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S’mores Fudge Cookie Pies
S’mores Fudge Cookie Pies
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Prep Time:
35 minutes
Total Time:
1 hour 30 minutes
Irresistible s’mores cookie cups with Hershey’s™ chocolate and gooey marshmallow topping. Perfectly portioned for indulging in multiple treats.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 cup graham cracker crumbs (about 12 crackers)
  • 3/4 cup butter, softened
  • 1 egg
  • 9 bars (1.55 oz each) Hershey'smilk chocolate candy, broken into individual rectangles
  • 3/4 cup (from 7-oz jar) Kraft Jet Puffed marshmallow creme
  • 1/4 cup butter, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 tablespoon graham cracker crumbs
Instructions:
  • Preheat oven to 350°F. Grease 36 regular-size muffin cups. In a large bowl, combine cookie mix, 1 cup graham cracker crumbs, 3/4 cup softened butter, and egg until a soft dough forms. Press rounded tablespoonfuls of dough evenly into the bottom and halfway up the sides of each muffin cup.
  • - Baking for 9 to 11 minutes or until beautifully golden brown. Transfer to a cooling rack. Quickly add 3 chocolate rectangles to each cookie cup. Allow to cool in muffin cups for 10 minutes. Spread melted chocolate in each cup with a knife. Gently transfer cookie cups from muffin cups to a cooling rack. Let cool completely for about 30 minutes.
  • Prepare the topping by mixing the topping ingredients in a small bowl until smooth. Transfer the topping into a medium resealable plastic bag. Cut off one bottom corner of the bag and squeeze a small dollop of topping on top of each cookie cup. Finally, sprinkle 1 tablespoon of graham cracker crumbs evenly over the cookie cups before serving.

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