S’Mores Chocolate Chip Cookie Cups for #SundaySupper

7/20/14

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We are deep in the heart of BBQ Party season, so of course #SundaySupper had to join in the summer fun! I combined two classic desserts into one adorable little bite (that you can even make gluten-free!). So even if your barbecue only has a grill, don’t worry. There’s no campfire required for these S’Mores Chocolate Chip Cookie Cups.

S’Mores Chocolate Chip Cookie Cups {with a gluten-free option}

We were on vacation in Vermont a few weeks back, and one of the highlights at the resort is the Campfire Sing Along. The official emcee of the resort, Goodtime Charlie, thinks everyone is there to sing with him such classics like “She’ll Be Coming ‘Round the Mountain” and “Brown Eyed Girl” and that green alligators, long-necked geese, unicorn song that everyone seems to know but I swear I have never heard before until our vacation there a few years ago. But really all the parents are trying to do is hold back kids holding pointed sticks, anxious to lurch towards an open fire to roast marshmallows and make S’Mores. Or create flaming marshmallow torches. You know, same thing.

And I mean, a bunch of excited, overtired, sugar-buzzed kids wielding pointed sticks and flaming marshmallow torches is clearly the epitome of good old-fashioned family fun, right?

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Being an anal retentive marshmallow-roaster, I can appreciate the opportunity for the fire to burn for a little while to create glowing red coals perfect for optimal marshmallow roasting, and the sing along does allow the time for this. But I am probably the only one who cares about this level of perfection. I am honestly surprised that there have not been more accidents as a giant crowd of kids and parents rush this little campfire the second Goodtime Charlie gives the signal that the sing along is over and it’s marshmallow time, all simultaneously plunging their marshmallow-topped stick into said campfire, setting it ablaze, pulling it out, trying to escape the crowd, still holding the flaming, oozing, molten hot lava-like marshmallow in order to sandwich it with piece of chocolate between two graham crackers.

And while I can also appreciate the joy that is sinking your teeth into a hot, fresh s’more, I am not sure the risk versus benefit really balances out here, am I right? Well, no small children were harmed in the making of these…

Remember a few weeks ago when I told you that I promised The Bug that he could have one of the leftover Berry Cheesecake Chocolate Chip Cookie Cups the next day for dessert since he had already had his dessert that night at the family party? And then there were none left, so he never got one. So, yeah, don’t feel too bad for the kid. He got one of these S’Mores Chocolate Chip Cookie Cups. The rest were polished off by the family, I think even quicker than the cheesecake ones. Rave reviews, people, rave reviews. Next time I definitely won’t be splitting one batch of dough to make two varieties. The family might mutiny.

Luckily they won’t be holding marshmallow torches. At least I hope not!

But how can you go wrong when you combine your favorite homemade or store-bought chocolate chip cookie dough baked into little cups, topped with chocolate and a marshmallow that is then lightly toasted? Classic, all-American perfection, if I do say so myself!

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And check out the rest of today’s #SundaySupper BBQ Menu at the bottom of this post.

What are your favorite campfire songs?

S'Mores Chocolate Chip Cookie Cups

Combine classic S'Mores and Chocolate Chip Cookies into one adorable little dessert bite!

Course: Cookies, Dessert

Servings: 24

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

One package of regular or gluten-free chocolate chip cookie dough or homemade cookie dough. You will need about 1½ cups or enough for about 24 cookies (see Note*)
12 miniature 12 snack size or about two regular size milk chocolate candy bars (you will need about two pieces or rectangles per cookie cup)
24 marshmallows

Instructions

Preheat oven to 350°F and spray a mini muffin tin (with 24 cups) with nonstick cooking spray.
Divide cookie dough between the 24 cups, about 1 Tablespoon in each.
Bake for 12-14 minutes, or until golden brown and crisp.
Cool in pan for several minutes before removing and transferring to a baking sheet.
While still warm, top each cookie cup with about one or two rectangle pieces of chocolate and a marshmallow. Press down slightly so that the marshmallow sticks to the chocolate.
Preheat broiler and place pan under the broiler for about 2 minutes or until the marshmallows are browned, or "toast" with a culinary/creme brulee torch.
Enjoy immediately (they will be messy) or allow to cool so that the chocolate sets the marshmallow in place.

Recipe Notes

If you use another cookie dough, you may have to adjust quantity and/or baking time and temperature.

Enjoy!

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