Caramel S’more Cups

So, it’s only February, but it’s practically tropical outside. At least by Indiana winter standards. I mean, I noticed after my run today that my running tan lines are already starting to set in. In February. I guess that’s what happens after days upon days of temperatures in the 50s. It’s so exciting!

Not that running tan lines are cool or anything… but running outside in shorts sure is. Especially since right now we should be piling on the Under Armour to even venture outside, let alone go run outside comfortably.

And so… [yes! semi-awkward transition!] to celebrate a taste of summer early, meet Caramel S’more Cups.

Normally I hate S’more themed desserts, because they aren’t as good as the real thing. But this one is different.

Caramel S’more Cups aren’t trying to be the real thing. There’s no blah graham cracker crust or 70s layered dessert feel. This kind of different is more like over the top awesome.

First, you take a chocolate chip cookie. Then you put it in a mini muffin cup [since mini anything=cute=so much better].  Next, add a Rolo caramel, then, some marshmallows, and finally, more chocolate. Can you say gooey?? Especially warm out of the oven, or nuked for 5 seconds. Yes, please.

And if that doesn’t make you happy no matter the weather, then I don’t know what will.

Is anyone else in the mood for summer food now that the weather is clearly indicating an early spring? What are you most looking forward to about warm weather?

Happy weekend!

Caramel S’more Cups [cookie recipe from from Betty Crocker's New Cookbook, 1996; rest from Betty Crocker]
click to print

Ingredients:

  • 1/4 cup + 2 tablespoons sugar
  • 1/4 cup + 2 tablespoons  brown sugar, packed
  • 1/2 cup butter, softened
  • 1 egg
  • 1 1/8 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips, divided
  • 48 Rolo caramels, unwrapped
  • approximately 1 1/2 cups mini marshmallows

Directions:

Line two mini muffin tins with paper liners. Preheat oven to 375 degrees.

In a large bowl, cream together sugars, butter, and egg. Mix in flour and baking soda, then fold in 3/4 cup chocolate chips. Shape dough into 1 inch balls and place in muffin cups.

Bake for 8-9 minutes, or until just cooked around the edges. Remove from oven and place Rolo in center of cookie, pressing down hard. Top with 2-3 marshmallows. Bake for an additional 3-4 minutes or until marshmallows are puffed and golden. Top with a chocolate chip or two.

Time: 25 minutes.

Yield: 48 cookie cups.

Note: Original recipe called for 1 pouch [1 lb 1.5 oz] packaged chocolate chip cookie mix, 1 egg, and 1/2 cup butter in place of homemade chocolate chip cookie dough, so you can use that instead if you want.

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8 thoughts on “Caramel S’more Cups

  1. I’m loving the weather–upper 40’s and sometimes 50’s? Yes please! It’s making me crave spring foods like asparagus though. Cooking seasonally doesn’t seem as appealing when the season is all upside-down.

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  2. First of all, running tan lines are totally cool and hip in every way possible. I’m definitely noticing my face getting tanner from running outside!
    I’m not quite as picky about my s’mores desserts (i.e. I love em all) and so these sound awesome to me! Adding caramel always makes things better.

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  3. Pingback: Sweet Potato Pork Quesadillas | The Pajama Chef

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