Brown Butter Oatmeal S'mores Cookie Cups w/ Graham Cracker Frosting.

These cookie cups combine just about everything I love: s'mores, brown butter, swirls of frosting, crushed graham crackers, all things cupcake-shaped, bite-size marshmallows (that taste like Lucky Charms!), and all the flavors of my favorite soft, chewy, love-inspiring chocolate chip oatmeal cookies.

No... really. Love-inspiring. Because this is a s'mores/cupcake twist (go with it!) on the "I Want to Marry You" cookies. You know... just one of the best cookies I've ever made. Totally not a big deal/put them in your life already!

Basically: we're combining oatmeal cookies, s'mores, and cupcakes today. We're making cookie cups!

Cookie cups = thick, chewy cookies pretending to be cupcakes. They're totally a thing.

Reasons to bake these oatmeal cookie cups immediately...

❤ Brown butter. Obviously. See the golden specks? That nutty, caramel flavor pairs perfectly with the oatmeal, cinnamon, chocolate chips, and crushed graham crackers in an unbelievable way. It's a meant-to-be situation.

❤ I know. It's hard to get excited about an oatmeal cookie when there's brownie-swirled mint chip cookies and cake batter cookies and in the world, but these aren't just oatmeal cookies baked up in a muffin pan, pretending to be lazy day cupcakes. They're also packed with s'mores flavor.

❤ Chocolate. White chocolate chips and semisweet chocolate chips, because I'm indecisive, and mini chocolate chips sprinkled on top because... well, because they're cute.

❤ Crushed graham crackers. I replaced 1/2 cup of the oatmeal that would normally go into these chocolate chip oatmeal cookies with 1/2 cup of finely crushed graham crackers (in s'mores math, that's just 4 sheets of grahams). Oh man. This was such a good decision. I'd had my doubts about combining oatmeal cookies with s'mores, but not anymore.

Next stop: actually smashing an oatmeal cookie between two graham crackers, a square of chocolate, and a perfectly burnt marshmallow. Try and stop me.

❤ Still not done! Have you tried these teeny, tiny marshmallow bits yet?

They taste exactly like Lucky Charms. And these sugary, vanilla bite-size morsels are both baked into these cookies and sprinkled on top. Because... do it. They're like marshmallow sprinkles... and I love everything about those words.

❤ Nothing could be easier than pressing fat scoops of cookie dough into a muffin pan.

❤ And look how thick they bake up!

❤ Graham cracker cream cheese frosting. Sugary, cream cheese frosting + crushed graham crackers. I can't even.

Honestly, this is probably the only bulletpoint I needed on this list of reasons to bake these. Of everything that went into these cookies, as adorable as I thought the mini marshmallows and chocolate bits looked sprinkled on top, this frosting got the biggest reaction from my cookie-tester.

... and then I was told in no uncertain terms that it needed to immediately be put on top some kind of chocolate cake. 

❤ And finally... two-bite cookie cupcakes are just infinitely cuter than regular scooped-and-baked cookies. Fact.

Brown Butter Chocolate Chip Oatmeal S'mores Cookie Cups

Printable Recipe

Cookies
3/4 cup (1 1/2 sticks) unsalted butter, browned and cooled
1/4 cup granulated sugar
3/4 cup brown sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup oats
1/2 cup crushed graham crackers (about 4 sheets of crackers)
1/2 cup vanilla Jet Puffed Mallow Bits
1 cup chocolate chips (I used 1/2 cup semisweet chips & 1/2 cup white chocolate chips)

Graham Cracker Frosting
1/4 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
1 1/3 cups crushed finely crushed graham crackers
Mini chocolate chips & Jet Puffed Mallow Bits for sprinkling

First, brown the butter by melting it in a small saucepan over medium heat, whisking constantly until golden brown (for more information on browning butter click here). Pour browned butter into a small bowl and place in the refrigerator until cooled. 

When butter is cooled, place in the bowl of an electric mixer fitted with the paddle attachment and cream together with the sugar and brown sugar until smooth. Add the egg, egg yolk, and vanilla and beat until smooth and fully incorporated.

In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, oats, and crushed graham crackers. Add all at once to the butter mixture and mix on low speed until just combined. 

Stir in the marshmallow bits and chocolate chips with a wooden spoon. Chill dough for 30 minutes.

Preheat oven to 350 degrees. Generously spray a regular-sized muffin pan with baking spray. Scoop two heaping tablespoons of cookie dough into each muffin cup and gently press down (cups should be filled about 2/3 of the way).

Bake for 15 minutes, until edges begin to turn golden. The cookie centers will appear under-done and gooey, but will set as they cool. Remove from oven and immediately run a knife around the edges so they'll be easier to remove when cool. Allow to cool completely before frosting.

To make frosting, beat the softened butter and cream cheese until light and fluffy. Slowly mix in the powdered sugar. Mix in the vanilla extract, then beat at high speed until the desired consistency (Too thick? Add a tablespoon at a time of milk. Not thick enough? Add 1/4 cup more of powdered sugar. Too sweet? Add a pinch more of salt.) Fold in the crushed graham crackers.

Scoop frosting into a ziploc bag, snip off the end, and pipe frosting swirls on top of the cups (I used a Wilton #1M piping tipe). Sprinkle with marshmallow bits and mini chocolate chips.

Keep cookie cups refrigerated.

Makes 16 cookie cups.

Source: Cookie cups a Bakergirl original recipe. Graham cracker frosting from The Cupcake Project.