Strawberry Matcha S’mores Cookie Cups are great for a picnic date. Bake these bite size treats to win your valentines heart. For date ideas look at Darby Nicole Blog How to Create the Perfect at Home Valentine’s Day Picnic .
If you enjoyed making these cookies I have two other variations of this recipe Triple Chocolate S’mores Cookie Cups and Original S’mores Cookie Cups.
Cookie Cup Instructions
Step 1
Combine the room temperature butter with the two sugars in a bowl. Then mix in the egg. Sieve flour, 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 2
Weight out 25g balls of dough and place 24 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. Allow to cool for 2 minutes before pressing the cookie dough back into shape with the handle of a wooden spoon.
Strawberry Filling
Crush strawberry and add to the melted the white chocolate in the microwave and roll the chocolate on the inside of the cookie cups.
S’mores Marshmallow Filling
Step 1
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℃.
Step 2
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 matcha powder and mix to combine.
Step 3
Place into a piping bag fitted with a large star tip and pipe onto the cookie cups.
How hard is it to make the marshmallow?
The marshmallow is easy to make. There is no egg whites in this recipe. You just bloom the gelatine by evenly sprinkling over the 50ml water. Then heat the sugar and 100ml water in the saucepan until it reaches 118c, this helps create stiff peaks in the marshmallow later. If you heat it below this the stiff peaks want for if you heat it above this temperature then the sugar could caramelise which want work.
Strawberry Matcha S’mores Cookie Cups
Equipment
- 1 Candy thermometer
Ingredients
Cookie Dough
- 150 g Unsalted Butter
- 150 g Light Brown Sugar
- 125 g Caster Sugar
- 280 g Plain Flour
- ½ tsp Bicarbonate Soda
- ½ tsp Baking Soda
- 1/2 tsp salt
- 80 g White Chocolate
Chocolate Center
- 40 g White Chocolate
Matcha Marshmallow
- 100 ml water
- 10 g Powder Gelatine with 50ml water
- 300 g caster sugar
- 1 tbsp Matcha Powder
Instructions
Cookie Dough
- Combine the room temperature butter with the two sugars in a bowl. Then mix in the egg.
- Sieve flour, 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. Weight 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.
- Allow to cool for 2 minutes before pressing the cookie dough back into shape with the handle of a wooden spoon.
Melted Chocolate Filling
- Crush strawberry and add to the melted the white chocolate in the microwave and roll the chocolate on the inside of the cookie cups.
Matcha 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 matcha powder and mix to combine. Place into a piping bag fitted with a large star tip and pipe onto the cookie cups.
