Description
These S’mores Cookie Cups are a delightful twist on the classic campfire treat, featuring a crunchy graham cracker crust, toasted marshmallows, and melty Hershey’s chocolate all baked into individual mini muffin-sized cups. Perfect for summer gatherings or whenever you need a nostalgic, gooey dessert that’s easy to make and fun to eat.
Ingredients
Scale
Graham Cracker Crust
- 1 cup finely crushed graham cracker crumbs (about 7 whole graham crackers)
- 1/4 cup powdered sugar
- 6 tablespoons butter, melted
Filling & Topping
- 12 marshmallows (regular size, not mini marshmallows)
- 2 full size Hershey’s Chocolate Bars (unwrapped and divided into 24 pieces)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the graham cracker crusts.
- Make Crust Mixture: In a small mixing bowl, combine the finely crushed graham cracker crumbs, powdered sugar, and melted butter. Stir until all ingredients are evenly mixed and the mixture starts to hold together.
- Prepare Muffin Pan: Grease a 24-cup mini muffin pan thoroughly with non-stick cooking spray to prevent sticking. Then, scoop the graham cracker crust mixture into each cup.
- Form Cups: Gently press the crumb mixture into the bottom and up the sides of each muffin cup to create small crust cups capable of holding the fillings.
- Bake Crust Cups: Bake the crusts in the preheated oven for 4 minutes until they are golden brown and set. This short bake helps firm up the crust so it holds its shape.
- Prepare Marshmallows: While the crust is baking, cut each marshmallow in half horizontally to make 24 thin rounds, which will fit perfectly into each crust cup.
- Add Marshmallows: Remove the crust cups from the oven, and place one marshmallow half into each cup, cut side down, fitting snugly inside the graham cracker base.
- Broil Marshmallows: Switch the oven setting to broil. Place the muffin pan back into the oven under the broiler. Broil for 1-2 minutes until the marshmallows soften and start to toast; watch closely to avoid burning.
- Add Chocolate: Immediately top each toasted marshmallow with one piece of the divided Hershey’s chocolate bar so it begins melting from the heat.
- Cool and Serve: Allow the s’mores cookie cups to cool in the pan for about 15 minutes so they firm up slightly. Use a butter knife to gently lift each cup out of the pan before serving.
Notes
- Watch the marshmallows carefully during broiling, as they can burn quickly.
- You can substitute milk chocolate with dark or white chocolate according to preference.
- For easier removal, cooling the cookie cups thoroughly before lifting helps prevent breaking.
- Make sure to use regular-sized marshmallows to match the recipe proportions.
