Hi, I am Laura. Today, I’m gonna show you how to prepare s’mores cookie cups recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
S’mores Cookie Cups Recipe
S’mores Cookie Cups is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. S’mores Cookie Cups is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook s’mores cookie cups using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make S’mores Cookie Cups:
- Take 1 1/4 cup all purpose flour
- Prepare 1 cup Graham cracker cbs (about 7 whole crackers)
- Get 1/2 tsp. baking soda
- Prepare 1/2 tsp. salt
- Make ready 3/4 cup (1.5 sticks) unsalted butter, softened to room temp
- Take 3/4 cup brown sugar
- Take 1/4 cup granulated sugar
- Make ready 1 large egg, at room temperature
- Get 1 tsp. vanilla extract
- Take 16 Marshmallows, for serving (regular size)
- Make ready 32 small Hershey chocolate bar squares, for serving
Steps 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.
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