Muffin Top Pan S’mores Cookies
Baking the dough in a muffin top pan keeps the cookies nice and round.
Servings 6
Cost 5
Equipment
- Muffin Top Tin
Ingredients
- ½ cup plus 2 tablespoons all-purpose flour (80 grams)
- ½ cup graham cracker crumbs
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened (84 grams)
- ¼ cup granulated sugar (50 grams)
- ¼ cup packed brown sugar (50 grams)
- ½ teaspoon vanilla extract
- 2 tablespoons lightly beaten egg (24 grams)
- 2 cups marshmallows
- 3 oz milk chocolate, Hershey's, Dove, any kind cut into chunks
Instructions
- Preheat oven to 350 degrees F. Grease a muffin top pan. I use a Chicago Metallic brand nonstick one, so a little butter works just fine. If you are using a silicone pan you can skip it.
- Stir flour, graham cracker crumbs, baking soda and salt together in a bowl.
- Cream butter and both sugars in a mixing bowl using an electric mixer; add vanilla extract and egg and beat for another 30 seconds.
- Using a mixing spoon, stir in flour/crumb mixture.
- Divide dough into six balls, each a little less than 2 oz. Press each ball into a circle in each muffin top hole, leaving about ¼ inch perimeter. Bake for about 8 minutes. The cookies should appear almost fully baked at this point. Quickly spoon about ¼ cup or so marshmallows in the center of each cookie and return to the oven for about 1 ½ to 2 minutes or just long enough for the marshmallows to puff up. Pull from oven and sprinkle on the milk chocolate. Add the Teddy Grahams if you’re in the mood, or just broken graham crackers.
