For this s’mores cookie cup recipe you will need 2 Hershey Milk Chocolate bars (the size you find at the checkout) that are broken into the square pieces. One bar will have 12 squares.  Then you’ll need some large marshmallows that are cut in half. The short way, so you end up with two circle halves. It’s easiest to use some kitchen scissors to cut the marshmallows, but if you don’t have those then spray a knife with cooking spray and then cut the marshmallows.  Then you will mix up a simple graham cracker cookie dough and press it into the mini muffin tins. You will have exactly enough to fill the 24 mini muffin tins.  Also, be sure and press the dough down so it’s flat on top.  After baking, immediately take a 1 teaspoon measuring spoon and press an indent in the middle of each cookie cup. Press one of the cut marshmallow pieces into the indent, sticky side down, and let cool completely.  Place a chocolate square on top of the marshmallow and broil until they are toasty brown.  Alternately, if you want a really toasted marshmallow you can broil the marshmallows first (with no chocolate) and then press the chocolate on top of the toasted marshmallow.