S'Mores Cookie Cups
Mini graham cracker cups filled with gooey, toasted marshmallow and melted Hershey's chocolate. The ultimate summer dessert recipe!
Servings: 12
Calories:
Equipment
- 1 mini muffin tin (24 count)
Ingredients
- 1 cup graham cracker crumbs
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/2 cup butter softened to room temp
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 96 mini marshmallows
- 2 1.55 ounce each Hershey bars
- cooking spray
- NOTE: you will also need a 24 count mini muffin tin
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 8-9 minutes until golden then remove from the oven.
- NOTE: cups puff up in the baking process. While they're still warm, use the same teaspoon measuring spoon and press down to reform the cup. add 4 mini marshmallows to each cup, gently pressing to nestle them in.
- Transfer the muffin tin to the broiler for about 1 minute watching very carefully so they don’t burn. OPTIONAL: If you have a brûlée torch you can use this instead.
- Remove the muffin tin from the oven and press a piece of Hershey’s chocolate into the top of each cookie cup. Cool to room temp and enjoy.