Chocolate S’mores Cookie Cups are for that chocolate lover in your life. With a dark cocoa cookie dough and chocolate marshmallow filling you will win with this recipe. These are a great recipe for a high tea and are not that complicated to put together. If you want to try another cookie recipe I have an Original S’mores Cookie recipe.

Chocolate Cookie Dough

Step 1

In a bowl cream the butter and sugar in bowl until lighter in colour. Then add the egg and mix to combine.

Step 2

Sieve flour, black cocoa powder, cocoa powder, salt, bicarbonate soda, baking powder into the butter mixture until just combined. Add chopped white chocolate and mix through. Chill dough for one hour.

Step 3

Get a 24 capacity mini cupcake tray. Wigh out 25g balls of dough and place in the tray. Press the dough towards the sides to create a cavity to form the cookie cup. Bake for 14 minutes on 180℃. Allow to cool for 2 minutes before pressing the cookie dough back into shape with the handle of a wooden spoon.

Melting the Chocolate for Chocolate Cookie Cups

Melt the dark chocolate in the microwave and roll the chocolate on the inside of the cookie cups.

Marshmallow Filling

Step 1

In a stand mixer bowl add the 50ml water and then sprinkle powdered gelatine over to allow it to bloom.

Step 2

In a medium saucepan add the caster sugar and water and the clear vanilla. Place candy thermometer on the side of the saucepan. On medium low heat sugar until it reaches 118℃ to 120℃. Pour the sugar syrup into the gelatine bowl and whisk on medium until the marshmallow reaches stiff peaks. This can take 10 minutes or more. Add the tbsp of cocoa powder and mix to combine.

Step 3

Place into a piping bag fitted with a large star tip and pipe onto the cookie cups. Enjoy these chocolate s’more cookies.

Why Use Black Cocoa Powder?

I used half black cocoa powder to give the dough a dark rich chocolate colour that you can’t achieve with cocoa powder alone. I use half coca powder as black cocoa powder is very alkaline so the half regular cocoa gives enough of the chocolate flavour in the dough with it tasting to alkaline.

Marshmallow Tips and Tricks?

Bloom Gelatine: Make sure that gelatine is even sprinkled on top of the water to bloom completely. If you don’t bloom the gelatine completely it will cause lumps in your marshmallow.

Heat Sugar Syrup: Make sure your sugar syrup reaches 118c to 120c. If you don’t the marshmallow won’t whip into stiff peaks.

Mixing to Stiff Peak: Mixing the marshmallow to stiff peak before piping helps the marshmallow set after piping. Don’t not over mix though as the marshmallow will be to firm to pipe and undermixing will mean the marshmallow won’t firm up.

If you are still not confident in making marshmallow here is some more tip and tricks.

Chocolate S’mores Cookie Cups

The black cocoa powder in the dough makes these cups very indulgent with a soft fluffy chocolate marshmallow centre.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Chill time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 24 cups

Equipment

• 1 Candy thermometer

Ingredients

  

Chocolate Cookie Dough

• 11 g Black Cocoa
• 7 g Cocoa Powder
• 80 g White Chocolate
• 150 g Unsalted Butter Room temp
• 150 g Light Brown Sugar
• 125 g Caster Sugar
• 280 g Plain Flour
• 1 Egg
• ½ tsp bicarbonate soda
• ½ tsp baking powder
• ½ tsp Salt

Chocolate Centre

• 40 g Dark Chocolate

Chocolate Marshmallow Filling

• 1 tbsp Cocoa Powder
• 300 g Caster Sugar
• 1 tbsp Vanilla
• 10 g Powdered Gelatine with 50ml water
• 100 ml water

Instructions

 

Chocolate Cookie Dough

• Combine the room temperature butter with the two sugars in a bowl. Then mix in the egg.
• Sieve flour, black cocoa powder, cocoa powder, salt, bicarbonate soda, baking powder into the butter mixture until just combined.
• Add chopped white chocolate and mix through. Chill dough for one hour.
• Get a 24 capacity mini cupcake tray. Wigh out 25g balls of dough and place in the tray. Press the dough towards the sides to create a cavity to form the cookie cup.
• Bake for 14 minutes on 180℃. Allow to cool for 2 minutes before pressing the cookie dough back into shape with the handle of a wooden spoon.

Chocolate Filling

• Melt the dark chocolate in the microwave and roll the chocolate on the inside of the cookie cups.

Chocolate Marshmallow Filling

• In a stand mixer bowl add the 50ml water and then sprinkle powdered gelatine over to allow it to bloom.
• In a medium saucepan add the caster sugar and water and the clear vanilla. Place candy thermometer on the side of the saucepan. On medium low heat sugar until it reaches 118℃ to 120℃.
• Pour the sugar syrup into the gelatine bowl and whisk on medium until the marshmallow reaches stiff peaks. This can take 10 minutes or more. Add the tbsp of cocoa powder and mix to combine.
• Place into a piping bag fitted with a large star tip and pipe onto the cookie cups.

Notes

Note: Keep in an air tight container at room temperature.

Note: Eat within 3 days.

Keyword Cookie, S’mores

If you enjoyed making this recipe leave a comment down below, I would to hear how your baking went. You can even mention who your baking them for.