S’mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s’more all year round for dessert.
My husband has a scout group that he is in charge of every Wednesday night. It is part of a youth group for our church. I am so glad teenage boys like to eat because it gives me a reason & excuse to make something! My husband said that they were going to do a fire building activity and I thought that these s’mores cookie cups would be a perfect treat to enjoy afterwards.
I first found this recipe last summer and we’ve made it so many times that I figured I better share with you all. They’re so good. Dare I say I like them better than the classic s’more….. no more smelling like fire smoke, no more sticky hands, and no more dirt and sticks 🙂 Well, I suppose these are still a mess because their little hands will still get sticky. But at least you don’t have sticky hands combined with dirt!
Although, my kids would not let me get away with only making these in place of the classic s’more because they love roasting them over the fire. We built a fire pit in our backyard a few summers ago and our favorite thing to do is roast marshmallows and make s’mores during the summer. These little cookie cups take me there; they taste identical and are beyond delicious!
First get yourself 2 of the ‘checkout stand’ size Hershey chocolate bars and break it into the square pieces. Next, you will need 12 large marshmallows that you will cut in half. I like to use kitchen scissors but if you don’t have them, go ahead and use a knife sprayed with cooking spray to avoid it sticking to the marshmallow while cutting.
You will then mix up a graham cracker cookie dough and press it into a mini muffin tin. You will have exactly enough dough to fill 24 mini muffin tins full of dough. Be sure and press down the dough so it’s flat on top. You’ll then bake those beauties up and grab yourself a 1 teaspoon measuring spoon and gently press an indent into each cup. Stick a cut marshmallow (sticky side down) in each indent and then let the cookie cups cool completely.
Add a chocolate square on top and then broil them until nice and toasty brown!
Now you can enjoy toasty campfire s’mores all year round. And when you taste how delicious these s’mores cookie cups are you’ll be wanting to make them year round! Promise me that you will eat one warm…. it is pure melty, gooey chocolate heaven!
Enjoy friends! Thanks so much for stopping by.
Yields 24 cookie cups
S'mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s'more all year round for dessert.
- 1 cup graham cracker crumbs
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
- 1 stick (8 tablespoons) butter, softened
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows, cut in half
- 2 Hershey's chocolate bars (1.55 oz each)
- Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
- In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
- In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
- Add in egg and vanilla extract. Mix well.
- Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
- Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
- Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
- Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
- Let cool for 20 minutes.
- Place one square of chocolate on top of each marshmallow.
- Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
- Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
- ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**
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shared at The Weekend Potluck
recipe adapted from Six Sister’s Stuff