Get ready to experience a dessert that's about to revolutionize your sweet tooth fantasies! These Triple Layer Cookie Cups are not just another boring dessert - they're a mind-blowing combination of gooey chocolate, marshmallowy goodness, and crispy graham cracker crunch, all nestled in a perfectly baked cookie cup. Imagine biting into a dessert that combines the best of s'mores and cookies in one irresistible treat that will have everyone begging for your recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookie cups
Ingredients
- 1 cup cookie dough
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
- 1/4 cup crushed graham crackers
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the cookie cups bake evenly and achieve a perfect texture.
- Gather all your ingredients: 1 cup of cookie dough, 1/2 cup of chocolate chips, 1/2 cup of mini marshmallows, and 1/4 cup of crushed graham crackers.
- Prepare a muffin tin by greasing it lightly with cooking spray or butter to prevent the cookie cups from sticking.
- Take the cookie dough and divide it into 12 equal portions. Roll each portion into a ball and place one ball into each muffin cup.
- Using your fingers or the back of a small measuring cup, press the cookie dough balls down and up the sides of each muffin cup to form a cup shape. Make sure the dough is evenly distributed along the bottom and sides.
- Once all the cups are shaped, place the muffin tin in the preheated oven and bake for about 10 minutes, or until the edges are lightly golden.
- After 10 minutes, remove the muffin tin from the oven. While the cookie cups are still warm, carefully press a few chocolate chips into the center of each cup.
- Next, add a layer of mini marshmallows on top of the chocolate chips, filling each cup generously.
- Sprinkle crushed graham crackers over the marshmallows to create a s'mores-like topping.
- Return the muffin tin to the oven and bake for an additional 5-7 minutes, or until the marshmallows are puffed and lightly golden.
- Once baked, remove the muffin tin from the oven and allow the cookie cups to cool in the pan for about 10 minutes.
- After cooling, carefully run a knife around the edges of each cookie cup to loosen them, then gently remove them from the muffin tin.
- Let the cookie cups cool completely on a wire rack before serving. Enjoy your delicious Triple Layer Cookie Cups!
Tips
- Use room temperature cookie dough for easier shaping and more even baking.
- Don't press the cookie dough too thin when creating the cups - you want a sturdy base that can hold all those delicious layers.
- For extra flavor, try using different types of chocolate chips like dark chocolate or milk chocolate.
- Make sure to grease your muffin tin well to ensure easy removal of the cookie cups.
- Watch the marshmallows carefully during the final baking stage to prevent burning - they can go from perfectly golden to burnt quickly.
- Allow the cookie cups to cool completely before removing from the pan to prevent breaking.
- For a fun variation, try adding a drizzle of caramel or a sprinkle of sea salt on top before serving.
- These cookie cups are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
