Ingredients
1 package (17-1/2 ounces) sugar cookie mix1/2 cup graham cracker crumbs1/2 cup butter, softened1 egg1 cup milk chocolate chips1/3 cup heavy whipping cream1/2 teaspoon peppermint extract1/2 cup marshmallow creme1/4 cup crushed peppermint candies
Preparation
Preheat oven to 375°. Place cookie mix, cracker crumbs, butter and egg in a large bowl; beat until well mixed. Shape into 36 balls; press onto bottoms and up the sides of greased miniature muffin cups.
Bake 9-10 minutes or until golden brown. Cool 30 minutes before removing from pans to wire racks.
Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Let stand 15 minutes or until cooled. Spoon 2 teaspoons chocolate mixture into each cup.
Place marshmallow creme in a small microwave-safe bowl. Microwave at 50% power 15 seconds or just until softened. Spoon a dollop of marshmallow cream onto each cup; sprinkle with candies.
