S’Mores Chocolate Chip Cookie Cups

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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?

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!

Servings: 24

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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.

Notes

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

Author: Brianne @ Cupcakes & Kale Chips

Course: Cookies, Dessert

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Enjoy!

Love S’Mores? Try these…

• S’Mores Pudding Pie
• Cookie Butter S’Mores Dip
• Flourless Peanut Butter & Nutella S’Mores Sandwich Cookies

Plus fire up the grill and invite your friends for the rest of this #SundaySupper BBQ Menu…
Beverages

• Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
• Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
• How To Make Fresh Squeezed Lemonade from Life Tastes Good
• Pineapple Margaritas from The Messy Baker
• Stone Fruit Sangria from Because I Like Chocolate
• Strawberry Lemonade from Basic N Delicious

Appetizers

• BBQ Stuffed Calimari from Jane’s Adventure in Dinner

Sides and Accompaniments

• Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
• Easy Fruity Salad from Hot Momma’s Kitchen Chaos
• Grilled Corn on the Cob with Lime Butter from The Redhead Baker
• Jacques’ Cucumber Salad with Onions from Food Lust People Love
• Mango Peanut Slaw from The Texan New Yorker
• Mom’s Classic Macaroni Salad from Webicurean
• Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
• Two Tomato Chutney from What Smells So Good?

Main Dishes

• Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
• Barbecue Ribs from girlichef
• BBQ Stuffed Peppers from Small Wallet, Big Appetite
• Bistecca from Confessions of a Culinary Diva
• Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
• Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
• Grilled Clams with Chorizo from Noshing With The Nolands
• Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Shrimp with Lemon Basil from Nosh My Way
• Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
• Grilled Wings from Hezzi-D’s Books and Cooks
• Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
• Mango Beef Kebabs from Curious Cuisiniere
• Steak Skewers with Chimichurri from Jelly Toast
• Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet

Desserts

• Amazing S’mores 7-Layer Bars from Flavor Mosaic
• Banana Pudding Pie from A Kitchen Hoor’s Adventures
• Blackberry Cake from Peanut Butter and Peppers
• Blueberry and Raspberry Galette from Rhubarb and Honey
• Farm Stand Blackberry Buckle from The Wimpy Vegetarian
• Grilled Peach Crumble from Try Anything Once Culinary
• Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
• Hot Fudge Ice Cream Pie from Melanie Makes
• Lemon Ricotta Bars from The Foodie Army Wife
• Old Fashioned Sour Cherry Pie from Pies and Plots
• Pineapple Upside Down Cake from Take A Bite Out of Boca
• S’mores Chocolate Chip Cookie Cups from Cupcakes & Kale Chips