S’Mores Cookie Cups

S'mores Cookie Cups | Pinky's Pantry
S’mores are a classic American camp out dessert. There’s nothing like roasting marshmallows over an open fire. It sure brings back memories of camping with my family up in Yosemite. Sadly, Old Goat Honey is just not the outdoorsy type and he hates camping so I never get to go anymore. But, no big deal. I created these cookies in response to that little obstacle. These cookies have all the flavor of traditional S’mores without any camping involved. Now I can honestly say that I don’t miss camping at all!

S’MORES COOKIE CUPS

[Makes about 36 cookies]

Graham Cracker Cookies:

  • 2 cups graham cracker crumbs
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 can (14 ozs.) condensed milk
  • 1/2 cup butter, at room temperature
  1. Preheat oven to 350°F.
  2. In a bowl, whisk together graham cracker crumbs, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat condensed milk and butter together until smooth.
  4. Reduce speed to low and gradually add dry ingredients to condensed milk mixture, beating until just combined.
  5. Spray wells of mini muffin pans with cooking spray.
  6. Fill each well with one tablespoon of cookie dough.
  7. Bake for 8 minutes.
  8. Allow to cool for 15 minutes or until cool enough to touch, then spin each cookie in its well to loosen it and make sure it isn’t stuck to the muffin pan.
  9. Set pans aside and let cookies cool completely in the pans.

Chocolate Ganache:

  • 4 ozs. semisweet or bittersweet chocolate chips
  • 6 Tbsp. heavy cream
  1. Place chocolate chips in a heatproof bowl.
  2. In a heavy saucepan, heat cream until just simmering.
  3. Pour hot cream over chocolate chips and let sit for a few minutes.
  4. Stir together with a rubber spatula until smooth.

To Assemble Cookies:

  • graham cracker cookie cups
  • chocolate ganache
  • 1 bag marshmallows
  1. Turn broiler on high.
  2. Transfer cookie cups to parchment lined cookie sheets. Arrange them so they’re about 1-inch apart because the marshmallows puff up when you broil them.
  3. Cut marshmallows in half with scissors dipped in flour. You’ll have to wash and dry the scissors after every few marshmallows or they get too sticky.
  4. Spread a little chocolate ganache on top of each cookie cup.
  5. Place a marshmallow half, cut side down, on top of each cookie cup.
  6. Broil until marshmallows are golden brown. Watch carefully so you don’t burn the marshmallows.

NOTE:

  • If any any of the cookies did happen to be a little too close to the one next to it so the marshmallow toppings touched and stuck to each other during baking, no worries. Just let the cookies cool completely. Then pull them slightly away from each other so you can see where to cut, and snip them apart with scissors dipped in flour.
  • I like to use jumbo campfire marshmallows. I snip them horizontally into three pieces because I think half is too much, then I use the top and bottom halves, placing them cut side down on top of each cookie. I save the center portion of the marshmallows to make rice crispy treats or to float on top of hot cocoa.
  • You could also use mini marshmallows and arrange them on top of each cookie to resemble a flower shape.