Making things like these S'mores Cookie Cups gives me a reason to own a *mini ice cream scoop and *shot glasses. Because believe me, I don't use them for my ice cream and cocktails. I'm a grande girl.
S'mores Cookie Cups
adapted from here
1 cup digestive biscuit crumbs (Blitz about 8 biscuits in a processor until fine crumbs), or graham cracker crumbs
1 1/4 cup plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
115g (1/2 cup) unsalted butter at room temperature
1/2 cup brown sugar
1/3 cup caster sugar
1 teaspoon vanilla extract
24 white marshmallows
60g dark chocolate, melted
Preheat the oven to 180C (350F). Grease 2 x 12 mini muffin pans with cooking oil spray. Set aside.
Put the biscuit crumbs, flour, baking soda and salt into a large mixing bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy. Add the egg and vanilla and beat until combined. Add the biscuit crumb mixture and mix until just incorporated.
Drop heaped teaspoons (*I used a mini ice cream scoop) of the dough into the holes of the prepared pans. Press the dough down (*I used a shot glass), to create a small indentation and form a cup shape. Bake for 6 - 8 to minutes, until the edges are just golden brown. Remove from the oven and press a marshmallow into each cookie. Let cool completely.
Use a blow torch to toast the marshmallows and leave to cool. Drizzle with melted chocolate.