S’more Cookie Cups #SundaySupper
Cuisine: Snack, Treat, BBQ, Picnic
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
  • 1½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 8 tablespoons unsalted butter, softened
  • ½ cup plus 2 tablespoons light brown sugar
  • ¼ cup sugar
  • 1 egg
  • ¾ teaspoon vanilla extract
  • mini marshmallows
  • chocolate bars broken into pieces to fit
  1. Preheat the oven to 350°. Set aside a 24 cup mini cupcake pan.
  2. Whisk together the flour, baking soda, salt and cinnamon. Set aside.
  3. Beat the butter, brown sugar and sugar until light and fluffy, scraping the bowl down as needed. Add the egg and vanilla. Blend in the dry ingredients.
  4. Spray the mini cupcake pan with nonstick spray. Use a small cookie dough scoop to transfer the dough to the pan.
  5. Bake at 350° for 12 minutes, rotating the pan front to back halfway through.
  6. Remove from the oven and cool completely.
  7. S'more Cookie Cups may be made ahead and frozen to this point. Thaw completely before proceeding.
  8. Top each cookie with 6-7 mini marshmallows. Place under the broiler for 1-2 minutes. Watch very carefully and remove once they are toasty brown. If they do not brown evenly, remove those that are done and continue broiling the rest.
  9. Immediately place a piece of chocolate over the marshmallows and press it gently into the top of the marshmallows.
Recipe by Desserts Required at https://www.dessertsrequired.com/smore-cookie-cups-sundaysupper-2