Description
Gooey marshmallow s’mores cookie cups blend classic campfire flavors into a delightful handheld dessert. Graham cracker crusts cradle rich chocolate and toasted marshmallow for a nostalgic sweet treat you’ll savor with pure summer joy.
Ingredients
Scale
- 1 cup (240 ml) all-purpose flour
- ½ cup (120 ml) graham cracker crumbs
- ½ cup (85 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- ½ tsp (2.5 ml) baking powder
- ¼ tsp (1.25 ml) salt
- ½ cup (85 g) semi-sweet chocolate chips or chopped chocolate
- 12 large marshmallows, cut in half
- Crushed graham crackers
- Melted chocolate drizzle
Instructions
- Preheat and Prepare: Warm the oven to 350F (175C) and lightly spray a 12-cup muffin tin with cooking spray.
- Mix Cookie Dough: Cream butter with granulated and brown sugars until smooth, then blend in egg and vanilla extract. Fold in graham cracker crumbs, flour, baking powder, and salt to form a unified dough.
- Shape Cookie Bases: Press approximately 1 1/2 tablespoons of dough into each muffin cavity, carefully molding to create cup-like shapes that climb the tin’s sides.
- Initial Baking: Bake for 8-10 minutes until edges turn golden and crisp, signaling the perfect cookie cup foundation.
- Chocolate and Marshmallow Layer: Immediately after removing from the oven, embed chocolate chips or chopped chocolate into each cup’s center, then crown with a marshmallow half, cut side down.
- Final Toasting: Return to the oven for 2-3 minutes, allowing marshmallows to soften and achieve a delicate golden hue.
- Cool and Set: Let cookie cups rest in the tin for 5-10 minutes to stabilize, then transfer to a wire rack. Optional: Embellish with melted chocolate drizzle and crushed graham cracker sprinkles.
- Serve and Enjoy: Offer these irresistible treats warm or at room temperature, inviting guests to relish the classic smores experience.
Notes
- Prevent Sticking: Generously spray muffin tin with non-stick cooking spray to ensure easy removal of delicate cookie cups.
- Create Perfect Cups: Use the back of a spoon or your fingers to gently press dough evenly against muffin tin sides, ensuring uniform thickness and shape.
- Watch Baking Time: Carefully monitor cookie cups during baking, as they can quickly transition from golden to overly browned – remove when edges are just turning light golden.
- Marshmallow Technique: Place marshmallow cut-side down for best melting and most attractive presentation, allowing it to soften without burning.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 180
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg