If you’re on the hunt for a dessert that combines the nostalgic flavors of a campfire favorite with the gooey goodness of chocolate chip cookies, look no further! These Smores Chocolate Chip Cookie Cups are not just a treat; they’re a delightful explosion of flavors that will transport you straight to a cozy bonfire night. With a soft, chewy cookie base cradling melty chocolate chips and fluffy marshmallows, each bite is a sweet reminder of summer nights. Ready to impress your friends and family? Let’s dive into this easy recipe that’s sure to become a new favorite!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or butter to ensure easy removal of cookie cups.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips and graham cracker crumbs using a spatula, ensuring even distribution throughout the cookie dough.
- Scoop approximately 3 tablespoons of cookie dough into each muffin cup, pressing the dough up the sides to create a cup shape.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are slightly soft.
- Remove from oven and immediately create an indentation in the center of each cookie cup using the back of a spoon.
- Sprinkle mini marshmallows into the center of each cookie cup while still warm.
- Return to oven for an additional 2-3 minutes to allow marshmallows to become slightly melted and puffy.
- Remove from oven and let cookie cups cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
- Optional: For extra indulgence, drizzle melted chocolate over the cooled cookie cups or serve warm with a scoop of vanilla ice cream.
Tips
- Perfectly Greased Muffin Tin: Make sure to generously grease your muffin tin to prevent the cookie cups from sticking. This will ensure a smooth release and keep your cookie cups intact.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies, so be gentle!
- Pressing the Dough: When scooping the cookie dough into the muffin cups, press it firmly against the sides to create a nice cup shape. This will help hold the marshmallows and chocolate in the center.
- Timing is Key: Keep an eye on the cookie cups while baking. They should be golden brown around the edges and slightly soft in the center for the perfect texture.
- Melty Marshmallows: For that gooey, melted marshmallow effect, add them to the cookie cups right after they come out of the oven. They’ll puff up beautifully!
- Extra Indulgence: Drizzle some melted chocolate over the cooled cookie cups for an extra layer of decadence, or serve them warm with a scoop of vanilla ice cream for a truly indulgent treat.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 55mg
