S’more Cookie Cups #SundaySupper
Do you look for an excuse to gather your family and friends together during the summer months? The days are glorious even in our 90 plus degree South Florida weather. When the evenings cool down to a crisp 85 degrees, well, it almost feels like sweater weather. Almost.
One thing is certain: the temperature outside will not put a damper on this week’s Sunday Supper theme of Backyard BBQ’s and Potlucks. We will each be bringing our favorite warm-weather dish, as well as some great tips for hosting BBQ’s and potlucks. Best of all, with each food option you will also receive two pairing suggestions of Gallo Family Vineyards’ wines. That’s what I call a win-win/win!
I love the pace of summer. It’s more relaxing. It’s the perfect season to fire up the grill, invite friends to bring a dish or two and see what gets put on the table. In my case I always bring dessert, usually more than one. I mean, really, shouldn’t everyone have choices?
I have a s’more love affair although I have to admit that I, usually, skip the cracker, roast the marshmallows and then sandwich lots of chocolate in between. Therefore, I know it will not come as a surprise that S’more Cookie Cups are a tad different from what you might be expecting.
I wanted these cups to be pick-up-able which meant that they needed to be made in mini muffin tins and not regular size ones. I chose to make a brown sugar cookie because it reminded me of the taste of graham crackers.
I baked the cookies separately from the marshmallows. Once the cookies cooled, I placed mini marshmallows on top, broiled them and put chocolate on top as the pièce de résistance. Here’s my favorite part (other than eating them), the cookies can be baked ahead and then topped when you are ready to serve or they can be completed and served later. I reheat mine in the microwave. Doesn’t that make life easy?
The end of a BBQ means time for s’mores and fruit, which is why Gallo Family Vineyards’ White Zinfandel and Café Zinfandel wines pair beautifully with this dessert. I’ve taken care of the s’mores with these S’more Cookie Cups; Gallo has taken care of the fruit. The White Zinfandel has flavors of fresh strawberries with hints of sweet white peaches. Gallo’s Café Zinfandel sparkles with strawberry, raspberry and watermelon flavors. It is the best of both worlds to have S’more Cookie Cups and a glass of fruity wine!
|S’more Cookie Cups #SundaySupper|| |
- 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
- Preheat the oven to 350°. Set aside a 24 cup mini cupcake pan.
- Whisk together the flour, baking soda, salt and cinnamon. Set aside.
- 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.
- Spray the mini cupcake pan with nonstick spray. Use a small cookie dough scoop to transfer the dough to the pan.
- Bake at 350° for 12 minutes, rotating the pan front to back halfway through.
- Remove from the oven and cool completely.
- S'more Cookie Cups may be made ahead and frozen to this point. Thaw completely before proceeding.
- 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.
- Immediately place a piece of chocolate over the marshmallows and press it gently into the top of the marshmallows.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Check out Gallo Family Vineyards store locator that spares you from driving all around in search of the perfect wine.
Many thanks to Isabel Reis Laessig from Family Foodie for doing such a great job hosting this week’s Sunday Supper. Please be sure to check out all of the tempting Backyard BBQ’s and Potlucks wine pairing recipes that my fellow Sunday Supper family members have made.
Want even more wonderful ideas? Head over to Gallo Family Vineyards’ Backyard BBQs and Potlucks page.
- Buffalo Bread by Feed Me, Seymour
- Cilantro Lime Chicken Wings by Casa de Crews
- Creamy Asparagus Puffs by Brunch with Joy
- Bibimbap Bar by kimchi MOM
- Chicken Satay by Curious Cuisiniere
- Citrus Grilled Chicken Under a Brick by Nosh My Way
- Garlicky Sirloin Steak For A Crowd by Family Foodie
- Grilled Chicken Salad Sandwiches by Cosmopolitan Cornbread
- Grilled Mediterranean Salmon Burgers with Tzatziki by Simply Healthy Family
- Spicy Shrimp Lettuce Wraps by Take A Bite Out of Boca
Sides and Salads:
- Bacon Strawberry and Farro Salad by The Girl In The Little Red Kitchen
- Balsamic Blueberry Salad by Alida’s Kitchen
- Caprese Pasta Salad by One Sweet Mess
- Grilled Rainbow Potato Salad by Shockingly Delicious
- Spicy Watermelon Salad by Ruffles & Truffles
- Tortellini Salad by Magnolia Days
- Coconut Shortcakes with Grilled Pineapple by The Wimpy Vegetarian
- Frozen Root Beer Float Pie by Serena Bakes Simply From Scratch
- Grilled Peaches with Brioche by Peanut Butter and Peppers
- S’more Cookie Cups by Desserts Required
BBQ Helpful Info:
- 5 Tips for Using BBQ Sauce by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.