The humble s’more is about as perfect a marriage of indulgence and comfort food as possible. With its rustic simplicity, and traditional appeal, it’s an absolute must for any campsite or home alike. It’s so basic; just melted chocolate and toasted marshmallows between two graham crackers, yet so incredibly delicious.
But there is a way to supercharge them…
Laura Vitale of “Laura in the Kitchen” has a recipe for s’more cookie cups that will definitely leave you wanting…additional ones.
If there’s one thing it seems that Laura is passionate about, it’s making delicious food, and when she talks about chocolate, her eyes light up even more. So in her safe and knowledgeable hands, let’s make some s’more cookie cups!
Here’s what you’ll need:
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 of a cup of brown sugar
- 1/3 cup of granulated sugar
- 1/2 cup of unsalted butter (softened at room temperature)
- 1 egg
- 1-1/4 cup of crushed graham crackers
- 1-1/3 cups all purpose flour
- 1 tsp vanilla extract
- 1/4 cup of grated chocolate, (this is optional)
- mini marshmallows
- chocolate squares
First things first:
Preheat your oven to 375F.
Then break out that standing mixer!
Of course, if you don’t have one you can do it the old fashioned way with a spoon and some elbow grease, but the standing mixer will save you a tonne of effort if you’ve got one. Fit the mixer with your paddle attachment and cream together both the brown and white sugar with the butter.
Next throw in that egg and a splash of vanilla extract!
Then proceed to combine with the rest of the mixture, making sure every ingredient so far is well integrated.
In goes the grated chocolate!
This step is completely optional, but f you want your cookie cups to have an even richer chocolate flavor, this is no doubt the way to go. Chocoholics, this is your move! As Laura herself says:
“Why you’d want to skimp on chocolate is beyond me, but you can omit it if you want to.”
You may want to use a microplane, or a box grater so long as it’s not going to give you shavings which are too fine.
Mix those dry ingredients.
In a bowl, you’ll want to mix together the all purpose flour, baking soda, salt and crushed graham crackers. The best way to get these according to Laura is to lightly pulse them inside your food processor until they have a loose crumb consistency.
Add your dries to the wets.
Go ahead and throw your mixed dries into your mixer with the other ingredients. Then, let that mixer do what it does best until the dough is properly mixed. It should separate from the paddle easily.
Get scoopin’!
Using an ice-cream scoop, scoop out…scoops…of dough, and place them into a greased mini muffin tray.
Create the indents.
Using a spoon or another round object, press into the centre of the mixtures to create a “well”. Laura uses the handle of a her rolling pin because as she puts it:
“A rolling pin is not only my nonna’s favorite weapon, but it’s also multi-purpose in the kitchen”
Throw those cups into the oven.
Put your shaped cups into the oven for between 5 to 7 minutes, until they turn a lovely golden brown color around their edges. When they’re done, pull them out and turn your oven to broil mode. As the dough may rise in the base of the cups, you may need to press them down again slightly. Next, another “optional” stage, is to place a little half square of chocolate into the bottom of the cups. But…I mean common, who’s not going to do that?
Marsh those mallows!
Place a few marshmallows into each cup. Remember, they will puff up in the oven, so don’t overload them. Just fit enough in there that they fit snugly.
Back in the oven.
Place your cups back in the oven on broil, but don’t walk away! This is the part of the process that requires concentration as the marshmallows will only need about a minute in the oven and they can become overdone very quickly. Pull them out as soon as all the marshmallows are all toasted a beautiful golden brown on top.
On with the choc!
Immediately place squares of chocolate onto the warm marshmallow. This will allow the chocolate to become softly melted by the heat of the marshmallows.
The chocolate should have a beautiful gooey consistency.
Then all that’s left is to enjoy!
Allow the cookie cups to cool slightly before serving, then it’s party time! This is a treat you could easily take along to a party already finished, or prepare the cups ahead of time and complete the marshmallows and chocolate at the party for the full gooey experience.
Watch Laura’s video below to see it done by a pro!
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