Brown Butter S’mores Cookie Dough Crunch Cups

Ingredients

Cookie cups

• 16 oz refrigerated chocolate-chip cookie dough
• 1 tsp neutral oil or nonstick spray for the muffin tin

S’mores center

• 1 cup semi-sweet chocolate chips
• 16 large marshmallows

Salted graham crunch

• 6 graham-cracker sheets, crushed
• 2 tbsp butter
• 1 tbsp brown sugar
• Small pinch salt

Brown-butter chocolate drizzle

• 3 tbsp butter
• ½ cup semi-sweet chocolate chips
• 1 tbsp heavy cream
• Small pinch salt

Step by step

1. Grease eight muffin tin wells and press cookie dough into each to form a cup.
2. Press 2 tbsp chocolate chips into each center.
3. Bake at 350°F for 10–12 minutes until the edges are golden.
4. Place two marshmallows in each warm cup and return to the oven for 2–3 minutes until puffed.
5. Toast crushed grahams with 2 tbsp butter, brown sugar, and salt for 2–3 minutes.
6. Brown the remaining 3 tbsp butter. Remove from heat and stir in ½ cup chocolate chips, cream, and salt until smooth.
7. Rest the cups a few minutes to set enough to lift from the tin.
8. Top with salted graham crunch and brown-butter chocolate drizzle. Serve warm.

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