My husband’s family is having a reunion this week and we’ve been talking about old movies we can watch over and over. One of them? Grease. It never gets old. I still get the tingles when Sandy and Danny see each other at school for the first time. “You know how it is, Baby. Rockin’ and rollin’…” Oh my heavens, what a classic. The reason I bring it up is we watched it for like the 75th time last night. Wednesday’s agenda? ’80s movies day with the girls. Can’t wait!
Anyway, onto the main purpose of my post. Do you sense it? A certain sweetness in the air? That’s because it’s National Chocolate Chip Day! How can you not love smooth, sweet, indulgently delectable chocolate chips? You can use them so many ways. Fold them in cookie dough, put them in your trail mix, grab a handful for a snack, or use them to calm a crying toddler.
To celebrate National Chocolate Chip Day, I’d like to share one of my favorite recipes for chocolate chips—Biscoff Smores Cups. I found the recipe on I Heart Naptime and have made it dozens of times. Because I have a crazy obsession with Biscoff cookies, I had to swap the graham crackers with Biscoff cookies. The best part about these cookies? Not only are they delicious, but they’re super easy and so adorable. I made them for a cookie exchange and everyone raved. Another plus? They’re bite size. So you can eat like 10.
Trust me—after you make these Biscoff Smores Cups, you’ll want to eat at least that. Try them today and indulge on National Chocolate Chip Day!
- 20 Biscoff cookies
- ¼ cup powdered sugar
- 6 Tbsp. unsalted butter, melted
- 1 bag milk chocolate chips
- 12 large marshmallows
- Preheat oven to 350°.
- Process cookies in a food processor until finely ground. Add powdered sugar and butter and pulse until mixture looks like wet sand. Scoop about a 1½ Tbsp. of the cookie crumbs into mini muffin tins (mixture should fill 20-24 mini muffin cups). Press crumbs with fingers to form shallow cups.
- Bake 4-5 minutes or until edges are bubbling.
- Place several chocolate chips (I do 6 to 10) into each cookie cup. Cut marshmallows in half with kitchen shears. Place one marshmallow half into each cup, sticky side down.
- Return to the oven for 2 minutes, until marshmallows are just slightly softened.
- Remove from oven and cool in the pan, on a rack, for 15 minutes. Carefully remove cups from pan (I use a butter knife). Cool completely.
- Preheat broiler.
- Place each cookie cup on a cookie sheet. Top each cup with chocolate chips (I do 3). Place under the broiler for 30 seconds-1 minute until marshmallows start to brown.
- Serve immediately or let sit at room temperature for up to an hour.
Oh my word! These look totally amazing. We’re crazy about Biscoff.
Sometimes when we’re out on a date and are coming home, one of us will admit to a sweet tooth. We’ll stop at the grocery store and pick up Biscoff cookies and go home and eat cookies and drink milk and feel like we’re in hog-heaven 🙂 These would be even better!
Thanks, Chris! Yeah, Biscoffs are pretty amazing. Whenever I see a recipe that includes a graham cracker crust, I use Biscoffs instead. If I see a recipe that has peanut butter, I replace it with Biscoff spread. 🙂 YUM!