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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 mins
Cook Time
25 mins
Total Time
45 mins

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

    Cup of Yum
  1. Preheat oven to 350°F . Spray muffin tins with nonstick cooking spray.
  2. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  3. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  4. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in chocolate chips.
  6. Use a large cookie scoop to distribute about 3 tablespoons of dough into the prepared muffins wells.
  7. Bake in preheated oven for 18 to 20 minutes. Allow cookies to cool completely in the muffin pans.
  8. 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.