S'more Cookie Cups

Ingredients: to make 12-14 tartlets

For the cookie dough:

  • 3 oz (85 gr) unsalted butter, at room temperature
  • 1/4 cup (45 gr) brown sugar
  • 1/4 cup (50 gr) white sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1 1/3 cups (200 gr) all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 3 oz (85 gr) of graham cracker (5 cookie sheets)

Chocolate ganache:

  • 4 oz (115 gr) good quality chocolate (50% cacao or more)
  • 1/2 cup (125 ml) of whipping cream
  • pinch of salt

For the top:


  • About 5 oz (140 gr) of mini marshmallow 



Directions: 

1. Let's start by preparing the chocolate ganache so it has time to cool while making the cookie cups.

Bring the heavy cream to almost boiling point, in  a small pan or in the microwave (Set at high for 1 minute and 20 seconds - check and add time if necessary).

Place the chocolate cut in pieces in a bowl. Pour the hot cream over the chocolate. Add a pinch of salt. Let it sit for one minute. Whisk until the chocolate is melted.

Refrigerate for about 30 minutes.


2. Preheat the oven to  350° F (175° C).

In a bowl, cream together the butter and the sugar (brown and regular) until light and fluffy.

Add the egg and vanilla extract and beat well.

Add the flour, baking powder and a pinch of salt. Mix until combined.

Crush the graham crackers into a bag. Add to the the cookie dough, and mix to combine.


3. Grease the tartlet molds with butter (or spray). Scoop some of the cookie dough, flatten it in your hand, and press to the bottom of the mold. Remove any extra dough from the edges if necessary.

You can also use regular muffin molds. Just make sure the dough comes up the edges so you can fill them with chocolate. 

Bake for 10 minutes


4. Let the cookie cups cool down completely.

Beat the chocolate ganache with an electric mixer until semi-firm and sightly lighter in color. If too soft, refrigerate a little longer. Careful, it will harden quickly.

Fill the cups with chocolate cream. 

Top with mini marshmallows. 

Toast the top with a kitchen torch if you'd like.

Or drizzle with more chocolate ganache, or hot melted chocolate.


Serve immediately. Store in the refrigerator if left overs. The chocolate will harden when cold. Let it sit at room temperature before eating if you prefer a softer chocolate.