S’mores Cookie Cups Recipe

Hello everybody, fingers crossed that next year is going to be even better! Thank you for joining us, bringing your energy, and motivating us. Today, I'm here to share a treat you can take to your New Year’s party: S'mores Cookie Cups!

Ingredients:
For the Cookie Cups:
120g unsalted butter, softened
170g light brown sugar (or caster sugar if unavailable)
1 large egg
1/2 tsp vanilla extract
250g plain flour
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
For the Ganache:
100g 55% dark chocolate, chopped
100g double cream (heavy cream)
Smoked salt or sea salt flakes, for sprinkling
For the Swiss Meringue:
2 large egg whites
100g caster sugar (adjust quantity based on egg white weight)
1/2 tsp vanilla extract

Instructions:
Prepare the Cookie Cups:
Preheat your oven to 170°C (fan-assisted).
In a stand mixer or by hand, mix together the softened butter and light brown sugar until combined.
Add the egg and vanilla extract, and mix until fully incorporated.
Add the plain flour, bicarbonate of soda, and salt. Mix on low speed until a dough forms.

Spray a mini cupcake pan with cake tin spray or grease with butter and flour.
Weigh 15g balls of dough, roll them, and place them into the cupcake pan.
Use a small rolling pin or similar tool dipped in flour to press down the center of each ball, creating a cup shape.
Bake for 10 minutes, then remove from the oven and re-press the centers to maintain the cup shape. Let them cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely.

Prepare the Ganache:
Place the chopped chocolate in a microwave-safe bowl.
Heat the double cream in the microwave or on the stovetop until it just begins to steam.
Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and combined. If needed, microwave in 30-second intervals until fully melted and smooth.
Let the ganache thicken slightly at room temperature, then transfer to a piping bag.

Fill the Cookie Cups:
Once the cookie cups are cool, fill each one with the ganache, piping it right to the top.
Sprinkle a pinch of smoked salt or sea salt flakes on top of the ganache.

Prepare the Swiss Meringue:
In a heatproof bowl, whisk together the egg whites and caster sugar.
Place the bowl over a pan of simmering water (double boiler) and stir constantly until the sugar has dissolved and the mixture is smooth when rubbed between your fingers.
Transfer to a stand mixer or use an electric hand whisk to beat on medium-high speed until stiff peaks form and the meringue is glossy.
Add the vanilla extract and whisk briefly to combine.

Transfer the meringue to a piping bag fitted with your desired nozzle.

Assemble and Finish:
Pipe the meringue on top of the ganache-filled cookie cups.

Use a blowtorch to gently toast the meringue until golden brown. If you don’t have a blowtorch, you can place the cookie cups under a hot grill (broiler) for a few seconds, watching closely to avoid burning.

Conclusion:
Your S'mores Cookie Cups are ready to impress at your New Year's party! Enjoy the combination of chewy cookie, rich ganache, and toasted meringue. Don’t forget to share your photos with us on Instagram .
Thank you for baking with us this year. Have a wonderful New Year’s, whether you’re partying or not. We look forward to seeing you in the new year for more fun baking together. Happy New Year!

Created by : CupcakeJemma