S’Mores Cookie Cups Recipe

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.

Recipe by: livforcake.com

Servings 10

INGREDIENTS

Cookie Cups:

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

Chocolate Filling:

200 g Hershey's milk chocolate chopped

100 ml heavy whipping cream

Marshmallow Fluff:

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

Cookie Cups:

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.

Chocolate Filling:

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