Mini S’mores Cookie Cups
You can enjoy a Mini S’mores cookie dessert all year round! Without the hassle of building a fire, these have all the flavors, and plus you get the addition of a soft, moist graham cracker cookie base with a dry graham cracker. So, are these better than more of a classic? I’m going to let the judge be you.
Course: Dessert
Cuisine: American
Keyword: S’mores Cookies
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes
Servings: 24
Calories: 123 kcal
Ingredients
3/4 cup (105g) of all-purpose flour, and plus more for dusting
3/4 cup (98g) of fine graham cracker crumbs*
1/4 tsp + 1/8 tsp of salt
1/4 tsp of baking soda
1/2 cup (113g) of unsalted butter, softened**
1/3 cup (73g) of packed light brown sugar
1/4 cup (50g) of granulated sugar
1 large egg
1 tsp of vanilla extract
12 large marshmallows, cut into halves
24 milk chocolate Hershey’s Kisses, unwrapped
Instructions
– Preheat the oven to 350°C. Spray a 24-cup mini muffin tin with non-stick cooking spray and lightly dust it with flour.
– Whisk together the flour, graham cracker crumbs, salt, and baking soda for 30 seconds in a mixing bowl and set aside.
– Mix brown sugar, butter sugar, and granulated sugar together in the bowl of the electric stand mixer until well combined (not light and fluffy, just blended well).
– Scrape the bowl downside and add the egg and vanilla and mix to combine, then scrape the bowl again. And slowly add to the flour mixture with the mixer set at low speed and mix just until combined.
– Fold the batter several times with a spatula to ensure that it is incorporated evenly. Dough 1 tablespoon at a time and scoop out and drop into each well in a prepared muffin tin.
– Rest for 5 minutes and bake for 7 minutes, or until the center is slightly under-baked and the edges are set. In the meantime, cut the marshmallows in half and unwrap the kisses.
– Remove from the oven and add the marshmallows quickly while warm, return to the oven, bake for about 2 minutes longer, or until the marshmallows are melted and puffed.
– Remove immediately from the oven and then gently press 1 kiss of each cookie cup into the marshmallow.
– Let stand for several minutes in a baking dish and then remove and cool or let cool on a wire rack and then transfer to an airtight container.
Notes for Recipe
* This was about six full sheets of Keebler graham crackers, and for a fine, even crumb, I recommend chopping them into crumbs in a food processor.
** Omit 1/4 tsp of the salt if you only have salted butter and just add 1/8 tsp.
Author: Cooking Classy