S'mores Cookie Cups
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.
- Prep time
- 40 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 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)
- 200 g Hershey's milk chocolate (chopped)
- 100 ml heavy whipping cream
- 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
- 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
Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined. Add flour mixture and mix until just combined.
- 4
Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
- 5
Bake for approx. 13mins or until browned and mostly set.
- 6
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 15mins, then place on wire rack to cool completely.
- 7
Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until smooth and silky. Set aside to cool completely before using.
- 8
Place water, sugar, and corn syrup (or honey) in a medium saucepan. Stir to combine.
- 9
Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
- 10
Ensure mixer bowl and whisk are completely grease free.*
- 11
Place egg whites and cream of tartar in the bowl of a stand mixer.
- 12
When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
- 13
When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.**
- 14
Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up. Continue to whip for 7-8 minutes, or until the mixture is thick and glossy. Add in vanilla and whip until the fluff has cooled.
- 15
Pour chocolate onto a liquid measuring cup for ease. Pour a couple of teaspoons of chocolate into each cookie cup. Allow to set (you can speed this up in the fridge).
- 16
Prepare a large (16) piping bag fitted with a large round tip (I used Ateco 808). Fill with marshmallow fluff and pipe onto each cookie cup. Toast with a kitchen torch.