Happy October, y’all! I am dying for a little cold weather here in Southern California, but it looks like we are in for a heat wave again. I’ve been seeing tons of pictures from my friends back home in Vermont and the leaves are turning gorgeous colors! This time of year makes me a little jealous of my East coast friends!
Since I can’t wear my sweaters, I decided that I would cozy up with some S’mores Cookie Cups. I’ve been hanging onto this one for a while now. These S’mores Cookie Cups were the cookies that started all my crusted cookie cups. Now I’ve got different variations such as Coconut Cream Pie, Toffee Crunch and Pumpkin Cream Pie.
These S’mores Cookie Cups have a graham cracker crust with a chocolate pudding cookie and a toasted marshmallow on top. I thought about making a marshmallow frosting instead, but I couldn’t wait long enough to eat these cookies. I just slightly melted the marshmallows in the microwave and gave them a little toast with my handheld kitchen torch. You do need to allow the cookies to set in the mini muffin pan for about 30 minutes before removing. The cookies stay soft, the graham cracker melts in your mouth and watch out for the gooey marshmallows!
- 1 C (2 sticks) Unsalted butter
- 1 C Light brown sugar
- ¾ C Granulated sugar
- 2 Large eggs
- 3 tsp Pure vanilla extract
- 2 ¼ C All-purpose flour
- 1 pk (3.4oz) Hersey’s Dark chocolate pudding mix
- ¼ C Dark chocolate cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
- 2 tbsp Milk
- 1½ C Graham cracker crumbs
- 4 tbsp Unsalted butter
- 24 Large marshmallows
- Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
- Allow butter to come to room temperature for about 30 minutes. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
- Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
- In a medium sized bowl, combine flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Set aside.
- Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
- Use a food processor to grind graham crackers into a fine crumb.
- Melt butter in a microwave-safe bowl until melted. Combine melted butter with graham cracker crumbs and stir until there are no dry crumbs lefts.
- Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
- Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the graham crackers. Bake at 350°F for 12-15 minutes.
- Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
- There are two options for the marshmallows. You can melt them on parchment paper in the microwave, or you can toast them in the oven. If using the microwave, use a piece of parchment paper or silicone mat, and melt for 10-15 seconds until the marshmallow puff up. Remove from microwave and transfer onto the top of the cookies with a knife. If you have a kitchen torch, lightly torch the marshmallows.
- If using the oven, increase heat to 425° F toast on the top shelf until golden brown. Transfer to cookies with a knife.
This recipe was created by Julianne at Beyond Frosting:
You can find Beyond Frosting at: