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Graham Cracker Cookie Cups with Chocolate Marshmallow Frosting

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 Cookies

Description

A graham cracker cookie with chocolate marshmallow frosting.

Ingredients

For the cookie

  • 1 1/2 C Graham cracker crumbs
  • 3/4 C All-purpose flour
  • 2 tsp Baking powder
  • 1/2 C Unsalted butter (1 stick), softened
  • 1 Can (14oz) Sweetened condensed milk
  • 1 tsp Pure vanilla extract
  • 1 C Dark chocolate chips
  • 1 C Peanut butter chips
  • 1 C Walnuts, chopped
  • 1 C Flaked coconut (optional)

For the frosting

  • 1/2 C Unsalted butter (1 stick)
  • 2 tbsp Cocoa powder
  • 3 oz Dark chocolate
  • 1 C Mini marshmallows
  • 2 1/2 C Powdered sugar
  • 1 tsp Pure vanilla extract
  • 12 tbsp Milk or heavy cream

Instructions

  1. Preheat oven to 350° F. Grease a mini muffin pan and set aside.
  2. Use a food processor to grind graham crackers into a fine crumb.
  3. Combine graham cracker crumbs, flour and baking powder in a medium sized bowl.
  4. In a microwave proof bowl, heat butter for 20-30 seconds to soften. Combine softened butter with sweetened condensed milk. Whisk until well combined. Add vanilla extract and whisk together until well mixed.
  5. Pour wet ingredients over dry ingredients and stir until all ingredients are combined. Dough will be slightly sticky.
  6. Add your choice of mix in. I chose chocolate chips, peanut butter chips and walnuts.
  7. Spoon 2 tbsp of cookie dough into mini muffin pan.
  8. Bake at 350°F for 12-14 minutes. Allow to cool for 5 minutes. Take a tart shaper or the back of a spoon and gently press down in the middle of the cookie to create a crater. Allow to cool in the muffin pan.

For the frosting

  1. Cut up cold butter into 1” thick chunks. Beat on medium speed until butter is light and fluffy. You may have to scrape the sides of the bowl.
  2. Add cocoa powder and beat to incorporate into butter.
  3. In a microwave safe bowl, combine chocolate chips and mini marshmallows. Microwave for 30 seconds. Do not walk away from the microwave, keep an eye on the marshmallows as they increase in size when heated. Remove after 30 seconds and stir. Return to the microwave and heat for another 30 seconds. Stir chocolate and marshmallow until well mixed. Add to the butter.
  4. The butter will melt due to the warm chocolate. Add powdered sugar one cup at a time. Frosting will become thicker. Add vanilla extract and milk. Increase speed to medium high and beat for 60 seconds until smooth.
  5. Pipe frosting onto cooled cookie cups.

Notes

Cookie recipe provided by Six Sister’s Stuff

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