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!

 

Ingredients:

(Sugar Cookies)
  • 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
(Marshmallow Creme)
  • 1 egg white (room temp)
  • ¾ cup corn syrup (light)
  • 1 tsp salt
  • ¾ cup powder sugar 
  • 2 ¼ tsp vanilla extract
(Other Ingredients)
  • 6 Hershey’s Milk Chocolate Candy Bars (broken into squares)
  • 1 cup of graham cracker crumbs (finely crushed)

 

Directions:

(Sugar Cookie Dough)
  1. In a medium-sized bowl, combine baking powder, baking soda and flour.
  2. Set aside.
  3. In another medium-sized bowl, combine the butter and sugar.
  4. Cream together until even and smooth.
  5. Add the egg and vanilla to the creamed mixture.
  6. Beat on low-speed until evenly combined.
  7. Add the dry ingredients gradually until evenly combined.
(Marshmallow Creme)
  1. In a large-sized bowl, combine egg white, salt and corn syrup.
  2. Beat on medium to high-speed until mixture is very thick. The overall volume will increase as well.
  3. Gradually add in the powder sugar while beating the mixture on low-speed until fully combined.
  4. Add in the vanilla extract and beat until the vanilla is fully incorporated.

 

(Making the Hershey’s S’mores Cookie Cups assembly)
  1. Preheat the oven to 375°
  2. Take the cookie dough and make a round 2-2 ½ inch ball.
  3. Place the balls into a muffin pan.
  4. Using your fingers, gently press the dough into the muffin pan and form a “cup”.
  5. Repeat until the muffin pan is full.
  6. Place the muffin pan into the oven.
  7. Bake for 10 minutes or until the cookies are lightly golden.
  8. Remove from the oven.
  9. 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.
  10. 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)
  11. Next, while the cookie cups are still hot, place 3-5 squares of Hershey’s chocolate into the cups.
  12. Let the chocolate melt a bit.
  13. Once melted, use the back of  a small spoon to smooth out the chocolate.
  14. At this point, remove the cookie cups to a cooling rack.
  15. 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.
  16. Next, take the graham cracker crumbs and sprinkle onto the marshmallow creme.
  17. Either enjoy hot or cooled. 
  18. Enjoy!

 

Tips!

  • 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.

 

Follow me on >>instagram and tag #jclectic. I’d love to see all the JClectic recipes you make!

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