Chocolate Chip S’mores Cookie Cups

Ingredients

• 285 g all-purpose flour
• 0.25 tsp baking soda
• 0.5 tsp baking powder
• 1 tbsp cornstarch
• 1 cup dark brown sugar
• 3 tbsp granulated sugar
• 1 egg (Cold)
• 1 egg yolk (Cold)
• 1 cup salted butter (Melted)
• 1 tbsp vanilla bean paste
• 1 cup semisweet chocolate chips
• 0.5 cup milk chocolate chunks (Plus extra for topping, if desired)
• salt (A pinch)
• 0.5 tsp espresso powder or instant coffee
• 1 cup marshmallows (For the s’mores filling)
• 1 milk chocolate bar (Broken into squares; for the s’mores filling)

Steps

1. 1

   Add the melted salted butter, dark brown sugar, and granulated sugar to a bowl or stand mixer. Beat on high for 2–3 minutes, until well combined.

2. 2

   Add the cold egg, cold egg yolk, and vanilla bean paste. Mix on high for 3–4 minutes, until everything is well incorporated.

3. 3

   In a separate bowl, combine the all-purpose flour, baking powder, baking soda, pinch of salt, cornstarch, and espresso powder or instant coffee.

4. 4

   Gradually add the dry mixture to the wet mixture, mixing as you go until incorporated.

5. 5

   Add the semisweet chocolate chips and milk chocolate chunks. Mix only until just combined; do not overmix the dough.

6. 6

   Grease a standard muffin tin well, or line it with parchment muffin liners.

7. 7

   Scoop approximately 2½–3 oz of cookie dough for each cup and flatten the portion into a disk.

8. 8

   Press each dough disk into a muffin cavity, pushing the dough up the sides to form a cup shape.

9. 9

   Fill each cookie cup with marshmallows and pieces of the milk chocolate bar.

10. 10

    Flatten another small piece of dough and place it over the filling. Gently seal the edges.

11. 11

    Add extra milk chocolate chunks on top, if desired.

12. 12

    Freeze the assembled cookie cups for at least 20–30 minutes to help them retain a thick, bakery-style texture during baking.

13. 13

    Preheat the oven to 350°F (175°C).

14. 14

    Bake for 16–20 minutes, until the tops are golden brown, the edges are crisp, and the centers remain soft and gooey.

15. 15

    Let the cookie cups cool in the muffin tin for 1 hour before removing them.

16. 16

    Serve warm for gooey marshmallow centers and melted chocolate.

Notes

The source does not specify the number of cookie cups produced or the exact weight of the milk chocolate bar. The stated 2½–3 oz dough portions suggest approximately 12 standard muffin-tin cookie cups. Extra chocolate chunks are optional.

Nutrition per serving

• dessert
• cookie
• baked
• chocolate
• s’mores
• American
• make-ahead
• vegetarian