Mini S’mores Cookie Cups

08.22.2016

Mini S'mores Cookie Cups | Cooking Classy

This past weekend I shared a pic on Instagram of one of my favorite things in the world – golden brown, perfectly roasted marshmallows for S’mores. The summer days are winding down quickly so I decided I’d better share a recipe for a s’mores dessert that you can make and enjoy year round for those days we can’t make it outside and build a campfire. These have all the flavors of a s’more without the hassle of building a fire, plus you get the addition of a soft, moist graham cracker cookie base vs. a dry graham cracker. So, are these better than a classic s’more? I’ll let you be the judge. My mom thought so, and I think for me they are probably a tie – which actually is huge. I’m a one of the biggest s’mores fans out there.

I made these three times to get the perfect cookie base and I think it’s safe to say I couldn’t make them any better! I learned a few things along the way, like for instance if you let the cookie batter rest for 5 minute before baking the cookies shouldn’t collapse as much, if at all, in the center once removed from the oven (so they had a better structure. If they do fall a little it’s not big deal at all because they are covered with marshmallows) and they didn’t seem quite as greasy. Still perfectly buttery and moist but the little bit of resting time I think allows for the graham cracker to absorb some of the butter before they bake so it doesn’t start out an over-buttery batter (if that makes sense). Another thing I recommend are cutting the marshmallows while the cookie cups bake so they don’t dry (if you are in a dry climate, not before then), and unwrapping the Kisses while the cookies bake to make the most of your time and so they are ready to go because you do need to add these quickly before the marshmallows start to set again. I also learned you need to be careful not to over-bake these or they will dry and you won’t get that nice, chewy cookie base. And on that same dry note if you add too much flour they could end up dry, so I recommend using a scale if you have one (if not just be careful not to pack in the flour when measuring. I use the scoop and sweep method but don’t jam it into the cup. A brisk scoop and level with a butter knife).

These Mini S’mores Cookie Cups really are just a little bite of Heaven! Everyone wanted more, because obviously you can’t stop at just one. I know when the next party rolls around this will be the treat I want to bring along no doubt! They are a treat people of all ages will instantly fall in love with!
Mini S'mores Cookie Cups | Cooking ClassyMini S'mores Cookie Cups | Cooking ClassyMini S'mores Cookie Cups | Cooking ClassyMini S'mores Cookie Cups | Cooking Classy

Mini S’mores Cookie Cups

Mini S’mores Cookie Cups

Ingredients

  • 3/4 cup (105g) all-purpose flour, plus more for dusting
  • 3/4 cup (98g) fine graham cracker crumbs*
  • 1/4 + 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup (113g) unsalted butter, softened**
  • 1/3 cup (73g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 12 large marshmallows, cut into halves
  • 24 milk chocolate Hershey's Kisses, unwrapped

Directions

  • Preheat oven to 350 degrees. Spray a 24-cup mini muffin tin with non-stick cooking spray and lightly dust with flour, shake out excess. In a mixing bowl whisk together flour, graham cracker crumbs, salt and baking soda for 30 seconds, set aside.
  • In the bowl of an electric stand mixer blend together butter, brown sugar and granulated sugar until well combined (not light and fluffy, just blended well). Scrape down sides of bowl, add egg and vanilla and mix to combined, scrap bowl again. With mixer set on low speed slowly add in flour mixture and mix just until combined. Fold batter with a spatula several times to ensure it's evenly incorporated. Scoop dough out 1 even tablespoon at a time and drop into each well in prepared muffin tin. Let rest 5 minutes (this just allows time for the butter to soak into the crumbs which in the end yielded a better result). Bake 7 minutes, or until center appears slightly under-baked and edges are set (meanwhile cut marshmallows into halves and unwrap Kisses). Remove from oven, quickly add marshmallows while they are warm, return to oven, bake about 1 minute longer or until marshmallows begin to melt and puff. Immediately remove from oven and gently press 1 Kiss into the marshmallow of each cookie cup. Let rest in baking dish several minutes then remove and enjoy warm or let cool on a wire rack then transfer to an airtight container.
  • *This was from 6 full sheets of Keebler graham crackers. I recommend chopping them to crumbs in a food processor for a fine, even crumb.
  • **If you only have salted butter, omit 1/4 tsp of the salt and only add 1/8 tsp.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/mini-smores-cookie-cups/

