S’Mores Cookie Cups with Gooey Marshmallow Centers Step-by-step instructions

Before you start

Before starting, make sure the butter is melted and cooled slightly. Measure all dry ingredients and have them ready. Line a baking sheet with parchment paper if you plan to chill the dough.

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan thoroughly with butter or nonstick spray. Have a kitchen torch or broiler ready for toasting the marshmallow fluff.

Instructions

Cookie Dough

1. 1Make the Cookie Dough
   In a large bowl, beat the melted salted butter with the dark brown sugar and granulated sugar until smooth. Add the cold eggs one at a time, beating well after each addition, then mix in the vanilla bean paste.
   Look for The mixture should look glossy and well combined, with no streaks of egg.
   Tip Use cold eggs to help the dough hold its shape when pressing into the pan.
2. 2Add Dry Ingredients
   In a separate bowl, whisk together the all-purpose flour, baking powder, and cornstarch. Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Fold in the chocolate chips.
   Look for The dough will be thick and slightly sticky, but should hold together when pressed.
   Tip Do not overmix once the flour is added, or the cookies will be tough.
3. 3Chill the Dough
   Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing spreading during baking.
   Look for The dough should be firm enough to roll into balls without sticking to your hands.
   Tip If the dough is too sticky, chill it longer. If it's too hard, let it sit at room temperature for a few minutes.

The dough should be smooth, glossy, and slightly sticky. It should hold together when pressed but not be overly wet. The chocolate chips should be evenly distributed. Chilling the dough for 30 minutes will make it easier to handle and help the cups hold their shape during baking.

Bake and Shape

4. 4Preheat and Prepare Pan
   Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan with butter or nonstick spray. Scoop golf-ball-sized portions of dough and roll them into balls.
   Look for You should have enough dough for 12 balls, each about 1.5 inches in diameter.
   Tip Use a cookie scoop for even portions. Grease the pan well to ensure easy removal.
5. 5Press Dough into Cups
   Place each dough ball into a muffin cup. Use a spoon or your thumb to press down in the center of each ball, creating a deep indentation that forms a cup shape. Make sure the dough comes up the sides of the cup evenly.
   Look for The dough should form a cup with a thick bottom and sides, about 1/4 inch thick.
   Tip Press the dough firmly but gently to avoid tearing. The cups should be deep enough to hold the filling.
6. 6Bake the Cookie Cups
   Bake the cookie cups in the preheated oven for 12 minutes, or until the edges are golden brown. The centers will look slightly underdone but will continue to set as they cool.
   Look for The edges should be golden brown and the tops lightly browned. The centers will be soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake, as the cups will become too crisp. They should be slightly soft when pressed.
7. 7Create the Cups
   Immediately after removing the pan from the oven, use the back of a spoon or a small measuring spoon to gently press down the centers of the baked cookies. This will deepen the cup shape while they are still warm.
   Look for The cups should have a well-defined indentation that can hold the filling.
   Tip Work quickly while the cookies are warm and pliable. If they harden, return the pan to the oven for a minute.

After baking, the edges should be golden brown and the centers slightly puffed. The cups should be firm enough to hold their shape but still soft. Use the back of a spoon to press down the centers immediately after removing from the oven, creating a deep indentation for the filling.

Fill and Toast

8. 8Fill with Marshmallow and Chocolate
   Spoon about 1 tablespoon of marshmallow fluff into each warm cookie cup. Top with a square of milk chocolate and a sprinkle of crushed graham cracker crumbs.
   Look for The cups should be filled to the brim with fluff, chocolate, and crumbs.
   Tip Use a small spoon or piping bag for neat filling. Press the chocolate gently into the fluff.
9. 9Toast the Topping
   Use a kitchen torch to toast the marshmallow fluff until golden brown and bubbly. Alternatively, place the filled cups under a broiler for 1-2 minutes, watching closely, until the marshmallow is toasted.
   Look for The marshmallow should have charred spots and be slightly puffed. The chocolate should be melted.
   Tip If broiling, keep the pan at least 4 inches from the heat source and watch constantly to prevent burning.
10. 10Cool and Serve
    Let the cookie cups cool in the pan for 5 minutes before carefully lifting them out. Serve warm, pulling them apart to reveal the gooey centers.
    Look for The cups should be warm, with melted chocolate and marshmallow stretching as you pull them apart.
    Tip Use a small offset spatula to loosen the edges before lifting. Serve immediately for the best texture.

The filled cups should be brimming with marshmallow fluff, chocolate, and graham cracker crumbs. After toasting, the marshmallow should be golden brown and bubbly, with the chocolate melted and gooey. The cups should be warm and easy to lift from the pan.

Common mistakes

One common mistake is overbaking the cookie cups, which makes them hard and crunchy. Keep a close eye on them and remove from the oven as soon as the edges turn golden.

Another issue is not pressing the dough deep enough into the muffin cups, resulting in shallow cups that can't hold much filling. Use a spoon to create a deep well. Also, be careful when toasting the marshmallow fluff – it can burn quickly, so watch constantly.

How to tell it’s done

The cookie cups are done when the edges are golden brown and the tops are lightly browned. The centers will look slightly underdone but will continue to set as they cool.

To ensure the eggs are fully cooked, the internal temperature of the cookie cups should reach at least 160°F (71°C).

Use an instant-read thermometer inserted into the thickest part of the cookie cup to check. The cups should be firm enough to hold their shape but still soft and chewy in the center.

• Egg dishes: 160°F (71°C) in the thickest part