S’mores are a favorite here all year round! I’m sure they’re a hit at your house too, but it’s not always convenient to have a campfire.
Delectable S’mores cookie cups are bite size morsels of honey graham crackers, Hershey’s chocolate and marshmallow that everyone is sure to love! S’mores cookie cups are irresistible treats that capture the essence of a classic campfire treat.
How to Make S’mores Cookie Cups
Carefully break apart two Hershey’s chocolate bars into individual squares, set aside.
Cut a dozen marshmallows in half and place the cut side UP. If you place them cut-side down they’ll stick to your plate.
In a small bowl combine the melted butter, graham cracker crumbs and powdered sugar, mixing well. Spoon a tablespoon or so of the graham cracker mixture into each cup of a mini muffin tin.
Press an indentation in the center of each cup, you could use the bottom of a shot glass, a wooden dowel, a small spice jar etc. Be sure to press them in DEEPLY, to compact the filling else they’ll crumble when you take them out.
Place in oven for about 4 minutes. Remove and immediately place a single square of chocolate in each cup:
Then immediately top with a marshmallow half. Place the cut side of the marshmallow DOWN on the chocolate. Return to the oven and bake for about 4 minutes, or until marshmallows puff up a bit:
Place the muffin tin on a cooling rack for ten minutes or so. While they are cooling, melt the remaining two Hershey chocolate bars.
Gently break apart into pieces, place them in microwave safe bowl for about 25 seconds.
Remove from microwave, stirring until the chocolate is smooth. Be sure to avoid overheating the chocolate as it will separate if high heat is used. Drop a dollop of melted Hershey’s chocolate onto the top of each s’more cookie cup.
Using a butter-knife, gently loosen the edges of each of the s’more bites, then lift them out and place them on a plate. If they are still hot, they’ll crumble, so make sure they’ve cooled sufficiently.
These will last (Loosely covered) for several days. Ah, who am I kidding??? These will be completely devoured in a matter of minutes and you’re probably better off making at least two batches right away.
S’mores Cookie Cups
You’ll need:
7 Tbs Butter, melted
1 1/4 c. Finely Crushed Graham Cracker Crumbs
Scant 1/2 c. Powdered Sugar
4 Hershey bars, broken into individual squares
12 Large Marshmallows
- Preheat oven to 350°F
- Cut each of the 12 marshmallows in half and place the cut side UP (otherwise they’ll stick to your plate). In a small bowl combine the melted butter, graham cracker crumbs and powdered sugar, mixing well.
- Spoon a tablespoon of mixture into each cup of a (24) mini muffin tin.
- Pack down tightly using the bottom of a measuring cup (a 1/8th) cup worked well for me. Press an indentation in the center of each cup, you could use the bottom of a shot glass, a wooden dowel, etc.
- Place in oven for about 4 minutes. Remove and immediately place a single square of chocolate in each cup.
- Immediately top with a marshmallow half with the cut side of the marshmallow face down on the chocolate. Return to the oven and bake for about 4 minutes, or until marshmallows puff up a bit:
- Place the muffin tin on a cooling rack for about 15 minutes. While they are cooling, melt the remaining Hershey’s chocolate bars.
- Using a butter-knife, gently loosen the edges of each of the cool s’more bites, then lift them out and place them on a plate.
- Drop a dollop of melted Hershey’s chocolate onto the top of each one, serve.
S’mores Cookie Cups Recipe- Print Now
S’mores Cookie Cups
Equipment
- 1 24 cup Mini muffin tin
- small spice bottle
Ingredients
- 7 Tbs Butter (melted)
- 1 ¼ cup Graham Cracker Crumbs (Finely Crushed )
- ½ cup Powdered Sugar (scant)
- 4 Hershey Chocolate bars (broken into individual squares)
- 12 large Marshmallows
Instructions
- Preheat the Oven to 350°F
- Cut each of the 12 marshmallows in half and place the cut side UP (otherwise they’ll stick to your plate), set them aside until needed.12 large Marshmallows
- In a small bowl combine the melted butter, graham cracker crumbs and powdered sugar, mixing well.7 Tbs Butter1 ¼ cup Graham Cracker Crumbs½ cup Powdered Sugar (scant)
- Spoon a tablespoon of mixture into each cup of a (24) mini muffin tin.
- Pack down tightly using the bottom of a measuring cup (a 1/8th) cup worked well for me. Press an indentation in the center of each cup, you could use the bottom of a shot glass, a wooden dowel, etc.
- Place in oven for about 4 minutes. Remove and immediately place a single square of chocolate in each cup.4 Hershey Chocolate bars
- Immediately top with a marshmallow half with the cut side of the marshmallow face down on the chocolate. Return to the oven and bake for about 4 minutes, or until marshmallows puff up a bit:
- Place the muffin tin on a cooling rack for about 15 minutes. While they are cooling, melt the remaining Hershey’s chocolate bars.
- Using a butter-knife, gently loosen the edges of each of the cool s’more bites, then lift them out and place them on a plate.
- Drop a dollop of melted Hershey’s chocolate onto the top of each one, serve.
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
