S'mores Cookie Cups. This s'mores cookie recipe is easy and the results are awesome. Look at how cute they are! A fun and delicious treat for the summer!

Create some people, cooking is indeed work which is quite soft. Besides they are indeed like cooking and have talents cooking that is very good, they are also smart in integrating each dish so that it becomes food yummy. But there are those who cannot skillfully cook, so they must learn and see recipes that are simple to follow.

HOW TO MAKE S'MORES COOKIE CUPS. Then you'll need some large marshmallows that are cut in half. The short way, so you end up with two circle halves.

You can cook S'mores Cookie Cups use 11 ingredients and 8 the steps. Here guides how you mix it.

The main ingredient S'mores Cookie Cups as follows:

Prepare 1 1/4 cup of all purpose flour.
Prepare 1 cup of Graham cracker crumbs (about 7 whole crackers).
Provide 1/2 tsp. of baking soda.
You need 1/2 tsp. of salt.
Provide 3/4 cup (1.5 sticks) of unsalted butter, softened to room temp.
You need 3/4 cup of brown sugar.
You need 1/4 cup of granulated sugar.
Provide 1 of large egg, at room temperature.
Prepare 1 tsp. of vanilla extract.
You need 16 of Marshmallows, for serving (regular size).
Provide 32 of small Hershey chocolate bar squares, for serving.

How to Make S'mores Cookie Cups. To make the S'mores Cookie Cups, start by mixing together the graham cracker crumbs, powdered sugar, and melted butter. Piling a Hershey's kiss and a warm, gooey marshmallow atop a graham cracker cookie base makes these tiny treats the ultimate one-bite s'mores. They're great for serving to guests at backyard gatherings.

Instructions S'mores Cookie Cups

Preheat the oven to 350°F. Grease a mini muffin pan (this will make more than 1 batch, so if you have two mini muffin pans, grease 8 tins of the second pan) and set aside..
Pulse up the Graham crackers in a food processor until they break down into crumbs. You'll need about 7 full cracker sheets to equal out to 1 cup of crumbs. Transfer the Graham cracker crumbs to a medium mixing bowl, then add the flour, baking soda and salt. Whisk it all together and then set it aside..
In a large bowl, beat the butter using a hand mixer until it's creamy, then beat in the brown sugar and granulated sugar until it's combined. Beat in the egg and the vanilla extract..
With the mixer going, add the dry ingredients to the wet until they are fully combined. Scrape down the side of the bowl with a rubber spatula as needed..
Roll up balls of dough, about 1 tbsp. of dough per ball, and place the dough balls into the greased mini muffin tins..
Bake 1 batch at a time for 16-20 minutes, until the edges are lightly browned and the cookies appear set. Let the finished cookie cups cool in the pan for 5 or so minutes, then pop them out and place them on a wire rack to cool completely..
I would recommend only doing the marshmallow and chocolate toppings right before serving, as the marshmallows don't store all that well once they're toasted. Store the cookie cups in a large Tupperware for 4-5 days..
For serving, place the amount you'd like to prepare on a foil lined baking sheet. Set the oven to broil. Slice a marshmallow in half and place half a marshmallow over each cookie cup. Broil just until the marshmallow starts to turn golden, about a minute or so...be sure to keep an eye on the pan, as they can burn easily. As soon as they're out of the oven, top each with a little wedge of Hershey's chococate then serve immediately..

Scoop ½ tablespoon cookie dough into the cups of two nonstick mini-muffin pans. If you've tried these s'mores cookie cups then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! S'mores are my favorite summertime treat! I don't always love the campfire smell that comes with making s'mores, so these are the next best thing! The graham cracker cookie cup is filled with marshmallow and topped with chocolate.