This delicious dessert mash-up combines cookies and s’mores all in one bite-sized, delectable treat. Because why have one dessert when you can have two?
These s’more cookie mash-ups start with some graham crackers. A true s’more always has graham crackers, so I made sure to crush some and include them in the cookie dough for this dessert.
You can crush the crackers in a food processor or blender by pulsing until they become crumbs. Then you add the crumbs to the cookie dough. Once the cookie dough is all ready, roll balls of dough, and press them into the cavities of a miniature muffin tin.
For ease of removal once these are baked, make sure to grease the muffin tin well before putting in the cookie dough. Using the picture as a reference on how full each cavity should be with dough, fill up all 12 cavities.
Cut a caramel square in half, and press a half into each cookie. Then these s’more cookies are ready to be baked. Bake them for 10 to 12 minutes, and then remove and place 3 to 4 marshmallows on top of each cookie.
After the marshmallows have been added, these get returned to the oven for another 1 to 2 minutes or until the marshmallows are puffy. Watch these carefully so they don’t burn or even get too toasted — you don’t want the marshmallows to be hard.
After the cookies have cooled slightly, pull them out of the muffin tin, and drizzle some melted chocolate over them.
I like to pipe on the chocolate using a plastic bag. Simply pour the melted chocolate into a plastic bag, and then cut off the very tip of a corner with scissors. Now you can pipe chocolate over your s’more cookie cups in an easy and mess-free way.
And if you really want to get fancy, then add some beautiful chocolate curls to these s’more cookie cups.
S’more cookie cup dessert recipe
- 3/4 cup butter, at room temperature
- 3/4 cup brown sugar, lightly packed
- 5 tablespoons white sugar
- 2 large eggs
- Pinch salt
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1-1/4 cups graham cracker crumbs
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- Caramels, unwrapped, quantity depends on desired amount (see instructions)
- Miniature marshmallows, quantity depends on desired amount (see instructions)
- 1/2 cup chocolate chips
- 1 teaspoon vegetable oil
- 1 Hershey’s chocolate bar (optional)
- Preheat the oven to 350 degrees F. Heavily grease a miniature muffin tin with baking spray.
- In a bowl, cream together the butter and both sugars. Make sure the butter is at room temperature but not at all melted.
- Beat in the eggs 1 at a time, then the salt, and then the vanilla.
- In another bowl, combine the flour, graham cracker crumbs, baking powder, baking soda and cornstarch. Stir until combined.
- Add the dry mixture to the wet, and mix until just combined, making sure to scrape down the sides.
- If needed, add more flour until the mixture is able to be rolled without sticking to your hands.
- Roll small balls that fill up the muffin tin cavities about 3/4 of the way.
- Place the balls in the muffin tin.
- Remove the wrappers from the caramels, and cut them into either 2 or 4 sections (I did 2 sections, but if you want less caramel, then do 4). Press a caramel piece into the center of each cookie.
- Bake for 8 to 10 minutes.
- Remove from the oven, immediately top with 3 to 5 miniature marshmallows, and return to the oven for 1 more minute.
- Allow the cookies to cool for 3 to 4 minutes, then remove (don’t let them cool in the muffin tin) and transfer them to a cooling rack.
- Meanwhile, in a small, microwave-safe bowl, combine the chocolate chips and the vegetable oil. Microwave in bursts of 25 seconds, making sure to stir for 10 to 15 seconds between each burst.
- Transfer the mixture to a small plastic bag, and cut off the tip of a corner.
- Pipe the chocolate onto the marshmallows. Allow to completely cool.
- Remove the packaging of the chocolate bar, if using, and with a vegetable peeler, peel the sides of the bar to create curls. Do this over the s’more cookie cups for best results.