S’mores Cookie Cups are a fun and delicious twist on the classic campfire treat! These bite-sized cookie cups feature a graham cracker base, soft marshmallow centers, and a rich, melty chocolate top. Perfect for satisfying your sweet tooth without needing an open flame, these cookies bring the taste of s’mores to your kitchen.
Ingredients
- 1 cup graham cracker crumbs
- 1 1/4 cups all-purpose 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, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows, cut in half
- 2 Hershey’s chocolate bars (1.55 oz each), broken into pieces
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with cupcake liners.
- Prepare the Cookie Dough:
- In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Shape the Dough:
- Scoop about 1 tablespoon of dough into each muffin cup. Use your fingers or the back of a spoon to press the dough evenly into the bottom of each cup, forming a shallow cookie cup.
- Bake the Cookie Cups:
- Bake the cookie cups for 8-10 minutes, or until they are just beginning to turn golden around the edges. Remove them from the oven but leave them in the muffin tin.
- Add the Marshmallows:
- Place half a marshmallow, cut side down, on top of each cookie cup. Return the muffin tin to the oven and bake for an additional 2-3 minutes, or until the marshmallows are soft and puffed but not browned.
- Add the Chocolate:
- As soon as you remove the cookie cups from the oven, press a piece of Hershey’s chocolate into the center of each marshmallow.
- Cool and Serve:
- Allow the cookie cups to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Conclusion
These S’mores Cookie Cups capture the essence of classic s’mores in a soft, chewy cookie cup, perfect for any occasion. With gooey marshmallows and melty chocolate nestled in a graham-flavored cookie base, these treats are a delightful way to enjoy s’mores indoors.
S’mores Cookie Cups
S'mores Cookie Cups area delicious dessert featuring a graham cracker cookie base topped with a softmarshmallow and a piece of Hershey's chocolate. These treats are an easy,bite-sized version of the classic campfire snack.
Ingredients
- 1 cup graham cracker crumbs
- 1 1/4 cups all-purpose 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 packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows cut in half
- 2 Hershey’s chocolate bars 1.55 oz each, broken into pieces
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line it with cupcake liners.
- Prepare the Cookie Dough :
- In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Shape the Dough :
- Scoop about 1 tablespoon of dough into each muffin cup.
- Use your fingers or the back of a spoon to press the dough evenly into the bottom of each cup, forming a shallow cookie cup.
- Bake the Cookie Cups:
- Bake the cookie cups for 8-10 minutes, or until they are just beginning to turn golden around the edges.
- Remove them from the oven but leave them in the muffin tin.
- Add the Marshmallows:
- Place half a marshmallow, cut side down, on top of each cookie cup.
- Return the muffin tin to the oven and bake for an additional 2-3 minutes, or until the marshmallows are soft and puffed but not browned.
- Add the Chocolate:
- As soon as you remove the cookie cups from the oven, press a piece of Hershey’s chocolate into the center of each marshmallow.
- Cool and Serve:
- Allow the cookie cups to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature!