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S’mores Cookie Cups

These delightful S’mores Cookie Cups combine the classic flavors of chocolate, marshmallow, and graham cracker crust into a fun and easy treat, perfect for any occasion.
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Préparation 15 minutes
Cuisson 20 minutes
Temps total 35 minutes
Portions: 12 cookie cups
Plat: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Préparation Notes

Ingrédients
  

Crust ingredients
  • 1 cup graham cracker crumbs About 8-10 full-size crackers
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
Filling ingredients
  • 1 cup all-purpose flour Can use gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk chocolate chips Dairy-free alternatives available
  • 1 1/2 cups mini marshmallows

Préparation
 

Preparation
  1. Gather all your ingredients and necessary tools. Preheat your oven to 350°F (175°C).
  2. In a medium-sized bowl, mix the graham cracker crumbs, brown sugar, sugar, softened butter, and a pinch of salt until well combined.
  3. Grease your muffin tin with non-stick spray or butter. Press the graham cracker mixture into the bottom and up the sides of each muffin cup.
Baking the Crust
  1. Bake the crust for about 8-10 minutes or until slightly golden.
Filling Preparation
  1. While the crust is baking, mix together the egg, vanilla extract, flour, baking powder, and salt in a separate mixing bowl until smooth.
  2. Once the crust is done, sprinkle chocolate chips into each cookie cup.
  3. Spoon the filling over the melted chocolate chips, filling each cup about three-quarters full.
Final Baking
  1. Return the muffin tin to the oven and bake for an additional 10-12 minutes or until edges are set and golden.
  2. Quickly place mini marshmallows on top and return to the oven for 2-3 minutes until toasted.
Serving
  1. Allow to cool in the muffin tin for about 10 minutes before transferring to a wire rack.

Notes et conservation

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For freezing, wrap each cookie cup and transfer to a freezer-safe container for up to 3 months. Reheat for 10-15 seconds in the microwave.