S’mores Cookie Cups Chocolate Marshmallow (Print Version)

Graham cookie cups filled with chocolate and marshmallow offer a gooey twist on a classic campfire favorite.

# Ingredients:

→ Base and Dough

01 - 1 cup graham cracker crumbs
02 - 1 cup all-purpose flour
03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup brown sugar
05 - 1/2 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon salt

→ Filling

10 - 1 cup chocolate bars, broken into pieces
11 - 1 cup marshmallow fluff

# Steps:

01 - Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin with nonstick spray or butter.
02 - In a mixing bowl, cream the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy.
03 - Beat the egg and vanilla extract into the creamed mixture until thoroughly combined.
04 - In a separate bowl, whisk together graham cracker crumbs, flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.
06 - Press a spoonful of dough into the bottom of each muffin cup, gently flattening to cover the base.
07 - Place a portion of chocolate pieces over the dough in each cup.
08 - Spoon a small amount of marshmallow fluff on top of the chocolate layer in each cup.
09 - Top each cup with additional dough, ensuring the marshmallow is covered completely.
10 - Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden brown.
11 - Allow cookie cups to cool in the tin for several minutes before carefully unmolding.

# Notes:

01 - For clean removal, use a small offset spatula to gently lift the cookie cups from the muffin tin.

Go Back