1-Getting started with this recipe feels like a fun adventure in your kitchen, where simple steps lead to amazing results. Begin by preheating your oven to 350°F (175°C) and prepare a 24-cup mini muffin tin with non-stick cooking spray and a light dusting of flour to prevent sticking.

2-Next, in a mixing bowl, whisk together the flour, graham cracker crumbs, salt, and baking soda for about 30 seconds until well blended. Set this aside as your base mixture. In another bowl, using an electric stand mixer, blend the softened butter with the brown sugar and granulated sugar until they are fully combined and creamy.

3-Scrape down the sides of the bowl, then add the egg and vanilla extract, mixing everything together thoroughly before scraping again. Slowly incorporate the dry mixture on low speed until just combined, and fold the batter with a spatula to ensure it’s even. Scoop the dough one tablespoon at a time into the muffin tin wells, let it rest for 5 minutes, then bake for 7 minutes until the edges set but the center is slightly under-baked.

4-While the cookies bake, cut the marshmallows in half and unwrap the chocolate kisses to save time. Once baked, quickly place a marshmallow half cut side down in each cookie cup, return to the oven for about 1 more minute until the marshmallows puff and melt slightly. Remove from the oven and gently press a chocolate kiss into each marshmallow, let them rest in the pan for a few minutes, then cool on a wire rack.