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S’mores Cookie Cups

No campfire needed! These S’mores Cookie Cups are baked graham cracker cookie cups filled with rich Hershey’s chocolate ganache and topped with homemade marshmallow fluff, then toasted to perfection. A fun, decadent dessert for any occasion!
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 10 cookie cups
Course: Dessert
Cuisine: American
Calories: 457
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter, room temperature
  • 0.25 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 0.5 cup + 2 Tbsp all-purpose flour
  • 0.5 cup graham cracker crumbs
  • 0.25 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 200 g Hershey’s milk chocolate, chopped
  • 100 ml heavy whipping cream
  • 0.33 cup water
  • 0.75 cup granulated sugar
  • 0.75 cup corn syrup or honey
  • 3 large egg whites, room temperature
  • 0.5 tsp cream of tartar
  • 1 tsp clear vanilla extract

Equipment

  • muffin tin for baking cookie cups
  • Mixer stand or hand mixer for fluff and dough
  • Candy thermometer for marshmallow syrup
  • Piping bag with round tip for piping marshmallow fluff
  • Kitchen torch for toasting marshmallow topping

Method
 

  1. Preheat oven to 350°F. Spray a regular-sized muffin tin with cooking spray.
  2. Whisk together flour, graham cracker crumbs, baking soda, and salt. Set aside.
  3. Cream butter and sugars until light and fluffy (2-3 mins). Add egg and vanilla; mix until combined. Stir in dry mixture until just combined.
  4. Scoop 3 Tbsp dough into muffin tins and press to flatten. Bake 13 mins or until golden. Remove and press centers with a jar to form wells. Cool completely.
  5. For ganache: Microwave chocolate and cream in short bursts until smooth. Cool completely.
  6. For marshmallow fluff: Heat water, sugar, and corn syrup to 240°F without stirring. Whip egg whites + cream of tartar to soft peaks. Slowly stream syrup into whites while mixing, then whip until glossy and thick (7-8 mins). Add vanilla.
  7. Assembly: Pour ganache into cooled cookie cups, chill to set. Pipe marshmallow fluff on top with a piping bag. Toast tops with a kitchen torch.

Notes

* Ensure all bowls and tools are grease-free when making marshmallow fluff to guarantee it whips properly.
* Leftover marshmallow fluff can be stored in the freezer and reused for other desserts.
* For easier assembly, chill the ganache before piping marshmallow topping.
* Use a kitchen torch for the best toasted marshmallow flavor.

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