Chocolate Chip S’mores Cookie Cups

• kokonaisaika: 1 hour 49 minutes

Ainekset

via: @iramsfoodstory)

The ultimate bonfire treat! Thick, bakery-style chocolate chip cookie cups stuffed with gooey marshmallows and melting chocolate bars, baked to golden, crispy-edged perfection 🤤

Ingredients (Yields 10–12)

2 ¼ cups (285g) all-purpose flour

1 cup (225g) melted salted butter & 1 egg + 1 egg yolk (cold)

1 cup (200g) dark brown sugar & 3 tbsp (37g) granulated sugar

1 cup (250g) semi-sweet chocolate chips & ½ cup (125g) milk chocolate chunks

1 tbsp vanilla paste, 1 tbsp cornstarch, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp espresso powder, and salt

S’mores Filling: 1 cup marshmallows and 1 milk chocolate bar (broken into squares)

Ohjeet

Mix Dough: Beat melted butter and both sugars on high for 2–3 minutes. Whisk in the egg, yolk, and vanilla for 3–4 minutes until fully incorporated.

Combine: Whisk dry ingredients (flour, cornstarch, baking powder, soda, espresso powder, salt) in a separate bowl. Gradually mix into the wet batter until just combined, then fold in the chocolate chips and chunks.

Shape & Stuff: Grease a muffin tin. Press a 2.5–3 oz ball of dough into each cavity, pushing it up the sides to form a cup. Fill with marshmallows and chocolate squares. Top with a smaller flattened piece of dough, gently pinching the edges to seal. Add extra chocolate chunks on top.

Chill & Bake: Freeze the cups for 20–30 minutes for a thick texture. Bake at 175°C (350°F) for 16–20 minutes until edges are crisp and golden.

Cool: Let cool in the tin for 1 hour before removing. Serve warm for a perfectly gooey marshmallow and chocolate center!

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