The weather here in Texas has been pretty amazing lately. Despite all the allergens and pollen in the air right now, the temperature is perfection. Everything is alive, plush, green, and coming back to life after a rather harsh winter. Whenever the weather starts to turn this amazing, I always start thinking about camping, even though I’m not the best camper.

What goes better with camping than S’mores? These S'more Cookie Cups are a definite upgrade from traditional s’mores though. They’re less messy and just as delicious! Plus, you can make up a whole batch of 24 of them all at once, rather than making one s’more at a time.

These s’mores start off with a graham cracker cookie base that is to-die-for. They’re then stuffed with hazelnut spread and topped off with marshmallows that toast up beautifully to whatever amount of charred you want or desire.

You just can’t go wrong here. And if I’m being honest? They make for a pretty damn good breakfast too. Which is totally fine since each cookie cup is right at about 100 calories! Guilt-free and delicious as it comes!

S'more Cookie Cups

Yield: 24

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 9 MinInactive time: 20 MinTotal time: 39 Min

Everything you love about a s'more packed into a cookie cup! Graham cracker based cookie cup filled with chocolate and topped up with toasty marshmallow.

Ingredients

1 C. Graham Cracker Crumbs
1 1/4 C. Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1/2 C. Softened Unsalted Butter
1/2 C. Brown Sugar/Sweetener Blend
1/3 C. Natural Sweetener
1 Whole Large Egg
1 Tsp. Vanilla Extract
24 Tsp. Chocolate Hazelnut Spread
12 Large Marshmallows

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of 2 mini cupcake pans with non-stick baking spray; set aside
Combine the 1 1/4 C. flour, 1 C. grahams, 1/2 Tsp. baking soda, and 1/2 Tsp. salt together in a medium bowl. Stir and set aside.
In a large bowl, or the base of a stand mixer, beat together the 1/2 C. butter, 1/2 C. brown sugar, an 1/3 C. sweetener until creamy.
Add in the 1 egg and 1 Tsp. vanilla and stir to combine.
Add the graham mixture to the butter mixture and stir until just combined.
Divide the dough evenly among the 24 mini muffin sections and press down slightly.
Place the pan in the oven to bake for 8 minutes.
Once done, remove from the oven and immediately press the back of a 1 Tsp. measuring spoon into the cookies to make an indent.
Set aside to cool for 20 minutes.
Set the oven to broil and scoop 1 Tsp. of the chocolate spread into each cookie cup.
Top with each with 1/2 of a marshmallow.
Place in the oven to brown for 1-2 minutes or until the marshmallow is toasted to your liking.
Once done, remove from the oven and enjoy right away for gooey s'more bliss or allow to cool and enjoy!

Calories

116.21

Fat (grams)

5.92

Sat. Fat (grams)

3.87

Carbs (grams)

17.37

Fiber (grams)

0.56

Net carbs

16.81

Sugar (grams)

6.03

Protein (grams)

1.55

Sodium (milligrams)

100.63

Cholesterol (grams)

17.92

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free