These S’mores Cookie Cups are honestly amazing. I’m not the hugest fan of s’mores, but these things are GOOD. They are on the sweet side, but that works just fine for me. If you’d like to tone it down a bit you can use dark chocolate instead of milk chocolate.
These guys also store and freeze really well. I would keep them in the fridge if you’re not planning on eating them right away, but you could definitely pop them into the freezer in an air-tight container for a few weeks. You know, in case you want to double the batch but prevent yourself from eating them all in one sitting ;). Just let them come to room temperature before you dive in.
- 1 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 6 tablespoons butter, melted
- 4 regular size milk chocolate candy bars, divided
- 12 large marshmallows
Preheat oven to 350 degrees Fahrenheit.
Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.
Use a mini muffin pan and place a small scoop of crumb mixture into each cup.
Press the mixture to form a cup.
Bake 4 to 5 minutes or until edges bubble and remove from oven.
Break candy bar into rectangles and cut marshmallows in half.
Place one piece of chocolate into each cup and top with a marshmallow.
Bake for another minute or two or until the marshmallow is soft.
Remove and cool.
Melt the remaining candy bars and dip each s’more into the chocolate mixture.
Let stand until set and enjoy.