Your weekend party dessert problem has just been solved!
S’mores cookie cups are fast and easy and oh so delicious!
All you need is a quick cookie dough recipe and some vegan ganache
Topped with billowy marshmallow toasted to perfection
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!
WATCH THE QUICK YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THEM!
S'mores Cookie Cups
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!
Ingredients
For the Cookie Dough Cups:
- ½ cup Vegan Butter 113g
- ½ cup Granulated Sugar 100g
- ½ cup Light Brown Sugar 100g
- ½ teaspoon Salt 3g
- 2 Tbs Aquafaba 30ml
- 1 teaspoon Vanilla Extract 5ml
- 1¾ cup All Purpose Flour 218g
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
For the Vegan Marshmallow:
- ¾ cup Aquafaba 177ml
- ½ cup Granulated Sugar 100g
- 4 Tbs Water 60 ml
- ¼ teaspoon Cream of Tartar
for the filling
Instructions
- First prepare the cookie dough by creaming the vegan butter with both sugars & the salt in the bowl of your electric mixer with the paddle attachment
- Cream for 3 minutes on medium to high speed ~ until light & fluffy
- Add the aquafaba slowly while mixing on low speed until incorporated
- Stop the mixer to scrape the bottom & sides of the bowl then add the vanilla extract & mix on high speed for 5-10 seconds to emulsify
- Sift together the flour, baking powder & baking soda then add all at once to the creamed mixture. Mix just until it comes together, do not over mix
- 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
- Bake in a preheated 350°F oven for 10-15 minutes or until golden browned the cookie cups will be puffed & some of them may have already fallen with an indent this is OK
- Once they come out of the oven tap them on the counter & the indents will fall even more, using a teaspoon measure press gently while still warm to make more impressive indents
- Next prepare the vegan ganache according to the recipe post & while still warm spoon a hefty tablespoon into each cookie cup
- Let them set (refrigerator is a good idea to speed the process)
- Now make the Italian meringue Marshmallow
- Start whipping the aquafaba with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time
- Combine the water & sugar together in a heavy bottom sauce pot & bring to a boil over high heat. Once it boils do not stir or agitate the pot
- Attach a candy thermometer and cook to 240°F
- It should take about 8 minutes to reach temperature which is approximately the same time it takes to get the AF to stiff peaks.
- Slowly pour the hot sugar syrup into the whipping meringue until it is all incorporated
- Pipe the marshmallow onto each cookie ganache cup then toast with a blow torch or butane creme brulee torch
Video
Notes
Storage 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 & firm for about 2 days, then it will start to deflate & the cookie cup will also start to get soft
Tried this recipe?Let us know how it was!