S’mores Cookie Cups
S’mores Cookie Cups are a delicious twist on the classic campfire treat, with gooey marshmallows, chocolate, and graham crackers!
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- ½ cup mini marshmallows
- ¼ cup chocolate chips (or chopped chocolate)
Instructions
- Prepare Dough: Preheat oven to 350°F (175°C) and grease a muffin tin. In a bowl, mix flour, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In another bowl, beat together butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla extract, and mix until combined.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir in graham cracker crumbs until fully incorporated.
- Form Cookie Cups: Press a small amount of dough into each muffin tin cup, creating a well in the center.
- Fill the Cups: Place a few mini marshmallows and chocolate chips into each well.
- Bake: Bake for 12-15 minutes, until the edges are golden and marshmallows are slightly toasted.
- Cool & Enjoy: Allow to cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Notes
- Make Ahead: Cookie dough can be made ahead and stored in the fridge for up to 24 hours before baking.
- Customizing the Flavor: For extra richness, add a drizzle of melted chocolate over the top of the baked cookie cups or substitute dark chocolate chips for milk chocolate.
- Serving Suggestions: These cookie cups are great for parties, potlucks, or as a fun treat after a BBQ. Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.
- Storage Tips: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months and thaw before serving.