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S’mores Cream Pie Cookie Cups


  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 32 cookies 1x

Description

Celebrate National S’mores Day with these S’mores Cream Pie Cookie Cups. These cookies have an Oreo cookie crust with a soft chocolate pudding cookie, filled with a marshmallow mousse and topped with chocolate.


Ingredients

  • For the crust:
  • 16 Oreos (flavor of choice- I used S’mores)
  • 3 tablespoons unsalted butter
  • For the cookie:
  • 1 cup (2 sticks) Unsalted butter
  • 1 cup Light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 3 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 pkg (3.4oz) Hersey’s Dark chocolate pudding mix
  • ¼ cup dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For the filling:
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 4 ounces cream cheese, softened
  • 1 jar (7 oz) marshmallow cream
  • For the garnish
  • 3 tablespoons chocolate chips, melted
  • 36 pcs Hershey’s pieces

Instructions

  1. Preheat the oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  2. Use a food processor to grind Oreos into a fine crumb.
  3. Melt butter in a microwave-safe bowl until melted. Combine melted butter with Oreo crumbs and stir until there are no dry crumbs lefts.
  4. Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan and press down with a spoon or tart shaper.
  5. Allow the butter to come to room temperature for about 30 minutes. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
  6. Next, add the eggs and vanilla extract and beat it into the butter and sugar until thoroughly mixed.
  7. In a medium sized bowl, combine flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Set aside.
  8. Slowly add the dry ingredients into batter and beat on a low speed until dough starts to form.
  9. Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the graham crackers. Bake at 350°F for 12-15 minutes.
  10. Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
  11. For the filling: Put your mixing bowl and wire whisk in the freezer for 10 to 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Set the whipped cream aside.
  12. Unwrap the cream cheese and microwave it on a plate for 15 seconds. In your mixing bowl, beat the cream cheese until it’s completely smooth and free of lumps, scrape down the bowl as needed.
  13. Add the marshmallow cream and beat until it’s well combined. Slowly fold the whipped cream into the cream cheese mixture until it’s well blended.
  14. Use a pipe bag fitted with a large star tip or a large Ziploc bag and fill it with the mousse filling. Pipe some filling into each of the cookie cups. The cookies must be refrigerated after you add the mousse filling.
  15. To garnish these cookies, melt the chocolate chips in the microwave and drizzle the melted chocolate over the mousse.
  16. If you have any leftover Oreo crumbs, sprinkle some crumbs over top. Stick a piece of chocolate into tops of the cookie cups.

Notes

If you can’t find dark chocolate pudding, use a regular instant chocolate pudding