Serves 10
Directions
- 1Crush graham crackers super finely in a food processor until it resembles a flour texture.
- 2Cream together softened butter and sugar in a large bowl until light and fluffy.
- 3Incorporate room temperature eggs, vanilla, and other dry ingredients (except flour) into the mixture, mixing until evenly combined.
- 4Fold in the flour and graham cracker crumbs into the dough.
- 5Roll the dough into mini balls and place them on a parchment paper-lined baking sheet.
- 6Bake the cookie dough balls at 350°F for approximately 7-8 minutes.
- 7For the marshmallow buttercream, cream together softened butter, powdered sugar, vanilla, and heavy cream in increments.
- 8Mix in marshmallow fluff until smooth and creamy.
- 9For the chocolate ganache, combine semisweet chocolate chips and heavy cream in a bowl.
- 10Microwave the ganache mixture in 30-second increments, stirring in between, until you have a smooth chocolate ganache.
- 11Pipe the chocolate ganache into small containers.
- 12Pipe the marshmallow buttercream into separate small containers.
- 13Add mini marshmallows on top of the marshmallow buttercream.
- 14Place a mini Hershey's chocolate bar into each ganache container.
- 15Arrange the mini graham cracker cookies alongside the ganache and buttercream in the containers.
Ingredients
- Graham crackers
- Softened butter
- Sugar
- Eggs
- Vanilla
- Dry ingredients
- Flour
- Marshmallow Fluff
- Powdered sugar
- Heavy cream
- Semisweet chocolate chips
- Hershey's chocolate bars
- Mini marshmallows
Equipment
Food processorLarge bowlHand mixerSpatulaParchment paper-lined baking sheetMicrowavePiping bag
Tips
- For thicker cookies, chill the dough for 1-3 hours before baking.
- For a shortcut, use marshmallow fluff instead of buttercream and store-bought hot fudge instead of ganache.
- Containers are linked in the Amazon storefront.
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