Chocolate, toasted marshmallows and a cinnamon cookie make for a very delicious dessert! For those of you who haven’t tried making them, cookie cups are super easy and SO versatile! Use any filling imaginable for a panoply of flavors! Apple pie, butterscotch, salted caramel even lemon curd!
How Do You Make Cookie Cups?
To make cookie cups you add cookie dough to a muffin tin, bake until done then use a cylindrical tool like a shot glass or tablespoon to create a well, which you then fill with something delicious!
A Few Tips and Pointers
- Add a few more tablespoons of cream if you want your chocolate center more molten. You can also try adding in brandy or bourbon for an EXTRA treat
- When creating your “well” in your cookie cups, be sure to do so right after they’re taken out of the oven.
- To speed up the process of making the fluff after you’ve poured in the molten sugar, lay a bag of ice or frozen peas around the bowl of the stand mixer to bring it down to room temperature faster.
- You can modify your cookie cups if you want a lighter treat by putting in more fluff and less ganache.
- If you want a smaller portion make a smaller flat cookie, once its cooled, pipe a dollop of ganache on the center and pipe your dollop of fluff on top and toast like you would normally.
Steps To Make These S’mores Cookie Cups:
How do You Make S’Mores Cups?
- To make the cookie dough; preheat the oven to 350 degrees F. Sift all the dry ingredients together. In a stand mixer, cream the butter then add the sugar. Scrape down the bowl.
- 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.
- Once your cookie dough is ready, take a small ice cream scooper, place one in each cupcake tin and bake for about 12 minutes and remove them from the oven.
- Take some kind of cylinder-like implement or a tablespoon and press into the cooked dough to create a “well.” 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.
- To make the fluff; pour the room temperature egg whites into a stand mixer and add a few dashes of cream of tartar. Start whisking the eggs. Once eggs are frothed, add in the last 1/3 cup sugar and continue mixing.
- 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, then slowly pour it in the stand mixer once you’ve reached the soft peaks stage.
- For the filling; 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).
- For the assembly; 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.
- 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. Torch the meringue to a brown surface and ENJOY!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Hot Chocolate Marshmallow Cookies
If you’ve tried these s’mores cookie cups then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
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!
Print Recipe
Servings 12
Calories 160kcal
Video
Ingredients
For the Cookie Dough
- 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
For the Fluff
- 1/2 cup light corn syrup 118mL
- 1 cup granulated sugar 200g
- 4 egg whites room temperature
- few dashes of cream of tartar
For the Filling
- 1 cup semi-sweet chocolate 175g
- 3 tbsp heavy cream 45mL
Instructions
For the Cookie Dough
- Use a cupcake tin for these cookie cups. Pre heat the oven to 350 degrees F. Sift all the dry ingredients together.
- In a stand mixer, cream the butter then add the sugar. Scrape down the bowl.
- 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.
- Take a small ice cream scooper, place one in each cupcake tin and bake for about 12 minutes.
- Take some kind of cylinder-like implement or a tablespoon and press into the cooked dough to create a “well.”
- 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.
For the Fluff
- Pour the room temperature egg whites into a stand mixer and add a few dashes of cream of tartar.
- 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.
- Start whisking the eggs. Once eggs are frothed, add in the last 1/3 cup sugar. (Be mindful of the sugar).
- Once you have reached soft peak stage, run the mixer on low and slowly pour in the molten once it has reached 240F.
For the Filling
- 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).
- For the Assembly
- 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.
- 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.
- Torch the meringue to a brown surface.
Notes
- Add a few more tablespoons of cream if you want your chocolate center more molten. You can also try adding in brandy or bourbon for an EXTRA treat
- When creating your "well" in your cookie cups, be sure to do so right after they're taken out of the oven.
- To speed up the process of making the fluff after you’ve poured in the molten sugar, lay a bag of ice or frozen peas around the bowl of the stand mixer to bring it down to room temperature faster.
- You can modify your cookie cups if you want a lighter treat by putting in more fluff and less ganache.
- If you want a smaller portion make a smaller flat cookie, once its cooled, pipe a dollop of ganache on the center and pipe your dollop of fluff on top and toast like you would normally.
Nutrition
Serving: 1cookie cup | Calories: 160kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 3.5g | Cholesterol: 10mg | Sodium: 130mg | Fiber: 3g | Sugar: 15g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 100mg | Iron: 0.9mg
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Sharon says
Thank you for your recipes. I love them so much. I’ll try this soon.
Amal karaly says
Please john in our countery we don’t have graham cracker crumbes ….
What can i use insted ?
Surani Jayamaha says
Please let me know how many days this can be kept before touching them? Definitely going to make these. Love all your recipes…
Vanessa P Clary says
HAVE NOT USE THE SWISS MERINGUE BUTTERCREAM YET!!!!
Don Phillips says
John, these look incredible, can’t wait to make them. The recipe says to put them back in the oven and “COOL” for five minutes — I assume that should be cook. But you didn’t do that in the video. So is that necessary? Thanks.
jkanell says
OMG, what a typo! Ok so it’s cook and I fixed it but you might like your cookies a bit untderbaked or maybe they baked a bit more in the oven so they just need to cool, kind of up to you.
Don Phillips says
Thanks. Going to make them for a continental breakfast at my Church nextnmonth.
Mariana says
John love all your desserts and seriously thankyou for incluing the nutritional information.. because of health issues I need to keep track of calorie intake and the information given makes it so much easier!! You are one of the few food bloggers i’ve seen that do that and its just so helpful!!!!!!!
Kristin says
oh my were these wonderful! Next time I will double the recipe. They do keep a couple of days at room temp, post torching.
The only “problem” is that the recipe makes way more of the marshmallow fluff than needed (probably enough for a double batch of s’mores). But that’s ok, I’ve made good use of it – “fluffernutter” sandwiches, adding a little to ice cream (I just love the texture). Yummy!
Justin Woods says
Can I make these a few days in advance, store in the fridge, and then torch them upon serving?
Elyse says
I made these again for my friends baby shower. They were gone within the first hour!
Shirl says
Hi,
This recipe looks great! I was just wondering about the calorie count however. You have 1g (gram?) having 160 calories? Is that correct? How many grams does one cup weigh? Is each cup several thousand calories? ?
Please let me know!!
Thanks…
John K. says
Hi Shirl,
The serving is 1 cookie cup.
Best,
John