S'mores Cookie Cups
User Reviews
5
S'mores Cookie Cups
Description
S'mores Cookie Cups start with a dough made of flour, graham cracker crumbs, cornstarch, cinnamon, butter, sugar, eggs, and vanilla. The dough is scooped into cupcake tins and partially baked, then pressed to form a well that will hold the filling. After a brief additional bake and cooling, the cups are ready to be filled.
The fluffy marshmallow cream is prepared separately from egg whites whipped with cream of tartar and warmed sugar and corn syrup cooked to a specific temperature. This fluff creates a light, glossy topping that contrasts the denser cookie and ganache layers. The filling consists of semi-sweet chocolate blended with heavy cream to form a smooth ganache that sets as it cools.
To assemble, the chocolate ganache is spooned into the cookie cup wells, then topped with the marshmallow fluff. This combination creates a layered dessert with a variety of textures: crisp edges and base, a creamy, rich chocolate center, and a smooth, airy marshmallow topping. These cookie cups offer an enjoyable way to experience s'mores flavors in an individualized format and can be adjusted in portions by changing the size of the cookie base.
Additional tips include managing temperatures when making the fluff to speed up cooling, flavor variations like adding spirits to the ganache, and methods for crafting smaller versions with layered piping and toasting.
Ingredients
For the Cookie Dough
- 2 1/4 cups flour 270g
- 1/4 cup graham cracker crumbs 20g
- 1/2 tsp salt 2g
- 1 tsp baking soda 6g
- 1/4 cup cornstarch 32g
- 1 tsp cinnamon 2g, heaping
- 3/4 cup butter 170g, unsalted
- 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 room temperature, white
- cream of tartar few dashes
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
- Press the “well” into the cookie cups immediately after removing from the oven to maintain shape.
- To speed cooling of the fluffy marshmallow topping, surround the mixer bowl with ice or frozen peas.
- Add a few tablespoons of cream to the ganache for a more molten chocolate center.
- For a stronger flavor, consider adding brandy or bourbon into the chocolate filling.
- For a lighter version, increase the marshmallow fluff amount and reduce the ganache.
- To make smaller portions, bake flat cookies and pipe ganache and fluff on top before toasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1cookie cup | |
| Calories | 160kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 10mg | 3% |
| Sodium | 130mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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