Preheat oven to 350°. Combine first 3 ingredients until dough forms; divide among 24 greased mini muffin tins, pressing down slightly. Bake 11-13 minutes (dough will be soft). Remove from oven; push down each cookie with the back of a spoon to form a cup. Cool completely and remove from pan. Gently stir together marshmallow creme and peanut butter. Top each one with a Twisty Graham. Microwave chocolate chips at 15-second intervals until melted; drizzle over the top. Makes about 24 cookie cups.