Smores Cookie Cups: Easy Recipe & Baking Tips

Smores cookie cups: just the name conjures up images of crackling campfires, gooey marshmallows, and chocolatey goodness, doesn’t it? But what if you could capture all that nostalgic flavor in a perfectly portioned, utterly irresistible cookie cup? That’s exactly what we’re doing today! Forget the sticky fingers and precarious roasting sticks; these little bites of heaven are about to become your new favorite way to enjoy the classic campfire treat.

The history of smores is deeply rooted in American camping culture, with the first recorded recipe appearing in a Girl Scout handbook in the 1920s. Since then, they’ve become a beloved tradition, passed down through generations. The combination of graham crackers, chocolate, and toasted marshmallows is simply iconic. But let’s be honest, sometimes you crave that s’mores flavor without the hassle of building a fire. That’s where these smores cookie cups come in!

People adore smores for their delightful combination of textures and tastes. The crisp graham cracker, the melty chocolate, and the soft, chewy marshmallow create a symphony of sensations in every bite. These cookie cups amplify that experience, adding a buttery cookie base for an extra layer of indulgence. They’re also incredibly convenient – perfect for parties, potlucks, or a simple weeknight dessert. Get ready to experience the magic of smores in a whole new, incredibly delicious way!

Ingredients:

• For the Cookie Dough:
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips
• For the Graham Cracker Base:
• 1 1/2 cups graham cracker crumbs (about 12 full graham cracker sheets)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• For the Marshmallow Filling:
• 1 (10 ounce) bag mini marshmallows
• For the Chocolate Ganache Topping (Optional, but highly recommended!):
• 1/2 cup heavy cream
• 6 ounces semi-sweet chocolate, finely chopped

Preparing the Graham Cracker Base:

1. Crush the Graham Crackers: First, you’ll need to turn those graham crackers into crumbs. The easiest way is to use a food processor. Just pulse them until they’re finely ground. If you don’t have a food processor, you can put the graham crackers in a large zip-top bag and crush them with a rolling pin. It’s a bit more work, but totally doable!
2. Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until everything is evenly moistened. The mixture should resemble wet sand.
3. Press into Muffin Tin: Grease a 12-cup muffin tin really well. This is important to prevent the cookie cups from sticking. I like to use cooking spray. Then, divide the graham cracker mixture evenly among the muffin cups. Use your fingers or the back of a spoon to firmly press the mixture into the bottom of each cup, creating a solid base.
4. Bake the Base: Bake the graham cracker bases in a preheated oven at 350°F (175°C) for about 5-7 minutes. This helps them set and become nice and sturdy. Keep a close eye on them so they don’t burn. Remove from the oven and let them cool slightly while you prepare the cookie dough.

Making the Cookie Dough:

1. Cream Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure your butter is truly softened, but not melted, for the best results.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
5. Stir in Chocolate Chips: Gently fold in the chocolate chips.

Assembling and Baking the Cookie Cups:

1. Place Cookie Dough on Top of Graham Cracker Base: Drop rounded tablespoons of cookie dough on top of each graham cracker base in the muffin tin. Gently press the dough down slightly to spread it out evenly. You want to fill each cup almost to the top, but leave a little room for the marshmallows to puff up.
2. Bake the Cookie Cups: Bake in the preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges of the cookies are golden brown and the centers are set.
3. Add Marshmallows: Remove the muffin tin from the oven and immediately sprinkle the mini marshmallows evenly over the top of each cookie cup.
4. Broil (Carefully!): Place the muffin tin back in the oven and broil for 1-2 minutes, or until the marshmallows are golden brown and toasted. Watch them very closely, as they can burn quickly! I usually stand right in front of the oven and keep a close eye on them.
5. Cool and Remove: Remove the muffin tin from the oven and let the cookie cups cool in the tin for about 10 minutes before carefully transferring them to a wire rack to cool completely. A thin spatula can help you gently loosen them from the muffin tin.

Making the Chocolate Ganache (Optional):

1. Heat the Cream: Place the heavy cream in a small saucepan and heat over medium heat until it just begins to simmer. Do not let it boil.
2. Pour Over Chocolate: Remove the saucepan from the heat and pour the hot cream over the finely chopped chocolate in a heatproof bowl.
3. Let Sit: Let the mixture sit for about 1 minute to allow the heat from the cream to melt the chocolate.
4. Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
5. Drizzle Over Cookie Cups: Once the cookie cups are completely cooled, drizzle the chocolate ganache over the top of each cup. You can also dip the tops of the cookie cups into the ganache for a more even coating.
6. Let Ganache Set: Allow the ganache to set for about 15-20 minutes before serving. You can speed up the process by placing the cookie cups in the refrigerator for a few minutes.

