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

Before you start

Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin. Measure all the ingredients before starting. Melt the butter and let it cool slightly so it doesn't cook the eggs.

Break the chocolate into small squares and crush the graham crackers into coarse crumbs. Have the marshmallow fluff ready to spoon. The dough comes together quickly, so having everything in place makes the process smooth.

Instructions

Mix and Shape the Dough

1. 1Make the Cookie Dough
   Heat the oven to 350°F (175°C). In a large bowl, beat the melted salted butter with the dark brown sugar and granulated sugar until smooth and creamy. Add the cold eggs one at a time, beating well after each addition, then mix in the vanilla bean paste. In a separate bowl, whisk together the all-purpose flour, baking powder, and cornstarch. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
   Look for The dough pulls away from the bowl and holds together when pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use cold eggs straight from the fridge to keep the dough from becoming too soft.
2. 2Press Dough into the Muffin Tin
   Lightly grease a 12-cup muffin tin. Scoop about 2 tablespoons of the cookie dough into each cup and press it evenly against the bottom and up the sides to form a cup shape. Make sure the dough is slightly thicker at the bottom to hold the filling without leaking.
   Look for Each cup has a neat, even edge about 1/4 inch thick.
   Tip Dust your fingers with flour if the dough sticks while pressing.

The dough should be smooth and cohesive, with chocolate chips evenly distributed. When pressed into the muffin tin, it forms neat cups with a slight edge at the top. The dough should feel cool and slightly firm, not sticky. If it sticks to your fingers, dust them with flour. The cups should be even in height so they bake uniformly.

Bake and Fill

3. 3Bake the Cookie Cups
   Bake the cookie cups in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the centers look set but not fully baked. Remove the tin from the oven and let the cups cool in the tin for 5 minutes. The cups will firm up as they cool.
   Look for The edges are lightly browned and the cups feel slightly firm to the touch.
   Tip Do not overbake; the cups will continue to firm as they cool.
4. 4Fill with Marshmallow Fluff and Chocolate
   While the cups are still warm, spoon about 1 tablespoon of marshmallow fluff into each cup. Top with a few squares of milk chocolate and a sprinkle of crushed graham crackers. Press the chocolate gently into the fluff so it melts into the center.
   Look for The fluff spreads slightly and the chocolate begins to melt on contact.
   Tip Work quickly while the cups are warm to help the chocolate melt.

After baking, the cups are golden brown at the edges and firm enough to hold their shape. They should have pulled slightly away from the sides of the tin.

The centers may look slightly pale but should not be raw. Filling them while warm helps the chocolate melt; the marshmallow fluff sits in a thick layer, and the graham cracker crumbs stick to the top.

Toast and Serve

5. 5Toast the Tops
   Use a kitchen torch to toast the marshmallow fluff until golden brown and puffed, or place the filled cups under the broiler for 1 to 2 minutes, watching closely, until the tops are toasted. Let the cups cool for a few minutes before serving.
   Look for The marshmallow is golden with charred spots and the chocolate is glossy.
   Tip If broiling, keep the oven door slightly open and watch constantly.
6. 6Serve Warm
   Lift the cookie cups out of the muffin tin using a small offset spatula or butter knife. Serve warm so the centers stay gooey and the chocolate pulls into ribbons. Pull one apart to see the stretchy marshmallow and melted chocolate.
   Look for The center is gooey and the cookie edges are crisp.
   Tip For the best texture, serve within 15 minutes of toasting.

The marshmallow tops are golden and puffed, with a few dark spots from the torch or broiler. The chocolate is glossy and molten, and the cookie cups release easily from the tin. When pulled apart, the marshmallow stretches into long strands and the chocolate flows thickly. Serve warm for the best texture.

Common mistakes

A common issue is the cookie dough shrinking during baking, which causes the cups to lose their shape. Press the dough firmly and evenly against the bottom and sides of the muffin cups, and make sure the top edge is slightly thicker.

Overfilling the cups with fluff can cause overflow, so use about a tablespoon per cup. If the marshmallow toasts too quickly under the broiler, the chocolate may not have time to melt; broil in short intervals and check frequently.

How to tell it’s done

The cookie cups are done when the edges are golden brown and the centers look set but not fully baked, about 10 to 12 minutes. The cups will firm as they cool, so avoid overbaking. The marshmallow topping is ready when it is puffed and golden with charred spots.

If using a thermometer, the internal temperature of the cookie dough should reach 160°F (71°C) to ensure the eggs are fully cooked. The centers will be gooey but the cookie shell should be fully baked through.

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