S’mores Cookie Cups
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyWe’re celebrating Wednesday of Fall Cookie Week! You’re in for a special treat today, I going to show you how to make these S’mores Cookie Cups.
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, 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.
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 that wraps up another day in Fall Cookie Week. Tomorrow I’ll have two more cookie recipes for you.
S’mores Cookie Cups
Ingredients
- 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 unsalted butter softened
- 1 cup sugar
- 1 cup light brown sugar lightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 36 large marshmallows cut in half
- 72 chocolate candies Kisses, pumpkin Kisses*, mini Reese's cups
Instructions
- 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.
I cannot wait to try these and share with my Sister and Daughters! It wa so INSPIRING to see this receipe with graham crackers. How can I share another fav graham cracker cookie with you? You could spruce it up for Christmas and share. Please email me !!! I will share on my email with you!
Thanks! Happy Fall ! Linda
Like the last fall home tour giveaway..I’m not getting credit for all my entries? I’m not sure why.
Anway, I did everything asked.
Your cookies sound yummy and easy too.
As does your co-hosts.
Thanks
Vickie
These look delicious! Not to mention easy and fun! Thanks for the ideas!
I love your photographs!!! and your ideas are amazing!
gotta try making these; they look SO good!
Your website is an inspiration! The decor ideas/photos are so pleasing and the recipes are fantastic! Thank you for brightening your viewers day!
I feel like you made these just for me! They look so heavenly!
these sound wonderful – i’ve got to try them. one thing i would do is instead of putting them back in the regular oven to puff up the marshmallows, i would put them under the broiler – this will toast them more like a real s’more… i’ve been making s’mores bars for years and broiling the marshmallows really adds another level of flavor . you just have to watch them like a hawk – they can go from golden brown to charred in seconds. but it’s worth it.