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A photo of s'mores cookie cups.

S'mores Cookie Cups

These delicious s'mores cookie cups have a cinnamon sugar cookie base filled with creamy and rich chocolate ganache topped with a swirl of toasted marshmallow fluff!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 160kcal


For the Cookie Dough

  • 2 1/4 cups flour 270g
  • 1/4 cup graham cracker crumps 20g
  • 1/2 tsp salt 2g
  • 1 tsp baking soda 6g
  • 1/4 cup cornstarch 32g
  • 1 tsp cinnamon 2g, heaping
  • 3/4 cup unsalted butter 170g
  • 1 cup granulated sugar 200g
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla 5mL

For the Fluff

  • 1/2 cup light corn syrup 118mL
  • 1 cup granulated sugar 200g
  • 4 egg whites room temperature
  • few dashes of cream of tartar

For the Filling

  • 1 cup semi-sweet chocolate 175g
  • 3 tbsp heavy cream 45mL


For the Cookie Dough

  • Use a cupcake tin for these cookie cups. Pre heat the oven to 350 degrees F. Sift all the dry ingredients together.
  • In a stand mixer, cream the butter then add the sugar. Scrape down the bowl.
  • Add the egg, 1 egg yolk, and vanilla extract. Mix until combined. Scrape down the bowl and add the dry mixture and mix until combined.
  • Take a small ice cream scooper, place one in each cupcake tin and bake for about 12 minutes.
  • Take some kind of cylinder-like implement or a tablespoon and press into the cooked dough to create a “well.”
  • Place back in the oven, cook for an additional 5 minutes then remove pan from oven and allow 15-20 minutes to cool. Remove pastries from their mold.

For the Fluff

  • Pour the room temperature egg whites into a stand mixer and add a few dashes of cream of tartar.
  • Before whisking the eggs; In a pot add corn syrup and only 2/3 cup of the granulated sugar. Put over medium high heat just until it reaches 240 degrees F.
  • Start whisking the eggs. Once eggs are frothed, add in the last 1/3 cup sugar. (Be mindful of the sugar).
  • Once you have reached soft peak stage, run the mixer on low and slowly pour in the molten once it has reached 240F.

For the Filling

  • Scald the cream and in a bowl, pour over the chocolate. Let sit then it whisk together. (Give a few 30 second bursts at half power in the microwave if the chocolate isn’t fully melted).
  • For the Assembly
  • Transfer the melted chocolate to a piping bag and snip the tip off. Pipe the chocolate into the cooled cookie cups. Fill it just below the top.
  • Transfer the fluff into a piping bag fitted with a large open star or 869 tip. Pipe a large dollop on top, making sure to cover all the chocolate.
  • Torch the meringue to a brown surface.



  • Add a few more tablespoons of cream if you want your chocolate center more molten. You can also try adding in brandy or bourbon for an EXTRA treat
  • When creating your "well" in your cookie cups, be sure to do so right after they're taken out of the oven.
  • To speed up the process of making the fluff after you’ve poured in the molten sugar, lay a bag of ice or frozen peas around the bowl of the stand mixer to bring it down to room temperature faster.
  • You can modify your cookie cups if you want a lighter treat by putting in more fluff and less ganache.
  • If you want a smaller portion make a smaller flat cookie, once its cooled, pipe a dollop of ganache on the center and pipe your dollop of fluff on top and toast like you would normally.


Serving: 1cookie cup | Calories: 160kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 3.5g | Cholesterol: 10mg | Sodium: 130mg | Fiber: 3g | Sugar: 15g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 100mg | Iron: 0.9mg