Labor Day is like one big, fat, reality check that kicks you in the pants and reminds you that the fun is over and it’s time to get serious again. It taunts you with a luxurious bonus day off, and tricks you as you slip into deep relaxation mode. Then the day after, it’s all like; ring the bell, school’s back in! It’s a cruel, cruel reminder that summer is over. And so is that vacation that you kept meaning to take, but never got around to planning.
There is good news, however. The start of Fall is generally pretty darn beautiful throughout the country. The days are still warm and sunny, but the evenings bring that cool air that makes a cup of hot coffee somehow blissfully romantic in the early morning light. Those crisp evenings are the ideal time to light up a campfire in the backyard and snuggle up next to the ones you love most (some of whom, may or may not be a scruffy old pup).
Before we fall face first into all things pumpkin spiced, I wanted to share my new recipe that tastes best during that paradisiacal season between summer and fall; Nutella S’mores Cookie Cups. These squishy, warm cookie cups are made with equal parts all purpose flour, whole wheat flour and crushed graham crackers, plus honey and a dash of cinnamon, all giving them that comforting and familiar grahammy taste. The cookies get baked into a muffin tin to shape them into cozy little cookie cups. In place of boring chocolate bars, the cookie cups are filled with spoonfuls of smooth and rich Nutella, then they’re topped with freshly roasted campfire marshmallows. These Nutella S’mores Cookie Cups taste like the nostalgic classic but fill your loving cup full of indulgent ingredients and new memories.
Make the most of the long weekend by taking a load off and maybe baking up some of these soft and squishy Nutella S’mores Cookie Cups. Because, you’ve earned a relaxing, restful evening spent fireside with your loved ones. While we can’t beat the calendar, there is still plenty s’more time to slow down and savor the season. Work hard and indulge hard, my laborious friends. There is no better way to live.
If you’re into super plush, deep dish cookies also try my Peanut Butter Cookie Cups with Nutella or Jam Filling. Mmmm.
- all purpose flour - 1 cup
- whole wheat flour - 1 cup
- graham crackers - 10
- salt - 1 teaspoon
- baking soda - 1 teaspoons
- baking powder - 1/2 teaspoon
- cinnamon - 1/2 teaspoon
- unsalted butter at room temperature - 1 cup (2 sticks)
- brown sugar - 1 cup - lightly packed
- granulated sugar - 1/2 cup
- eggs at room temperature - 2
- pure vanilla extract - 2 teaspoons
- honey - 1/4 cup
- Nutella - 1-1 1/2 cups
- marshmallows - about 30
- Line muffin tins with cupcake liners and set aside.
- Place about 8 graham crackers into the bowl of a food processor and pulverize until a fine powder that resembles flour forms. Alternatively, place the graham crackers in a baggie and beat with a rolling pin until they are pulverized into a powdery flour.
- Combine the AP flour, whole wheat flour, graham cracker flour, salt, baking soda, baking powder and cinnamon together in a bowl and whisk to combine.
- Using a stand mixer with the paddle attachment, blend together the butter, sugar and brown sugar on medium speed until light and fluffy, about 3-5 minutes. Be sure to scrape the sides of the bowl down a couple of times with a rubber spatula.
- Add the honey and mix until combined.
- Crack the eggs into a liquid measuring cup and add the vanilla. Slowly add to the sugar mixture one egg at a time, allow the first egg to blend in completely before adding the second egg. Scrape the sides of the bowl down.
- With the mixer on a low speed, gradually add the dry ingredients. Once fully mixed, be sure to scrape down the sides of the bowl and blend until the dough is cohesive and well mixed.
- Form 2 tablespoon (about 1.4 ounces) sized dough balls and set on a lined baking sheet. Chill for at least 15-20 minutes.
- Preheat the oven to 350° F.
- Bake for 18-20 minutes, until the cookies puff to the top of the liners and turn a deep golden color, rotating the pans halfway through.
- While the cookie cups are still warm (not hot), create about a quarter sized indention in the top center of each cookie cup by gently pressing your thumb, the back of a rounded measuring spoon, or another small rounded object halfway into the cookie.
- Allow the cookies to cool and fill them with Nutella.
- Roast marshmallows over an open campfire or alternatively over the flame of a gas stovetop or toast with a kitchen torch.
- Top the Nutella filled cookie cups with a roasted marshmallow and a small graham cracker cookie shard.
- Serve fireside with your best buds and savor the season.
- While these These Nutella S'mores Cookie Cups are best served fireside with freshly roasted campfire marshmallows, they can be enjoyed any time of year indoors or out. If you can't roast the marshmallows over a campfire, alternatively over the flame of a gas stovetop or toast with a kitchen torch.