S'mores Cookie Cups
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Unrated
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
45 mins
S'mores Cookie Cups
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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!
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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.
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