Soft graham cracker and chocolate chip cookie cups filled with a dark chocolate ganache and topped with mini marshmallows.
Can I make this recipe dairy-free?
Yes! Substitute the butter with vegan butter and heavy cream with full-fat coconut cream or vegan heavy cream substitute.
How do I store these cookie cups?
I recommend storing them in an airtight container in the fridge for up to 5 days.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
S’mores Cookie Cups
Soft graham cracker and chocolate chip cookie cups filled with a dark chocolate ganache and topped with mini marshmallows.
Servings 6 cookie cups
Ingredients
- ½ cup unsalted butter, melted
- ½ cup (102g) packed brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp milk
- 2 tsp vanilla extract
- 1 ¼ cup (165g) all-purpose flour
- 1 tbsp cornstarch
- ½ tsp kosher salt
- ½ tsp baking powder
- ¼ tsp baking soda
- â…“ cup (50g) dark chocolate chips
- ¼ cup (15g) finely chopped graham cracker
Chocolate Ganache
- 1 cup dark chocolate chips
- ½ cup heavy cream
- 1 tbsp unsalted butter
- Pinch of salt
Toppings
- Mini marshamallows
- Crushed graham cracker
- Flaky sea salt
Instructions
- Preheat oven to 350°F. Grease half of a 12-cup muffin tin with non-stick cooking spray (this recipes makes 6 cups).Â
- In a large mixing bowl, whisk together melted butter, sugars, milk, and vanilla until creamy. Add flour, cornstarch, salt, baking soda, and powder. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms. Fold in graham cracker and chocolate chips.
- Scoop 2 ½-3 tbsp dough into each muffin cup and lightly press dough down so it sits evenly in the bottom (do not press up the sides yet).Â
- Bake for 14-15 min until edges are set. The center should still look soft and slightly underbaked. Remove from oven and immediately use the bottom of a ¼ cup measuring cup to gently press into the center of each cookie to form a cup shape.Â
- Cool cookie cups for 15 minutes before carefully removing. Cool completely before adding filling.
- Make the ganache: Add chocolate chips and butter to a heat proof bowl. Pour milk into a saucepan and bring to a low boil over medium-high. Pour hot milk over chocolate chips and let sit for 3 minutes (do not stir yet).
- After 3 minutes, whisk together chocolate chips, butter, and milk until a creamy ganache forms. Divide ganache amongst the 6 cooled cookie cups. Transfer cookie cups to the fridge to set for 15 minutes.
- Top cookie cups with mini marshmallows, crushed graham cracker, and flaky sea salt before serving. For that extra campfire touch, toast mini marshmallows with a kitchen torch.
