Chocolate chip cookie cups with a caramel center, topped with toasted marshmallow, and chocolate. It’s pure decadence neatly packaged in a mini cupcake liner. These Caramel S’mores Cookie Cups are super easy to make and are always a favorite at parties. My friend Remil brought these bite size pieces of sweet goodness to my annual cookie exchange last year and I have been in love ever since. With some trial and error I recreated these for Brandon’s 1st birthday and several times for potlucks. They never disappoint.
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It’s pretty hard to resist warm caramel incased in chocolate chip cookie and topped with toasted marshmallow and chocolate.
Caramel S’mores Cookie Cups
Ingredients:
~4.5 C of refrigerated chocolate chip cookie dough (I use Nestle Toll House, the big tub from Costco)
48 Rolos, unwrapped
144 mini marshmallows
1 XL Hershey Milk Chocolate Bars (4.4oz), cut each rectangular piece into thirds or two (2) 1.55 oz Hershey Milk Chocolate Bar, cut each rectangular piece in half
Directions:
Preheat oven to 350.
Line two mini cupcake pans, using a small cookie scoop (1.5 Tbs measure) scoop chocolate chip dough and roll it into a ball. Place balls of dough into lined cupcake pan.
Bake for 11 minutes on middle rack. Remove from oven and push a Rolo into the center of each cookie cup (I push the smaller end of the Rolo candy into the cookie cup). Place 3 mini marshmallow on top of the Rolo. Place cupcake pans back in oven on 2nd rack from the top of the oven and bake for 2 more minutes or until marshmallows are puffy. Do not over bake for the marshmallows will completely melt.
Remove from oven and top with a piece of Hershey’s milk chocolate (or you can melt the chocolate and drizzle over the cookie cups)
Enjoy!!
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Yay, so happy you posted these… you know it’s the favorite among the neighbors! BEST COOKIES EVER!