S’mores Cookie Cups
These S’mores Cookie Cups are made with a buttery, brown sugar, graham cracker cookie dough, loaded with melty chocolate chips and stuffed with gooey marshmallow fluff. They are topped with a classic Hershey’s chocolate bar and jumbo marshmallow that gets lightly toasted after baking. These are the perfect bite-sized or jumbo S’mores treat to enjoy all year round.
Frequently Asked Questions
Making your own muffin liners/cookie cup liners
If you are making jumbo muffin liners, cut parchment paper into 6×6 inch squares. Place the parchment paper square in the muffin pan, then use a cup or glass to press the paper down into the muffin tin. It most likely will not stay put until you put the cookie dough into it, which weighs it down.
If you are making regular sized muffin liners, cut parchment paper into 5×5 inch squares. Place the parchment paper square onto the bottom of a glass, then use your hands to press the parchment paper alongside the glass. This gives the liner its shape. You can also place the parchment paper square on top of the muffin tin and use a glass or cup to press the parchment paper down into the muffin liner, if you have a cup that fits into the muffin tin.
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PrintS’mores Cookie Cups
- Total Time: 0 hours
- Yield: 6 jumbo cookie cups, or 12 regular sized cookie cups 1x
Description
These S’mores Cookie Cups are made with a buttery, brown sugar, graham cracker cookie dough, loaded with melty chocolate chips and stuffed with gooey marshmallow fluff. They are topped with a classic Hershey’s chocolate bar and jumbo marshmallow that gets lightly toasted after baking. These are the perfect bite-sized or jumbo S’mores treat to enjoy all year round.
Ingredients
- 10 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (or you can add chopped up Reese’s peanut butter cups)
S’mores Filling
- 12 tablespoons Marshmallow fluff (2 tablespoons per cookie cup)
Topping
- 3 large marshmallows, cut in half (for jumbo, or 6 large marshmallows cut in half for regular)
- 6 squares of Hershey’s milk chocolate (or 12 squares if you make these in standard 12-count sized muffin tin)
Instructions
1. Preheat oven to 375F. Line a jumbo muffin pan with 6 muffin liners, or a 12-count muffin pan with 12 muffin liners. Set aside until ready to use.
2. In a large bowl, add butter, eggs and sugars. Whisk to combine.
3. Add in the sifted flour, graham cracker crumbs, salt and baking powder, just until combined. Fold in the chocolate chips.
4. Scoop half the cookie dough into prepared muffin tins. Scoop a 2-tablespoon scoop of marshmallow fluff on top, then top with remaining cookie dough. Add a Hershey bar on top. Bake in preheated oven for 9 minutes (jumbo size), then add a large marshmallow, that is cut in half, and place on top. Place back in oven an additional 2-4 minutes.
For the regular sized muffin tin, bake in oven for 7 minutes, then place marshmallow on top and bake in oven additional 2-4 minutes.
You want them to be just set at the edges but may still look not completely done in the center. That is how you want them, as they will continue to bake in the pan after you get them out of the oven.
5. Allow to fully cool in pan. Enjoy!
- Prep Time: 10
- Cook Time: 9-13
- Category: Dessert
- Method: Oven
- Cuisine: American
