Summer's favourite bonfire snack, just got a makeover. Baked S'mores Cookie Cups are to die for. A graham cracker infused cookie cup base, filled with milk chocolate ganache and topped with a toasted marshmallow. Dare I say, better than the original?
Preheat oven to 350 degrees F.
Cream brown sugar and butter. Beat in egg and vanilla until well mixed. Stir together dry ingredients and then mix this into the wet mixture, until fully combined.
Roll tablespoonfuls into balls and place in mini muffin tin. Bake for 9-10 minutes until golden brown. Remove from oven and press the back of a teaspoon into each cup to create an indent.
While cookies are baking, make the ganache. Scald heavy cream and pour into bowl of chocolate chips. Let sit for a few minutes. Mix until fully combined and set aside.
Pour 1 teaspoon of ganache into each indent in the cookie.
Cut the marshmallows in half horizontally, so you essentially have two short marshmallows. Top each cookie with a halved marshmallow and place under the broiler for about 2 minutes or until the marshmallow is toasted. Watch the marshmallows closely as they can burn quickly and catch fire if left unattended.
Drizzle with extra ganache if desired. Remove from pan when cool. Serve warm.