Authentic Vietnamese recipes from the Motherland

S'mores Cookie Cups

I’m a sucker for S’mores. Roasting a marshmallow over an open flame, and squishing it and a piece of Hersey’s chocolate between two pieces of Graham cracker is one of greatest joys in life. I love s’mores in all forms. I recently found a recipe online at Six Sister's Stuff  for S’mores cookie cup. S’mores in a cookie cup?! Say no more! I literally swept my kitchen counter cleaned in one big swoop and immediately went to work. 

The result? The cookies came out heavenly. It was moist and sinfully delicious. I slightly tweaked the recipe from Six Sisters Stuff to cut down the sweetness. I also reduced the amount of baking soda because the dough rose too much with the original amount to the point where there were no longer "cups". Other than that, I followed the recipe to a tee.

I will be enjoying my S’mores cookie cups with a glass of cold milk tonight. What will you be having?

Below recipe has my tweaks to the original recipe. Enjoy!

 S'mores Cookie Cups

S'mores Cookie Cups

S’mores Cookie Cup Recipe:

Recipe makes 24 cookie cups

  • 1 cup Graham Cracker crumbs
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 12 large marshmallows; cut in half
  • 2 Hershey’s chocolate bars (24 chocolate pieces)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix together the Graham Cracker crumbs, flour, baking soda and salt. Set aside.
  3. In a mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy.
  4. Add in the egg and vanilla extract and mix until well combined.
  5. Add 1/3 of the flour mixture and mix until combined. Repeat until flour is fully incorporated. Do not over-beat.
  6. Butter the bottom of a mini cupcake baking sheet to prevent sticking.
  7. Divide the dough into 24 round balls.
  8. Place each ball into a mini cupcake baking sheet.
  9. If you have something in the kitchen that is long and round at one end, use it to indent each of the cookie balls. This will create the cups. I used a pestle from my mortar and pestle.
  10. Bake the cookies for 18-20 minutes until the top is a light brown.
  11. After  20 minutes, remove the cookies from the oven and top each one with the marshmallow halves with sticky side down.
  12. Let the cookies completely cool.
  13. Put the cookies back into the oven on broil for one minute. This step will lightly toast the marshmallow so be careful not to let it burn.
  14. Remove the cookies from the oven and top each one with a piece of Hershey’s chocolate while the cookies are still hot.
  15. Serve immediately. You can also store these in the fridge or freezer. When ready to eat, microwave for a few seconds until soft.