S’mores Cookie Cups

Course Dessert

Cuisine American

Keyword s'mores cookie cups

Prep Time 20

Cook Time 10

Cooling Time 15

Total Time 45

Servings

Calories 134kcal

Author Jessica

Equipment

Ingredients

1¼ cup all-purpose flour
1 cup graham cracker crumbs
½ teaspoon baking soda
¼ teaspoon salt
1/2 cup (1 stick) butter softened
1/2 cup light brown sugar packed
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
12 large marshmallows cut in half
2 bars (1.55 oz each) Hershey's milk chocolate

Instructions

Preheat the oven to 350℉. Spray a mini muffin pan (24 mini muffin cups) with nonstick cooking spray. Set aside.
In a small mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside.
1¼ cup all-purpose flour, 1 cup graham cracker crumbs, ½ teaspoon baking soda, ¼ teaspoon salt
In a separate larger bowl, using an electric hand mixer or the paddle attachment on a stand mixer, beat the butter, brown sugar, and sugar until combined well and fluffy looking; about 1-2 minutes.
1/2 cup (1 stick) butter, 1/2 cup light brown sugar, 1/3 cup granulated sugar
Add in the egg and vanilla extract, and continue beating until combined.
1 large egg, 1 teaspoon vanilla extract
Dump the dry ingredients into the bowl of wet ingredients, mix on low speed just until combined and no flour streaks remain in the dough.
^{* The dough will be somewhat crumbly but should come together when pressed with your fingers.}
Scoop the dough into the mini muffin tins. Fill them full and press down on the dough to even out the top.
Bake for 8 minutes. They will look slightly underdone and that's perfect.
Immediately after baking, take a teaspoon size measuring spoon and press it into the center of each mini muffin cup, making an indent for the marshmallow to sit in.
Place a half of a marshmallow into each indent, sticky side down, pressing it lightly into the indent.
12 large marshmallows
Let cool for 15 minutes at room temperature.
Place one square of milk chocolate on top of each marshmallow.
2 bars (1.55 oz each) Hershey's milk chocolate
Turn the broiler to high. Place the mini muffin pan in the oven and broil for 1-2 minutes. Watch carefully as they can toast/burn fast!
Let cool for about 5-10 minutes. Eat right away for a warm, gooey treat (my family prefers this) or let them cool and eat at room temperature.

Video

Notes

If you want a really toasted marshmallow then be sure and place the mini muffin pan into the broiler, for just 1-2 minutes, before adding the chocolate piece on top. You'll then toast it again in the broiler once the chocolate is added to melt it slightly. The marshmallows toast just fine when placed in the oven with the chocolate; this is just an idea to do if you prefer a very toasted marshmallow.

Alternately, if you want a more firm piece of chocolate that retains its shape; broil and toast the marshmallows first, and then place the chocolate on top of each marshmallow. So skip the broiling with the chocolate and just broil and toast the marshmallows.

Instead of a piece of Hershey's milk chocolate use a different variation such as dark chocolate, cookies and cream, or you can even use those small, unwrapped Reese's for a different flavor to the s'mores.

Once the graham cracker cookie base comes out of the oven, make sure you immediately press the teaspoon into the center to create an indent. This needs to be done when it's warm. Sometimes the indent will puff back up, but just keep gently pressing it down with the teaspoon.

Use kitchen scissors to cut the marshmallows in half, if you don't have some, spray a sharp knife with cooking spray and then cut the marshmallows. Make sure you are cutting the marshmallows like you would a hamburger, so horizontal cuts.

Nutrition