Chocolate Chip S’mores Cookie Cups
Iram Mansoor cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Maira Malik on SeeMeCook
Thick, bakery-style cookie cups stuffed with gooey marshmallows and milk chocolate squares, featuring a rich dough flavored with vanilla bean paste and espresso.
- Time
- 2 hours 10 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dough
- 1 g
- 2 g
- 8 g
- 50 g
- 17 g
- 18 g
- 1 g
- 1 g
S’mores Filling
- 50 g
- 45 g
Weights are estimates. Together, the ingredients weigh about 1.31 kg before cooking, which is about 220 g per serving.
Steps
In a bowl or stand mixer, add the melted salted butter, dark brown sugar, and granulated sugar.
Beat the butter and sugars for 2-3 minutes on high until well combined.
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.
In a separate bowl, add the all purpose flour, baking powder, baking soda, pinch of salt, corn starch, and espresso powder. Mix to combine.
Gradually add the dry ingredients to the wet mixture.
Add in the semi sweet chocolate chips and milk chocolate chunks.
Mix until just combined; do not over mix the batter at this stage.
Grease a standard muffin tin well or line with parchment muffin liners.
Scoop about 2 1/2–3 oz of cookie dough and flatten into a disc.
Press the dough into each muffin cavity, pushing the dough up the sides to create a cup shape.
Fill each cookie cup with marshmallows and milk chocolate bar pieces.
Take another small piece of dough, flatten it, and place on top of the filling. Seal the edges gently.
Add extra chocolate chunks on top if desired.
Freeze the assembled cookie pies for at least 20–30 minutes before baking for thick bakery-style texture.
Preheat your oven to 350°F (180 °C) (175°C (350 °F)).
Bake for 16–20 minutes or until the tops are golden brown, the edges are crisp, and the centers remain soft and gooey.
Let the cookie pies cool in the muffin tin for 1 hour before removing.
Serve warm for gooey marshmallow centers and melted chocolate.
Notes
Freezing the dough before baking is essential for the thick, bakery-style texture. The recipe suggests using cold eggs to help maintain dough temperature. Cooling for a full hour in the tin is necessary for the structure to set before removal.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1002
- Protein
- 11 g
- Carbs
- 129 g
- Fat
- 53 g
- Fiber
- 5 g
Where the calories come from
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