Hi friends! Sorry I’ve been MIA. I was playing a game of “Where in the World is Madison?” as I was lucky enough to travel to both Costa Rica and London in the past month. After switching from bathing suits and flip flops to heavy coats and boots so quickly, my wardrobe is still confused what season it is.
While my adventures were jam-packed with eating, they left little time for cooking. I have to be honest: it was amazing to have other people cook the majority of my meals during this time. Eating food prepared by others versus by yourself are two completely different experiences. As someone who generally cooks 19 out of her 21 meals per week, it was nice to change things up and focus on enjoying food I had no hand in preparing. Understanding the perspective of the eater is, I believe, what truly sets good and great cooks apart.
By the end of my travels, I was definitely feeling the “too much of a good thing” vibe as I was completely sick of restaurant food and couldn’t wait to get back into my kitchen. If there was one food I missed while traveling in Costa Rica and London, it was cookies. (I’m sure this surprises no one.) Not the sandy, hard “biscuits” they serve in the UK, but good ole’ American cookies.
Really craving a thick, ooey-gooey cookie to help me out of my withdrawal, I decided to make these amazing campfire cookie cups. “A cookie cup?” you may ask? Let’s put it this way. When a cookie and a muffin love each other very much…you get the picture.
And yes, by campfire, I mean s’mores. I just couldn’t pass up the triple alliteration…I never said I wasn’t a nerd. Campfire cookie cups (sounds better every time I hear it) are NECESSARY in your life, and I mean ASAP. It’s basically creamy chocolate and toasty marshmallows resting on a chocolate chip cookie pillow…how can you say no to that?
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup white sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon real vanilla extract
- 2½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 16-oz. bag semi-sweet chocolate chips
- Hershey milk chocolate bars
- Grease muffin tin. Preheat oven to 350.
- In a large bowl, beat softened butter and sugars until light in color. Add in eggs and vanilla and mix until well incorporated.
- Whisk together flour, baking powder, baking soda, cornstarch and salt in a separate bowl.
- Add flour mixture to butter mixture and beat until just combined. Fold in chocolate chips.
- Using a cookie scoop or spoon, scoop out dough and roll into equal-sized balls and set in muffin tin.
- Place muffin tin in preheated oven and set timer for 7-8 minutes.
- When timer goes off, remove muffin tin from oven. Top each cookie with a piece of Hershey milk chocolate and two mini marshmallows.
- Return muffin tin to oven for 2-3 more minutes, or until chocolate is melty and marshmallows are slightly golden brown.
- Let cookies rest in muffin tin for 2-3 minutes, and then remove to cooling wrack.