Soft graham cracker cookie cups stuffed with marshmallow fluff and delicious chocolate candies are a sweet tooth’s dream come true. They have all of the iconic flavors of classic s’mores but in a fun new package. Bake some up for summer bbqs, campouts, picnics, holiday cookie trays or just because!
Preheat oven to 350°F and grease 24 mini muffin wells.
Beat butter until smooth and creamy. Add sugar and brown sugar and cream until light and fluffy.
Beat in the egg and vanilla extract until combined.
In a small bowl, stir together the flour, graham cracker crumbs, baking powder and salt.
Stir dry ingredients into butter mixture until incorporated.
Put about a 1-inch ball into each mini muffin well. Lightly press into well.
Bake for about 10 minutes. Remove from oven and create an indent in the top of each cookie. The back of a Tablespoon or a small cookie scoop works well. Remove cookies from tin about 5 minutes after removing them from the oven. Cool completely on a wire rack.
If making cookies ahead of time, go ahead and bag and freeze at this stage.
To serve place about a teaspoon of marshmallow fluff into each cookie. Top with a truffle and enjoy!