Soft And Gooey Smores Cookie Cups
These smores cookie cups capture the magic of a campfire in a neat bakery-style bite, featuring a rich brown-butter graham base topped with toasted marshmallows and silky milk chocolate.
Equipment
- Mini muffin pan
- Mixing Bowls
- Teaspoon measuring spoon
Ingredients
Ingredients
- 1.25 cup all-purpose flour
- 1 cup graham cracker crumbs
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup butter softened 1 stick
- 0.5 cup light brown sugar packed
- 0.33 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows cut in half
- 2 bars Hershey's milk chocolate 1.55 oz each
Instructions
Prep the pan and build the dry mix
- Preheat your oven to 350℉. Liberally spray a 24-count mini muffin pan with nonstick cooking spray and set it aside.
- In a small mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt until well combined.
Brown-butter base and dough
- In a large mixing bowl, beat the softened butter with the light brown sugar and granulated sugar for 1 to 2 minutes until the mixture is fluffy and fragrant.
- Add the egg and vanilla extract to the butter mixture, continuing to beat until the ingredients are fully incorporated.
- Add the dry ingredient mixture into the wet ingredients. Mix on low speed just until the flour streaks disappear. Do not overmix.
Bake, press the wells, and set the marshmallows
- Scoop the dough into the prepared mini muffin tins, filling each well to the top, and press down lightly to even out the surfaces.
- Bake for 8 minutes until the edges are set but the centers still look slightly underdone to ensure a soft texture.
- Immediately after removing from the oven, use a teaspoon-sized measuring spoon to press an indent into the center of each hot cookie cup.
- Place a marshmallow half into each indent with the sticky side facing down, pressing gently to secure it.
- Allow the cookie cups to cool in the pan at room temperature for 15 minutes.
Chocolate top and quick broil finish
- Place one square of milk chocolate on top of each marshmallow.
- Set your broiler to high and broil the cups for 1 to 2 minutes. Watch closely as the marshmallows will brown and toast very quickly.
- Let the cups cool for an additional 5 to 10 minutes before removing from the pan. Serve warm for a gooey center.
Notes
Safety Tip: Watch the broiler constantly. Marshmallows can transition from golden brown to burnt in just a few seconds.
Storage Tip: Store these in an airtight container at room temperature for up to 3 days. To restore the gooey texture, microwave for 8 to 10 seconds.
Pro Tip: Ensure you let the cups cool for at least 15 minutes before unmolding. This allows the crumb base to set so the cups do not break apart.
Altitude Adjustment: If baking above 3,500 feet, reduce the granulated sugar by 1 tablespoon and add 1 to 2 tablespoons of extra flour to help the structure set.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.