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S’mores Cookie Cups

May 26, 2023 By Gretchen Leave a Comment

S’mores cookie cups are fast and easy and oh so delicious!

Your weekend party dessert problem has just been solved!

S'mores Cookie Cups

 

All you need is a quick cookie dough recipe and some vegan ganache

Billowy marshmallow toasted to perfection

S'mores Cookie Cups

These bite sized S’mores cookie cups are quite addicting so don’t say I didn’t warn you!

The recipe below makes two dozen but I guarantee that won’t be enough!

S'mores Cookie Cups

Tools I used for this recipe:

Instant Read Thermometer

Kitchen Aid Mixer with balloon whip attachment

Mini Muffin Pan

Cookie Scoop Set

Blow Torch

WATCH THE QUICK YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THEM!

S'mores Cookie Cups

For more easy one bite desserts click the links below!

Snickerdoodle Apple Pie Bites
Apple Pie Bites
vegan Coconut Macaroons
Lemon Coconut Macaroons
Vegan Chocolate Cream Pie Cake
Choco Cream Pie Bites

Snickerdoodle Apple Pie Bites

Vegan Coconut Macaroons

Miniature Chocolate Cream Pie Cookie Cups

 

S'mores Cookie Cups
 
Print
Prep time
40 mins
Bake time
10 mins
Total time
50 mins
 
Serves: 24
Ingredients
  • For the Cookie Dough Cups:
  • Vegan Butter ½ cup (113g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (100g)
  • Salt ½ teaspoon (3g)
  • Aquafaba 2 Tablespoons (30ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 1¾ cups (218g)
  • Baking Soda ½ teaspoon
  • Baking Powder ¼ teaspoon
  • For the Vegan Marshmallow:
  • Aquafaba ¾ cups (355ml)
  • Granulated Sugar ½ cup (100g)
  • Water 3 Tablespoons (45 ml)
  • Cream of Tartar ¼ teaspoon *optional
  • 1 recipe Vegan ganache
Instructions
  1. First prepare the cookie dough recipe by creaming the vegan butter with both sugars and the salt in the bowl of your electric mixer with the paddle attachment
  2. Cream for 3 minutes on medium to high speed ~ until light & fluffy
  3. Add the aquafaba slowly while mixing on low speed until incorporated
  4. The stop the mixer and scrape the bottom & sides of the bowl then add the vanilla extract and mix on high speed for 20 seconds to emulsify
  5. Sift together the flour, baking powder and baking soda and then add all at once to the creamed mixture.
  6. Mix just until it comes together, do not over mix
  7. Scoop the dough with a tablespoon scoop into a non stick mini muffin tin~ if you are unsure if it is non stick lightly spray the cavities with pan spray
  8. Bake in a preheated 350°F oven for 10-15 minutes or until golden browned the cookie cups will be puffed and some of them may have already fallen with an indent this is OK
  9. Once they come out of the oven tap them on the counter and the indents will fall even more, using a teaspoon measure press gently while still warm to make more impressive indents
  10. Next prepare the vegan ganache according to the recipe post and then while still warm spoon a hefty tablespoon into each cookie cup
  11. Let them set (refrigerator is a good idea to speed the process)
  12. Now make the Italian meringue Marshmallow
  13. Start whipping the aquafaba with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time
  14. Combine the water and sugar together in a heavy bottom sauce pot and bring to a boil over high heat.
  15. Once it boils do not stir or agitate the pot
  16. Attach a candy thermometer and cook to 240°F
  17. It should take about 8 minutes to reach temperature which is approximately the same time it takes to get the AF to stiff peaks.
  18. Slowly pour the hot sugar syrup into the whipping meringue until it is all incorporated
  19. Pipe the marshmallow onto each cookie ganache cup and then toast with a blow torch or butane creme brulee torch
Notes
S'mores cookie cups should be kept refrigerated for best storage results. They can be left out at room temperature for serving in a cool climate for up to 4 hours
The marshmallow will stay fresh and firm for about 3 days after that it will start to deflate & the cookie cup will also start to get soft
3.5.3251

 

Filed Under: All Recipes, Cookies, Miniatures

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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