Chocolate chip s’mores cookie cups

50m
Serves 1
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Directions

  1. 1In a bowl or stand mixer, add butter, brown sugar, and granulated sugar.
  2. 2Beat for 2-3 minutes on high until well combined.
  3. 3Add in the egg and egg yolk along with the vanilla bean paste.
  4. 4Mix on high for 3-4 minutes until everything is well incorporated.
  5. 5In a separate bowl, add all purpose flour, baking powder, baking soda, salt, corn starch, and instant coffee.
  6. 6Mix to combine the dry ingredients.
  7. 7Gradually add the dry ingredients to the wet mixture.
  8. 8Add in the chocolate.
  9. 9Mix until just combined, do not over mix the batter at this stage.
  10. 10Grease a standard muffin tin well or line with parchment muffin liners.
  11. 11Scoop about 2 1/2–3 oz of cookie dough and flatten into a disc.
  12. 12Press the dough into each muffin cavity, pushing the dough up the sides to create a cup shape.
  13. 13Fill each cookie cup with marshmallows and chocolate bar pieces.
  14. 14Take another small piece of dough, flatten it, and place on top.
  15. 15Seal the edges gently.
  16. 16Add extra chocolate chunks on top if desired.
  17. 17Freeze the assembled cookie pies for at least 20–30 minutes before baking.
  18. 18Preheat oven to 350°F (175°C).
  19. 19Bake for 16–20 minutes or until tops are golden brown, edges are crisp, and centers remain soft and gooey.
  20. 20Let the cookie pies cool in the muffin tin for 1 hour before removing.
  21. 21Serve warm for gooey marshmallow centers and melted chocolate.

Ingredients

  • 2.25 cups all purpose flour
  • 0.25 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tbsp corn starch
  • 1 cup dark brown sugar
  • 3 tbsp granulated sugar
  • 1 egg
  • 1 egg yolk, cold
  • 1 cup salted butter, melted
  • 1 tbsp vanilla bean paste
  • 1 cup semi sweet chocolate chips
  • 0.5 cup milk chocolate chunks
  • 1 pinch salt
  • 0.5 tsp espresso powder coffee
  • 1 cup marshmallows
  • 1 milk chocolate bar, broken into squares

Equipment

bowlstand mixermuffin tinparchment muffin liners

Tips

  • Do not over mix the batter.
  • Freeze the assembled cookie pies for at least 20–30 minutes before baking for thick bakery-style texture.

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