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S'mores Cookie Cups

Mini cookie cup shells filled with silky chocolate ganache and topped with cloud‑light marshmallow fluff, torched to caramelized perfection—this dessert is nostalgic, indulgent, and crowd‑pleasing.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling & Finishing Time 45 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients
  

Cookie Cups Base:

  • ½ cup unsalted butter softened
  • ¼ cup granulated sugar
  • ½ cup packed light‑brown sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • ½ cup + 2 Tbsp all‑purpose flour
  • ½ cup graham cracker crumbs
  • ¼ tsp baking soda
  • ½ tsp sea salt

Chocolate Filling:

  • ~200 g milk chocolate finely chopped
  • 100  ml heavy cream

Marshmallow Fluff:

  • ⅓ cup water
  • ¾ cup granulated sugar
  • ¾ cup corn syrup or honey
  • 3 large egg whites room temperature
  • ½ tsp cream of tartar
  • 1 tsp vanilla extract

Instructions
 

  • Cookie Cups: Preheat the oven to 350 °F. Grease a standard muffin pan.
  • In a bowl, whisk flour, graham crumbs, baking soda, and salt. Set aside.
  • Cream butter and sugars till fluffy (2–3 min), then mix in egg and vanilla.
  • Add dry ingredients until just combined.
  • Scoop dough (≈3 Tbsp each) into muffin tin, flatten gently.
  • Bake until lightly golden and set (~13 min). While hot, press cup indentations with a jar. Cool 15 min, then remove to rack.
  • Ganache Filling: Melt chocolate and cream until smooth; let cool to barely warm.
  • Marshmallow Fluff: Combine water, sugar, corn syrup; heat with candy thermometer. Whip egg whites with cream of tartar while syrup heats. When syrup hits ~240 °F, stream into whipped whites, then whip until thick, glossy, and cool. Add vanilla.
  • Assembly: Spoon ganache into each cup, let set. Pipe fluff on top, then toast carefully with a kitchen torch.

Notes

  • Sharp snap of the cup—press while hot for neat shape.
  • Use a stand mixer or balloon whisk—whites need clean whisk for proper fluff.
  • The fluff cools and holds its shape when whipped long enough; be patient.
  • You can pre-make ganache and fluff; just assemble before serving for freshness.
  • For variation: sub dark chocolate, or swirl in peanut butter for a twist.