This is my mini s’more cookie cups recipe! I love me s’mores. I want s’more and there is nothing I wouldn’t do to enjoy one. These s’mores cookie cups are the perfect dessert to pop in your mouth and enjoy any time of the day. Not only because of how delicious they are, but that they are small enough so there isn’t any guilt when you eat them. 🙂
It is no secret that I love desserts. I openly declare my love for sweets to everyone. And anyone. There is no shame to my sweet loving! None.
When we go to a birthday party, I’m all about the flavor of the cake. When I see a yellow cake or white cake instead of a chocolate cake, I hate to say it but I get annoyed. No chocolate? What the heck? I know that yellow and white cakes are delicious but I’m not using up stomach real estate by having that instead of chocolate. I’d rather have more food instead.
Does that make me a dessert snob?
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How to make the s’mores cookie cups
Preheat the oven to 350 degrees Fahrenheit.
I put in a stick of butter, along with some brown sugar and cane sugar. I turn the mixer on and mix until butter and sugars are combined.
Above you will see some graham crackers crumbs, flour, baking soda, an egg, vanilla and some chocolate chips.
I add the egg and vanilla to the mixer and mix until combined.
Time for the dry ingredients. In go the flour, graham cracker crumbs and baking soda. On goes the mixer again and I mix until everything is combined. I add some chocolate chips and stir them in. By hand. Because chocolate chips deserve that.
I spray two mini muffin pans with PAM and spoon some batter into their cups. I make a mistake by filling one of the pans too full. It becomes a fail. But just that one pan. I think the s’mores cookie muffins in that pan also failed because it was a sub-par pan from the get-go. It was made of really thin metal.
I got it at a thrift store. It wasn’t a win like the time I found a Le Creuset wok at the same store.
But hey! You win some, you lose some.
If you want to read about my Le Creuset wok, go here.
The lesson is: don’t fill your muffin cups more than 2/3 full with batter. See the front pan for the correct amount.
Into the oven they go and I bake them for 8 minutes, tops.
They are done. Don’t look at the back failed pan.
Hey! I said, DON’T!
I take the pestle from my mortar and plunge it into the muffins.
Time to gather the rest of the ingredients:
Nutella and marshmallows.
I get my teaspoon and scoop a dollop of Nutella into each muffin divot.
I get ahead of myself and started putting the stackable marshmallows on the Nutella before I’ve taken a photo without them. But once I realize my mistake, I don’t want to peel them off. I think it’s okay if things aren’t perfect so I’m letting myself broadcast my mistakes.
Not that it was a mistake in the recipe, but you get the idea!
Now for the rest of the marshmallows.
I turn the broiler on my oven and stick the pans back in. I stand there because those marshmallows toast up fast. The photo below is after toasting them for only 1 minute.
Perfect. Some of them are toasted a lot, and some barely toasted. I like them both ways. How do you like your marshmallows done? Leave me a comment to let me know.
Are you wondering why the pan in the back was a fail? Because the batter overflowed the cups and I couldn’t remove the muffins without breaking off the tops.
Wait a minute.
You can break the tops off and eat them, then take a spoon and scoop out the remaining muffin.
I believe I’m on to something.
Let’s look at the muffins that came out of the pan easily.
I ate three soon after I took this photo. THREE! I have no will power when it comes to s’mores cookie cups.
I hope you enjoyed this recipe as much as I enjoyed shoving them in my maw!
Feel free to leave me a comment.
And as always, may all your dishes be delish!
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Mini S’mores Cookie Muffins
- 1/2 cup butter softened and room temperature
- 1/2 cup brown sugar
- 1/4 cup white sugar (or cane)
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/2 cup graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- 6 teaspoons Nutella
- 6 marshmallows cut in half
- Preheat oven to 350 F
- In a mixer, add butter and sugars and cream together
- Add egg and vanilla and mix until combined
- Add flour, graham cracker crumbs, baking soda and salt and mix until combined
- Stir in chocolate chips
- Fill each muffin cup a little more than 1/2 way with batter
- Bake for 6 – 8 minutes
- Let cool for 5 minutes before taking a pestle or back of a spoon and making a divot in the muffin
- Fill each muffin divot with a dollop of Nutella
- Top off with 1/2 marshmallow on each muffin
- Turn oven on broil and broil for no longer than 1 minute
- Wait five minutes before taking the muffins out
- Plate a few
- Eat a few
- Eye a few more