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Smores Cookie Cups: Easy Recipe & Baking Tips

  • Total Time: 55 minutes
  • Yield: 12 cookie cups 1x

Description

S’mores Cookie Cups with a graham cracker crust, soft cookie, gooey marshmallows, and optional chocolate ganache.

Ingredients

Scale
  • 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
  • 1 1/2 cups graham cracker crumbs (about 12 full graham cracker sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 (10 ounce) bag mini marshmallows
  • 1/2 cup heavy cream
  • 6 ounces semi-sweet chocolate, finely chopped

Instructions

  1. Use a food processor or zip-top bag and rolling pin to crush graham crackers into fine crumbs.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well.
  3. Grease a 12-cup muffin tin. Divide the graham cracker mixture evenly among the muffin cups and press firmly to create a solid base.
  4. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes. Remove from the oven and let cool slightly.
  5. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  6. Beat in eggs one at a time, then stir in vanilla extract.
  7. In a separate bowl, whisk together flour, baking soda, and salt.
  8. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  9. Gently fold in chocolate chips.
  10. 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.
  11. Bake at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown and the centers are set.
  12. Remove from oven and sprinkle mini marshmallows evenly over the top of each cookie cup.
  13. Broil for 1-2 minutes, or until marshmallows are golden brown and toasted. Watch closely to prevent burning.
  14. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  15. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
  16. Remove from heat and pour hot cream over finely chopped chocolate in a heatproof bowl.
  17. Let the mixture sit for about 1 minute.
  18. Gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
  19. Drizzle ganache over cooled cookie cups.
  20. Allow the ganache to set for 15-20 minutes.

Notes

  • Don’t overmix the cookie dough.
  • Use softened butter.
  • Grease the muffin tin well.
  • Watch the marshmallows carefully while broiling.
  • Let the cookie cups cool before removing.
  • Variations: Add nuts, different chocolate chips, or other candies.
  • Storage: Store in an airtight container at room temperature for up to 3 days.
  • Make Ahead: Cookie dough can be made 2 days in advance. Graham cracker bases can be baked ahead of time.
  • Serving Suggestions: Serve with ice cream or milk.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

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Find it online: https://www.beerecipe.com/smores-cookie-cups/