An Introduction and S’mores Cookie Cups

S'mores Cookie Cups Woah! I finally have my own baking blog. My sister has been pushing me to make one for MONTHS but I just simply have not had time to do it. But now, I’m starting my senior year, and with a free period and lots of time on my hands, I’m positive to be baking up a storm. I hope you enjoy my recipes as much as my family and friends do!!
Well, let me introduce myself before we get into the baking. My name is Rachel Conners. I’m 16 years old (going on 17 – just two weeks!) and heading into my senior year of high school…I start tomorrow! SOOO hectic, but also so exciting. I cannot WAIT to start my life and head off to college! I go to a school called Torrey Pines High School, in San Diego, California; the only place I’ve ever lived. Most are jealous, but I long to live in an area where I can actually experience SEASONS. Just another reason I can’t wait to head off to college. Anyways, I was a cheerleader for 9 years, but I actually quit at the beginning of this summer when my squad was holding tryouts for this years squads. Just…done with it. I mean, I love it and everything…I just couldn’t handle it anymore. I wanted to focus on the stuff I really truly love and want to pursue in my life…like baking. Which is obviously the reason you’re here. So obviously I love to bake. Like..abnormal amounts. There is ALWAYS a treat in my house. Currently sitting in my kitchen is a delicious cornbread full of butter and fresh corn (the way a cornbread should be made, in my opinion), a pan of brookies (cookie/brownie bar type things) glazed in chocolate ganache, some chocolate and peanut butter cookies (HOLY YUM), a few Coconut Brigadeiros, and a few left over muffins from when I made my sister a bunch of healthy muffins to bring to her work. And of course, I have my s’mores cookie muffin cups.

These little cups of deliciousness are insanely tasty. They have SUCH a rich, intensely chocolate flavor due to the combination of both chocolate chips and cocoa powder. The marshmallows will make the cookies have a little well in the middle, but trust me – those marshmallows create this amazing, sweet chewy cookie that makes you forgive the only decent appearance. I’m pretty excited about this…in case you can’t tell…Well enough with the chit-chat, let’s get to the recipe. I hope you enjoy these as much as I did :)

S’mores Cookie Cups
  • 1½ sticks softened butter (3/4 cup)
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1¾ cups flour
  • 1¼ cups cocoa powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips
  • 2 full graham crackers
  • 1 cup mini-marshmallows
  1. Preheat the oven to 350 degrees F. Grease a mini-muffin pan.
  2. Sift flour, cocoa powder, baking soda and salt into a bowl; set aside. Cream the butter and sugars until well combined and fluffy. Scrape down the bowl. Slowly beat in the eggs one at a time and then add in the vanilla. Mix until well combined. Add the dry ingredients to the wet ingredients along with chocolate chips and mix until just combined.
  3. Fill each mini-muffin tin about ¾ of the way full (no specified amount because tin-sizes vary). Break up graham crackers into large pieces and put a piece into each muffin tin. Place 3 or 4 mini marshmallows on top of the cookie dough. Bake for 11-15 minutes. Cool for 5 minutes in pan and then transfer to a cooling rack to finish cooling.




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  13. great post I subscribed to your blog! They look delicious!!

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  15. I’m from San Diego, too! And I totally know where Torrey Pines High School is :)

  16. Que delícia!


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