S’mores Cookie Cups

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12 people people


1 hour, plus 2 hours chilling


  • 250g butter, softened
  • 180g soft brown sugar
  • 100g caster sugar
  • 3 egg yolks
  • 1/2 tsp vanilla extract
  • 320g plain flour
  • 3/4tsp bicarbonate of soda
  • 200g chocolate chips
  • 12 large white marshmallows
  • 150g dark chocolate
  • 150g milk chocolate
  • 150ml double cream

We've taken your smores to the next level by transforming them into these cute little cups.


  1. Heat the oven to 180C/350F and grease a muffin tray with butter.
  2. Add the butter and sugars to a large bowl and beat with an electric mixer until combined.
  3. Gradually add the egg yolks, whisking until combined before adding the next increment. Add the vanilla essence and stir to combine.
  4. Sift the flour and bicarb into the mixture, add the chocolate chips and stir to combine.
  5. Roll the mixture into golfball sized bowls and place one in each hole in the muffin tray. Using a shot glass, push down on the ball to create a well in the middle and push the dough up the sides of the tray slightly. 
  6. Bake for 7 mins until they are starting to go golden. Push down again if necessary, then leave to cool and firm up in the moulds. Turn them out onto a tray when firm.
  7. Put both the milk and dark chocolate as well as the cream in a heatproof bowl over a pan of gently simmering water. Leave to melt, then stir to combine.
  8. Pop a marshmallow inside each of the cookie moulds. Blowtorch to toast them.
  9. Pour the chocolate ganache over the marshmallows in the cookie moulds so that they fill up to the top. Leave to set somewhere cool for a couple of hours.
  10. Serve and enjoy!