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 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)
- Preheat oven to 350 degrees Fahrenheit.
- Mix together the Graham Cracker crumbs, flour, baking soda and salt. Set aside.
- In a mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract and mix until well combined.
- Add 1/3 of the flour mixture and mix until combined. Repeat until flour is fully incorporated. Do not over-beat.
- Butter the bottom of a mini cupcake baking sheet to prevent sticking.
- Divide the dough into 24 round balls.
- Place each ball into a mini cupcake baking sheet.
- 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.
- Bake the cookies for 18-20 minutes until the top is a light brown.
- After 20 minutes, remove the cookies from the oven and top each one with the marshmallow halves with sticky side down.
- Let the cookies completely cool.
- 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.
- Remove the cookies from the oven and top each one with a piece of Hershey’s chocolate while the cookies are still hot.
- Serve immediately. You can also store these in the fridge or freezer. When ready to eat, microwave for a few seconds until soft.