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