Snack: S'mores Gingerbread Cookie Cups

Recipe by Candace Braun Davison Store-bought gingerbread cookie dough—particularly the kind that comes in already rolled-out sheets—is a huge time-saver. If you want to make your dough from scratch, try this recipe.

Ingredients

1 package gingerbread cookie dough
1 c. mini semisweet chocolate chips
1 jar Marshmallow Fluff or Marshmallow Creme

Instructions

Preheat the oven to 350 °F. As the oven heats, spray each cup of a mini-muffin tin with nonstick spray.
Roll the gingerbread dough into a 1/4-inch thick sheet, or open a package of pre-rolled gingerbread dough. Place a 1/3-cup measuring cup on the dough and use a sharp knife to trace around the cup. Repeat until you have 16 circles. (You may need to ball up the scraps and roll it out to create more circles of dough.)
Place each circle in a cup of the muffin tin, pressing it down with your fingers to form the mold of the cup. Bake the cookies for 7-8 minutes, or until they've turned a rich, leather-brown shade.
The cookie cups will puff up a bit while baking. To preserve their shape, once they're out of the oven, use the handle of a wooden spoon to gently press into the center of each cup. Let the cookies cool for 10-15 minutes.
Once cooled, slide a butter knife around the edge of each cookie cup to help release it from the pan. Place a few chocolate chips in the bottom of each cookie cup.
Spoon Marshmallow Fluff into a resealable plastic bag and snip off one corner. Use it like a pastry bag to easily pipe a little Fluff into each cup. Top with more chocolate chips and serve.

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