So I might be way too excited to share this post. How excited, you ask. Well, so excited that I’m legit typing this on my phone while camping. Thank goodness for 4Gs and awesome cell service….because you guys NEED these for your Labor Day weekend.
Every once in a while I come up with a seriously over the top idea. Something so decadent and indulgent that it makes even me pause….and that’s saying a lot. These S’mores Cookie Cups are one of those recipes. The general idea come about in a rather simple way. I love cookie cups (anyone else remember getting the frosted ones from Mrs. Field’s at the mall??) and wanted to create a summery twist on them. And, to me, nothing says summer more than s’mores.
Orginally these were just going to be chocolate chip cookie cups topped with a torched marshmallow and Ghirardelli caramel filled chocolate square. But then I thought, why stop there?? I needed some kind of graham cracker component and also wanted to incorporate more chocolate into the recipe (cause more chocolate is always a good thing). That’s when the over the top idea hit me – what if I made a graham cracker infused milk chocolate truffle and stuffed it INSIDE the cookie cups?! I immediately got to work on this idea and it was exactly what the cookie cups needed.
This recipe takes a little bit of time to make, but you can break it up and make and freeze the truffles ahead of time. You’ll also have some cookie dough and truffles leftover as well….which is never a bad thing. So trust me when I say you need to make these. Everyone who has tried them has flipped when they bite in and discover the surprise hidden chocolate truffle. They just can’t enough! There’s something about the combo of the chocolate stuffed cookie cup, the faint smokiness of the torched marshmallow, and the salty/sweet Ghirardelli caramel filled chocolate square that people can’t get enough of.