When I started this website/blog/resume thang, I never really intended for it to be a place for me to post recipes. I love writing–especially when it comes to something I've personally experienced–but I never wanted it to be a food blog.
Yet a few weeks ago, I was contacted to be a contributor for another blog. It was surprisingly really exciting. They had found my Instagram and through a DM asked me if I was interested in writing up a s'mores-inspired recipe for their site.
I hate cupcakes (#sorrynotsorry), so I didn't want to do that, and the amount of s'mores dip recipes I've seen online this year is overwhelming. Cakes are a lot of effort and it was balls to the walls hot the day I was shooting this, so I made a last minute decision to make something quick, easy, and f'ing delicious.
So, from one iPhone to another, I give you:
S'mores Cookie Cups
Yield: ~20 cookie cups
Total Time: ~45 min
2 cups All Purpose Flour (I prefer unbleached, not enriched)
1 1/4 cups graham cracker crumbs
1/2 tsp baking powder
1/2 tsp baking soda
1/2 kosher salt
1 1/2 tsp cinnamon
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 tbsp honey
bittersweet or dark chocolate chips
large marshmallows, sliced in half
To make the cookie cups:
1. Preheat the oven to 350 degrees Fahrenheit. Generously Pam spray a regular-sized muffin pan so that all the sides are well covered with oil.
2. In a medium bowl, whisk the flour, graham cracker crumbs, baking powder, baking soda, salt and cinnamon together. Set aside.
3. In a standing mixer with the paddle attachment, beat the butter and sugars until light and fluffy. Scrape down the sides to ensure all butter has been incorporated. Beat in eggs, vanilla, and honey. Reduce speed to low and add the flour mixture all at once, mixing until just combined.
4. Scoop 2-3 tbsp of the graham cracker cookie dough into the cups of the muffin pan. Use your fingers to mold into the dough into the shape of a cup, using your thumb to create an indentation in the middle of each cookie. Bake for 12-15 minutes, or until the cookies are golden brown and have puffed up in the middle.
5. Remove the muffin pan from the oven. Using the back of a tablespoon or teaspoon, carefully press down in the center of each cookie to recreate the indentation. Quickly add 1-2 tsp of chocolate chips to the center of each cookie. Place a marshmallow halve on top of the chocolate chips. Let cookies cool for 10-15 minutes before removing from the muffin pan.
6. Once cool, gently remove the cookies by running a sharp knife or small offset spatula along the outside of the cookies. Melt a handful of chocolate chips in the microwave for 1 minute, then drizzle the chocolate over the cookies.
Store in an airtight container for 3-4 days – if there are any leftover, that is.
If you enjoyed this recipe (or hated it to the moon and back), lmk. I <3 feedback!! :)