These smores cookie cups are made with a graham cookie dough, and baked to perfection.
They are topped with a marshmallow and broiled until golden brown. Then immediately place a chocolate chunk into the top of the marshmallow.
S'MORES COOKIE CUPS RECIPE
For a melty chocolatey, gooey marshmallow delicious treat, you've got to try these easy s'mores cookie cups. They're one of our favorite desserts.If you love all the s'mores recipes, you'll want to try out my chocolate chip s'mores cookies.
↓ ↓ ↓ PIN IT ↓ ↓ ↓
↑ ↑ ↑ PIN IT ↑ ↑ ↑
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details.
INGREDIENTS NEEDED FOR S'MORES COOKIE CUPS
- salted butter, softened
- sugar
- eggs
- vanilla extract
- almond extract
- all purpose flour
- salt
- baking soda
- chocolate
- large marshmallows
- graham cracker crumbs
Besides a piece of a Hershey's chocolate bar, we used rolo's and mini peanut butter cups.
A Hershey's kiss or chocolate chips would work well too.
Marshmallows - I used the regular large marshmallows (Not the extra big ones they sell now for s'mores).
I cut them in half with my kitchen scissors and placed one half on each cookie.
You could also use mini marshmallows in a pinch.
Graham Cracker Crumbs - You will need approximately 6 sheets of graham crackers, though it depends on how finely you crumble them.
I place them in a zip top bag and use a rolling pin to crush them. You could also use a food processor.
HELPFUL KITCHEN TOOLS
A mini muffin tin helps create the unique shape of these cookie cups. You could try making big cookie cups with a regular muffin tin (cooking time will increase).
HOW TO MAKE S'MORES COOKIE CUPS
For full recipe with measurements and instructions scroll to the end of the post.Let's get started with the graham cracker cookie base. I took my favorite sugar cookie dough recipe and then added a cup of crushed graham crackers.
I used a stand mixer with a paddle attachment to make these cookies.
To make the dough, begin with softened butter and sugar. Mix together until smooth and creamy.
Add 4 eggs, one at a time, stirring to combine before adding the next.
Stir in vanilla and almond extract.
Add the salt, baking soda and half of the flour and mix.
Stir in the remaining flour and mix.
Add the graham cracker crumbs and mix just until combined.
Time Saving Hack:
Use prepackaged sugar cookie dough.
Add 1/2 cup of crushed graham crackers for one package, or 1 cup of graham crackers for 2 packages.
Mix well in a stand mixer or with a hand mixer.
Take a small scoop of dough to form a walnut sized ball.
Place the cookie dough balls in a greased mini muffin tin.
Bake at 375 for 7-8 minutes.
While cookies are baking, cut marshmallows in half and unwrap chocolate.
Immediately create an indent in each cookie using the back of a round tablespoon.
Top with 1/2 of a large marshmallow.
Place under the broiler for 1-2 minutes, just until the marshmallows begin to brown.
Watch them closely!! I burned one batch because I wasn't paying attention. (I scraped off the marshmallow and added a new one, so it wasn't a total waste.)
Immediately place a Hershey's bar on top of the toasted marshmallow.
We tried rolos and mini peanut butter cups too for variety. My husband really liked the peanut butter cup version.
I'm partial to the rolo. The caramel was a delicious addition.
These were best once they had cooled slightly, but were still warm from the oven.
We warmed the extras in the microwave the next day and they were still tasty.
Store at room temperature in an airtight container.
MORE COOKIE RECIPES
- Strawberry Cream Cheese Cookie Cups
- Chocolate Chip Cookies
- Peanut Butter Kiss Cookies
- Rolo Cookies
- Mint Chocolate Cookies
- Homemade Oreos
Don't forget to pin it!!
No comments :
Post a Comment