Fourth of July S’mores Cookie Cups

Fourth of July S’mores Cookie Cups. A festive treat that tastes just like classic toasted s’mores, with a delicious combination of crunchy, melty, and gooey textures.

A festive treat that captures the essence of a classic toasted s’more, with a delightful combination of crunchy, melty, and gooey textures. This recipe is incredibly easy and only requires four ingredients: homemade or refrigerated chocolate chip cookie dough, marshmallow fluff, a Hershey’s chocolate bar, and patriotic sprinkles. You will also need a mini muffin tin. Let’s get started!

Ingredients

• 1 package of homemade or refrigerated chocolate chip cookie dough (30 oz. or bigger)
• 1 large jar of marshmallow fluff
• 1 Hershey’s chocolate bar (with enough squares for 24 pieces of chocolate)
• Patriotic sprinkles

Equipment

• Mini muffin tin with 24 openings
• Non-stick spray (if using a non-stick pan)
• Large zip-lock bag
• Scissors

Step-by-Step Instructions

Preparing the Dough

1. Preheat Your Oven
   Preheat your oven to 350°F (175°C).
2. Shape the Dough
   Take a small amount of cookie dough and roll it into a ball, about 1 inch in diameter. Place the ball into one of the openings of the mini muffin tin and press it down gently. The dough should fit within the opening, filling it. It’s okay if you don’t make a hole in the middle; the dough will naturally create an opening in the center as it bakes.
3. Spray the Pan
   If you’re not using a non-stick pan, lightly spray the muffin tin with cooking spray to ensure the cookie cups don’t stick.

Baking the Cookie Cups

4. Bake the Dough
   Place the filled muffin tin in the preheated oven and bake for 12-15 minutes, or until the edges of the cookie cups are golden brown.
5. Cool the Cookie Cups
   Remove the muffin tin from the oven and let the cookie cups cool completely in the tin. This will help them maintain their shape when you take them out.

Filling the Cookie Cups

6. Prepare the Marshmallow Fluff
   Once the cookie cups are cooled, spoon the marshmallow fluff into a large zip-lock bag. Cut one of the corners of the bag to create a piping bag.
7. Pipe the Marshmallow Fluff
   Pipe the marshmallow fluff into the center of each cookie cup. Be generous with the filling to ensure a gooey center.
8. Add the Sprinkles
   While the marshmallow fluff is still sticky, sprinkle the patriotic sprinkles on top.

Broiling the Cookie Cups

9. Broil the Marshmallow Fluff
   Set your oven to broil and place the muffin tin close to the heating element. Watch carefully to avoid burning, and rotate the tin to brown the marshmallow fluff evenly. This step gives the s’more cups an authentic toasted look and feel.
10. Insert the Chocolate Bar
    Once the marshmallow fluff is nicely browned, remove the muffin tin from the oven. Gently press a piece of Hershey’s chocolate bar into the center of each cookie cup.

Final Touches

11. Remove from the Tin
    Carefully take the cookie cups out of the muffin tin. Serve within a few hours, or cover loosely with plastic wrap. If you use plastic wrap, insert toothpicks into the tops of the cookie cups to prevent the marshmallow fluff from sticking to the wrap.

Storage

These cookie cups can be stored in the refrigerator for up to 4 days. Just make sure they are covered to maintain freshness.

Tips for Perfect S’more Cookie Cups

1. Shape Adjustment
   When baking the cookie cups, the dough will rise. If the edges meet, use a fork to separate them and shape into a more defined round shape while the dough is still warm.
2. Piping the Marshmallow Fluff
   Using a zip-lock bag to pipe the marshmallow fluff ensures a more uniform appearance and is much easier than using a spoon.
3. Cook Thoroughly
   Make sure the insides of the cookie cups are completely baked through. This will help the cups hold their shape when removed from the muffin tin.
4. Timing the Sprinkles
   Add the sprinkles immediately after piping the marshmallow fluff. If you wait until after broiling, the marshmallow fluff won’t be sticky enough to hold the sprinkles.
5. Adjusting the Indentation
   If the cookie cups puff up too much in the middle, use the back of a wooden spoon to press down and create a larger indentation for the marshmallow filling.
6. Alternative Fillings
   You can use regular marshmallows instead of marshmallow fluff. However, the filling won’t be as gooey.
7. Cookie Dough Variations
   Feel free to switch up the cookie base by using sugar cookie dough or peanut butter cookie dough instead of chocolate chip cookie dough.
8. Year-Round Enjoyment
   These s’more cookie cups can be made for any occasion by swapping out the patriotic sprinkles for seasonal or holiday-themed sprinkles.

Enjoy making these delightful Fourth of July S’more Cookie Cups! And don’t forget to tag me on Instagram at @tatertotsandjello if you make some. I would love to share YOUR s’more cups with my followers!

More Fourth of July Desserts to Try!

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Craving something sweet and simple to make? This White Chocolate Bark recipe is exactly what you need! Using Ghirardelli melting chocolate, you’ll get a smooth and creamy treat perfect for sharing. This recipe will satisfy your sweet tooth, whether for a holiday gift or just a little indulgence.

Fourth of July S’mores Cookie Cups | Tatertots and Jello

Fourth of July S’mores Cookie Cups are a festive treat featuring a chocolate chip cookie base, marshmallow filling, a chocolate center, and patriotic sprinkles. It tastes just like a classic toasted s’more, with a delicious combination of crunchy, melty, and gooey textures.

4th of July Berry Fruit Trifle Dessert | My 100 Year Old Home

The 4th of July is a time for celebration, and what better way to commemorate Independence Day than with a patriotic berry fruit trifle dessert? This berry trifle is visually stunning with its red, white, and blue layers, and it is also easy to make and incredibly delicious. Featuring fresh blueberries and strawberries, angel food cake, and a creamy cream cheese filling, this trifle is the perfect dessert to bring to any summer gathering.

xoxo