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–+ servings
cookie cup smores

S'mores Cookie Cups

Hollie Schultz
These S'mores Cookie Cups start with a graham cracker cookie base that is filled with a chocolate ganache and topped with a homemade marshmallow buttercream frosting.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Assembly & Chilling Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 167 kcal

Ingredients
  

Graham Cracker Cookie Base

  • 3/4 cup butter softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup graham cracker crumbs

Chocolate Ganache

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Marshmallow Buttercream Frosting

  • 12 large marshmallows
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/2 jar marshmallow fluff

Instructions
 

Graham Cracker Cookie Base

  • Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
  • Add in the egg, egg yolk, and vanilla and beat until combined.
  • Add in flour, baking soda, and salt. Mix until all combined.
  • Add in the crushed graham crackers and stir until all ingredients are combined. Chill dough for 30 minutes.
  • Preheat oven to 350 degrees. Lightly grease mini muffin pan. Remove graham cracker cookie dough from refrigerator. Scoop about 1 TBSP of cookie dough into each mini muffin space. Bake for 10 minutes. Once you remove cookies from the oven, let the cookies cool in the muffin pan. As they cool, the middle of the cookies will collapse. THIS IS OKAY! It actually does the work for you and creates a space for the chocolate ganache. 

MAKE THE CHOCOLATE GANACHE FILLING

  • Heat 1/2 cup heavy cream until just simmering. You don't want it at a full boil. Immediately pour the warm cream over the chocolate. Let sit for 5 minutes BEFORE stirring.
  • Stir slowly until smooth. Chill ganache for 15 minutes to harden it up a bit.

HOW TO MAKE MARSHMALLOW BUTTERCREAM FROSTING

  • Turn on oven broil. Spread out the large marshmallows in a single layer on a baking sheet lined with parchment paper.
  • Toast the marshmallows in the oven on broil until the start to turn brown. This can happen quickly so be sure to watch carefully! Remove marshmallows from oven and flip over. Return to oven to toast the other side. Remove from oven and let cool for a couple minutes.
  • Beat the butter, powdered sugar and vanilla in a large mixing bowl until smooth. Add the cooled toasted marshmallows and 1/2 jar of marshmallow fluff, then mix well until combined.
  • Put the frosting in a piping bag with a round or star tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag.

S'MORES COOKIE CUP ASSEMBLY

  • Scoop about 1 tablespoon of chocolate ganache into each cooled cookie cup. Use the frosting bag of marshmallow buttercream to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with graham cracker crumbs and mini chocolate chips.
  • Store cookie cups in the refrigerator in a sealed container.

Nutrition

Calories: 167kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 84mgPotassium: 47mgFiber: 1gSugar: 10gVitamin A: 262IUVitamin C: 0.02mgCalcium: 11mgIron: 1mg
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