Free Online Recipes

Sign Up login

Smores Cookie Cups Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Smores Cookie Cups

Category   Desserts - Breads
Sub Category   None
Servings   48 mini cups
Preptime   40 min

One tube refrigerated cookie dough
1 cup finely crushed graham crackers
1/4 cup heavy cream
1/2 cup semi sweet chocolate chips
1 jar jet puffed marshmallow fluff
48 unwrapped hershey kisses

Preheat oven to 350F degrees. Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and using hands, combine crushed grahams with cookie dough until completely incorporated. Evenly divide dough into mini muffin tins (I used a medium cookie scoop to do this and got about 48 cookies) Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges. Remove from oven and immediately press centers in using a mini tart shaper (or a wooden spoon~ although I highly recommend the tart shaper as it is a small and inexpensive tool that I love and use all the time!)
Allow cups to cool for 2-3 minutes and then gently run a small knife around the edges and pop the cup out of the tin. Allow cup to completely cool on counter. Place all cups on a cookie sheet (preferably one with raised edges) In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so). Add chocolate chips, cover and allow them to sit for 5 minutes. Stir melted chips with cream until smooth (turn heat back on if needed) Place chocolate sauce in a zip-top bag, clip a corner and pipe chocolate evenly into each cup.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Smores Cookie Cups recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.