S’mores Cookie Cups

Anyone else instantly think of The Sandlot when you hear the word ‘s’mores?’

“First you take the graham. You stick the chocolate on the graham. Then you roast the ‘mallow. When the ‘mallows flaming…you stick it on the chocolate. Then cover with the other end. Then you scarf…”

Yes, I did look it up to make sure I got it right, but boy was I close on that quote! I could watch that movie, and particularly that part every single day. Makes me smile every time. 🙂

Nothing says summertime, warm nights, and family memories like making s’mores. Unfortunately for this Kemper fam, we don’t have a fire pit at our house. I’ve thought about the fake fire pits by our pergola, I’ve thought about a real one in the backyard, but I’m just not sold on exactly where it would fit. Plus I’m still hanging on to the idea that Jerod will surprise me with a pool ‘Christmas Vacation’ style one of these years. 😉

So for now, I’m going to do the cheater version of s’mores in the oven with these s’more cookie cups. And you know what? These cookie cups were gobbled up just as fast and were just as messy as the real things. And maybe it was a tad bit easier to manage without thinking my two and four year olds were going to A. Fall in the fire. B. Burn the marshmallow to a charred form of itself. C. Keep it a solid 2 feet above the flame and get frustrated when it wouldn’t melt at all. D. Fall in the fire. E…F….G…H…Fall in the fire. 🙂

If you’re like me and don’t have the means or the patience to roast some marshmallows for your s’mores this weekend, then try out this graham cracker base, gooey marshmallow center, chocolate on top cookie cup that will start your summertime off on a very delicious step!

Ingredients

1 cup graham crackers, crushed into crumbs

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup salted butter, softened

1/3 cup brown sugar

1/2 cup sugar

1 teaspoon vanilla

1 egg

12 large marshmallows (I cut 6 jumbo marshmallows in half for recipe as that’s what I had on hand)

1 Hershey bar (need 12 small pieces total)

Directions

Preheat oven to 350 degrees. Grease muffin pan with baking spray and set aside.

Place one sleeve of graham crackers into a Ziploc bag and be sure to close it completely. Crush graham crackers into crumbs using a kitchen mallet or something with a flat bottom.

In a medium-sized bowl, mix graham cracker crumbs, flour, baking soda, and salt. Set aside.

Using your mixer, combine softened butter, brown sugar, and sugar until well blended and smooth. Add vanilla. Add egg and beat until combined.

Slowly add graham cracker mixture and blend until well combined. Your dough will be crumbly at the end.

Scoop roughly a 1/4 cup of dough into each spot in your muffin tin. Press the dough evenly on the bottom and sides, working your dough so it will reach the top. **Dough will make 12 regular sized cups or 24 mini cups**

Place in oven and bake for 8 minutes. It will appear undercooked, but it’s good! Cool for 20 minutes.

Turn your broiler in your oven on. Place 1 marshmallow into each cookie cup. If you used the jumbo marshmallows and cut them in 1/2, place the sticky side down.

Put muffin tin under the broiler for 1-2 minutes, watching closely to prevent your marshmallows from burning on top. Remove and immediately top the marshmallows with chocolates. If you’d like a little extra meltiness, place back in the oven for 15 seconds to melt chocolates a little more.

Serve right away for an amazing, gooey dessert or seal in an airtight container to gobble up another time! Enjoy!

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