Happiness is Homemade

When you think about s’mores, you probably think summer. Which is reasonable! But around here, it is always a good time to have a s’more!

Now before you ask, “Some more of what? I haven’t had anything yet.” (I see you my fellow Sandlot lovers!) Proceed with caution. These cookies are HIGHLY addictive and everybody will continuously ask you to either make them or give them the recipe.

Okay, you’ve been warned! Let’s talk about what you’ll need to make these absolutely declious S’more Cup Cookies.

1. Butter
   • This is a butter based cookie – I mean, are there any that aren’t? One stick aka 1/2 cup of butter will make you a batch of these cookies (~24 cookie cups). You can use unsalted butter if that is your jam, but know in my house, I only ever use salted butter.
2. Graham Crackers
   • You’ll need at least a cup of crushed graham crackers. I like to use the honey graham crackers but cinnamon is VERY good too! I usually use an entire packet of graham crackers. Don’t ask me how many cups that is crushed, I have no idea. I literally throw the crackers into my stand mixer and let the mixer crush them.
3. Granulated Sugar
   • I usually use white sugar. One quarter cup is all you need!
4. Brown Sugar
   • The brown sugar is what makes these cookies soooooo chewy! One half cup will get the job done.
5. An Egg
   • The egg is the glue that holds this cookie cup together! One egg is what we’re looking for!
6. Flour
   • You will need one and a half cups of all purpose flour. If you want to use freshly milled flour, I recommend you use a soft wheat, like einkorn or soft white wheat, and I would up the flour used a little bit.
7. Baking Soda
   • Baking soda ensures our cups aren’t dense. One half of a teaspoon is all you need.
8. Salt
   • If you use salted butter, like I do, I would omit the salt completely. If you’re using unsalted butter, one half teaspoon will balance this cookie out.
9. Vanilla
   • You can use extract or paste for your vanilla. One teaspoon is a great starting point but let’s be real, I never measure vanilla. That is something the heart does for me.
10. Mashmellows
    • You will need the normal sized marshmellows. Not the little ones, not the huge s’more ones that are square, the normal cylinder shaped marshmellows. You’ll cut them in half and use half a marshmellow on each cup after they’re done baking. Then you’ll broil the cups for a minute or two just to brown the marshmellows.
    • With that being said, any marshmellow will work. You don’t HAVE to use the normal sized marshmellow, I just find they’re the perfect size and shape when cut in half. Use what you have! If you only have mini marshmellows, make them work, if you have the giant marshmellows, maybe try cutting them in quarters. If you make your own homemade marshmellows, that’s amazing! They’ll work too.
11. Chocolate
    • You’ll need a nib of chocolate for top of each cup with the marshmellow on top. Hershey’s chocolate bars work really well for this because they’re the perfect size when broke into their individual pieces. Also, I think most people think of Hershey’s chocolate when we think of s’mores, so you get that very nostalgic favor.
    • But Hershey’s is not a requirement. In fact, the last time I made these I used Feastables. Yes, Mr. Beast’s chocolate, and they were amazing! Honestly, I really enjoy Feastable’s chocolate and if you haven’t gone down the rabbit hole as to why Mr. Beast got into cholocate, I encourage you to look it up. It is very eye opening.
    • The Feastable molds aren’t the best for these cookies. They’re not a perfectly portioned as Hershey’s but you can make them work. The end result just isn’t as perfect, which personally, I don’t care.

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