Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsalted butter, (room temperature)
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, (firmly packed)
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 1/2 cups graham cracker crumbs
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 11.5 oz. bag semi-sweet chocolate chunks
  • 1 cup Marshmallow Fluff

Instruction

  • Preheat oven to 350 degrees. Spray 12-count standard size muffin tin with nonstick cooking spray. In a large bowl, using a hand mixer, beat butter and sugars until light and fluffy, about 2 minutes. Add eggs, one at a time and beat until well combined.
  • In a medium bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add dry ingredients to butter mixture and mix until just combined. Fold in chocolate chunks.
  • Scoop about one tablespoonful of cookie dough into each muffin cup. Top with about one tablespoon of marshmallow Fluff. (It will be a bit messy) Then top with another tablespoon of the cookie dough. Press a few extra chocolate chunks into the top of each cup.
  • Bake for 17-18 minutes until wooden pick inserted in center of cups comes out clean. Let cool in pan on wire rack for 10 minutes. When cool, use a knife to loosen around edges to remove from pan. Store in airtight container for up to 3 days.