Print

S’mores Cookie Cups Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

Indulge in these delightful S’mores Cookie Cups, a perfect handheld treat combining the crumbly texture of graham cracker-infused cookie dough with gooey marshmallows and melted milk chocolate. Baked in mini muffin tins and finished under the broiler for that golden toasted marshmallow top, these cookie cups capture the classic campfire s’mores in a convenient, bite-sized form.

Ingredients

Scale

Dry Ingredients

  • 1¼ cup all-purpose flour
  • 1 cup graham cracker crumbs
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (1 stick) butter, softened
  • ½ cup light brown sugar, packed
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Toppings

  • 12 large marshmallows, cut in half
  • 2 bars (1.55 oz each) Hershey’s milk chocolate, broken into squares

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350℉ (175℃). Generously spray a mini muffin pan with nonstick cooking spray to ensure easy release of the cookie cups.
  2. Mix dry ingredients: In a small bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until fully combined. Set aside.
  3. Cream butter and sugars: Using an electric hand mixer or stand mixer with paddle attachment, beat softened butter with light brown sugar and granulated sugar on medium speed until the mixture is fluffy and well combined, about 1-2 minutes.
  4. Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, beating until blended.
  5. Combine wet and dry: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. The dough will look crumbly but should hold together when pressed.
  6. Fill muffin cups: Scoop the dough into each mini muffin cup, filling them fully, then press down gently to level the tops.
  7. Bake the cookie cups: Bake in the preheated oven for 8 minutes. The cookie cups will look slightly underbaked, which is perfect for this recipe.
  8. Create marshmallow indents: Immediately after baking, use a teaspoon or small measuring spoon to press down into the center of each cookie cup, making a small well for the marshmallows.
  9. Add marshmallows: Place a half marshmallow, sticky side down, into each indent, pressing lightly to set them in place.
  10. Cool: Allow the cookie cups to cool at room temperature for 15 minutes so the marshmallows set slightly.
  11. Top with chocolate: Add one square of Hershey’s milk chocolate on top of each marshmallow, preparing them for the final toasting.
  12. Broil for toast: Set your oven’s broiler to high. Place the mini muffin pan under the broiler for 1-2 minutes, watching closely to toast the marshmallows and melt the chocolate without burning.
  13. Final cooling and serving: Let the s’mores cookie cups cool for 5-10 minutes. Serve warm for a gooey treat or at room temperature for a firmer texture.

Notes

  • Watching the marshmallows closely during broiling is crucial; they can burn very quickly.
  • Using mini muffin tins creates perfectly sized individual treats that are easy to serve and share.
  • For a more intense chocolate flavor, consider using dark chocolate squares instead of milk chocolate.
  • Allowing the cookies to cool slightly helps set the marshmallows and chocolate for better handling.
  • Store leftover cookie cups at room temperature in an airtight container for up to 2 days for best texture.

Keywords: S’mores, Cookie cups, Graham cracker cookies, Mini muffins, Marshmallow dessert, Chocolate treats, Campfire inspired

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