Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

Soft Baked S’mores Filled Cookie Cups (Vegan)

Did anyone else’s week fly by on fast-forward? Mine definitely did, and I just realized that Friday is here!


With my family moving this past weekend, it’s been extra busy but now we’re finally getting settled in. Not that we’re done with the little things that come with moving but we’re much closer.

I am so excited about having a new space to work with. I’m hoping that I will be able to be improving my food photography now that I’ll have a better workspace.

Okay, enough about that. It’s time to talk about s’mores. I know I just did a s’mores recipe last week so this may seem redundant. It’s just, I had all of these extra marshmallows sitting around begging to be used for something so I made these s’mores cookie cups. I wasn’t even planning to post this recipe but they turned out so well and my mom said that I should.

I have to say that these were pretty good. You actually put graham cracker crumbs into the cookie dough. Awesome, right? It gives them that flavor that you can only get in a crunchy graham cracker, but the cookies are a big bite of yummy chewiness. So basically you’re getting the best of both worlds.

This is actually the recipe I use for my family’s favorite s’mores bars but I thought it would be so much fun to try them in cup shapes. Plus, the cups can be stuffed with tons of chocolate and marshmallows for the ultimate s’mores-lover’s dream.

I used homemade marshmallows that I cut into minis for these, but you can use regular minis. I just have a addiction to making homemade marshmallows. I would love to know how they turn out for you, especially if you use homemade marshmallow too!

S'mores Filled Soft Baked Cookie Cups (Vegan)

A classic s'more while sitting by a campfire is pretty hard to beat but these cookies are gonna give them a run for their money!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 cookie cups (about)

Ingredients

  • 3/4 cup 1 1/2 sticks vegan "butter"
  • 1 cup brown sugar
  • 1/4 cup coconut cream *see note
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cup flour
  • 1 1/2 cups graham cracker or cookie crumbs finely ground *see note (I used graham crackers from this recipe
  • 1 1/2 cups 200g vegan "milk" chocolate chips or chopped chocolate
  • 3 cups gelatin-free mini marshmallows

Instructions

  1. Preheat oven to 350 degrees F (180 C). In a medium mixing bowl, beat butter and sugar together. Add coconut cream, baking powder, salt, and vanilla and beat in. Mix in flour until well combined then stir in crumbs until dough comes together.
  2. Grease 2 12-cavity cupcake pan with oil or butter. Roll dough into golf sized balls and press into pan. Be sure to spread it all the way up the sides. Bake for 10 - 12 minutes or until golden brown on edges. Remove from oven to cool and immediately top with chocolate to melt.
  3. If using regular marshmallows then add marshmallows to top right after chocolate and place back in oven until marshmallows are toasted, 2 - 3 minutes.
  4. If using homemade marshmallows, allow cups to cool for about 5 minutes before adding to tops. You just need enough heat to slightly melt them onto chocolate. Serve and enjoy.

Recipe Notes

*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

**If you are vegan and prefer to not make your own graham crackers you can replace the crumbs in this recipe with a number of lightly sweet cookies or crackers from the store. I think Nabisco makes grahams without honey but Speculoos and Biscoff Speculoos cookies, animal crackers, cinnamon teddy grahams, and Girl Scout's Thanks-a-lots are all vegan. Double check to make sure though.

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