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- 1 cup graham cracker crumbs - ½ cup all-purpose flour - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - ½ cup brown sugar, tightly packed - ¼ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup mini chocolate chips - 1 cup mini marshmallows - Optional: Additional chocolate chips for drizzling The main ingredients in S’mores Cookie Cups create a sweet and tasty base. First, the graham cracker crumbs give that classic S’mores flavor. Adding flour helps the cups hold their shape. Baking soda and salt balance the sweetness. Softened butter makes the dough rich and creamy. Brown sugar adds depth and moisture. The additional ingredients make these cookie cups even better. Granulated sugar adds sweetness and texture. The large egg binds everything together. Vanilla extract enhances the flavor. Mini chocolate chips bring a delightful melt. Mini marshmallows provide that gooey, fun part of S’mores. You can drizzle extra chocolate on top for more richness. These ingredients come together to create a fun and easy treat. They’re perfect for kids and adults alike. Enjoy making these delicious cookie cups! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This helps the cookie cups bake evenly. 2. Prepare a muffin tin by greasing it lightly or using cupcake liners. This makes removal easier later. 3. In a medium bowl, mix together the graham cracker crumbs, flour, baking soda, and salt. Whisk until combined. Set this aside for later. 1. In a large bowl, cream the softened butter with brown sugar and granulated sugar. Use a hand mixer for about 2-3 minutes. The mix should look light and fluffy. 2. Add the egg and vanilla extract to the butter-sugar mix. Blend until smooth and well combined. 1. Gradually add the dry mix into the wet mix. Stir gently until just combined. Be careful not to over-mix. 2. Fold in the mini chocolate chips. Make sure they spread evenly in the dough. 3. Scoop about one tablespoon of cookie dough into each muffin cup. Press the dough gently to form a cup shape. 4. Place the muffin tin in the oven. Bake for 10-12 minutes until the edges are golden brown. 5. Remove the tin from the oven and quickly press mini marshmallows into the center of each cookie cup. 6. Return the tin to the oven for 2-3 more minutes. Watch closely until the marshmallows puff up and turn golden. 7. Let the cookie cups cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. - How to avoid over-mixing dough: Mix the dry and wet ingredients until just combined. Stir gently. If you see some flour, that’s okay! Over-mixing makes cookies tough. - Ensuring perfect cookie cup shape: Use a cookie scoop to place dough in muffin cups. Press it down gently in the bottom and up the sides. This forms a nice cup shape that holds the filling. - Presentation ideas for occasions: Serve your cookie cups on a colorful platter. Add crushed graham crackers on top for a fun look. You can also drizzle melted chocolate for extra flair. - Ideal pairings and toppings: Pair these cookie cups with a glass of cold milk. You can top them with whipped cream or extra mini marshmallows for a real treat. Try adding peanut butter chips for a twist! Pro Tips Chill the Dough: For a thicker cookie cup, chill the dough for 30 minutes before baking. This helps prevent spreading and maintains the cup shape. Use Fresh Ingredients: Ensure your baking soda is fresh for optimal rise and texture. Expired baking soda can lead to flat cookies. Experiment with Fillings: Try adding peanut butter chips or different flavored chocolate chips for a unique twist on the classic s'mores flavor. Serve Warm: For the best experience, serve the cookie cups warm right out of the oven. The marshmallows will be gooey and delicious! {{image_4}} You can change up the chocolate chips for your S’mores Cookie Cups. Here are some fun ideas: - Use dark chocolate chips for a richer taste. - Try white chocolate chips for a sweet twist. - Add peanut butter chips for extra flavor. - Mix in butterscotch chips for a unique touch. You can also add toppings and nuts. Here are a few options: - Sprinkle crushed graham crackers on top for crunch. - Add chopped nuts, like pecans or walnuts, for texture. - Drizzle caramel sauce for a sweet finish. - Top with extra mini marshmallows for more gooey goodness. If you have dietary needs, you can still enjoy these cookie cups. Here are some simple swaps: - For gluten-free versions, use gluten-free graham cracker crumbs and flour. - Replace all-purpose flour with almond flour for a nutty flavor. - For vegan options, swap the butter for coconut oil and use a flax egg instead of a regular egg. These adjustments keep the flavor while meeting your needs. Enjoy experimenting! To keep your S’mores Cookie Cups fresh, store them in an airtight container. Make sure they cool fully before sealing them. This step prevents moisture build-up. You can keep them at room temperature for up to three days. For longer storage, place them in the fridge for up to one week. If you want to save them even longer, consider freezing them. To reheat your cookie cups, use the oven for the best taste. Preheat the oven to 350°F (175°C). Place the cookie cups on a baking sheet. Heat them for about 5 to 7 minutes. This warms them without making them dry. You can also use the microwave but be careful. Heat them in short bursts, about 10 seconds at a time. This keeps them soft and fresh without overcooking. Yes, you can make S’mores Cookie Cups ahead of time. Prepare the cookie cups, but do not add the marshmallows yet. Store the baked cookie cups in an airtight container for up to two days. When you are ready to serve, add the marshmallows and warm them in the oven for a few minutes. You can tell when they are done by looking at the edges. They should be golden brown. The centers may look slightly soft but will firm up as they cool. Press the marshmallows in right after you take them out for a perfect finish. Yes, freezing is a great option. Allow the cookie cups to cool completely. Then, wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to three months. When ready to eat, thaw them in the fridge and warm them up in the oven. This blog post walks you through making delicious S'mores Cookie Cups. We covered key ingredients like graham cracker crumbs, chocolate chips, and marshmallows. You learned simple steps from prep to baking, plus tips for perfect results. I shared ideas for flavor variations and how to store your treats. Remember, you can get creative and adjust the recipe to suit your taste. Enjoy your bake, and don't hesitate to share your cookie cup creations with friends!

S'mores Cookie Cups

Delicious cookie cups filled with chocolate and marshmallows, reminiscent of classic s'mores.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened at room temperature
  • ½ cup brown sugar, tightly packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup mini marshmallows
  • Optional Additional chocolate chips for drizzling on top

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a standard muffin tin by greasing it lightly or lining it with cupcake liners for easy removal after baking.
  • In a medium mixing bowl, combine the graham cracker crumbs, all-purpose flour, baking soda, and salt. Whisk the ingredients together until well mixed, then set aside for later use.
  • In a large mixing bowl, use a hand mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and slightly pale in color, about 2-3 minutes.
  • To the butter-sugar mixture, add the egg and vanilla extract. Mix until thoroughly combined and smooth.
  • Gradually add the dry ingredient mix to the wet mixture, stirring gently until just combined to avoid over-mixing. Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, place about one tablespoon of the cookie dough into each muffin cup. Press the dough gently into the bottom and slightly up the sides to form a cup shape.
  • Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges of the cookie cups are golden brown. Remove the tin from the oven and immediately press a handful of mini marshmallows into the center of each cup.
  • Return the muffin tin to the oven for an additional 2-3 minutes, watching closely until the marshmallows puff up and take on a light golden color.
  • After baking, allow the cookie cups to cool in the muffin tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely.
  • For an extra indulgent touch, melt a few additional chocolate chips in the microwave or over a double boiler and drizzle them over the cooled cookie cups before serving.

Notes

Serve on a decorative platter and garnish with crushed graham crackers for presentation.
Keyword cookies, dessert, s'mores