Chocolate Chip S'mores Cookie Cups
Chocolate Chip S'mores Cookie Cups
Ingredients
For the Chocolate Chip S'mores Cookie Cups
- 2 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon corn starch
- 1 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 egg, cold
- 1 egg yolk, cold
- 1 cup salted butter, melted
- 1 tablespoon vanilla bean paste
- 1 cup semi sweet chocolate chips
- 1/2 cup milk chocolate chunks
- Pinch salt
- 1/2 teaspoon espresso powder coffee
For the S'mores Filling
- 1 cup marshmallows
- 1 milk chocolate bar, broken into squares
Instructions
- 1
In a bowl or stand mixer, add the melted butter, dark brown sugar, and granulated sugar. Beat for 2-3 minutes on high speed until well combined.
⏱️ 3 min
- 2
Add in the cold egg and egg yolk along with the vanilla bean paste. Mix on high for 3-4 minutes until everything is well incorporated.
⏱️ 4 min
- 3
In a separate bowl, combine the all purpose flour, baking powder, baking soda, salt, corn starch, and instant coffee. Mix these dry ingredients to combine.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
⏱️ 2 min
- 5
Add in the semi sweet chocolate chips and milk chocolate chunks. Mix until just combined, being careful not to overmix the batter at this stage.
⏱️ 2 min
- 6
Grease a standard muffin tin well or line it with parchment muffin liners.
⏱️ 2 min
- 7
Scoop about 2 1/2–3 oz of cookie dough and flatten it into a disc shape.
⏱️ 3 min
- 8
Press the dough into each muffin cavity, pushing the dough up the sides to create a cup shape.
⏱️ 3 min
- 9
Fill each cookie cup with marshmallows and pieces of the milk chocolate bar.
⏱️ 2 min
- 10
Take another small piece of dough, flatten it, and place it on top of the filling in each cup. Gently seal the edges of the dough.
⏱️ 3 min
- 11
Add extra chocolate chunks on top of each cookie cup if desired.
⏱️ 1 min
- 12
Freeze the assembled cookie pies for at least 20–30 minutes before baking to achieve a thick, bakery-style texture.
⏱️ 30 min
- 13
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 14
Bake for 16–20 minutes or until the tops are golden brown, the edges are crisp, and the centers remain soft and gooey.
⏱️ 20 min•🌡️ 350
- 15
Let the cookie pies cool in the muffin tin for 1 hour before removing them.
⏱️ 60 min
- 16
Serve warm for gooey marshmallow centers and melted chocolate.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip S'mores Cookie Cups
For the Chocolate Chip S'mores Cookie Cups
- 2 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon corn starch
- 1 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 egg, cold
- 1 egg yolk, cold
- 1 cup salted butter, melted
- 1 tablespoon vanilla bean paste
- 1 cup semi sweet chocolate chips
- 1/2 cup milk chocolate chunks
- Pinch salt
- 1/2 teaspoon espresso powder coffee
For the S'mores Filling
- 1 cup marshmallows
- 1 milk chocolate bar, broken into squares
Instructions
- 1
In a bowl or stand mixer, add the melted butter, dark brown sugar, and granulated sugar. Beat for 2-3 minutes on high speed until well combined.
⏱️ 3 min - 2
Add in the cold egg and egg yolk along with the vanilla bean paste. Mix on high for 3-4 minutes until everything is well incorporated.
⏱️ 4 min - 3
In a separate bowl, combine the all purpose flour, baking powder, baking soda, salt, corn starch, and instant coffee. Mix these dry ingredients to combine.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
⏱️ 2 min - 5
Add in the semi sweet chocolate chips and milk chocolate chunks. Mix until just combined, being careful not to overmix the batter at this stage.
⏱️ 2 min - 6
Grease a standard muffin tin well or line it with parchment muffin liners.
⏱️ 2 min - 7
Scoop about 2 1/2–3 oz of cookie dough and flatten it into a disc shape.
⏱️ 3 min - 8
Press the dough into each muffin cavity, pushing the dough up the sides to create a cup shape.
⏱️ 3 min - 9
Fill each cookie cup with marshmallows and pieces of the milk chocolate bar.
⏱️ 2 min - 10
Take another small piece of dough, flatten it, and place it on top of the filling in each cup. Gently seal the edges of the dough.
⏱️ 3 min - 11
Add extra chocolate chunks on top of each cookie cup if desired.
⏱️ 1 min - 12
Freeze the assembled cookie pies for at least 20–30 minutes before baking to achieve a thick, bakery-style texture.
⏱️ 30 min - 13
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 14
Bake for 16–20 minutes or until the tops are golden brown, the edges are crisp, and the centers remain soft and gooey.
⏱️ 20 min•🌡️ 350 - 15
Let the cookie pies cool in the muffin tin for 1 hour before removing them.
⏱️ 60 min - 16
Serve warm for gooey marshmallow centers and melted chocolate.