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Before you jump to S'mores Cookie Cups recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Advantages To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to s'mores cookie cups recipe. You can cook s'mores cookie cups using 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make S'mores Cookie Cups:
- Use 1 1/4 cup all purpose flour
- Take 1 cup Graham cracker crumbs (about 7 whole crackers)
- Provide 1/2 tsp. baking soda
- Provide 1/2 tsp. salt
- Provide 3/4 cup (1.5 sticks) unsalted butter, softened to room temp
- Provide 3/4 cup brown sugar
- Provide 1/4 cup granulated sugar
- Provide 1 large egg, at room temperature
- Use 1 tsp. vanilla extract
- Get 16 Marshmallows, for serving (regular size)
- You need 32 small Hershey chocolate bar squares, for serving
Steps to make S'mores Cookie Cups:
- Preheat the oven to 350°F. Grease a mini muffin pan (this will make more than 1 batch, so if you have two mini muffin pans, grease 8 tins of the second pan) and set aside.
- Pulse up the Graham crackers in a food processor until they break down into crumbs. You'll need about 7 full cracker sheets to equal out to 1 cup of crumbs. Transfer the Graham cracker crumbs to a medium mixing bowl, then add the flour, baking soda and salt. Whisk it all together and then set it aside.
- In a large bowl, beat the butter using a hand mixer until it's creamy, then beat in the brown sugar and granulated sugar until it's combined. Beat in the egg and the vanilla extract.
- With the mixer going, add the dry ingredients to the wet until they are fully combined. Scrape down the side of the bowl with a rubber spatula as needed.
- Roll up balls of dough, about 1 tbsp. of dough per ball, and place the dough balls into the greased mini muffin tins.
- Bake 1 batch at a time for 16-20 minutes, until the edges are lightly browned and the cookies appear set. Let the finished cookie cups cool in the pan for 5 or so minutes, then pop them out and place them on a wire rack to cool completely.
- I would recommend only doing the marshmallow and chocolate toppings right before serving, as the marshmallows don't store all that well once they're toasted. Store the cookie cups in a large Tupperware for 4-5 days.
- For serving, place the amount you'd like to prepare on a foil lined baking sheet. Set the oven to broil. Slice a marshmallow in half and place half a marshmallow over each cookie cup. Broil just until the marshmallow starts to turn golden, about a minute or so…be sure to keep an eye on the pan, as they can burn easily. As soon as they're out of the oven, top each with a little wedge of Hershey's chococate then serve immediately.
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