25 comments

  • Cluck Cluck McCluck: Oh such a good idea! Mini cookies and s’mores…it’s like a combo of the best parts of summer and the best parts of autumn! August 22, 2016 at 2:42pm Reply

  • Kelly: These look and sound incredible, yum! Pinned to make later! August 22, 2016 at 9:07pm Reply

  • Michelle: I’m a huge s’mores fan, too!! How far in advance can you make these? I’d love to make them for an upcoming family cookout I’m hosting, but wasn’t sure on the timing. August 23, 2016 at 4:47am Reply

  • Char: Oh YUM! Got to have one of these….or two or three!! August 23, 2016 at 12:37pm Reply

  • Kayle (The Cooking Actress): LOOOOVE these adorable and IRRESISTIBLE little cookie cups! August 23, 2016 at 6:15pm Reply

  • Linda @thedutchbaker: These are too cute!! I just posted s’more cookies but im definitely going to be trying these delicious cookie cups :) thanks for sharing xx August 25, 2016 at 1:49pm Reply

  • Michelle: I made these last night for a family cookout and to say that they were a huge hit is an understatement! From the little ones to the adults, they raved about the soft and chewy cookie base, and how incredibly cute they looked. The instructions were spot on making them super easy to make, can’t wait to make them again. August 26, 2016 at 5:43am Reply

  • Lorr: This is probably a dumb question, but do you cut the marshmallows in half horizontally or vertically and does it matter which way you place them down onto the cookie cup? Just want to make them right.

    They are soooo beautiful! August 27, 2016 at 11:45pm Reply

  • Michelle: I made these the other night and they were a huge hit with the family! The instructions were spot on and super easy to follow – will definitely be making these again very soon :) August 29, 2016 at 7:03pm Reply

    • Jaclyn: Thanks for the great review Michelle! August 31, 2016 at 10:38am Reply

  • Cathy: I am wondering if these would freeze well? September 6, 2016 at 8:40am Reply

  • Cathy Limina: Can these be made ahead and frozen? September 6, 2016 at 6:04pm Reply

  • Rizalinda rubiano: I made it, thankyou, everybody love it September 9, 2016 at 7:13pm Reply

    • Jaclyn: So glad to hear it Rizalinda! September 14, 2016 at 2:24pm Reply

  • Shannon: So excited to try these! If you have to bake ahead, do they keep up, or are these really intended to be eaten immediately? September 11, 2016 at 9:37am Reply

    • Jaclyn: I was actually really surprised by these because I thought they’d be one of those things that’s only the best when eaten right away but they stayed good all day long. September 11, 2016 at 8:43pm Reply

  • Tina: I want to try these but don’t have mini muffin pans September 22, 2016 at 9:03pm Reply

  • Cathy: I made these this past weekend for a celebration party along with numerous other homemade deserts and they were gone in a flash. Never even got to taste them. Everyone loved them and made them the day before and they were just as good as the day I made them. Definitely will make them again. September 28, 2016 at 6:37am Reply

    • Jaclyn: I’m so happy they were enjoyed Cathy! October 4, 2016 at 1:44pm Reply

  • Maggie: When I made these, I couldn’t get them out of the muffin tin, even though I sprayed the pan with cooking spray. Is there a trick that I missed? October 17, 2016 at 7:55pm Reply

    • Jaclyn: Sorry that happened, not sure why. Next time I’d spray the really well I guess and maybe even dust them with a little flour (then shake out the excess). Sorry that happened! October 17, 2016 at 10:50pm Reply

  • Samantha: I made these for a Christmas cookie exchange at my work, they were well received. The funny story and serendipity lies in the making the recipe large enough for the exchange. I needed to have six dozen to distribute, without looking at the number of cookies the recipe yields, I multiplied all the ingredients by six. Of course, after baking six dozen and then looking in my mixing bowl at all the extra dough and seeing the additional marshmallows and kisses on my counter, I realized the original recipe was for two dozen. Ugh! What to do? My daughter needed snacks for her Holiday party at school, so I put the extra dough in a 9×13 pan, baked it for 15 minutes, topped it with marshmallows and Hershey kisses just as I had been doing. The s’more bars turned out beautiful and taste amazing! I love happy mistakes! December 15, 2016 at 9:01am Reply

    • Jaclyn: I’m glad that worked out for you good thinking! December 15, 2016 at 2:58pm Reply

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