Gooey S’mores Cookie Cups Step-by-step instructions

Before you start

Before starting, heat the oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or nonstick spray. Measure all ingredients and have them ready. The butter should be melted but not hot.

The eggs should be cold, straight from the fridge. If using a kitchen torch, have it ready. If using the broiler, adjust the oven rack to the top position. Prepare a cooling rack for the finished cookie cups.

Instructions

Make 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. 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, mixing until just combined. Fold in the chocolate chips.
   Look for The dough should be thick and slightly sticky, with chocolate chips evenly distributed.
   Tip Use cold eggs to help the dough come together without overworking the gluten.
2. 2Shape the Cookie Cups
   Grease a 12-cup muffin tin. Scoop about 2 tablespoons of dough into each cup and press it firmly against the bottom and up the sides to form a cup shape. Make sure the dough is even and reaches the top edge of each cup.
   Look for The dough cups should be uniform in thickness, with no thin spots.
   Tip Use a small glass or the back of a spoon to press the dough evenly.

The dough should be thick, slightly sticky, and well combined, with chocolate chips evenly distributed. It should hold its shape when pressed into the muffin tin. The color will be a warm golden brown from the brown sugar. The texture should be smooth and cohesive, not crumbly or dry. If the dough is too soft, chill it briefly before shaping.

Bake and Fill

3. 3Bake the Cookie Cups
   Bake the cookie cups for 10 to 12 minutes, until the edges are golden brown and the centers look set. Remove from the oven and let cool in the pan for 5 minutes.
   Look for The cookie cups should be lightly browned around the edges and firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the cups will continue to set as they cool.
4. 4Fill with Marshmallow Fluff
   While the cookie cups are still warm, spoon about 1 tablespoon of marshmallow fluff into each cup. Use a small spoon or offset spatula to spread it evenly, making sure it reaches the edges.
   Look for The fluff should be gooey and spreadable, filling the cup completely.
   Tip If the fluff is too stiff, warm it briefly in the microwave for a few seconds.

The cookie cups should be golden brown around the edges and firm to the touch, with a slightly puffed center. The marshmallow fluff should be spread evenly and look glossy. The cups should be cool enough to handle but still warm to the touch. The chocolate squares should sit on top of the fluff, and the graham cracker crumbs should cover the surface evenly.

Toast and Serve

5. 5Top with Chocolate and Graham Crackers
   Place a square of milk chocolate on top of the marshmallow fluff in each cup. Sprinkle crushed graham crackers generously over the chocolate, covering the surface.
   Look for The chocolate squares should sit on the fluff, with graham crumbs covering the top.
   Tip Break the chocolate into small squares that fit neatly inside the cups.
6. 6Toast the Topping
   Use a kitchen torch to toast the marshmallow fluff and graham crackers until the marshmallow is golden and slightly charred in spots. Alternatively, place the cups under the broiler for 1 to 2 minutes, watching closely, until toasted.
   Look for The marshmallow should be golden brown and the chocolate slightly melted.
   Tip If using the broiler, keep a close eye to prevent burning.
7. 7Cool and Serve
   Let the cookie cups cool in the pan for 5 minutes, then carefully remove them. Serve warm, pulling them apart to reveal the gooey center.
   Look for The cookie cups should be warm, with a soft center and crisp edges.
   Tip Use a small knife or offset spatula to loosen the edges before lifting.

The marshmallow fluff should be toasted to a golden brown with a few charred spots. The chocolate should be melted and slightly softened. The graham crackers should be lightly toasted and fragrant.

When you pull the cup apart, the marshmallow should stretch into long, gooey ribbons. The cookie cup should be warm and crisp on the outside, soft and chewy on the inside.

Common mistakes

One common mistake is overbaking the cookie cups, which makes them dry and hard. Keep a close eye on them and remove from the oven as soon as the edges are golden. Another mistake is not pressing the dough firmly enough into the muffin tin, which can cause the cups to collapse.

Make sure the dough is evenly distributed and reaches the top edge. Also, be careful when torching the marshmallow: keep the flame moving to avoid burning the topping.

How to tell it’s done

The cookie cups are done when the edges are golden brown and the centers look set, about 10 to 12 minutes. They will continue to firm up as they cool. The eggs in the dough reach a safe temperature of 160°F (71°C) when baked.

To check, insert an instant-read thermometer into the center of a cookie cup; it should read at least 160°F (71°C). The marshmallow fluff should be hot and gooey, and the chocolate should be melted and glossy.

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