Summertime is S’mores time. So, for these few short warm weather months, I take full advantage and a make a TON of S’mores related desserts (Check out my Ooey, Gooey S’mores Cookie Crumble Bars). This weekend, I decided to try making some S’mores Cookie cups. They are absolutely delicious and simple to make.
Check them out!
- 2 ¾ cups flour (all-purpose)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup butter (softened)
- 1 ½ cup sugar (granulated)
- 1 egg
- 1 tsp vanilla extract
- 1 egg white (room temp)
- ¾ cup corn syrup (light)
- 1 tsp salt
- ¾ cup powder sugar
- 2 ¼ tsp vanilla extract
- 6 Hershey’s Milk Chocolate Candy Bars (broken into squares)
- 1 cup of graham cracker crumbs (finely crushed)
(Sugar Cookie Dough)
- In a medium-sized bowl, combine baking powder, baking soda and flour.
- Set aside.
- In another medium-sized bowl, combine the butter and sugar.
- Cream together until even and smooth.
- Add the egg and vanilla to the creamed mixture.
- Beat on low-speed until evenly combined.
- Add the dry ingredients gradually until evenly combined.
- In a large-sized bowl, combine egg white, salt and corn syrup.
- Beat on medium to high-speed until mixture is very thick. The overall volume will increase as well.
- Gradually add in the powder sugar while beating the mixture on low-speed until fully combined.
- Add in the vanilla extract and beat until the vanilla is fully incorporated.
(Making the Hershey’s S’mores Cookie Cups assembly)
- Preheat the oven to 375°
- Take the cookie dough and make a round 2-2 ½ inch ball.
- Place the balls into a muffin pan.
- Using your fingers, gently press the dough into the muffin pan and form a “cup”.
- Repeat until the muffin pan is full.
- Place the muffin pan into the oven.
- Bake for 10 minutes or until the cookies are lightly golden.
- Remove from the oven.
- Run a small spatula along the edges of the cookie cups to release them. However, DO NOT remove them just yet from the muffin pan.
- Take the back of a measuring spoon and press into the center of the cookie cup to reform the cup if necessary. (Sometimes the cookie rises in the middle deforming the cup)
- Next, while the cookie cups are still hot, place 3-5 squares of Hershey’s chocolate into the cups.
- Let the chocolate melt a bit.
- Once melted, use the back of a small spoon to smooth out the chocolate.
- At this point, remove the cookie cups to a cooling rack.
- Drop a teaspoon – tablespoon sized amount of marshmallow creme on top of the chocolate. The marshmallow creme will melt a bit and create a fairly even layer on top of the chocolate.
- Next, take the graham cracker crumbs and sprinkle onto the marshmallow creme.
- Either enjoy hot or cooled.
- When forming the cookie cups, try dipping your finger tips in flour. This will prevent the dough from sticking to your fingers and help if form a better cup.
- Make the marshmallow creme while you cookie cups are baking.
- Do Not remove the cookie cups from the muffin pan until after the chocolate has been added and has melted.
- You can always substitute the homemade sugar cookie dough for pre-made store-bought dough if you like.
- You can substitute the homemade marshmallow creme for pre-made such as Fluff if you like.
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