I created this chocolate chip cookie s’mores cups idea because I don’t like the mess of s’mores but love the classic flavour combination. Homemade marshmallow filling inside a chocolate chip cookie cup to still get the classic flavours without the clean up. These are great if you are looking for recipe for farmers markets as the cookie can be at room temperature and the marshmallow isn’t made with egg whites.

Is Marshmallow Hard to Make?

This marshmallow recipe is easy with no egg whites. The trick to making marshmallow is first getting the sugar syrup to the correct temperature and second is to not over whip the marshmallow. If you over whip the marshmallow it will be to tough and chewy to pipe. That is why you must keep an eye on it while it is whipping so that a soon as it reaches stiff peak you stop it.

Step 1 Chocolate Chip Cookie

Cream the butter and sugar together. Then and the egg.

Step 2 Chocolate Chip Cookie

Add the plain flour, bicarbonate of soda, baking powder and salt. Mix until just combined then at the chopped dark chocolate. Chill dough for 1 hour.

Step 3 Chocolate Chip Cookie

Roll into 250g balls and press the sides forming a cavity. Bake at 180c for 12 minutes. Then press the cavities back into place. When Cool roll the melted chocolate on the inside of each chocolate chip cookie cup.

Marshmallow

Step 1

Sprinkle the powdered gelatine in the stand mixer with the 50ml water.

Step 2

In a saucepan add water and sugar and the candy thermometer. Place on medium-low heat and allow it to reach 118℃-120℃. Pour the sugar syrup into the stand mixer with the gelatine mixture. Then turn on the mixer with the whisk attachment. Whisk until stiff peaks.

Step 3

Place in a piping bag fitted with a round nozzle and pipe into each chip cookie cup.

If you are feeling like baking more cookies this winter try my Mug Sugar Cookie Toppers.

S’mores Chocolate Chip Cookie Cups for a Cosy Winter

The classic S'mores can get messy so I put homemade marshmallow filling inside a chocolate chip cookie cup to still get the classic flavours without the clean up.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Chill Time 1 hour hr

Course Dessert

Cuisine American

Servings 24 serves

Equipment

• 1 24 capacity mini cupcake tray
• 1 Candy thermometer

Ingredients

  

Chocolate Chip Cookie Dough

• 280 g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate soda
• ½ tsp salt
• 150 g unsalted butter room temperature
• 150 g light brown sugar
• 125 g caster sugar
• 120 g Dark chocolate chopped
• 1 egg room temperature

Chocolate for inside cookie cups

• 40 g Dark Chocolate Melted

Marshmallow

• 300 g caster sugar
• 1 tsp clear vanilla
• 100 ml water
• 10 g gelatine
• 50 ml water to bloom the gelatine

Instructions

 

• Cream soft butter and both sugars together then mix in egg
• In a separate bowl add plain flour, baking soda and bicarbonate of soda and salt and mix with a spoon to evenly distribute then place in the butter mixture and mix until just combined
• Add chopped dark chocolate. Wrap in clingfilm and chill dough for at least 1 hour to let it rest.
• Preheat oven to 180℃. Roll dough into 25g balls and place them in the mini cupcake tray. Press the dough towards the sides to create a cavity in the centre. Bake for 12 minutes.
• Let the cookies cool for 2 minutes then press the cavities bake into place while cookies are still warm. Used the handle of a wooden spoon.
• Melt the dark chocolate and roll it on the inside of each cookie and place in the fridge for 5 minutes to set the chocolate.

Marshmallow Filling

• In the bowl of a stand mixer place 50ml water and then sprinkle the gelatine powder and allow that to bloom.
• In a saucepan add water and sugar and the candy thermometer. Place on medium-low heat and allow it to reach 118℃-120℃.
• Pour the sugar syrup into the stand mixer with the gelatine mixture. Then turn on the mixer with the whisk attachment. Whisk until stiff peaks.
• Place in a piping bag fitted with a round nozzle and pipe into each cookie cup.

Video

Notes

Note: The recipe does make enough for 24 cookie cups but you can always freeze the dough and make some at a later date. 

Note: Place these into an airtight container and store at room temperature. The marshmallow will dry out if you just put them in the fridge.

Note: These will last three days. 

Keyword Chocolate, Cookie, S’mores

If you enjoyed making this recipe please leave a comment below. I would love to here how it went.