We’re celebrating Wednesday of Fall Cookie Week! You’re in for a special treat today. Not only am I going to show you how to make these S’mores Cookie Cups, but there’s also a giveaway. (Scroll to the bottom for more details.) Let’s get going.
If you’re new to FCW week, be sure to click here to check out all of the delicious recipes Julie Blanner and I have been baking up. (A link to Julie’s daily cookie recipe can be found at the bottom of each of my recipes.)
Today’s cookie is a mash up of a few of my favorite things: s’mores, candy, and cookies.
To put it another way, it’s a chocolatey candy sunk into a gooey marshmallow on top of a graham cracker cookie. It’s the ultimate one-bite s’more!
Even though I love milk chocolate in s’mores, given that it’s FCW, I thought I’d mix it up a bit. Instead of only using plain chocolate, I also used some Pumpkin Spice Kisses and mini Reese’s Peanut Butter Cups.
This give these bite-sized wonders more color and a fun variety of flavors. Plus, those Pumpkin Spice Kisses are a my favorite of mine, and I’m looking for any excuse to use them.
Below is the recipe, so you can make them anytime the craving strikes.
Makes 6 dozen
2 cups all-purpose flour
2 1/2 cups graham cracker crumbs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
36 large marshmallows, cut in half
72 chocolate candies (Kisses, pumpkin Kisses, mini Reese's cups)
Begin by preheating your oven to 350 degrees F.
In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.
In a separate bowl, using a portable electric mixer or a stand mixer, beat the butter, sugar and brown sugar on medium-high speed for 3-4 minutes until it's light and fluffy. Beat in the eggs and vanilla. Reduce the speed to low and gradually add the flour mixture. Mix until just combined.
Scoop about 1/2 tablespoon of the dough into each cup of a nonstick mini-muffin pan. Use your thumb to create an indentation in the center of each cookie. Bake for 8 minutes.
Remove the pan from the oven and place a half-marshmallow, cut side down into the indentation of each cookie. Place the pan back in the oven for two more minutes until the marshmallows are slightly puffed.
Remove from the oven. While the marshmallows are still warm, press a piece of chocolate candy into each Allow to cool in the pan for about 15 minutes before removing.
Pack and store in an airtight container.
Adorable and delicious! That’s a winning cookie!
There’s something about the flavors of chocolate, marshmallow, and graham cracker that will always be comforting to me. The fact that I now have a reason to extend that flavor combination into the fall makes me one happy guy.
And speaking of happy, let’s talk about that FCW Giveaway I mentioned!
Because Julie Blanner and I love our readers, and because fall is the perfect time for chopping, cooking, and baking up a storm, we are giving away a Staub Pumpkin Cocoette (in the winner’s choice of color) along with a Zwilling Pro 7 Piece Block Knife Set.
Here’s how this will work. One lucky reader from IBC and Julie Blanner will win a Staub Pumpkin Cocoette and the Zwilling Pro 7 Piece Block Knife Set. (We are both using the same form to enter. There will be one winner in total.)
To enter to win, use the entry form below. (Those viewing this on a blog reader may need to visit the actual blog post by clicking here.) Simply enter your email address in the form for a chance to win. Bonus entries are available for follows on social media.
This giveaway is open to readers in the United States. You must be 18 or older to win. Void where prohibited. This giveaway will end at 11:59 pm ET on Monday, September 26, 2016. The winner will be randomly selected and then contacted by email. Best of luck to everyone.
A big thank you to Staub and to Zwilling for generously donating these items.
Now, before you go, don’t forget there’s another cookie recipe over at Julie Blanner! Today she’s made these Caramel Cheesecake Cookies that are literally dripping with caramel. I can’t even. Read more about them and get the recipe here.
And that wraps up another day in Fall Cookie Week. Tomorrow I’ll have two more cookie recipes for you.