Without Fail cooking recipe Smores Cookie Cups with 11 ingredients and 8 stages of easy cooking, which is easy simple.
Without fail making ultimate S'mores Cookie Cups easy, fast, practical.
Hi mother, at this time you can make recipe S'mores Cookie Cups with 11 ingredients and 8 steps. Next this is how to prepare, please pay attention carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 8 stages of easy cooking S'mores Cookie Cups.
Ingredients all S'mores Cookie Cups
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Needed : all purpose flour.
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Prepare : Graham cracker crumbs (about 7 whole crackers).
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Needed : baking soda.
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Prepare : salt.
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Needed : unsalted butter, softened to room temp.
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Needed : brown sugar.
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Needed : granulated sugar.
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Prepare : large egg, at room temperature.
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Prepare : vanilla extract.
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Prepare : Marshmallows, for serving (regular size).
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Needed : small Hershey chocolate bar squares, for serving.
If all composition S'mores Cookie Cups it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.
Stages Cooking S'mores Cookie Cups
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Preheat the oven to 350°F. Grease a mini muffin pan (this will make more than 1 batch, so if you have two mini muffin pans, grease 8 tins of the second pan) and set aside..
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Pulse up the Graham crackers in a food processor until they break down into crumbs. You'll need about 7 full cracker sheets to equal out to 1 cup of crumbs. Transfer the Graham cracker crumbs to a medium mixing bowl, then add the flour, baking soda and salt. Whisk it all together and then set it aside..
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In a large bowl, beat the butter using a hand mixer until it's creamy, then beat in the brown sugar and granulated sugar until it's combined. Beat in the egg and the vanilla extract..
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With the mixer going, add the dry ingredients to the wet until they are fully combined. Scrape down the side of the bowl with a rubber spatula as needed..
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Roll up balls of dough, about 1 tbsp. of dough per ball, and place the dough balls into the greased mini muffin tins..
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Bake 1 batch at a time for 16-20 minutes, until the edges are lightly browned and the cookies appear set. Let the finished cookie cups cool in the pan for 5 or so minutes, then pop them out and place them on a wire rack to cool completely..
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I would recommend only doing the marshmallow and chocolate toppings right before serving, as the marshmallows don't store all that well once they're toasted. Store the cookie cups in a large Tupperware for 4-5 days..
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For serving, place the amount you'd like to prepare on a foil lined baking sheet. Set the oven to broil. Slice a marshmallow in half and place half a marshmallow over each cookie cup. Broil just until the marshmallow starts to turn golden, about a minute or so…be sure to keep an eye on the pan, as they can burn easily. As soon as they're out of the oven, top each with a little wedge of Hershey's chococate then serve immediately..
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