Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookie cups
Description
S’mores Cookie Cups are a fun and delicious twist on the classic campfire treat, combining graham cracker cookie dough, gooey marshmallows, and melted chocolate in a bite-sized form.
Ingredients
1 cup graham cracker crumbs
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
12 large marshmallows, halved
12 mini Hershey’s chocolate bars or chocolate squares
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin tin. In a bowl, mix graham cracker crumbs, flour, baking soda, and salt. In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract to the butter mixture and mix well. Gradually add dry ingredients to the wet mixture and combine until a dough forms. Roll dough into 1-inch balls and place into the greased muffin tin, pressing slightly to form a cup shape. Bake for 8–10 minutes or until golden brown. Remove from oven and immediately press half a marshmallow into each cookie cup. Return to oven and bake for an additional 2–3 minutes until marshmallows are puffy. Remove from oven and top each with a piece of chocolate while still warm. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can use mini marshmallows instead of cutting large ones in half. Allow to cool fully for easy removal from the pan. Try using different types of chocolate for variety.
Nutrition (per serving)
Calories: 140
Fat: 6g (Saturated: 3g, Unsaturated: 2g, Trans: 0g)
Carbohydrates: 20g (Sugar: 12g, Fiber: 0.5g)
Protein: 1g
Cholesterol: 15mg
Sodium: 85mg
S’mores Cookie Cups
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookie cups 1x
Description
S’mores Cookie Cups are a fun and delicious twist on the classic campfire treat, combining graham cracker cookie dough, gooey marshmallows, and melted chocolate in a bite-sized form.
Ingredients
1 cup graham cracker crumbs
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
12 large marshmallows, halved
12 mini Hershey’s chocolate bars or chocolate squares
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin tin. In a bowl, mix graham cracker crumbs, flour, baking soda, and salt. In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract to the butter mixture and mix well. Gradually add dry ingredients to the wet mixture and combine until a dough forms. Roll dough into 1-inch balls and place into the greased muffin tin, pressing slightly to form a cup shape. Bake for 8–10 minutes or until golden brown. Remove from oven and immediately press half a marshmallow into each cookie cup. Return to oven and bake for an additional 2–3 minutes until marshmallows are puffy. Remove from oven and top each with a piece of chocolate while still warm. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can use mini marshmallows instead of cutting large ones in half. Allow to cool fully for easy removal from the pan. Try using different types of chocolate for variety.