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!
Tools I used for this recipe:
Kitchen Aid Mixer with balloon whip attachment
WATCH THE QUICK YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THEM!
Yield: 24
S’mores Cookie Cups
Prep Time
40 minutes
Cook Time
10 minutes
Total Time
50 minutes
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
for the filling
Instructions
- 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
- Cream for 3 minutes on medium to high speed ~ until light & fluffy
- Add the aquafaba slowly while mixing on low speed until incorporated
- 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
- Sift together the flour, baking powder and baking soda and 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 and 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 and 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 and then 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 and sugar together in a heavy bottom sauce pot and 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 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
