Chocolate Job

S'mores Cookie Cups

Truly exceptional looking cupcakes! They are suitable if you want to decorate a table!

How to make s'mores cookie cups?

S’mores cookie cups are delicious, and out-of-the-box. These cups are filled with chocolaty goodness enough to melt your heart.


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

S'mores Cookie Cups video recipe

Author of video content: Preppy Kitchen

How to make s'mores cookie cups full recipe

S’mores cookie cups are delicious, unconventional, and perfect for every occasion. You can enjoy them on a cold night with a cup of coffee or take them to your picnic party! The chewy cookie well filled with rich chocolate ganache and topped with toasty marshmallow fluff is just divine. Every single component is easy to make and is very fun as well.

Before you start, make sure you have everything lined up! You will need a muffin tin, an 869 open star tip, and a kitchen torch.

Part one. For the Fluff

Start by adding corn syrup and granulated sugar In a medium saucepan. Place it on medium-high heat and mix well until the sugar dissolves and the mixture reaches 240 F. once done, set aside.

Separate egg whites from egg yolks. Add the egg whites and cream of tartar into a standing mixer bowl. Start frothing the egg whites at low speed and gradually increase the speed to high.

Once the eggs are frothed, gradually add the granulated sugar while the mixer is beating. Let it beat for about 2 minutes until the mixture turns white, gets somebody, and soft peaks are formed.

Set the mixer to low and start pouring the corn and sugar syrup slowly into the mixture and beat it for about five more minutes or until the mixture reaches room temperature.

Tip: You can speed the cooling process by packing the bowl with ice packs.

Part two. For the Filling

Place an empty glass bowl in the microwave for about a minute and a half. Once it warms up, add chocolate chips to the bowl. Place it in the microwave again for 30 seconds. Take it out and add heavy cream. Whisk it until the chocolate melts, and you get a shiny chocolate mixture. Pipe the chocolate ganache into the piping bag and aside for later use.

Tip: You can also melt chocolate over a hot bath. Make sure you don’t overwork it.

Next – For the Cookie Dough

Sift all-purpose flour, gram cracker crumbs, salt, baking soda, cinnamon powder, and corn starch in a large bowl. Crumb the bigger gram cracker bits using your hands. Whisk the ingredients until they are fully combined. Set aside.

Tip: for more flavor, add nutmeg, all-spice, or cardamom powder to the mixture.

In a standing mixture bowl, add unsalted butter at room temperature and cream it up a bit using a paddle attachment. Add sugar and beat it for 2 to 3 minutes until it is creamy.

Scrap the sides and add a whole egg and an egg yolk. Beat for a few seconds and stop. Scrap the sides and add dry mixture. Beat the ingredients until they are fully combined.

Now using a small ice cream scoop, scoop the cookie dough and add them to the muffin tin. Place the muffin tin in a preheated oven and bake for about 12 minutes at 350 degrees F. At this point, the cookie dough is just cooked. Take it out of the oven and while it is hot, use a cylindrical object to create a hollow in the center of the cookie. It will form like a well.

Tip: Grease the cylindrical object with butter or cooking spray so that the cookie dough doesn’t stick to it.

Last – Assembly

Once the cookie cups reach room temperature, pipe chocolate ganache into the cookie well.

Add the fluff into a piping bag with an 869 open star tip. Pipe the marshmallow fluff onto the chocolate ganache by applying a little pressure and moving your hand clockwise and then counterclockwise.

Using a small kitchen torch, give the marshmallow fluff some color on top so that the marshmallow is nice and toasty.

Tip: You can also sprinkle chocolate chips on the fluff and then torch it so that the chocolate chips melt and ooze downwards. Use the kitchen torch carefully so that you don’t burn your fingers or anything close by.


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