S'mores Cookie Cups
These delicious s'mores cookie cups have a cinnamon sugar cookie base filled with creamy and rich chocolate ganache topped with a swirl of toasted marshmallow fluff!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cups flour (270g)
- 1/4 cup graham cracker crumps (20g)
- 1/2 tsp salt (2g)
- 1 tsp baking soda (6g)
- 1/4 cup cornstarch (32g)
- 1 tsp cinnamon (2g, heaping)
- 3/4 cup unsalted butter (170g)
- 1 cup granulated sugar (200g)
- 1 egg
- 1 egg yolk
- 1 tsp vanilla (5mL)
- 1/2 cup light corn syrup (118mL)
- 1 cup granulated sugar (200g)
- 4 egg whites (room temperature)
- few dashes of cream of tartar
- 1 cup semi-sweet chocolate (175g)
- 3 tbsp heavy cream (45mL)
Instructions
- 1
For the Cookie Dough
- 2
Use a cupcake tin for these cookie cups. Pre heat the oven to 350 degrees F. Sift all the dry ingredients together.
- 3
In a stand mixer, cream the butter then add the sugar. Scrape down the bowl.
- 4
Add the egg, 1 egg yolk, and vanilla extract. Mix until combined. Scrape down the bowl and add the dry mixture and mix until combined.
- 5
Take a small ice cream scooper, place one in each cupcake tin and bake for about 12 minutes.
- 6
Take some kind of cylinder-like implement or a tablespoon and press into the cooked dough to create a “well.”
- 7
Place back in the oven, cook for an additional 5 minutes then remove pan from oven and allow 15-20 minutes to cool. Remove pastries from their mold.
- 8
For the Fluff
- 9
Pour the room temperature egg whites into a stand mixer and add a few dashes of cream of tartar.
- 10
Before whisking the eggs; In a pot add corn syrup and only 2/3 cup of the granulated sugar. Put over medium high heat just until it reaches 240 degrees F.
- 11
Start whisking the eggs. Once eggs are frothed, add in the last 1/3 cup sugar. (Be mindful of the sugar).
- 12
Once you have reached soft peak stage, run the mixer on low and slowly pour in the molten once it has reached 240F.
- 13
For the Filling
- 14
Scald the cream and in a bowl, pour over the chocolate. Let sit then it whisk together. (Give a few 30 second bursts at half power in the microwave if the chocolate isn’t fully melted).
- 15
For the Assembly
- 16
Transfer the melted chocolate to a piping bag and snip the tip off. Pipe the chocolate into the cooled cookie cups. Fill it just below the top.
- 17
Transfer the fluff into a piping bag fitted with a large open star or 869 tip. Pipe a large dollop on top, making sure to cover all the chocolate.
- 18
Torch the meringue to a brown surface.