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S'mores Cookie Cups are a new variation on your favorite dessert. So easy.

S’mores Cookie Cups raise summer’s favorite dessert to a whole ‘nother level. Sweet, delicious, and perfect with a glass of ice cold milk!

This is a sponsored post on behalf of Campfire® Marshmallows. All opinions are my own. Thank you for supporting the brands that continue to make My Baking Addiction possible.

It should really come as no surprise that I have a full on obsession with all things s’mores. I mean come on, in recent months, I’ve brought you No-Churn S’mores Ice Cream, S’mores Cupcakes, S’mores Dip and No-Bake S’mores Cheesecake, and this is just naming a few of my faves. S’mores are a life-long addiction for me, and they’re most definitely at the top of my must-have comfort foods.

S'mores Cookie Cups are a delicious bite of s'mores all made in a muffin tin. Delightful!

When I was pregnant with Elle, they were pretty much my number one craving, and whenever I’m having a crappy day, Eric knows exactly how to cheer me up – reality television and one of his famous microwave s’mores. If you find a man that will make you s’mores without you even asking? MARRY HIM.

Elle is a big fan of the ooey-gooey goodness as well, but somehow, Mama always ends up the messier face than the toddler. I have no explanation.

Last week, Eric was craving chocolate chip cookies, so naturally, I headed into the kitchen and whipped up a batch of my favorite dough – the New York Times Chocolate Chip Cookies. Only, we weren’t feeling the whole 24 hour resting time the recipe requires, nor a plain ol’ chocolate chip cookie that doesn’t require it, so we decided to kick things up a notch and create S’mores Cookie Cups.

What could possibly be better than a thick, chewy chocolate chip cookie topped with a sweet and melty Campfire® marshmallow and milk chocolate square? Not much. Plus it’s really fun to roast individual marshmallows for each of you. Love a super black, roasty toasty, melted-inside marshmallow? Go for it. Prefer it just a little golden? You can do that too. These cookie cups are completely customizable to your marshmallow preferences.

S'mores Cookie Cups give you everything you love about a s'more in cookie form. Now that's wonderful!

These S’mores Cookie Cups are sure to bring a big smile to any s’mores lover in your life. Especially if it’s you! Just be sure to serve this delicious cookie with a tall glass of ice cold milk!

As you may remember, I’m partnering with Emily from Jelly Toast and Campfire® Marshmallows. You’ll see more recipes from us, and even more exciting stuff as the year goes on.

We even created a Marshmallow Madness Pin Board where we’ll pinning loads of delicious marshmallow recipes from our favorite food sites.

For more information about Campfire® Marshmallows, find them on them on Facebook and Twitter.

If you love marshmallow-y things as much as I do, be sure to check out my Strawberry Marshmallow Fudge and these decadent S’mores Trifles.

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S'mores Cookie Cups

By: Jamie
No ratings yet
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
S’mores Cookie Cups raise summer’s favorite dessert to a whole ‘nother level. Sweet, delicious, and perfect with a glass of ice cold milk!

Ingredients  

  • 2 cups minus 2 tablespoons 8 1/2 ounces cake flour
  • 1 ⅔ cups 8 1/2 ounces bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks 1 1/4 cups unsalted butter
  • 1 ¼ cups 10 ounces light brown sugar
  • 1 cup plus 2 tablespoons 8 ounces granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 pound semisweet chocolate chips
  • 30 regular Campfire® Marshmallows
  • 30 milk chocolate squares

Instructions 

  • Preheat oven to 350°F . Spray muffin tins with nonstick cooking spray.
  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  • Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  • Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in chocolate chips.
  • Use a large cookie scoop to distribute about 3 tablespoons of dough into the prepared muffins wells.
  • Bake in preheated oven for 18 to 20 minutes. Allow cookies to cool completely in the muffin pans.
  • When ready to serve, top with one roasted Campfire® Marshmallow and a milk chocolate square.

Notes

  • These are also delicious when topped with mini peanut butter cups.
  • If you don't have access to a fire pit to roast your marshmallows, a kitchen torch does the trick.
  • Cookies will store at room temperature in an airtight container for up to 3 days.

Nutrition

Serving: 1cookie cup, Calories: 193kcal, Carbohydrates: 32g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 14mg, Sodium: 203mg, Fiber: 1g, Sugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

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20 Comments

  1. Low Carb Recipes says:

    These look fantastic!  No need to go camping when you’ve got these!