How to Prepare Tasty S'mores Cookie Cups

S'mores Cookie Cups. How to Make S'mores Cookie Cups. To make the S'mores Cookie Cups, start by mixing together the graham cracker crumbs, powdered sugar, and melted butter. This s'mores cookie recipe is easy and the results are awesome. Look at how cute they are! A fun and delicious treat for the summer!

And you can totally make them during the rest of the year too. Steps To Make These S'mores Cookie Cups: How do You Make S'Mores Cups? Sift all the dry ingredients together. You can have S'mores Cookie Cups using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of S'mores Cookie Cups

1. It's 1 1/4 cup of all purpose flour.
2. You need 1 cup of Graham cracker crumbs (about 7 whole crackers).
3. Prepare 1/2 tsp. of baking soda.
4. Prepare 1/2 tsp. of salt.
5. It's 3/4 cup (1.5 sticks) of unsalted butter, softened to room temp.
6. You need 3/4 cup of brown sugar.
7. You need 1/4 cup of granulated sugar.
8. You need 1 of large egg, at room temperature.
9. It's 1 tsp. of vanilla extract.
10. It's 16 of Marshmallows, for serving (regular size).
11. It's 32 of small Hershey chocolate bar squares, for serving.

In a stand mixer, cream the butter then add the sugar. Here are some delectable S'mores cookie cup morsels of honey grahams, Hershey's chocolate and marshmallow that everyone is sure to love! How to Make S'mores Cookie Cups. Carefully break apart two Hershey's chocolate bars into individual squares, set aside.

S'mores Cookie Cups step by step

1. 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..
2. Pulse up the Graham crackers in a food processor until they break down into crumbs. You'll need about 7 full cracker sheets to equal out to 1 cup of crumbs. Transfer the Graham cracker crumbs to a medium mixing bowl, then add the flour, baking soda and salt. Whisk it all together and then set it aside..
3. 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..
4. 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..
5. Roll up balls of dough, about 1 tbsp. of dough per ball, and place the dough balls into the greased mini muffin tins..
6. 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..
7. 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..
8. 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..

Cut a dozen marshmallows in half and place the cut side UP.. S'mores are my favorite summertime treat! I don't always love the campfire smell that comes with making s'mores, so these are the next best thing! The graham cracker cookie cup is filled with marshmallow and topped with chocolate. They just might be better than actual s'mores! 😉 S'mores Cookie Cups- The ultimate summer cookie!