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Chewy cookie cups topped with chocolate and marshmallows. These easy s’mores cookie cups are made with a soft and chewy graham cracker cookie dough. And baked before being topped with chocolate and marshmallows to have all of the classic flavors of a traditional s’more. The cookie dough is baked in a muffin tin to form a cup shape. These s’mores cookie cups are a great baking dessert to enjoy s’mores this summer.
To make the graham cracker cookie dough, it is made like a classic cookie dough. Except for the addition of crushed graham crackers added along with the flour. Divide the cookie dough into 12 equal sized balls and place each one into a greased muffin tin. Bake until they are lightly golden browned and they come out clean with a toothpick. Top each cookie cup with one piece of chocolate and some mini marshmallows. Bake for just a couple more minutes until the chocolate starts to melt and the marshmallows start to puff up. Let cool before removing from the muffin tin.
S'mores Cookie Cups
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup crushed graham crackers
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 mini chocolate bars
- mini marshmallows
Instructions
- Preheat oven to 350 F. Grease a 12 cup muffin tin, set aside. In a medium bowl, whisk together flour, crushed graham crackers, salt and baking soda.
- In another large bowl with a mixer, beat softened butter with granulated sugar until fluffy. Add in egg and vanilla extract, beat until smooth.
- Add in flour mixture in two separate additions, beating after each until all of the flour is incorporated. Evenly divide the cookie dough into the prepared muffin tin. Bake for 13-15 minutes.
- Remove from oven and top each with 1/4 of the chocolate bar and mini marshmallows. Bake for another 4-5 minutes. Let cool completely.