. Spray a 24-cup mini muffin tin with non-stick cooking spray and lightly dust with flour, shake out excess.
In a mixing bowl whisk together flour, graham cracker crumbs, salt and baking soda for 30 seconds, set aside.
In the bowl of an electric stand mixer blend together butter, brown sugar and granulated sugar until well combined (not light and fluffy, just blended well).
Scrape down sides of bowl, add egg and vanilla and mix to combined, scrap bowl again. With mixer set on low speed slowly add in flour mixture and mix just until combined.
Fold batter with a spatula several times to ensure it’s evenly incorporated. Scoop dough out 1 even tablespoon at a time and drop into each well in prepared muffin tin.
Let rest 5 minutes. Bake 7 minutes, or until center appears slightly under-baked and edges are set. Meanwhile, cut marshmallows into halves and unwrap Kisses.
Remove from oven, quickly add marshmallows while they are warm, return to oven, bake about 1 minute longer or until marshmallows begin to melt and puff.
Immediately remove from oven and gently press 1 Kiss into the marshmallow of each cookie cup. Let rest in baking dish several minutes then remove and enjoy warm or let cool on a wire rack then transfer to an airtight container.
