Cooler weather means more rain and less camp fires. But, now you can have your smores indoors! These are perfect and start with my smookie cookie dough which has the graham crackers packed right in. Then the middles get filled with a delicious ganache, smothered on top in marshmallow creme, torched like the real thing and decorated with a hershey bar!
S'mores Cookie Cups
Ingredients
Cookies
- 2 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups miniature chocolate chips
Chocolate Filling
- 200 g Hersheys chocolate chopped
- 100 ml heavy cream
Garnish
- Marshmallow creme or fluff
- hershey bar pieces
Instructions
- Preheat oven to 375 degrees and grease a muffin tin.
- In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together.
- In mixer, beat together the butter, sugar, brown sugar and vanilla until creamy.
- Add the eggs one at a time, beating well after each addition.
- Slowly beat in the flour mixture until smooth.
- Stir in the chocolate chips.
- Use large scoop to place into muffin tins.
- Bake 12 minutes.
- Use kitchen tool to press into centers creating a well for the chocolate.
Chocolate
- Microwave chocolate and cream until smooth. Let cool a little to thicken.
- Remove cookies from tins and pour chocolate into centers.
- Pop in fridge to set up.
- Pipe fluff on to each cookie cup and use kitchen torch to brown.
- Add a hershey piece of desired.
You’ll Need:
You’ll Need:Muffin Tin
Kitchen Torch
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