Description
Deliciously nostalgic S’mores Cookie Cups featuring a crispy graham cracker cookie base filled with rich Hershey’s milk chocolate ganache and topped with a fluffy, toasted homemade marshmallow fluff. These handheld treats capture the classic campfire s’mores experience without the need for a campfire, perfect for any occasion or dessert craving.
Ingredients
Scale
For the Graham Cracker Cookie Cups
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup + 2 Tbsp all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 large egg (room temperature)
For the Chocolate Ganache
- 200 g Hershey’s milk chocolate (chopped)
- 100 ml heavy whipping cream
For the Marshmallow Fluff
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup corn syrup or honey
- 3 large egg whites (room temperature)
- 1/2 tsp cream of tartar
- 1 tsp clear vanilla extract
Instructions
- Prepare the Graham Cracker Cookie Dough: In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and sea salt. Gradually blend the dry ingredients into the wet mixture until just combined to form a cookie dough.
- Shape and Bake the Cookie Cups: Preheat your oven to 350°F (175°C). Press the cookie dough evenly into the cups of a greased muffin tin, shaping to form small cups. Bake for about 15-18 minutes or until golden and firm. Remove from the oven and allow to cool completely before removing from the tin.
- Make the Chocolate Ganache: Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped Hershey’s milk chocolate. Let sit for a few minutes, then stir until smooth and glossy. Fill each cooled cookie cup with the ganache. Place in the refrigerator to set while preparing the marshmallow fluff.
- Prepare the Marshmallow Fluff: In a saucepan, combine water, granulated sugar, and corn syrup or honey. Bring the mixture to a boil and continue boiling until it reaches 240°F (soft-ball stage) on a candy thermometer. Meanwhile, in a clean bowl, beat the egg whites with cream of tartar to soft peaks. With the mixer running, slowly pour the hot sugar syrup into the egg whites, then beat at high speed until the mixture is thick, glossy, and cool. Beat in the clear vanilla extract.
- Top and Toast the Marshmallow Fluff: Pipe or spoon the marshmallow fluff generously atop each chocolate-filled cookie cup. Using a kitchen torch, carefully toast the marshmallow topping until golden brown and slightly caramelized. If a torch is unavailable, place under a broiler for 1-2 minutes, watching closely to prevent burning.
- Serve and Enjoy: Allow the s’mores cookie cups to set for a few minutes to firm up before serving. Enjoy this decadent dessert that perfectly mimics campfire s’mores in a deliciously creative way.
Notes
- No campfire needed for these S’mores Cookie Cups!
- Use room temperature eggs and butter for best mixing results.
- A kitchen torch yields perfect toasted marshmallow fluff but broiling works as an alternative.
- Ensure the sugar syrup reaches the correct temperature for stable marshmallow fluff.
- Store leftovers in an airtight container at room temperature up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 457 kcal
- Sugar: 62 g
- Sodium: 240 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 61 mg
