Baking, like anything else, has its fads and phases. Lately I feel like I’ve been seeing a lot of variations on cookie cups: chocolate and peanut butter, lemon meringue, key lime and chocolate, strawberry and vanilla, just all kind of combinations of yummyness.
They’re adorable to set out, easy to eat on the go (no utensils required!) and they can be one of the fastest things to make while still looking fancy. I decided to combine a few different ideas I’d seen to make S’mores Cookie Cups, because Spring is a good time for cookies, but the occasional rainy day makes me nostalgic for toasted marshmallows around the fireplace.
To see just how simple I could do these I shunned my bake-from-scratch approach and went with these bought ingredients:
- Refrigerated sugar cookie dough
- Hershey’s Chocolate Spread
- Marshmallow Creme
- Sprinkles (optional, but in line with my New Year’s resolution to use up stuff I already have before buying new baking toys)
Will you win any baking awards with this combination? Maybe not, but this method made them very quick to put together and they still got rave reviews from my co-workers.
First you take your mini muffin pan and either grease it or spray each little muffin hole with a non-stick baking spray. If you don’t, the cookies will stick and you’ll have a crumbly mess.
Next, use your wooden dough smoosher tool to push the cookie dough into the perfect cup shape.
What, you mean not everyone has one of these things? I’m generally against any kitchen tool that only has one purpose, but this one is absolutely worth it. You can use your fingers or a plastic bottle cap or something to do this, but it’s going to take way longer. And although I found mine at a thrift store for less than $1 (I didn’t even know they existed before I saw this one) if I lost it I would absolutely buy a new one. Pampered Chef sells these “Mini-Tart Shapers” for $6.50 and I’d pay even more if they’d call it a “dough smoosher tool”.
Bake at the temperature specified by your dough and take a look at it after about 8 minutes. If they start to look brown, take them out. If they’re still pretty wet looking, you may need to go to 10 minutes. And yes, I know they’ll poof up and you’ll think, “Why did I just waste all that time making them into cup shapes if they aren’t going to stay that way!?”
It’s because once you take them out and they cool a bit, they’ll settle back down, like this:
And then you’ll take your mini-tart smoosher and *gently* press them again so you can fill the cups.
I added a small spoonful of the Hershey’s Chocolate Spread while they were still in the pan and that worked really well. It helped the chocolate to melt and spread nice and evenly. I now wish I had added a big spoonful, because there’s a lot of cookie here, so it can take a good amount of chocolate to balance out the flavors.
I took them out of the pans at this point because I was afraid that it might get messy once the marshmallow layer was on there. They came out easily once I gave them a little twist to loosen them and then popped one side up with the side of a knife.
Next, spoon on your marshmallow. It helps to get through these steps as quickly as you can, because as long as they’re still warm the marshmallow will melt and create a nice, shiny layer instead of just sitting there in a sticky clump.
And then you can decorate however you want. Sprinkles, mini chocolate chips, crushed Oreos, pretty much anything would be good with these. I also considered toasting them to give them a more authentic feel, but wasn’t sure how the jarred marshmallow creme would do against a crème brûlée torch. Anyone ever try that?
Some other combinations I’d like to try:
- Peanut butter cookie dough with a mini Reese’s peanut butter cup stuck in the middle
- Chocolate cookie dough with a mint filling
- Chocolate cookie dough with a Rolo in the middle
- Lemon cookie dough with a passion fruit curd filling
You can get as simple or as fancy as you want with cookie cups. Use what’s on hand, buy some pre-made dough and candies, or make it all from scratch.
C is for cookie, that’s good enough for me,