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S’mores Cookie Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews
  • Author: Kimmy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookie cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These S’mores Cookie Cups are a delightful twist on the classic campfire treat, combining buttery graham cracker-infused cookie dough with gooey marshmallows and melty Hershey's chocolate pieces. Perfectly baked in a mini muffin tin for individual servings, these cookie cups feature a crunchy edge, a soft center, and a toasted marshmallow topping crowned with a chocolate piece, making them an irresistible treat for any occasion.

Ingredients

Dry Ingredients

  • 1 cup graham cracker crumbs
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter (at room temperature)
  • ½ cup light brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Toppings

  • 12 large marshmallows, cut in half
  • 2 Hershey's chocolate bars (24 chocolate pieces)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie cups.
  2. Mix Dry Ingredients: In a large bowl, combine the graham cracker crumbs, all-purpose flour, baking soda, and salt; set this mixture aside.
  3. Cream Butter and Sugars: In a separate bowl, beat the room temperature unsalted butter with the light brown sugar and granulated sugar until the mixture becomes creamy and smooth.
  4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until fully combined and uniform.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
  6. Portion Dough: Drop rounded tablespoons of the cookie dough into a greased mini muffin tin, spacing evenly.
  7. Create Indentations: Use a spoon or a round utensil to press down the dough in each muffin cup to create a small indentation, which will hold the marshmallows and chocolate later.
  8. Bake: Bake the cookie cups in the preheated oven for 6-8 minutes, or until the edges are just turning golden brown.
  9. Add Marshmallows: Remove the cookie cups from the oven and gently press one half marshmallow, sticky side down, onto each cookie cup.
  10. Cool: Allow the cookie cups to cool completely in the tin; this sets the cookie structure before broiling the marshmallows.
  11. Preheat Broiler: Once cooled, preheat the oven broiler to prepare for toasting the marshmallows.
  12. Broil Marshmallows: Place the cookie cups back into the oven under the broiler for 1-2 minutes, watching carefully to toast the marshmallows to a golden brown without burning.
  13. Add Chocolate Pieces: Remove the toasted cookie cups from the oven and immediately place one piece of Hershey's chocolate on top of each marshmallow-topped cookie to let it melt slightly.

Notes

  • Ensure the butter is at room temperature for easier creaming with sugars.
  • Watch the marshmallows closely during broiling as they can burn quickly.
  • You can substitute Hershey's with any milk chocolate of your choice.
  • Allow cookies to cool completely before broiling to prevent the dough from overbaking.
  • Using a mini muffin tin helps create uniform, perfectly sized cookie cups.

Find it online: https://eatwithkimmy.com/smores-cookie-cups-recipe/