Tips and Tricks for Perfect S’mores Cookie Cups:

• Don’t Overmix the Cookie Dough: Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined.
• Use Softened Butter: Softened butter creams much better with the sugars, resulting in a lighter and fluffier cookie dough.
• Grease the Muffin Tin Well: This is crucial for preventing the cookie cups from sticking. I recommend using cooking spray or lining the muffin tin with cupcake liners.
• Watch the Marshmallows Carefully While Broiling: Marshmallows can go from perfectly toasted to burnt in a matter of seconds. Keep a close eye on them and remove the muffin tin from the oven as soon as they reach your desired level of toasting.
• Let the Cookie Cups Cool Before Removing: This allows the cookies to set and makes them easier to remove from the muffin tin without breaking.
• Variations: Feel free to get creative with your s’mores cookie cups! You can add chopped nuts to the cookie dough, use different types of chocolate chips, or top them with other candies.
• Storage: Store the cookie cups in an airtight container at room temperature for up to 3 days.
• Make Ahead: You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature before baking. You can also bake the graham cracker bases ahead of time and store them in an airtight container at room temperature.
• Serving Suggestions: These s’mores cookie cups are perfect for parties, potlucks, or just a fun treat for the family. They’re also great served with a scoop of vanilla ice cream or a glass of cold milk.

Troubleshooting:

• Cookie Cups are Sticking to the Muffin Tin: Make sure you grease the muffin tin really well. If they’re still sticking, try lining the muffin tin with cupcake liners.
• Marshmallows are Burning: Watch the marshmallows carefully while broiling and remove the muffin tin from the oven as soon as they reach your desired level of toasting. You can also try lowering the oven rack to the lowest position.
• Cookie Dough is Too Dry: Make sure you’re using softened butter and that you’re not overmeasuring the flour.
• Cookie Dough is Too Wet: Add a tablespoon or two of flour at a time until the dough reaches the desired consistency.

Enjoy your delicious S’mores Cookie Cups! I hope you love them as much as I do!

Conclusion:

So there you have it! These S’mores Cookie Cups are truly a must-try for anyone who loves the classic campfire treat. The combination of the chewy cookie base, the gooey melted chocolate, and the perfectly toasted marshmallow is simply irresistible. It’s like a little bite of summer nostalgia, all wrapped up in a convenient and adorable package. I promise, once you make these, they’ll become a regular request from family and friends. But what makes these cookie cups so special? It’s the ease of preparation, the readily available ingredients, and the sheer deliciousness that makes them a winner. Forget struggling with roasting marshmallows over an open flame – these are ready in minutes and require minimal effort. Plus, they’re perfect for portion control (if you can resist eating more than one!). They are also a great way to get kids involved in the kitchen. Let them help with mixing the dough, pressing it into the muffin tins, or even carefully placing the marshmallows on top. It’s a fun and rewarding activity for everyone. Now, let’s talk about serving suggestions and variations. While these S’mores Cookie Cups are fantastic on their own, there are plenty of ways to customize them to your liking. For a richer, more decadent experience, try using dark chocolate instead of milk chocolate. Or, if you’re feeling adventurous, add a sprinkle of sea salt on top of the marshmallows before baking for a sweet and salty contrast. Looking for a gluten-free option? Simply substitute the all-purpose flour with a gluten-free blend. Just be sure to check the ingredients of your gluten-free flour to ensure it contains xanthan gum, which will help bind the dough together. For a fun twist, try adding a layer of graham cracker crumbs to the bottom of each muffin tin before pressing in the cookie dough. This will add an extra layer of graham cracker flavor and texture. You could also drizzle the finished cookie cups with melted chocolate or caramel sauce for an extra touch of indulgence. These cookie cups are perfect for parties, potlucks, or even just a cozy night in. Serve them warm with a scoop of vanilla ice cream for an extra special treat. Or, pack them in lunchboxes for a sweet surprise. They’re also a great homemade gift for friends and neighbors. I truly believe that this recipe for S’mores Cookie Cups is a winner. It’s easy, delicious, and endlessly customizable. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of s’mores in a whole new way. I’m so excited for you to try this recipe! And I’d absolutely love to hear about your experience. Did you make any variations? Did you serve them with ice cream? What did your family and friends think? Please, share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your S’mores Cookie Cup adventures! Happy baking!

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