Everyone loves s’mores, but not every situation is the perfect place to make them. Gas fireplace? Not ideal. Open fire pit with young kids brandishing sharp metal pokers or putting sticks into the fire? It’s possible. We’ve done it. It’s not easy. And leaving it to the microwave just doesn’t fit the festive nature of these delectable bites.
Now don’t get me wrong. Nothing is more fun than a big ol’ fire and making s’mores the old-fashioned way. It’s perfect. This recipe is for all those in-between moments when you want the idea of a s’more, but you can’t bring the fireplace and all the accoutrements along: like tailgating, school treats, potlucks or just because you want some on a Thursday night!
These s’more cookie cups are a perfect treat for home or to share. The recipe makes enough for 36, so you can make the dough and make a dozen at a time, or go for it and make all three dozen.
And if there is a nut allergy that you need to avoid, skip the Nutella (yes, as the name implies, it does contain nuts!) and grab a container of Hershey’s spreadable chocolate instead (which is manufactured on equipment that processes almonds, gluten-free confections, hazelnuts, and peanuts. So if this is too close for comfort, make some spreadable chocolate with this recipe).
Here goes. Your life is about to change for the better …
- For the cookie cups:
- 1 cup (2 sticks) butter, at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1.5 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the filling:
- Nutella or some other form of spreadable chocolate
- For topping:
- Crushed graham crackers
- Cooking spray of your choice
- Pestle or small shot glass (to indent the cookies when they come out of the oven to form cups)
- Parchment paper
- Preheat the oven to 350 degrees.
- Cream the butter in a bowl and add both cups of sugar. Mix with a mixer.
- Stir in the eggs and vanilla.
- Combine the flour, baking soda and salt in a separate bowl and add to the butter mixture; blend well.
- Spray a mini-muffin pan with cooking spray.Take this cookie dough, which is really just a chocolate chip cookie recipe without the chocolate chips, and form approximately 1-inch dough balls. Place one dough ball in each mini-muffin cup. Bake for 9 to 11 minutes.
- Reduce the oven temperature to 300 degrees.
- Let the cookie cups rest for 2 minutes and then use a pestle to indent the cookies. Don't push too far down, as you don't want to use a ton of Nutella to fill the hole. Try to make an indention that one teaspoon of Nutella will fill.
- After the cookies are indented, transfer to a cooling rack for approximately 5 minutes. NOTE: you can stop here and save your cookies to fill at another time.
- Fill each cookie cup with Nutella and sprinkle crushed graham crackers on top. Place these Nutella-filled cookie cups on a baking sheet that is covered with parchment paper. Then add a marshmallow on top. I use the extra-large marshmallows and cut each into 8 pieces. (I do this to provide more of a sticky surface for the graham cracker to adhere to before I place them back in the oven. It's easier to use a regular-size marshmallow and simply cut it in half, sticky side up.)
- Bake the s'more cups for 3 minutes at 300 degrees. After 3 minutes, turn the broiler on high for just 90 seconds (Really, 60 seconds won't brown the marshmallows and 2 minutes is too long; 90 seconds is perfect.).
- Remove from the oven and immediately use a metal spoon to press the hot marshmallow down gently.
- Serve after 5 minutes.
This recipe for Blueberry Lemon Breakfast Rolls from a couple years ago on StyleBlueprint continues to be a reader favorite. As we head into the weekend, this may be one you want to try!
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