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S'mores Cookie Cups
With only 3 ingredients, these S'mores Cookie Cups are an easy year round treat that will remind you of those delicious campfire treats!
Course
Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
12
Calories
381
kcal
Author
Brandie @ The Country Cook
Ingredients
For the cookie cups:
16
ounce
package refrigerated sugar cookie dough
(24 count)
For the filling:
13
ounce
jar of chocolate hazelnut spread
(Nutella)
7
ounce
jar of Jet-Puffed Marshmallow Creme
Instructions
Preheat the oven to 350°F. Spray a 12 cup muffin pan with nonstick cooking spray.
Add 2 cookie’s worth of dough to each cup of the pan. Use the back of a tablespoon to create a depression in the center of each cookie.
Bake the cookie cups for 10 minutes.
Remove the pan from the oven and use a shot glass (or other similar sized object) to make an indent into the cookie cup while they’re still hot.
Add one tablespoon of marshmallow creme to each cookie cup.
Return the pan to the oven and bake for an additional 5 minutes.
Remove the pan from the oven and allow cookie cups to cool just enough to become firm.
Gently remove each cookie cup using the blade of a butter knife. Place on a cooling rack or parchment paper.
Optional: use a butane torch or a long neck lighter to char the surface of the marshmallow creme.
Fill a sandwich bag with Nutella spread and snip the corner.
Swirl Nutella on top of the marshmallow creme and serve.
Notes
This recipe can easily be doubled.
Make sure that you use a 24 count cookie dough package, if you can't find one and only a 12 count just place one in each well of muffin pan.
Use can use store brand or name brand of the hazelnut spread or marshmallow cream.
We do not recommend freezing these.
Other cookie dough can be used, see some options above.
You can make your own sugar cookie dough if you like.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
56
g
|
Protein:
3
g
|
Fat:
16
g
|
Sodium:
123
mg
|
Fiber:
2
g
|
Sugar:
41
g