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
- 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
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