Chocolate chip s V1.2 'mores cookie cups

100 mins
Serves 1
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Directions

  1. 1In a bowl or stand mixer add melted butter. Add in brown sugar and granulated sugar.
  2. 2In a bowl or stand mixer add melted butter. Add in brown sugar and granulated sugar.
  3. 3In a bowl or stand mixer add melted butter. Add in brown sugar and granulated sugar.
  4. 4Beat for 2-3 min on high until well combined.
  5. 5Beat for 2-3 min on high until well combined.
  6. 6Beat for 2-3 min on high until well combined.
  7. 7Add in the egg and egg yolk along with the with vanilla bean paste.
  8. 8Add in the egg and egg yolk along with the with vanilla bean paste.
  9. 9Add in the egg and egg yolk along with the with vanilla bean paste.
  10. 10Mix on high for 3-4 min until everything is well incorporated.
  11. 11Mix on high for 3-4 min until everything is well incorporated.
  12. 12Mix on high for 3-4 min until everything is well incorporated.
  13. 13In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch,instant coffee.
  14. 14In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch,instant coffee.
  15. 15In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch,instant coffee.
  16. 16Mix to combine.
  17. 17Mix to combine.
  18. 18Mix to combine.
  19. 19Gradually add dry ingredients to the wet mixture.
  20. 20Gradually add dry ingredients to the wet mixture.
  21. 21Gradually add dry ingredients to the wet mixture.
  22. 22Add in chocolate.
  23. 23Add in chocolate.
  24. 24Add in chocolate.
  25. 25Mix until just combined, do not over mix the batter at this stage.
  26. 26Mix until just combined, do not over mix the batter at this stage.
  27. 27Mix until just combined, do not over mix the batter at this stage.
  28. 28Grease a standard muffin tin well or line with parchment muffin liners.
  29. 29Grease a standard muffin tin well or line with parchment muffin liners.
  30. 30Grease a standard muffin tin well or line with parchment muffin liners.
  31. 31Scoop about 2 1/2 V1.2 -3 oz of cookie dough and flatten into a disc.
  32. 32Scoop about 2 1/2 V1.2 -3 oz of cookie dough and flatten into a disc.
  33. 33Scoop about 2 1/2 V1.2 -3 oz of cookie dough and flatten into a disc.
  34. 34Press the dough into each muffin cavity, pushing the dough up the sides to create a cup shape.
  35. 35Press the dough into each muffin cavity, pushing the dough up the sides to create a cup shape.
  36. 36Press the dough into each muffin cavity, pushing the dough up the sides to create a cup shape.
  37. 37Fill each cookie cup with marshmallows and chocolate bar pieces.
  38. 38Fill each cookie cup with marshmallows and chocolate bar pieces.
  39. 39Fill each cookie cup with marshmallows and chocolate bar pieces.
  40. 40Take another small piece of dough, flatten it, and place on top.
  41. 41Take another small piece of dough, flatten it, and place on top.
  42. 42Take another small piece of dough, flatten it, and place on top.
  43. 43Seal the edges gently.
  44. 44Seal the edges gently.
  45. 45Seal the edges gently.
  46. 46Add extra chocolate chunks on top if desired.
  47. 47Add extra chocolate chunks on top if desired.
  48. 48Add extra chocolate chunks on top if desired.
  49. 49Freeze the assembled cookie pies for at least 20 V1.2 -30 minutes before baking for thick bakery-style texture.
  50. 50Freeze the assembled cookie pies for at least 20 V1.2 -30 minutes before baking for thick bakery-style texture.
  51. 51Freeze the assembled cookie pies for at least 20 V1.2 -30 minutes before baking for thick bakery-style texture.
  52. 52Preheat oven to 350°F (175°C).
  53. 53Preheat oven to 350°F (175°C).
  54. 54Preheat oven to 350°F (175°C).
  55. 55Bake for 16 V1.2 -20 minutes or until tops are golden brown edges are crisp centers remain soft and gooey.
  56. 56Bake for 16 V1.2 -20 minutes or until tops are golden brown edges are crisp centers remain soft and gooey.
  57. 57Bake for 16 V1.2 -20 minutes or until tops are golden brown edges are crisp centers remain soft and gooey.
  58. 58Let the cookie pies cool in the muffin tin for 1 hour before removing.
  59. 59Let the cookie pies cool in the muffin tin for 1 hour before removing.
  60. 60Let the cookie pies cool in the muffin tin for 1 hour before removing.
  61. 61Serve warm for gooey marshmallow centers and melted chocolate.
  62. 62Serve warm for gooey marshmallow centers and melted chocolate.
  63. 63Serve warm for gooey marshmallow centers and melted chocolate.

Ingredients

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

Equipment

bowlstand mixermuffin tinparchment muffin linersoven

Tips

  • Do not over mix the batter.
  • Freeze the assembled cookie pies for at least 20 V1.2 -30 minutes before baking for thick bakery-style texture.
  • Let the cookie pies cool in the muffin tin for 1 hour before removing.