When the s’mores cravings hit, you don’t need a campfire or a broiler to satisfy them. Turns out, all you need is a muffin tin. This fast and easy recipe for s’mores cups from the new cookbook One Pan and Done by Molly Gilbert proves s’mores look even better as adorable, individual cups. In case you’re unaware, Molly has completely revolutionized one-pan cooking. Her first cookbook, Sheet Pan Suppers, provides endless inspiration for weeknight dinners like spinach-stuffed sweet potatoes, and her new cookbook proves one-pan cooking goes beyond dinner and can apply to desserts, like this fun take on s’mores.
The s’mores cups have a graham-cracker base filled with gooey marshmallow fluff and bittersweet chocolate chips, and they’re topped with a sprinkling of flaky sea salt to round out the sweetness. Not only are they insanely adorable, but they’re also just as easy to make as a traditional s’more – and way less messy. This bite-size dessert is perfect for entertaining a crowd, or simply indulging your own sweet tooth and saving the rest for later.
These little cups will have everyone begging for s’more. (Sorry. Had to.) They start with a graham cracker-infused short dough, which gets layered with marshmallow creme, bittersweet chocolate chips, and a pinch of salt to temper the sweetness. Traditional? Not so much. Playful and delicious? Bad puns and all, you bet.
- 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the tins
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1 cup finely processed graham cracker crumbs
- 1/2 teaspoon baking powder
- 3/4 cup marshmallow crème (I like Fluff)
- 1/2 cup bittersweet chocolate chips
- Flaky sea salt
- Preheat the oven to 350°F, with a rack in the center position. Grease a 12-cup muffin tin with cooking spray or butter.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and egg.
- In a smaller bowl, stir together the flour, graham cracker crumbs, and baking powder. Add the dry ingredients to the butter-sugar mixture and mix gently until just combined.
- Measure out 1/2 cup of the dough and set aside for the topping. Press the remainder evenly into the prepared muffin cups, filling each about one-fourth full.
- Spoon 1 tablespoon of the marshmallow crème over each cup, then top with a sprinkle of chocolate chips, dividing them evenly among the cups. Crumble the reserved dough over the chocolate chips, and top each cup with a pinch of sea salt.
- Transfer to the oven and bake until the marshmallow crème is puffed and the dough is deeply golden brown, about 15 minutes.
- Allow the cups to cool slightly before running a paring knife around the edges of each one to pop out of the pan. Serve warm or at room temperature.
Source: Reprinted from One Pan & Done. Copyright © 2017 by Molly Gilbert. Photographs copyright © 2017 by Aran Goyoaga. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
- Desserts, Chocolate
- 12 servings
Your ice cream bowl just got a serious upgrade. Why eat ice cream out of a normal bowl when you could snack sweetly on a Funfetti-filled cookie cup instead? We’ve loaded ours up with tons of sprinkles (and happiness), plus we have the awesome YouTuber Megan Batoon in the kitchen to help us out. If you’re more of a chocoholic fan, then we’ve got you covered too with a brownie bowl.
Nonstick cooking spray
1 1/2 cups all-purpose flour
1/8 teaspoon fine salt
1/2 teaspoon baking powder
1/2 cup butter, melted and cooled
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
3 tablespoons rainbow sprinkles, plus more for topping
Vanilla ice cream
- Preheat oven to 350ºF and grease a muffin tin with nonstick cooking spray.
- In a small bowl, whisk together flour, salt, and baking powder and set aside.
- In a large shallow bowl, using a rubber spatula, briskly stir together butter and both types of sugar until a thick paste forms. Add the egg and vanilla and stir until incorporated.
- Slowly add the dry ingredients into the wet ingredients and keep mixing until just combined and a dough is formed. Stir in sprinkles.
- Using an ice cream scoop or large spoon, scoop the dough into the muffin tin. The dough should fill each cup about 3/4 full. This recipe makes about 9 cups.
- Bake the dough for about 15 minutes or until just brown around the edges but still soft in the center. Remove from the oven, and using a greased spoon or deep 1/4-inch measuring cup, create wells in each cookie cup, leaving about a 1/4-inch edge around.
- Return the cups to the oven and bake for an additional 5 minutes or until the cookie is golden brown.
- If any dough has risen in the center of the cookie during the second baking process, simply press down before the cup cools.
- Allow the cups to cool completely in the muffin tin. Once cool, use a dull knife to ease the cups out of each well. Store in an airtight container for up to 2 days, and when ready, serve with vanilla ice cream and additional sprinkles.
- Desserts, Cookies
- Serves 6
- Cook Time
- 30 minutes