S'mores Sundae Cookie Cups

1. Pre-heat oven to 350°F. Grease mini muffin trays and set aside.
2. In a large bowl, beat the butter until light and fluffy.
3. Add the sugars and mix until completely incorporated.
4. Mix in the egg and vanilla.
5. In a separate large bowl, stir together the flour, graham cracker crumbs, and baking soda.
6. Add the dry mixture to the wet ingredients and mix until completely incorporated.
7. Spoon 1 tablespoon of dough into the prepared mini muffin trays (*don't exceed 1 tablespoon).
8. Using the back of a rounded measuring spoon, press the dough into the pans, forming an indentation in the center of each cookie cup.
9. Bake for 5 minutes, then remove from oven and gently press half of a marshmallow (sticky side down) into each cookie cup.
10. Return to the oven and bake for 1 more minute.
11. Allow cookie cups to cool for 2 minutes, then using the back of a rounded measuring spoon, gently press down the marshmallows, forming an indentation. As they cool the indentation will become larger.
12. Allow cookie cups to cool completely in the pans before gently flipping them out with a butter knife.

To Serve:

1. Place one scoop of chocolate ice cream in the center of each cookie cup. Drizzle with magic shell.
2. Serve immediately!