S’mores Cookie Cups with Chocolate Gelt

Leah Leora Leah Leora
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A delicious and sweet s’mores dessert with a Chanukah twist.

40m 12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin well with oil spray.

  2. In a bowl, mix flour, graham cracker crumbs, and baking powder.

  3. In another bowl, mix egg, brown sugar, granulated sugar, vanilla sugar, and oil. Slowly add in flour mixture and mix until combined.

  4. Place one-and-a-half tablespoons of dough in each muffin well. Using a spoon or your hand, make an indentation in the middle and press dough up the sides to form a cup.

  5. Bake for eight minutes.

  6. Remove cookie cups from oven and, using a spoon, push down on the middle of each cookie cup. Place one marshmallow in each cup. Return to oven and bake for another five minutes.

  7. Remove from oven and gently push a chocolate coin into each marshmallow.

  8. Return to oven and bake for another two minutes.

  9. Allow to cool for a few minutes. Serve warm.

About:

Tips:
For an elegant finish, drizzle melted chocolate on cookie cups.

You can substitute fluff for marshmallows.

For bite-size treats, use mini muffin trays. Insert half of a large marshmallow in each cookie cup and use smaller-size chocolate coins.

Description:

Styling and photography by Mirel Freylich

www.thevoiceoflakewood.com
(732) 901-5746

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