Smores Cookies
Easy bite size graham cracker cups filled with toasted mini marshmallows and Hershey’s chocolate. The ultimate summertime dessert treat.
Servings: 8
Equipment
- mini muffin tin (24 count)
Ingredients
- 1 cup graham cracker crumbs
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- pinch salt
- 1/2 cup butter softened to room temp
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 96 mini marshmallows
- 2 1.55 ounce each Hershey bars
Instructions
- Preheat the oven to 350° then lightly spray a 24-count mini muffin pan with cooking spray.
- In a small bowl, whisk the graham cracker crumbs, flour, baking soda and salt then set it aside.
- In a medium bowl using a hand mixer, cream the softened butter and both sugars together then fold in the egg and vanilla until everything is thoroughly combined.
- Add the ‘dry’ ingredients to the ‘wet’ ingredients stirring until they’re combined.
- Using a 1″ scooper form 24 balls dropping them into the prepared mini muffin tin then gently press down on the ball forming the cup using a teaspoon size measuring spoon.
- Bake 9 minutes then remove from the oven.
- You’ll notice when the cups come out of the oven they’re puffed up. While they’re still warm using the same teaspoon measuring spoon press down to reform the cup then add 4 mini marshmallows to each cup, pressing to nestle them in.
- Transfer the muffin tin to the broiler and broil about 1 minute watching very carefully so they don’t burn. OPTIONAL: If you have a brûlée torch and like playing with fire as much as I do, you can use it instead of the broiler.
- Remove the muffin tin from the oven and press a piece of Hershey’s chocolate into the top of each cookie cup.