S’mores Cookie Cups

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

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with cupcake liners.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

• 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)

1. Preheat Oven:
2. Preheat your oven to 350°F (175°C).
3. Grease a 12-cup muffin tin or line it with cupcake liners.
4. Prepare the Cookie Dough :
5. In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Set aside.
6. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
7. Add the egg and vanilla extract, mixing until well combined.
8. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
9. Shape the Dough :
10. Scoop about 1 tablespoon of dough into each muffin cup.
11. 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.
12. Bake the Cookie Cups:
13. Bake the cookie cups for 8-10 minutes, or until they are just beginning to turn golden around the edges.
14. Remove them from the oven but leave them in the muffin tin.
15. Add the Marshmallows:
16. Place half a marshmallow, cut side down, on top of each cookie cup.
17. 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.
18. Add the Chocolate:
19. As soon as you remove the cookie cups from the oven, press a piece of Hershey’s chocolate into the center of each marshmallow.
20. Cool and Serve:
21. Allow the cookie cups to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
22. Enjoy warm or at room temperature!

Dessert

American

marshmallow cookies