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s’mores cookie cups

review
Private Recipe by
Raven Higheagle
Prescott, AZ

I adore a delicious, sticky, roasted marshmallow pressed between chocolate bars and graham crackers. But when my kids were younger I had a heart attack almost every time we did a campfire and made s’mores. Little kids, long pointy sticks, and fire do not make a good mix. Oh, and the sticky marshmallow guts that ended up just about every where. Yeah…that was awesome too! I still don’t like the sticky marshmallow that ends up everywhere, so I found a fun and cute way to enjoy s’mores. There is no worry and only minimal mess with these cookies.

yield serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For s’mores cookie cups

  • 1 pkg
    pillsbury sugar cookies
  • 1/4 c
    chocolate graham cracker crumbs
  • 1/2 c
    hershey's chocolate spread
  • 1 c
    mini marshmallows
  • hershey's chocolate bars

How To Make s’mores cookie cups

  • 1
    Preheat oven to 350 degrees. Grease a mini-muffin pan.
  • 2
    Roll each cookie dough square into a ball.
  • 3
    Roll each one into the graham cracker crumbs. Place in a greased mini muffin tin.
  • 4
    Bake at 350 degrees for 14-16 minutes.
  • 5
    As soon as the cookies come out of the oven, press in the centers gently.
  • 6
    Let the cookies cool in the pan for 3-4 minutes.
  • 7
    Use a knife to gently lift them out of the tin. Cool completely on a wire rack.
  • 8
    Fill the centers with the chocolate spread.
  • 9
    Top each cookie cup with marshmallows.
  • 10
    Broil on High for 30-45 seconds. Be careful they do not burn.
  • 11
    Remove from the oven and top with a chocolate square.
  • 12
    Store in a sealed container on the counter.
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