But, I must say these got rave reviews.
- Graham Cracker Crust:
- 3 cups Graham cracker crumbs
- 2/3 cups melted butter
- 1/4 heaping cup of sugar
- 2 egg yolks, beaten
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 1 1/2 cups of semi-sweet chocolate chips
- 1 cup of mini marsh mellows, frozen
- Topping: Mini-Hershey bars, 1/2 cup of frozen marsh mellows
Spray mini cupcake pan with cooking spray. Ball a large teaspoon of Graham cracker mixture and place into pan. Press in to line the cup. Brush with beaten egg yolk.
Time to make the cookie dough! You know the drill: Pre-heat the over to 350 degrees. Mix together butter and sugars until smooth. Beat in one egg at a time followed by the vanilla. Add in hot water and baking soda. Slowly mix in flour and chocolate chips. Grab the marsh mellows from the freezer and lightly add in.
Drop small spoonful into graham cracker crumb crust. Tip: Don’t allow batter to be level with the pan. Leave some room for the cookie to expand.
Bake for about 15 minutes or until edges just begin to turn golden. Take te pan out of the oven and place the topping.
Bake for an additional 5 minutes or until marsh mellows are golden.