If you’re a fan of s’mores and cookies, you’re in for a treat with these S’mores Cookie Cups! Combining the nostalgic flavors of graham crackers, gooey marshmallows, and rich chocolate, these cookie cups are the ultimate fusion of a classic campfire treat and a delicious dessert. Perfect for parties, bake sales, or a special family dessert, these little bites of heaven are sure to impress. Here’s how to make them!
Ingredients:
1 cup graham cracker crumbs
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup brown sugar, packed
12 large marshmallows, cut in half
1 cup milk chocolate chips
Directions:
Preheat Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it or lining it with paper liners.
Prepare Cookie Dough:
In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until everything is well combined.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Form Cookie Cups:
Scoop about 1 tablespoon of dough into each mini muffin cup. Press the dough down slightly to form a cup shape.
Bake:
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Add Marshmallows and Chocolate:
Remove the cookie cups from the oven and immediately place a half marshmallow, cut side down, into each cup. Sprinkle with milk chocolate chips.
Return to the oven for an additional 2-3 minutes, or until the marshmallows are softened and the chocolate is melted.
Cool and Serve:
Let the cookie cups cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your s’mores cookie cups warm or at room temperature!
Serving Tips:
Warm and Gooey: S’mores Cookie Cups are delicious when enjoyed warm. The marshmallows will be extra gooey, and the chocolate will be melty. If they’ve cooled down, a quick 10-second zap in the microwave can bring back some of that gooey goodness.
Presentation: For an extra touch of flair, you can sprinkle a few extra graham cracker crumbs or a pinch of sea salt on top of the cookie cups before serving.
Pairing Suggestions: Serve these cookie cups with a glass of milk or a scoop of vanilla ice cream for an indulgent treat. They’re also great with a cup of coffee or hot cocoa.
Storage Tips:
Room Temperature: Store the cookie cups in an airtight container at room temperature for up to 3 days. They will remain fresh and delicious for several days.
Refrigeration: If you want to keep them for a longer period, you can refrigerate them. Place the cookie cups in an airtight container, and they will stay fresh for up to a week. Let them come to room temperature before serving for the best texture.
Freezing: For extended storage, you can freeze the cookie cups. Place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. To enjoy, thaw at room temperature for about 30 minutes or warm them briefly in the microwave.
Avoiding Sogginess: If you’re storing them for a while, placing a piece of parchment paper or a paper towel in the container can help absorb excess moisture and keep the cookie cups from becoming soggy.
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FAQs:
Can I use gluten-free graham cracker crumbs for this recipe?
Yes, you can substitute gluten-free graham cracker crumbs for a gluten-free version of S’mores Cookie Cups. Make sure to use gluten-free all-purpose flour as well to maintain the recipe’s consistency and taste.
How can I make these cookie cups in advance?
You can make the cookie cups ahead of time and store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat briefly in the microwave before serving for a warm, gooey treat.
Can I use different types of chocolate in this recipe?
Absolutely! While milk chocolate chips are used in the recipe, you can substitute with semi-sweet, dark chocolate, or even white chocolate chips according to your preference. Just make sure to adjust the baking time slightly if using chocolate with different melting properties.
What should I do if my cookie cups spread too much during baking?
If your cookie cups spread too much, it might be due to overly soft dough or an ungreased muffin tin. Ensure that the dough is chilled before baking and that the muffin tin is properly greased or lined. If they spread, you can reshape them gently while they are still warm using the back of a spoon to re-form the cup shape.
Conclusion:
These S’mores Cookie Cups offer the perfect blend of crispy, chewy, and gooey textures, making them a delightful treat for any occasion. Whether you’re satisfying a sweet tooth or impressing guests, these cookie cups will be a hit. Enjoy baking and indulging in these delicious mini s’mores desserts!
📖 Recipe:
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S’mores Cookie Cups
- Total Time: 27 minutes
- Yield: 24 cookie cups
- Diet: Vegetarian
Description
S’mores Cookie Cups combine the nostalgic flavors of classic campfire s’mores with the convenience of a bite-sized cookie. These graham cracker cookie cups are filled with gooey marshmallow and melted chocolate, making them a perfect treat for any occasion. Easy to make and even easier to enjoy, these cookie cups are sure to be a hit with both kids and adults alike.
Ingredients
1 cup graham cracker crumbs
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
12 large marshmallows, cut in half
1 cup milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
- In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop about 1 tablespoon of dough into each mini muffin cup. Press the dough down slightly to form a cup shape.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Remove the cookie cups from the oven and place a half marshmallow, cut side down, into each cup. Sprinkle with chocolate chips.
- Return to the oven for an additional 2-3 minutes, or until the marshmallows are softened and the chocolate is melted.
- Allow the cookie cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
For a different twist, try using semi-sweet or dark chocolate chips instead of milk chocolate.
Ensure that the cookie dough is well-chilled before baking to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookie cups
- Calories: 180 kcal per cookie cup
