Description
S’mores Cookie Cups are delightful mini treats that combine the classic flavors of graham cracker, chocolate, and toasted marshmallows into a bite-sized cookie cup. Perfect for parties or an indulgent snack, these cookies feature a crisp, buttery base with a gooey marshmallow center topped with your favorite chocolate candy.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 1/2 cups graham cracker crumbs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup light brown sugar, lightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings
- 36 large marshmallows, cut in half
- 72 chocolate candies (Kisses, pumpkin Kisses*, mini Reese’s cups)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is properly heated when you place the cookie cups inside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, baking soda, and salt until evenly combined to form your dry base mix.
- Prepare Wet Ingredients: In a separate bowl, using a portable electric mixer or stand mixer, beat the softened unsalted butter, sugar, and light brown sugar on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy. This process incorporates air for texture.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated, ensuring a smooth batter.
- Combine Mixtures: Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined to avoid overworking the dough, which can cause toughness.
- Form Cookie Cups: Scoop about 1/2 tablespoon of cookie dough into each cup of a nonstick mini-muffin pan. Use your thumb to press an indentation into the center of each cookie to make a small well for the marshmallow.
- Initial Bake: Bake the cookie cups for 8 minutes in the preheated oven. This step sets the cookie base but does not fully cook the marshmallow topping.
- Add Marshmallows: Remove the pan from the oven. Place a half marshmallow, cut side down, into the indentation of each cookie cup. This placement allows the marshmallow to slightly melt and puff.
- Bake Marshmallow Top: Return the pan to the oven and bake for an additional 2 minutes until the marshmallows are slightly puffed and soft.
- Top with Chocolate: Remove the pan from the oven and while the marshmallows are still warm, gently press a piece of chocolate candy into each marshmallow to create the classic s’mores combination.
- Cool and Store: Allow the cookie cups to cool in the pan for about 15 minutes to set before removing them. Store in an airtight container to maintain freshness.
Notes
- You can use your favorite chocolate candies such as milk chocolate Kisses, pumpkin Kisses, or mini Reese’s cups for variety.
- Do not overmix the dough once the flour mixture is added to avoid tough cookies.
- Ensure marshmallows are placed cut side down for better melting and puffing.
- Cool cookies completely before storing to prevent sogginess.
- These mini cookie cups make perfect bite-sized treats for parties or holiday gatherings.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 110
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 20mg
