S’mores Cookie Cups

Quick and easy?  Not exactly.

Worth it?  Totally, utterly, and completely.

Just ask my friend CC, whose baby sprinkle was the occasion for which I tried out this new recipe.  I made three different desserts for the party, and these S’mores Cookie Cups were the hands-down winner.  They are adorable to look at and decadent to eat, especially when they are still warm from the oven (or warmed for a few seconds in the microwave).  That gooey chocolately sweet sensation, like eating s’mores around the bonfire, is irresistible!

Bonus: your clothes won’t smell like a fire pit afterwards.  But you may still have chocolate all over your face.

Substitutions: As I was already making a peanut butter dessert for the party, I opted for plain chocolate spread instead of Nutella.  I also used large (standard) size marshmallows rather than extra-large to make for slightly easier prep.

Could these be any cuter?

Here is the original recipe from Style Blueprint.

S’mores Cookie Cups


Cookie Cups:
1 cup butter, at room temperature

1 cup sugar
1 cup brown sugar
2 eggs
1.5 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Filling and Topping:
Spreadable chocolate (I used Hershey’s)
Crushed graham crackers
Large marshmallows
Cooking scissors
Cooking spray
Pestle or small shot glass (to indent the cookies to form cups)
Parchment paper

Preparation Instructions
Preheat the oven to 350 degrees.  Cream the butter in a bowl and add both cups of sugar. Mix with a mixer.  Stir in the eggs and vanilla.  Combine the flour, baking soda and salt in a separate bowl and add to the butter mixture; blend well.
Spray a mini-muffin pan with cooking spray.  Form approximately 1-inch dough balls and place one dough ball in each mini-muffin cup.  Bake for 9 to 11 minutes.  While they bake, use the cooking scissors to cut marshmallows in half horizontally.  Remove cups from oven, then reduce the oven temperature to 300 degrees for the next step.
Let the cookie cups rest for 2 minutes, and then use a pestle to make small indentions in the center of the cookies.  Try to make indentions that one teaspoon of chocolate will fill.  After the cookies are indented, transfer to a cooling rack for approximately 5 minutes.
Fill each cookie cup with spreadable chocolate and sprinkle crushed graham crackers on top.  Place the cookie cups on a baking sheet that is covered with parchment paper.  Press the sticky side of each half-marshmallow into the graham cracker crumbs and place one on top of each cookie cup .
Bake the cookie cups for 3 more minutes at 300 degrees to warm the marshmallows. After 3 minutes, turn the broiler on high for 90 seconds (electric oven) or a couple minutes (gas oven).  Watch VERY closely the entire time, as the marshmallows go from toasty to burnt very quickly.  You want them to be that perfect shade of toasty medium brown.
Remove from the oven and immediately use a metal spoon to press the hot marshmallow down gently.  Serve after 5 minutes.

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