Description
Rich chocolate chip cookie bases cradle gooey marshmallow and melted chocolate in these irresistible s’mores cookie cups. Graham cracker crumbles and toasted marshmallow tops complete this classic campfire dessert, inviting you to savor summer’s sweetest memories in one delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- ½ cup graham cracker crumbs
- ½ cup unsalted butter, softened
Sweeteners and Binding Ingredients:
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon (5 milliliters) vanilla extract
Baking and Seasoning Ingredients:
- ½ teaspoon (2.5 milliliters) baking powder
- ¼ teaspoon (1.25 milliliters) salt
Filling Ingredients:
- ½ cup (85 grams) semi-sweet chocolate chips or chopped chocolate
- 12 large marshmallows, cut in half
Optional Garnishes:
- Crushed graham crackers
- Melted chocolate drizzle
Instructions
- Prepare the cooking environment by heating the oven to 350F (175C) and lightly coating a 12-cup muffin tin with cooking spray.
- Create the cookie base by thoroughly blending softened butter with granulated and brown sugars until achieving a creamy consistency. Incorporate the egg and vanilla extract, mixing until smooth.
- Combine graham cracker crumbs, flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the butter mixture, gently forming a cohesive dough.
- Distribute approximately 1 1/2 tablespoons of dough into each muffin cavity, carefully pressing the mixture to form cup-like shapes that extend slightly up the sides.
- Bake the cookie cups for 8-10 minutes, watching for edges to turn a delicate golden hue, indicating they are perfectly crisp.
- Immediately after removing from the oven, nestle chocolate chips or chopped chocolate pieces into each cup’s center. Position a marshmallow half, cut side down, atop the chocolate.
- Return the muffin tin to the oven, allowing the marshmallows to soften and develop a light golden color over 2-3 minutes.
- Allow the cookie cups to rest in the tin for 5-10 minutes, enabling them to set and cool slightly before transferring to a wire rack.
- Optional: Enhance the presentation by drizzling melted chocolate and sprinkling crushed graham crackers over the tops.
- Serve these delectable treats either warm or at room temperature, inviting everyone to savor the gooey, nostalgic smores experience.
Notes
- Cold butter works best when creaming, ensuring a smoother, more consistent cookie dough texture that holds its shape perfectly.
- Graham cracker crumbs can be substituted with ground oats for a gluten-free alternative, making the recipe accessible to more dietary needs.
- Silicone muffin cups provide easier removal and prevent sticking, creating cleaner and more uniform cookie cups with minimal effort.
- Chilling the dough for 30 minutes before shaping helps prevent spreading and maintains the cup’s structured shape during baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg