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S’mores Cookie Cups

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These S’mores Cookie Cups are a delicious twist on the classic campfire treat! A graham cracker cookie base is filled with melted chocolate and gooey marshmallow, giving you all the s’mores flavor in a cute, handheld dessert. Perfect for parties or a fun family treat!

Ingredients

Scale

For the Cookie Cups:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the Filling:

  • 1/2 cup semi-sweet chocolate chips or chopped chocolate
  • 12 large marshmallows, cut in half

Optional Garnishes:

  • Crushed graham crackers
  • Melted chocolate drizzle

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin lightly with cooking spray.
  2. Make the Cookie Dough:
    • 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 fully combined.
    • In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  3. Shape and Bake the Cookie Cups:
    • Scoop about 1 1/2 tablespoons of dough into each muffin cup. Press the dough into the bottom and slightly up the sides to create a cup shape.
    • Bake for 8–10 minutes, or until the edges are lightly golden.
  4. Add the Chocolate and Marshmallow:
    • Remove the cookie cups from the oven and immediately place a few chocolate chips or a piece of chopped chocolate into each cup.
    • Top with half of a marshmallow, cut side down.
  5. Bake Again:
    • Return the cookie cups to the oven and bake for an additional 2–3 minutes, or until the marshmallows are soft and slightly golden.
  6. Cool and Decorate:
    • Let the cookie cups cool in the muffin tin for 5–10 minutes before carefully removing them to a wire rack.
    • Optional: Garnish with a drizzle of melted chocolate and a sprinkle of crushed graham crackers.
  7. Serve:
    • Serve warm or at room temperature and enjoy the gooey s’mores goodness!

Notes

  • Use mini marshmallows if you prefer, and place 2–3 on top of each cup instead of a halved large marshmallow.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • For an extra toasted marshmallow top, use a kitchen torch after baking.

Find it online: https://ukfinda.com/smores-cookie-cups/