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.
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.