Post by Loupy on Feb 28, 2017 19:02:30 GMT -7
S'mores Cups
From: Christie Denney @ www.the-girl-who-ate-everything.com/
These S’mores Cups are bite sized graham cracker cookie cups filled with chocolate and marshmallow fluff!
Makes: 2 dozen
Ingredients
½ cup butter, softened
¼ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups flour
1 cup graham cracker crumbs
1 teaspoon baking powder
½ teaspoon salt
½ cup semi-sweet chocolate chips
1 cup marshmallow fluff/creme
2 (1.55-oz.) Hershey's chocolate bars
Instructions
Preheat oven to 350 degrees.
Spray a mini muffin tin with cooking spray.
In a large bowl, cream the butter and sugars until light and fluffy, about 2 minutes.
Add the egg and vanilla and mix until combined.
In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.
Add the flour mixture to the wet ingredients a little bit at a time until just incorporated.
Gently stir chocolate chips into the dough.
Spoon marshmallow fluff into a resealable plastic bag and snip off the corner.
Press 1 rounded teaspoon of dough into each muffin tin.
Pipe a teaspoon of marshmallow fluff on top of the dough in each muffin tin.
Take a teaspoon of dough and flatten it in the palm of your hand and place on top of the marshmallow fluff, repeating with remaining cups.
Bake cups for 7-9 minutes or until light golden brown.
Let cups cool for 3-4 minutes in the muffin tins and then gently press one Hershey's chocolate square on top of each cup.
Continue to let cool in the pan.
Remove and serve.
From: Christie Denney @ www.the-girl-who-ate-everything.com/
These S’mores Cups are bite sized graham cracker cookie cups filled with chocolate and marshmallow fluff!
Makes: 2 dozen
Ingredients
½ cup butter, softened
¼ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups flour
1 cup graham cracker crumbs
1 teaspoon baking powder
½ teaspoon salt
½ cup semi-sweet chocolate chips
1 cup marshmallow fluff/creme
2 (1.55-oz.) Hershey's chocolate bars
Instructions
Preheat oven to 350 degrees.
Spray a mini muffin tin with cooking spray.
In a large bowl, cream the butter and sugars until light and fluffy, about 2 minutes.
Add the egg and vanilla and mix until combined.
In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.
Add the flour mixture to the wet ingredients a little bit at a time until just incorporated.
Gently stir chocolate chips into the dough.
Spoon marshmallow fluff into a resealable plastic bag and snip off the corner.
Press 1 rounded teaspoon of dough into each muffin tin.
Pipe a teaspoon of marshmallow fluff on top of the dough in each muffin tin.
Take a teaspoon of dough and flatten it in the palm of your hand and place on top of the marshmallow fluff, repeating with remaining cups.
Bake cups for 7-9 minutes or until light golden brown.
Let cups cool for 3-4 minutes in the muffin tins and then gently press one Hershey's chocolate square on top of each cup.
Continue to let cool in the pan.
Remove and serve.
