April 9, 2014

Blueberry S'more Cookie Cups

Blueberry S'more Cookie Cups

Sugar cookie cups oozing with blueberry filling and crowned with toasted marshmallows.

Last weekend, my daughter invited us over for dinner at the last minute. Of course, we said yes because if I don’t have to cook dinner, I’m a happy gal. And it’s always a treat to see my kids and their twins. Never one to go to someone’s home empty handed, I volunteered to bring dessert before I had anything in mind. So, after I got off the phone, I scoured my pantry for something to make. 

I found a can of blueberries and half a bag of mini marshmallows that I thought could work. I always have a roll of slice and bake sugar cookies in the fridge, so with those three ingredients, I came up with Blueberry S’more Cookie Cups.

The cookie cup crust is the same one I used for my Lemon Meringue Cookie Cups. It’s so versatile, you can fill it with just about anything you can think of. That’s why I always have a roll of the slice and bakes on hand. Anyway, this time I filled them with some blueberries and crowned them with marshmallows. After they were toasted in the oven, they reminded me of S’mores, so they became aptly named. 

It’s great when you throw something together on a whim and it works. Best of all, they were so scrummy, I had to share them with you.

Blueberry S'more Cookie Cups

Makes 24

  • 1 – 16.5 ounce package slice & bake Pillsbury Sugar Cookie
  • 1 – 15 ounce can blueberries in light syrup (not blueberry pie filling)
  • 2 T sugar or more (depending on how sweet your canned blueberries are)
  • 1½ tsp. cornstarch
  • ¼ tsp. cinnamon
  • ½ tsp. lemon juice
  • 144 mini marshmallows, about a quarter of a bag
  • mini muffin tin

Spray mini muffin tin lightly with oil. Slice the cookie dough into twenty-four ¼ inch pieces. Roll into balls and put in the center of the muffin cups. Bake at 350 degrees for about 15 minutes or until golden brown. The centers will sink, making an indentation for the filling. If some of them don’t look too sunken, while they’re still warm, take the end of a wooden spoon and press slightly, being careful not to make a hole in the bottom or side. Otherwise, when you put them back into the oven, they'll collapse. Cool completely before removing. Sometimes you might have to use a fork to pop them out of the tin. 

While the cookie cups are baking, prepare the blueberry filling. Drain the blueberries, reserving the liquid. Put a half a cup of the syrup in a small saucepan. Discard the rest, or save for some other use. Add the sugar, cinnamon, lemon juice and cornstarch. Whisk to dissolve the cornstarch. Bring the mixture to a boil and stir until it thickens. Add the blueberries back into the thickened mixture.

Place the cooled cookie cups on a cookie sheet. Spoon the blueberries into the cups and top with six mini marshmallows. Return them to the oven for about 6 minutes, or until marshmallows are golden brown.

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