Hi, I am Joana. Today, I will show you a way to make s’mores cookie cups recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
S’mores Cookie Cups Recipe
S’mores Cookie Cups is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. S’mores Cookie Cups is something that I’ve loved my entire life. They’re nice and they look wonderful.
To bewith this recipe, we must first prepare a few ingredients. You can have s’mores cookie cups using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make S’mores Cookie Cups:
- Prepare 1 1/4 cup all purpose flour
- Prepare 1 cup Graham cracker cbs (about 7 whole crackers)
- Get 1/2 tsp. baking soda
- Prepare 1/2 tsp. salt
- Get 3/4 cup (1.5 sticks) unsalted butter, softened to room temp
- Make ready 3/4 cup brown sugar
- Make ready 1/4 cup granulated sugar
- Get 1 large egg, at room temperature
- Prepare 1 tsp. vanilla extract
- Make ready 16 Marshmallows, for serving (regular size)
- Take 32 small Hershey chocolate bar squares, for serving
Instructions 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 cbs. You’ll need about 7 full cracker sheets to equal out to 1 cup of cbs. Transfer the Graham cracker cbs 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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