S’mores Oreo Cookie Cups

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There is one, and only one, Oreo variety that I believe is better than the classic: the S’mores Oreo. Besides the fact that Oreo completely wasted the opportunity to name this limited edition cookie the S’moreo, it’s pretty much perfect in all other respects. The S’moreo consists of a graham cracker sandwich cookie with chocolate and marshmallow creme in the middle. TWO LAYERS OF CREME, PEOPLE. The classic trio of campfire flavors in Oreo form, and I patiently await their return to shelves every spring.

My main mission for my first package of the season was to stuff the S’mores Oreos inside some s’mores cookie cups. The cookie cup itself would be stuffed with graham cracker pieces, chopped up Hershey’s chocolate, and marshmallow bits. A S’moreo stuffed on top once they come out of the oven, in addition to accouterments such as a slightly charred marshmallow and an extra Hershey’s piece on top, surely make these S’mores Oreo Cookie Cups one of my favorite s’mores desserts I’ve ever made. Like an actual child, I always eat the cookie cup first and save the S’mores Oreo for the last bite; by then, the S’moreo is covered in sticky marshmallow and melted chocolate. The last few days with these desserts has offered an intimate experience I honestly never knew I could have with a cookie cup, and now it’s time for you to understand what I’m talking about.

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S'mores Oreo Cookie Cups

Servings 24 cookie cups

Ingredients

  • 1 cup butter, room temperature 2 sticks
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups Hershey's chocolate, chopped plus 24 more pieces for putting on top
  • 1 cup crushed graham crackers
  • 1 cup marshmallow bits plus 24 whole marshmallows for putting on top
  • 24 S'mores Oreos

Instructions

  1. Preheat the oven to 350° F and grease the cups of two, 12-cup muffin pans (this recipe makes 24 cookie cups).

  2. In a large bowl with an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.

  3. In a separate bowl, combine the flour, baking soda, and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in two cups of chopped Hershey's chocolate, 1 cup crushed graham crackers and 1 cup of marshmallows, broken into bits. Reserve the whole Hershey's chocolate pieces and marshmallows for topping after they bake.

  4. Scoop the cookie dough into the prepared muffin cups, filling each cup about 2/3 of the way full. Bake for 12-14 minutes, or until the edges are golden brown and the middle appears to be baked through.
  5. Once you remove them from the oven, top each cookie cup with a marshmallow, and use a mini blow torch to achieve the "campfire toasted" look. Then, place one S'mores Oreo in each cookie cup, and stick a piece of Hershey's chocolate on top as well (it's ok if it starts to melt!)
  6. Allow the cookie cups to cool in the muffin pans for about 30 minutes. Use a sharp knife around the rim to loosen the cookie cups from the pan in order to remove them. Enjoy!

 

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