For the second year, I participated in a food blogger cookie swap, where we get matched “Secret Santa” style to three other bloggers and send them each a dozen cookies. In return, we get a dozen cookies from three different people. This year, I sent out S’mores Cookie Cups. A chewy cookie, shaped into a cup, filled with chocolate ganache, and topped with a marshmallow! Oh yes it is. These cookies can be eaten as is, heated up in the microwave, or hit with a creme brulee torch to toast that marshmallow. I like my marshmallows on fire! My husband gets a little nervous about my marshmallow burning habit.
I wanted to make a graham cracker cookie, and I also wanted a cookie that would stay chewy and not become crumbly. I ended up mashing together a few recipes to get this cookie here. It is so full of butter and sugar – the best baking ingredients – which get the cookie to that chewy bliss I craved. I added some cinnamon and honey to the cookie dough to mimic those classic graham cracker flavors. If I had any forethought whatsoever, I would have used graham flour to stay more authentic. Alas, I didn’t plan far enough ahead to order flour to arrive in time for baking.
The cookie I ended up with stays chewy, even when left out on the counter overnight, and reminds me of a chocolate chip cookie without the chocolate chips. I asked my husband what they tasted like and he said an oatmeal raisin cookie without the raisins. When I told him my chocolate chip cookie taste he said, “you invented everyone’s favorite cookie! Take a bite, and it is your favorite cookie without the fillings.” Hahaha!
The chocolate ganache filling is, well, chocolate ganache, basically heaven. I apologize for the gyp of a marshmallow, though. These babies are cut in half so they can fit into the cookie cup and still look cute. When I left the marshmallows whole, they were towering monsters, and I wanted these to be a one bite sort of thing.
I received Thumbprint Cookies with Salted Rolo Candy from Take Two Tapas. I am not exaggerating when I say I inhaled three while opening the package. David, Abby and Katie only got one each because I ate all the rest! Whoops… The girls came home from school one day asking for cookies and I got in so much trouble from the eight year old when I had to admit they had all been eaten.
I also received Soft Gingerbread Cookies with White Chocolate Chips from Blogghetti. I somehow managed restraint with these ones, and the kids got to have more than one each. Although I did sneak two after bedtime one night! They were seriously soft and perfect!
I sent my S’mores Cookie Cups to Seduction in the Kitchen, Everyday Foodies, and Kelly Lynn’s Sweets and Treats. I hope they loved them! I also included an adorable doughnut Christmas ornament because they were too cute to pass up when I saw them.
Save RecipeIngredients
- (1 1/2 sticks) unsalted butter, softened
- 100 grams (1/2 cup) granulated sugar
- 100 grams (1/2 cup packed) brown sugar
- 42 grams (2 tablespoons) honey
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 314 grams (2 1/2 cups) all purpose flour
- 200 grams chopped semi-sweet chocolate
- 100 milliliters (1/4 cup) heavy cream
- 24 regular sized marshmallows
Instructions
- Preheat the oven to 350F.
- In a large bowl, cream together the butter, sugar, brown sugar, and honey until light and smooth.
- Add the egg, cinnamon, baking soda, and salt, and beat together until well combined.
- Add the flour and continue to mix until all the flour is combined, and a crumbly dough is formed. The dough will stay in a large crumb, a little more dry than a traditional cookie dough.
- Spoon the cookie dough into mini muffin cups, about 2/3 full.
- Bake until golden brown on the edges, about 7 minutes. Remove from the oven and immediately use a measuring spoon to press down the center of each cookie to create a cup.
- Allow to cool in the pan for 10 minutes.
- Combine the chocolate and heavy cream in a small pot over medium-low heat. Stir constantly until melted and smooth.
- Spoon the chocolate ganache into the cooled cookie cups and top with half a marshmallow.
- Serve as is, warm in the microwave for 5 seconds, or toast with a creme brulee torch.
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