Description
These S’mores Cookie Cups put a delightful twist on the classic campfire treat by combining a crispy graham cracker crust with toasted marshmallows and melted chocolate in a convenient mini muffin-sized dessert. Perfect for parties or a cozy treat at home, they’re quick to make and irresistibly delicious.
Ingredients
Scale
Crust Ingredients
- 1 cup finely crushed graham cracker crumbs (about 7 whole graham crackers)
- 1/4 cup powdered sugar
- 6 tablespoons butter, melted
Filling and Topping
- 12 regular size marshmallows (cut in half to make 24 pieces)
- 2 full size Hershey’s Chocolate Bars, unwrapped and divided into 24 pieces
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C) to prepare for baking the graham cracker crusts.
- Mix Graham Cracker Crust. In a small mixing bowl, combine the finely crushed graham cracker crumbs, powdered sugar, and melted butter until the mixture is evenly moistened and crumbly.
- Prepare Mini Muffin Pan. Lightly grease a 24-cup mini muffin pan with non-stick cooking spray to prevent sticking.
- Form the Crust Cups. Scoop the graham cracker crust mixture evenly into the 24 muffin cups. Gently press the crumbs into the bottom and sides of each cup to form sturdy little cups for the filling.
- Bake Crusts. Bake the mini graham cracker crusts at 350°F for 4 minutes or until they turn golden brown and set.
- Add Marshmallows. Cut each marshmallow in half to create 24 pieces. Place one marshmallow half into each baked graham cracker cup, positioning the cut side down.
- Broil the Marshmallows. Adjust the oven to broil. Place the pan under the broiler for 1-2 minutes until the marshmallows soften and start to toast. Watch closely as marshmallows can burn quickly.
- Add Chocolate and Cool. Top each toasted marshmallow with one piece of Hershey’s chocolate. Let the s’mores cookie cups cool for 15 minutes to set, then carefully lift them out with a butter knife.
Notes
- Watch the marshmallows carefully while broiling as they can burn very quickly.
- You can substitute Hershey’s chocolate with any milk or dark chocolate of your choice.
- Using a mini muffin pan ensures perfect bite-sized portions.
- Make sure to let the cups cool completely before removing to maintain their shape.
