Summer would not be complete without the awesomeness of bonfire s’mores. Gooey and chocolaty. For sure, one of the best summertime treats.
Today’s recipe is not your classic chocolate and toasted marshmallows squooshed between two crispy graham crackers.
It’s that… And a lot more.
The same sticky marshmallow. The same melted chocolate, but creamier and richer. The same graham-crackers, but crumbled and sprinkled in chewy cookie dough.
All of it packaged in a mess-free, travel-friendly cookie cup.
If you are not a fan of camping or bonfires, you don’t have to completely give up on s’mores.
You can now make these sinfully delicious cups in the convenience of your own kitchen.
All you do is prepare the usual cookie dough, substituting some of the flour with crumbled graham crackers. Use tartlet molds or your regular muffin tins to make the cookie cups. Bake for ten minutes and cool down to room temperature.
Fill with creamy whipped chocolate ganache… I’ll show you. It’s super easy to make!
Top with mini marshmallows, and toast to perfection using your kitchen torch.
Right before serving you can drizzle with hot, melted chocolate for the ultimate experience. Unforgettable :)
This recipe first appeared on on August 2016.
Bring the heavy cream to almost boiling point, in a small pan or in the microwave (Set at high for 1 minute and 20 seconds – check and add time if necessary).
Place the chocolate cut in pieces in a bowl. Pour the hot cream over the chocolate. Add a pinch of salt. Let it sit for one minute. Whisk until the chocolate is melted.
Refrigerate for about 30 minutes.
Preheat the oven to 350° F (175° C).
In a bowl, cream together the butter and the sugar (brown and regular) until light and fluffy.
Add the egg and vanilla extract and beat well.
Add the flour, baking powder and a pinch of salt. Mix until combined.
Crush the graham crackers into a bag.
Add to the the cookie dough, and mix to combine.
Grease the tartlet molds with butter (or spray). Scoop some of the cookie dough, flatten it in your hand, and press to the bottom of the mold. Remove any extra dough from the edges if necessary.
You can also use regular muffin molds. Just make sure the dough comes up the edges so you can fill them with chocolate.
Bake for 10 minutes
4. Let the cookie cups cool down completely.
Beat the chocolate ganache with an electric mixer until semi-firm and sightly lighter in color. If too soft, refrigerate a little longer. Careful, it will harden quickly.
Fill the cups with chocolate cream.
Top with mini marshmallows.
Toast the top with a kitchen torch if you’d like.
Or drizzle with more chocolate ganache, or hot melted chocolate.
Serve immediately. Store in the refrigerator if left overs. The chocolate will harden when cold. Let it sit at room temperature before eating if you prefer a softer chocolate.