These mini graham cracker cookie cups are overflowing with soft marshmallow and chocolate~ a perfect replica of the summertime favorite~ in cookie form!!
These little cookie cups were eaten up faster than any dessert I can remember. You simply can’t stop at one! I guess that’s because they are made with all the ingredients used in S’mores! The marshmallow stays soft, and the soft chocolate layer on the inside….? Oh my.
Here’s how to make them: (printable recipe)
INGREDIENTS: (makes 48 mini cups)
- One tube of refrigerated sugar cookie dough
- 1 cup of finely crushed graham crackers
- 1/4 cup of heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 (13oz) jar of Jet-Puffed Marshmallow fluff
- 48 Hershey Kisses (unwrapped!)
DIRECTIONS:
- Preheat oven to 350F degrees.
- Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and using hands, combine crushed grahams with cookie dough until completely incorporated.
- Evenly divide dough into mini muffin tins (I used a medium cookie scoop to do this and got about 48 cookies)
- Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges.
- Remove from oven and immediately press centers in using a mini tart shaper
(or a wooden spoon~ although I highly recommend the tart shaper as it is a small and inexpensive tool that I love and use all the time!)
- Allow cups to cool for 2-3 minutes and then gently run a small knife around the edges and pop the cup out of the tin. Allow cup to completely cool on counter.
- Place all cups on a cookie sheet (preferably one with raised edges)
- In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so).
- Add chocolate chips, cover and allow them to sit for 5 minutes.
- Stir melted chips with cream until smooth (turn heat back on if needed)
- Place chocolate sauce in a zip-top bag, clip a corner and pipe chocolate evenly into each cup.
- Fill a mug or small bowl with HOT water, and place a medium cookie scoop into it. Shake off excess water and scoop one scoop of marshmallow fluff into each cookie cup. Place scoop back in hot water as soon as the fluff starts to stick to the scoop.
- Turn broiler on high and place entire cookiesheet full of cookies in the oven under the broiler. WATCH the cookies– in about 30 seconds the marshmallows will start to brown. Take the cookie cups out and immediately place a Hershey kiss on the top of each hot marshmallow top. Sprinkle with graham crumbs (and drizzle with a little white chocolate if you like).
- Let these sit for about an hour. The bottom of the kiss will melt and attach to the marshmallow.
- You can serve these warm, or at room temp.
- Once they are cooled, you can store them in an airtight container for about a week.
My thoughts~ These cookie cups were a big hit. They really capture the flavor of a s’more and they aren’t very difficult to make. The marshmallow fluff was a little fussy, just because it is so sticky. I highly recommend it though- it was perfect biting into the gooey soft cream rather than an actual marshmallow. It captured that melted marshmallow feel. I *highly* recommend you use a cookie scoop for these. You can get a scoop almost anywhere these days, but if you can’t find one, try ordering one at Amazon
Other cookie cup recipes you might enjoy:
EASYBAKED 
Those look delicious! They’re definitely getting bookmarked for future making 🙂
Thank you!! I hope you enjoy them!
Thank you!!!!!
This recipe is going into my cookie file — they looks so tasty!
Thank you! 🙂
What a gorgeous delicious recipe this is so cute and perfect 🙂
Cheers
Choc Chip Uru
“Cute” is high in my priorities for desserts- can you tell? Lol! Thanks for stopping by!!!
You make the FUNNEST desserts. And I don’t care if that’s not a real word.
I’m pretty sure that’s a word~~and thank you so much! “Funnest” is a very high compliment in my book. You, make the “funnest” everything else, I might add!
Oh my, oh my oh my…..
🙂
Eek these are just too too cute! I love them! 😀
Thank you!!!!
My mini muffin pan only allows for 24 cups. Is it OK if the dough sits while one batch bakes, or do you bake all at one time in two sheets? Thanks
I only have one pan as well, and it’s just fine to bake in 2 batches. Have fun!!!!
Thank you! How many graham crackers did you crush to make one cup. I am getting ready to make recipe this afternoon. So excited.
I only made 24 cups in my batch. Don’t know if I put too much dough in each cup, but otherwise it all seemed really good. Maybe I should have used less dough.
Sorry- I was at work today- I used one package of grahams- I’m not sure how many crackers are in one package? And I used a cookie scoop to make my crusts equal in size, so I used exactly 1 1/2 teaspoons of dough in each cup. I’m glad it worked for you with more dough– extra cookie is never a bad thing!! 🙂
The cups are awesome, but next time I think I’d use less marshmallow in each cup. Marshmallow ran over the sides and made them a bit messy. Such a great recipe.
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Looks good!!!
Do you think you could freeze these? I may have my mom make them for my wedding.
Goodness, I would think so, but I’d make them and freeze them as an experiment to make sure. I only wonder about the marshmallow getting too hard. Let me know if you find out!!
Did you try this? I want to make them as favors for my wedding!