Caramel S'More Cups

I usually love to make things from scratch. However, sometimes, we all just need something quick to whip up when we are busy. This is one of those treats. They were quickly devoured at work, but took me only a few minutes to make. No one guessed that the base came from a box. (Although, it would be easy to substitute your favorite chocolate chip cookie recipe - again, I was limited on time!)

The recipe originally called for Rolos, but I couldn't find any. Plus, the caramel in the Kisses is a little softer & made for a nice, gooey center.



CARAMEL S'MORE CUPS (Adapted from Betty Crocker)

1 package of chocolate chip cookie mix, mixed as directed on box/bag
Caramel filled Hershey's Kisses
8-12 large marshmallows, cut in half
1/3 cup chocolate chips

Heat oven to 350°F. Spray mini muffin cups with cooking spray.

Make cookie dough as directed on package, using butter and egg. Shape dough into 1 1/2-inch balls. Place 1 ball into each muffin cup.

Bake 8-12 minutes or until edges begin to brown. Remove from oven; firmly press 1 kiss (point down) into center of each cookie until flush with cookie top. Top each with 1/2 of a large marshmallow. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.

Place chocolate chips in small dish. Microwave on High about 1 minute or until softened. Put into a ziplock bag, with a small corner cut off. Gently squeeze bag until chocolate is smooth. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

ENJOY!

S'Mores Cookies

MMMMM...... That's the best word to describe these cookies. I've seen these around in a few places in the blogging world, and decided to give them a try this past weekend. So glad I did! They truly taste like s'mores, but in a cookie form that's easy to serve year around & without a campfire. They flatten out a lot in the oven, so don't flatten them at all prior to baking. And while they are flat, they are still slightly chewy.



S'MORES COOKIES (Adapted from SugarCooking)
Makes approximately 5 dozen cookies

1 1/2 cups all purpose flour
1 cup graham cracker crumbs (approximately 8 full graham crackers crushed)
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups chocolate chips
Mini marshmallows
4 Hershey bars, chopped

Preheat oven to 375 degrees.

In a large bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Add baking soda. Slowly beat in the flour and graham cracker crumbs until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 5-6 minutes, and remove from the oven. Push 3 to 4 marshmallows into each cookies. Return to the oven and bake an additional 2 minutes until fully cooked. Remove from oven & add 3-4 pieces of Hershey bar immediately. Cool cookies on a wire rack.

Note: Original recipe recommended cooking approximately 8 minutes initially, with an additional 2-3 minutes after adding marshmallows. However, I found that my oven needed much less time than recommended. Also, the original recipe added the chocolate pieces with the marshmallows, but I liked them to retain their shape a little more, so I added them at the very end.

Enjoy!