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S'mores Cookie Cups
S’mores Cookie Cups raise summer’s favorite dessert to a whole ‘nother level. Sweet, delicious, and perfect with a glass of ice cold milk!
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Ingredients
2
cups
minus 2 tablespoons
8 1/2 ounces cake flour
1 ⅔
cups
8 1/2 ounces bread flour
1 ¼
teaspoons
baking soda
1 ½
teaspoons
baking powder
1 ½
teaspoons
coarse salt
2 ½
sticks
1 1/4 cups unsalted butter
1 ¼
cups
10 ounces light brown sugar
1
cup
plus 2 tablespoons
8 ounces granulated sugar
2
large eggs
2
teaspoons
pure vanilla extract
1
pound
semisweet chocolate chips
30
regular Campfire® Marshmallows
30
milk chocolate squares
Instructions
Preheat oven to 350°F . Spray muffin tins with nonstick cooking spray.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in chocolate chips.
Use a large cookie scoop to distribute about 3 tablespoons of dough into the prepared muffins wells.
Bake in preheated oven for 18 to 20 minutes. Allow cookies to cool completely in the muffin pans.
When ready to serve, top with one roasted Campfire® Marshmallow and a milk chocolate square.
Notes
These are also delicious when topped with mini peanut butter cups.
If you don't have access to a fire pit to roast your marshmallows, a kitchen torch does the trick.
Cookies will store at room temperature in an airtight container for up to 3 days.