Description
Delight in the nostalgic flavors of S’mores transformed into elegant cookie cups. These Graham cracker cookie cups are baked to crispy perfection, filled with a luscious Hershey’s milk chocolate ganache, and topped with fluffy homemade toasted marshmallow cream. Perfect for a cozy treat without the need for a campfire.
Ingredients
Scale
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)
Chocolate Ganache
- 200 g Hershey’s milk chocolate (chopped)
- 100 ml heavy whipping cream
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 Cookie Dough: In a mixing bowl, cream together the unsalted butter, granulated sugar, and light-brown sugar until light and fluffy. Add the large egg and vanilla extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
- Shape and Bake the Cookie Cups: Preheat oven to 350°F (175°C). Lightly grease a muffin tin. Press the cookie dough evenly into the bottom and up the sides of each muffin cup to create a cup shape. Bake for approximately 20-25 minutes, or until the edges are golden and set. Remove from oven and allow to cool completely in the tin before carefully removing to maintain shape.
- Make the Chocolate Ganache: Place chopped Hershey’s milk chocolate in a heat-proof bowl. In a saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir gently until the chocolate is completely melted and the ganache is smooth. Let it cool slightly to thicken.
- Prepare the Marshmallow Fluff: In a small saucepan, combine water, granulated sugar, and corn syrup or honey. Heat over medium heat, stirring occasionally until sugar dissolves, then bring to a boil without stirring until the mixture reaches 240°F (115°C) on a candy thermometer. While the syrup is heating, beat egg whites and cream of tartar in a stand mixer at high speed until soft peaks form. Slowly pour the hot syrup in a thin stream into the egg whites while continuing to beat. Add vanilla extract and beat until the mixture is thick, glossy, and cooled to room temperature.
- Assemble the S’mores Cookie Cups: Spoon the chocolate ganache into each cooled graham cracker cookie cup, filling them nearly to the top. Using a piping bag or a spoon, top each cup generously with the marshmallow fluff. For the finishing touch, lightly toast the marshmallow fluff with a kitchen torch until golden brown and slightly caramelized, or place under a broiler for a few seconds watching carefully.
- Serve and Enjoy: Allow the S’mores Cookie Cups to set at room temperature or chill briefly before serving. Enjoy the gooey, chocolatey, and marshmallow delight reminiscent of classic campfire treats without the need for an open flame.
Notes
- No campfire needed for these S’mores Cookie Cups! Graham cracker cookie cups filled with a Hershey’s milk chocolate ganache, topped with toasted homemade marshmallow fluff.
- Room temperature ingredients ensure proper mixing and texture in all components.
- Use a candy thermometer for precise marshmallow fluff consistency.
- If you don’t have a kitchen torch, use the oven broiler, but watch carefully to avoid burning.
- Store leftovers in an airtight container at room temperature for up to 2 days for best texture.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 457
- Sugar: 62 g
- Sodium: 240 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 61 mg
