Smores Cookie Cups
These easy s'mores cookie cups are great when you're craving s'mores but want to make them indoors!
Servings 10 cookie cups
Ingredients
Graham Cracker Cookie Base
- 1 cup graham cracker crumbs
- 6 Tbsp. unsalted butter
- 1/3 cup sugar
- ¼ cup dark brown sugar packed
- 2 Tbsp. honey
- ½ tsp. baking soda
- ¾ tsp. baking powder
- ¼ tsp. salt
- 1 large egg
- 1¼ cup all-purpose flour
Chocolate Ganache
- ½ cup heavy cream
- 1 cup chocolate chips
Marshmallow Frosting
- 1 cup sugar
- 3 Tbsp. water
- 2 large egg whites
- ¼ tsp. cream of tartar
- 1 pinch salt
Instructions
Graham Cracker Cookie Base
- Preheat oven to 375°F.
- Spray muffin tin with cooking spray.
- Place graham crackers, butter, sugar, brown sugar, honey, baking soda, baking powder, and salt in bowl of standing mixer fitted with paddle attachment.
- Turn to medium speed and blend until combined. Add egg and blend for 30 seconds.
- Add flour, mix until combined.
- Using large cookie scoop (#16) scoop into muffin cups. Press to flatten.
- Bake for 9 minutes or until edges are just browned.
- Use cork or small jar to press centers down. Let cool for 15 minutes.
Chocolate Ganache
- Place chocolate chips in a bowl. Heat heavy cream in saucepan or microwave until hot. Pour over chocolate chips and let sit for 20 seconds.
- Whisk until fully combined, about one minute.
- Pour into cookie cups and place in fridge to set.
Marshmallow Frosting
- Put sugar and water in small saucepan and set on stove.
- Put egg whites in standing mixer fitted with whisk attachment and turn on medium.
- Fill a small bowl with very cold water and place on stove next to working area.
- Heat sugar mixture, stirring continually, until heat reaches 240°F or “soft ball” stage (about 2 to 3 minutes).
- Simultaneously, once egg whites are foamy, add cream of tartar and salt and turn to high to form soft peaks.
- Turn speed on mixer back to medium and carefully pour hot sugar mixture into egg white mixture.
- Whisk at medium speed until bowl is cool to the touch. Then, turn speed to high until firm peaks form.
- Place frosting in piping bag fitted with a large round tip and pipe onto cooled ganache.