Description
Delight in these irresistible S’mores Cookie Cups, a fun twist on the classic campfire treat. Mini cookie cups made from a graham cracker-infused dough are baked to perfection, then topped with toasted marshmallow halves and melty chocolate candies for a gooey, nostalgic dessert everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 1/2 cups graham cracker crumbs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup light brown sugar, lightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings
- 36 large marshmallows, cut in half
- 72 chocolate candies (Kisses, pumpkin Kisses, or mini Reese’s cups)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cookie cups.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, baking soda, and salt to ensure they are evenly combined.
- Cream Butter and Sugars: In a separate bowl, use a stand mixer or portable electric mixer to beat the softened butter, sugar, and brown sugar on medium-high speed for 3 to 4 minutes until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition for a smooth batter.
- Combine Mixtures: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix just until combined to avoid overworking the dough.
- Scoop Dough: Using a small spoon, scoop about 1/2 tablespoon of dough into each cup of a nonstick mini-muffin pan. Use your thumb to gently create an indentation in the center of each dough ball to form a cup shape.
- Bake Initial Cookies: Bake the dough in the preheated oven for 8 minutes, allowing the cookies to set but remain soft.
- Add Marshmallows: Remove the pan from the oven and place a half marshmallow, cut side down, into the indentation of each cookie cup.
- Toast Marshmallows: Return the pan to the oven and bake for an additional 2 minutes, until the marshmallows are slightly puffed and toasted.
- Add Chocolate: Remove the pan from the oven and while the marshmallows are still warm, press a chocolate candy into each marshmallow to melt slightly and create the classic s’mores flavor.
- Cool and Store: Allow the cookie cups to cool in the pan for about 15 minutes before gently removing them. Store in an airtight container to maintain freshness.
Notes
- You can substitute different types of chocolate candies based on preference or availability.
- Ensure marshmallows are placed cut-side down to maximize contact and melting.
- Use a nonstick mini-muffin pan for easy removal of cookie cups.
- These cookie cups can be stored at room temperature for up to 3 days or frozen for longer storage.
- For an extra touch, sprinkle a tiny pinch of sea salt on the chocolate before it sets to enhance flavor contrast.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.3g
- Cholesterol: 15mg
