Smores Cookie Cups Recipes

PEANUT BUTTER S'MORES COOKIES

Steps:

• Cream butter, sugar, and brown sugar together in a large bowl. Mix in eggs and vanilla until combined. Add flour, graham cracker crumbs, baking soda, and salt; mix well. Stir in peanut butter chips. Cover and refrigerate dough for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Roll tablespoonfuls of dough into balls and drop on the prepared baking sheet, leaving about 2 inches between each to allow cookies to spread.
• Bake in the preheated oven for 6 minutes. Remove from the oven. Push 3 to 5 mini marshmallows into the center of each cookie, along with a few pieces of chopped peanut butter cups. Return to the oven and bake until cookies are golden brown and marshmallows are a bit toasted, 2 to 3 more minutes.
• Cool on the baking sheet briefly before removing to a wire rack to cool completely.

S'MORES COOKIE CUPS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
• In another bowl, beat the butter and sugars together until creamy and smooth.
• Add in the egg and vanilla extract and mix until combined.
• Slowly add the dry ingredients and mix until just combined.
• Drop rounded tablespoons of dough into a greased mini muffin tin.
• Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough.
• Bake for 6-8 minutes or until edges are just getting golden brown.
• Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.
• Let cool completely.
• Once all cookies are cooled down, preheat broiler.
• Place cookies back in the oven and broil for 1-2 minutes, keeping a close eye on them so they don't burn.
• Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.

S'MORES IN A CUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
• Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
• Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
• Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

S'MORES COOKIES

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.