After leaving lunch with the in-laws and saying no thank you to dessert, I immediately had a need for something sweet. Why do we say no when our taste buds want us to say yes? Although, I’m sure my hips are screaming DON’T DO IT!
I obviously didn’t listen to my hips; I apologized to my taste buds and started looking for something to bake, to satisfy the sweetness that I definitely needed in my life. I came across this S’mores cookie cup recipe on my bestfriend (Pinterest- sorry Kristen) and decided it was a good idea, plus Kristen can take what is left to work so we don’t have to be tempted to eat them all.
These turned out to be pretty easy to make, there were a couple steps and some cooling time before melting the marshmallow and chocolate. But overall if you set aside a good 45 minutes (most of which you can do something else it’s just waiting around time) you can get these done no problem!
What you need:
- 1 cup graham crackers (about 9 graham crackers)
- 12 Large marshmallows
- 1 1/4 cup flour
- 1/2 tsp salt
- 1 egg
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/2 cup softened, unsalted butter
- 2ish Chocolate bars***
*** The original recipe calls for 2 Hershey chocolate bars but we chose to go with Aero, which tasted good but melted funny and maybe were a bit big for the pieces. That being said you can really try any kind of chocolate to put on top. It does make it easier if it’s something that breaks into smaller pieces easily. Next time I want to try mini Reese cups and I’ll just put them on top as soon as the marshmallows come out from under the broiler.
Here is what you do:
- Preheat oven to 350° and spray your mini muffin tray with cooking spray or lightly grease it
- With a stand mixer (or a handheld one) blend your sugars and the butter until it’s creamy
- Add in the egg and vanilla
- In a separate bowl, whisk together your dry ingredients: graham crackers, baking soda, salt and flour until combined.
- Add dry ingredients to your wet ingredients and mix until combined (Dough will resemble a cheesecake crust-crumbly)
- Using a spoon, scoop dough into each muffin slot on your trays, fill each spot and try to make it flat and even on the tops.
- Bake in the oven for 8 minutes-no longer
- As soon as you take them out of the oven using a 1 tsp measuring spoon, press down in the middle of each muffin cup. Make them deep enough to place your marshmallow in the indent.
- Now you’re going to place the marshmallow in each indent, sticky side down and let them sit out for another 20 minutes
- After the 20 minutes is up, turn broiler on high and if you’re melting your chocolate, place a piece of chocolate on each marshmallow.
- Place in the oven for about 2 minutes. It’s important to keep watching after you place them under the broiler. The marshmallows toast quickly and the chocolate melts pretty fast under that heat.
- As soon as your marshmallows have the toasted look you want, take the muffin trays out and let them cool for about 10 minutes and then eat up!
These are great if you eat them right after the 10 minutes or if your eat them later. The marshmallow will just be more gooey if you don’t wait too long.
We got this recipe from Together as Family