SMORES COOKIE CUPS RECIPE
These delicious little s’mores cookie cups have been a hit on the blog ever since they were posted.
It’s no wonder too! Everything you love about s’mores but in a miniature cookie cup with a graham cracker cookie base, toasted marshmallow, and melted milk chocolate.
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! Easily the worst combination ever!
HOW TO MAKE S’MORES COOKIE CUPS
For this s’mores cookie cup recipe you will need 2 Hershey Milk Chocolate bars (the size you find at the checkout) that are broken into the square pieces. One bar will have 12 squares.
Then you’ll need some large marshmallows that are cut in half. The short way, so you end up with two circle halves.
It’s easiest to use some kitchen scissors to cut the marshmallows, but if you don’t have those then spray a knife with cooking spray and then cut the marshmallows.
Then you will mix up a simple graham cracker cookie dough and press it into the mini muffin tins. You will have exactly enough to fill the 24 mini muffin tins.
Also, be sure and press the dough down so it’s flat on top.
After baking, immediately take a 1 teaspoon measuring spoon and press an indent in the middle of each cookie cup. Press one of the cut marshmallow pieces into the indent, sticky side down, and let cool completely.
Place a chocolate square on top of the marshmallow and broil until they are toasty brown.
Alternately, if you want a really toasted marshmallow you can broil the marshmallows first (with no chocolate) and then press the chocolate on top of the toasted marshmallow.
TRY THESE OTHER S’MORES RECIPES
S’mores Cookie Cups
- 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)
- 1/2 cup 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 (1.55 oz each) chocolate bars
- 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.**
recipe adapted from Six Sister’s Stuff