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.
Caramel S’mores Cookie Cups
~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
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)