Hello, I am Clara. Today, we’re going to prepare s’mores cookie cups recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
S’mores Cookie Cups Recipe
S’mores Cookie Cups is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. S’mores Cookie Cups is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have s’mores cookie cups using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make S’mores Cookie Cups:
- Take 1 1/4 cup all purpose flour
- Get 1 cup Graham cracker cbs (about 7 whole crackers)
- Make ready 1/2 tsp. baking soda
- Make ready 1/2 tsp. salt
- Get 3/4 cup (1.5 sticks) unsalted butter, softened to room temp
- Prepare 3/4 cup brown sugar
- Make ready 1/4 cup granulated sugar
- Take 1 large egg, at room temperature
- Take 1 tsp. vanilla extract
- Get 16 Marshmallows, for serving (regular size)
- Prepare 32 small Hershey chocolate bar squares, for serving
Instructions to make S’mores Cookie Cups:
- Preheat the oven to 350°F. Grease a mini muffin pan (this will make more than 1 batch, so if you have two mini muffin pans, grease 8 tins of the second pan) and set aside.
- Pulse up the Graham crackers in a food processor until they break down into cbs. You’ll need about 7 full cracker sheets to equal out to 1 cup of cbs. Transfer the Graham cracker cbs to a medium mixing bowl, then add the flour, baking soda and salt. Whisk it all together and then set it aside.
- In a large bowl, beat the butter using a hand mixer until it’s creamy, then beat in the brown sugar and granulated sugar until it’s combined. Beat in the egg and the vanilla extract.
- With the mixer going, add the dry ingredients to the wet until they are fully combined. Scrape down the side of the bowl with a rubber spatula as needed.
- Roll up balls of dough, about 1 tbsp. of dough per ball, and place the dough balls into the greased mini muffin tins.
- Bake 1 batch at a time for 16-20 minutes, until the edges are lightly browned and the cookies appear set. Let the finished cookie cups cool in the pan for 5 or so minutes, then pop them out and place them on a wire rack to cool completely.
- I would recommend only doing the marshmallow and chocolate toppings right before serving, as the marshmallows don’t store all that well once they’re toasted. Store the cookie cups in a large Tupperware for 4-5 days.
- For serving, place the amount you’d like to prepare on a foil lined baking sheet. Set the oven to broil. Slice a marshmallow in half and place half a marshmallow over each cookie cup. Broil just until the marshmallow starts to turn golden, about a minute or so…be sure to keep an eye on the pan, as they can burn easily. As soon as they’re out of the oven, top each with a little wedge of Hershey’s chococate then serve immediately.
So that’s going to wrap it up for this special dish s’mores cookie cups recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
