Sooo… this recipe was born from the merging of two recipes-- a recipe in my head and the other from a blog that I avidly stalk Dear Lillie. So here it is!
Choc. Chip cookie dough roll
Hershey bar chunks, about 24 to garnish
1 7 oz jar marshmallow crème
½ stick butter
2 cups powdered sugar
1-2 tsp milk
So I started with a chocolate chip cookie dough roll (you can totally make them from scratch or from a box, but I'm a fake and bake kinda girl so this worked best for me!). I greased my mini cupcake tray and then cut/divided the dough to fit into about 24 mini cupcake cups. I pressed the cookie dough to form a sort of cup that would later hold the s'more filling. Once I had them pressed nice and evenly I popped them in the oven for 9-11 minutes or whatever your package calls for.
While the cookies are cooking you want to mix the first 3 ingredients of the marshmallow filling recipe. Add the milk as needed little by little until you get a consistency you like.
When cookies are cooked to your liking remove from oven and cool for just a minute. You want them to cool just a little so that they don't crumble when you remove from the tin, but not too long enough because they can stick to the sides of pan. Once removed from the tray place on cooling rack.
Fill the cookie cups with the marshmallow filling. Then garnish with a little Hershey's bar chunk. Eat warm or put in the fridge to serve cold – both great options!