S'mores Cookie Cups

The recipe calls for 24 s'mores cups.  Each time I've made these, there's been enough graham cracker mix to make anywhere from 28-30, so if you have extra marshmallows and chocolate, make a few more! 

 

Ingredients:

• 1 cup graham cracker crumbs
• 1¼ cup all-purpose flour (not packed)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter (at room temperature)
• ½ cup light brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half
• 2 Hershey’s chocolate bars (24 chocolate pieces)

Directions:

1. Preheat the oven to 350 degrees F.  In a medium bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.

2. In a larger bowl, beat the butter and sugars together until creamy and smooth.

3. To the butter/sugar mixture, add in the egg and vanilla extract and mix until combined.

4. Slowly add the dry ingredients to the large bowl (wet ingredients) and mix until just combined.

5. Drop rounded tablespoons of dough into a greased mini muffin tin.  (Using a tablespoon cookie scoop is super easy!)

6. Using the backside of a tablespoon measuring spoon, press dough down into the muffin tin to create a small indent in the dough. (I like to spray the back of the tablespoon with a little bit of cooking spray avoid the stickiness of the dough to the spoon.)

7. Bake for 6-8 minutes or until edges are just getting golden brown.

8. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.  Let the cookies cool completely.

9. Once cooled, preheat the broiler (lowest broiler setting) on your oven.

10.  Place cookies back in the oven and broil for 1-2 minutes, keeping a close eye on them so they don’t burn! (Do not exceed two minutes.  I usually end up just standing there the entire time to monitor.)

11. Once golden brown, remove from the broiler and place/gently set a piece of chocolate on top of each cookie.  No need to press them down; the heat from the marshmallow will help the chocolate to adhere.

12. Let them cool completely before removing them from muffin tin.  (TIP!!!  After I place the chocolate onto each cookie, I give them a minute or two to adhere, and then put the muffin tin into the refrigerator for quicker cooling time.  The cold temp from the fridge hardens the cookie, making it much easier to pop out.  I use a toothpick to poke into the edge of each cookie and it pops right out.  Don't worry, the cookies will soften once they've gone back to room temperature.)

*www.sixsistersstuff.com