S'mores Cookie Cups. Smores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! These delicious little s'mores cookie cups have been a hit on the blog ever since they were posted.
The graham cracker cookie cup is filled with marshmallow and topped with. No campfire needed for these S'mores Cookie Cups! Graham cracker cookie cups filled with a Hershey's milk chocolate ganache, topped with toasted homemade marshmallow fluff. You can cook S'mores Cookie Cups using 11 ingredients and 8 steps. Here is how you achieve it.
Ingredients of S'mores Cookie Cups
- You need 1 1/4 cup of all purpose flour.
- Prepare 1 cup of Graham cracker crumbs (about 7 whole crackers).
- It’s 1/2 tsp. of baking soda.
- You need 1/2 tsp. of salt.
- It’s 3/4 cup (1.5 sticks) of unsalted butter, softened to room temp.
- Prepare 3/4 cup of brown sugar.
- It’s 1/4 cup of granulated sugar.
- It’s 1 of large egg, at room temperature.
- You need 1 tsp. of vanilla extract.
- It’s 16 of Marshmallows, for serving (regular size).
- You need 32 of small Hershey chocolate bar squares, for serving.
You may have noticed the lack of a new post last weekend — that happened for two reasons S'mores Cookie Cups. I made these three times to get the perfect cookie base and I think it's safe to say I couldn't make them any better! Another thing I recommend are cutting the marshmallows while the cookie cups bake so they don't dry (if you are in a dry climate, not before then), and unwrapping. S'mores Cookie Cups raise summer's favorite dessert to a whole 'nother level.
S'mores Cookie Cups step by step
- Preheat the oven to 350°F. Grease a mini muffin pan (this will make more than 1 batch, so if you have two mini muffin pans, grease 8 tins of the second pan) and set aside..
- Pulse up the Graham crackers in a food processor until they break down into crumbs. You'll need about 7 full cracker sheets to equal out to 1 cup of crumbs. Transfer the Graham cracker crumbs to a medium mixing bowl, then add the flour, baking soda and salt. Whisk it all together and then set it aside..
- In a large bowl, beat the butter using a hand mixer until it's creamy, then beat in the brown sugar and granulated sugar until it's combined. Beat in the egg and the vanilla extract..
- With the mixer going, add the dry ingredients to the wet until they are fully combined. Scrape down the side of the bowl with a rubber spatula as needed..
- Roll up balls of dough, about 1 tbsp. of dough per ball, and place the dough balls into the greased mini muffin tins..
- Bake 1 batch at a time for 16-20 minutes, until the edges are lightly browned and the cookies appear set. Let the finished cookie cups cool in the pan for 5 or so minutes, then pop them out and place them on a wire rack to cool completely..
- I would recommend only doing the marshmallow and chocolate toppings right before serving, as the marshmallows don't store all that well once they're toasted. Store the cookie cups in a large Tupperware for 4-5 days..
- For serving, place the amount you'd like to prepare on a foil lined baking sheet. Set the oven to broil. Slice a marshmallow in half and place half a marshmallow over each cookie cup. Broil just until the marshmallow starts to turn golden, about a minute or so…be sure to keep an eye on the pan, as they can burn easily. As soon as they're out of the oven, top each with a little wedge of Hershey's chococate then serve immediately..
This is a sponsored post on behalf of Campfire® Marshmallows. Thank you for supporting the brands that continue to make My Baking Addiction. Today's cookie recipe is a knock-your-socks-off kinda cookie. These S'mores Cookie Cups melt in your mouth with the taste of graham crackers, marshmallows and melted chocolate. These treats are easy to make in the oven, no campfire required!