Irresistible Smores Cookie Cups Easy Recipe for Treats Now
Author:admin
Total Time:1 hour
Yield:24 mini cookie cups 1x
Description
Smores Cookie Cups rec quick gooey treats with cookie crust marshmallow centers chocolate drizzleperfect for party bites and latenight cravings
Ingredients
Scale
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips
1/2 cup graham cracker crumbs
For filling and topping: 1 cup marshmallow fluff
For filling and topping: 1 cup semisweet chocolate chips
For filling and topping: 2 tablespoons heavy cream
Extra graham cracker crumbs and a pinch of flaky salt (optional finishing touches)
Instructions
Preheat your oven to 350°F (177°C). Grease a mini muffin tin or line with parchment cups for easy removal.
In a large bowl, beat the softened butter with both sugars until light and fluffy, 2–3 minutes. Scrape the bowl, then beat in the eggs one at a time, followed by the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Fold in the mini chocolate chips and graham crumbs if using.
Scoop dough into the mini muffin cups, pressing up the sides to form small cups. The dough should reach about 1/4 inch from the top of each cup. Bake for 12–14 minutes, until the edges are lightly golden and the centers look set.
Remove the pan from the oven and let the cups cool in the tray for 5–7 minutes. Gently press the centers with the back of a spoon to deepen the wells, then transfer to a wire rack to cool completely.
When cool, fill each cup with about 1 teaspoon of marshmallow fluff. Prepare a quick ganache by melting the chocolate chips with the heavy cream in 20–30 second bursts, stirring until smooth. Drizzle or spoon a small amount of ganache over each fluff-filled cup.
Optional: for a toasty finish, broil each cup for 1–2 minutes under a watchful eye to toast the marshmallow tops, or briefly reheat in a warm oven to soften the centers.
