Instructions

1. Preheat oven to 350°F.
2. Grease/spray your mini muffin tin. (NOTE: If you use a larger muffin tin - i.e., a 12-cup tin, you'll need to adjust the cook time and add a few minutes in the oven.)
3. In a large bowl or stand mixer, cream together butter and both sugars until light. Beat in egg and vanilla.
4. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
5. Add dry mixture to butter mixture and mix at a low speed until combined.
6. Using a cookie scoop, fill each of your muffin cups with a scoop of the dough. Then using your fingers, gently press the dough into the cups. The dough will appear crumbly at first, but will come together as you press it into the cups. 
7. Bake for 10 - 11 minutes, until just lightly brown. They will look slightly under-done; that's what you want. When the cups are warm out of the oven, gently press the back of a teaspoon or small spoon into the center of each cup to allow a bit of room for the marshmallow and Dove chocolate.
8. Break your Dove chocolate bar into squares/chunks. Cut your marshmallows in half and place one half of each marshmallow on the top/center of each baked graham cookie cup. There are two ways to go about toasting your marshmallow. You can either (a) lightly toast the marshmallow with a kitchen torch, and then press a piece of Dove chocolate in the center, or (b) top your graham cookie cups with a half marshmallow, put the tray of marshmallow-topped cups in the broiler for just a couple of minutes, remove from oven, and press in the Dove chocolate on top of each toasted marshmallow center.
9. Allow s'mores cookie cups to cool before removing them from the muffin tin. To remove, gently pop each one out with a butter knife. Serve warm.