• Preheat oven to 350°F.
• Prepare the chocolate chip cookie dough as directed. Spoon dough into greased mini muffin tin. Fill to about 2/3 of the way.
• Bake for 15-18 minutes or until top becomes golden. Press in the center of the cookie cup to create a crater with a round spoon or other rounded object. I used a tablespoon.
• Allow the cookie cups to cool in the pan for 5 minutes then remove to cool on a wire cooling rack.

Frosting

• Add the egg whites and the sugar to a heat proof mixing bowl. Whisk until combined.
• Heat a saucepan of water to simmering. Place the mixing bowl with the egg and sugar on top of the pan with the boiling water. Whisk the mixture constantly while it heats. Do this for approximately 4-5 minutes. At the point the egg mixture should be warm to the touch, about 140 degrees if you are using a thermometer.
• Transfer bowl to mixer and mix, starting on low speed and increasing to high speed for about 6-8 minutes until frosting forms peaks.
• Add vanilla and fold in.
• Fill the cookie cups with chocolate syrup and top with the marshmallow frosting. You can use additional chocolate syrup on the top of the marshmallow frosting as well. Add graham cracker crumbs to the top.