S'mores Cookie Cups

S'mores Cookie Cups

s'mores-cookie-cups-chocolate-filling

This cookie cup s'mores tart is my latest kitchen revelation. I know the cookie cup is nothing new, but the cookie purist in me actually never even gave Dominique Ansel's famous cookie shot a try. I came across Liv for Cake's genius creation on my research for a S'mores recipe, which turns out to be so much more rewarding than a good old s'mores. This cookie cup is more reminiscent of the deep dish cookie, which in my book, keeps the integrity of a cookie intact.

s'mores-cookie-cups-shell

Make the cookie batter like you normally would, and scoop them into muffin tins. Once baked, press into the piping hot dough to make an indent where your filling of choice will go. The consistency of the dough is slightly softer than a normal cookie dough, so don't bother pressing the dough to the sides of the pan. I did and it was a total waste of time - the dough basically falls back on itself as it bakes.

s'mores-cookie-cups-marshmallow-fluff

S'mores Cookie Cups

For Chocolate Filling:

200g chopped milk chocolate
100ml heavy cream or half and half

For Marshmallow Fluff:

1/3 cup water
3/4 cup granulated sugar
3/4 cup golden syrup
3 egg whites (room temperature)
1/2 tsp cream of tartar, or white vinegar
1 tsp vanilla extract

For Cookie Cups:

1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup packed light-brown sugar
1/2 cup all-purpose flour
1/2 cup + 2 Tbsp graham cracker crumbs
1/4 tsp baking soda
1/2 tsp sea salt
1 tsp pure vanilla extract
1 large egg, room temperature

 
  1. Make cookie cups. Preheat oven to 350°F. Grease a regular sized muffin tin with butter, a neutral tasting oil or cooking spray.
  2. Whisk together flour, graham cracker crumbs, baking soda, and salt, set aside.
  3. In a mixing bowl, beat butter and sugars with a whisk until light and fluffy. Add egg and vanilla and beat until combined. Add flour mixture and slowly mix until just combined. At this point you can also mix with a rubber spatula until no flour is left.
  4. Use a large cookie scoop (3 Tbsp/#20) scoop dough into muffin tins and press down to flatten. There is not need to press the dough to the sides at this point as it will fall once it gets in the oven. Bake in the oven for 12mins or until almost set.
  5. Remove from oven and immediately use a small jar to press firmly down in the center to create an indent. You may also use a knife or a small spatula to make sure the sides are leveled. Pop into the oven and bake for another 2-3 minutes so the tops are browned. 
  6. Remove from the oven and cool in pans for 15mins, then move to a wire rack to cool completely.
  7. Make chocolate filling. Place chopped chocolate and cream into a microwave safe bowl. Microwave for 20 seconds interval, stirring after each until the chocolate melts into a smooth paste. Set aside until it is cool to touch.
  8. Make marshmallow fluff. In a medium saucepan, stir in water, sugar, and golden syrup until combined. Heat on a stove top over medium-high until syrup mixture is melted and at a slow simmer. Do not stir.
  9. In a mixer bowl fitted with a whisk, place egg whites and cream of tartar. Start whipping when the sugar syrup reaches about 225°F, until soft peaks.
  10. When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat and slowly pour the syrup in a thin, steady stream while the mixer is on at medium speed. Be very careful and make sure the syrup doesn't splatter.
  11. After all the syrup is poured, continue to whip on medium-high until the mixture thickens and fluffs up. Continue to whip for 6-8 minutes, add in the vanilla and whip until the mixture is thick and glossy. Whip until the mixture is cool, making sure not to over whip.** When ready to assemble, Fill a large piping bag fitted with a 1/2" round tip with the marshmallow fluff.*
  12. Assemble cookie cups. In each cookie cup, spoon around 2 teaspoons of chocolate filling, until it almost touches the rim of the cup. Pipe marshmallow fluff in a swirl, toast with a kitchen torch if you have one, or broil in an oven for around 4 minutes, until the top is gold brown. Enjoy right away or store in the fridge for up to a week.

*You will have a lot of marshmallow fluff. Don't worry, they can be stored in an airtight container for a very long time in the refrigerator. If you peruse Liv's blog, you can also find a library of recipes to use it up.

**Mine was a bit over whipped, but it tasted equally delicious.

Mini Brownie Whoopie Pie

Mini Brownie Whoopie Pie

Salmon Rillettes

Salmon Rillettes