Mini S’mores Cookie Cups

Ingredients

• 3/4 cup all-purpose flour, plus more for dusting
• 3/4 cup fine graham cracker crumbs
• 1/4 tsp + 1/8 tsp salt
• 1/4 tsp baking soda
• 1/2 cup unsalted butter, softened
• 1/3 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 12 large marshmallows, cut into halves
• 24 milk chocolate Hershey's Kisses, unwrapped

Directions

1. Heat the oven to 350 degrees. Coat a 24-cup mini muffin tin with non-stick cooking spray, then give it a light dusting of flour and tap out the extra.
2. In a mixing bowl, whisk the flour, graham cracker crumbs, salt, and baking soda for 30 seconds, then put the bowl aside.
3. In the bowl of an electric stand mixer, mix the butter, brown sugar, and granulated sugar until the mixture is thoroughly blended. You are not looking for light and fluffy here, just evenly combined.
4. Scrape the bowl, then add the egg and vanilla and mix until incorporated. Scrape the bowl once more. Turn the mixer to low and gradually add the flour mixture, mixing only until the dough comes together.
5. Use a spatula to fold the dough a few times so everything is evenly mixed. Portion the dough by 1 even tablespoon into the prepared muffin cups.
6. Rest the dough for 5 minutes. Bake for 7 minutes, until the edges look set and the centers still seem a little soft. While the cookies bake, halve the marshmallows and unwrap the Kisses.
7. Take the pan out of the oven and, while the cookies are hot, quickly place the marshmallows on top. Put the pan back in the oven and bake about 1 minute more, just until the marshmallows start to soften and puff.
8. Pull the pan from the oven and right away press 1 Kiss gently into the marshmallow on each cookie cup. Leave them in the pan for several minutes, then take them out and enjoy warm, or cool them on a wire rack before moving them to an airtight container.