Peppermint S'more Tassies Recipe

Peppermint S'more Tassies Recipe photo by Taste of Home

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Graham cracker cookie cups brim with a luscious peppermint-milk chocolate filling, sweet marshmallow creme and crushed peppermint candies. Santa (and his elves) will look forward to these! —Edwina Gadsby, Hayden, Idaho

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Peppermint S'more Tassies Recipe

Prep: 25 min. Bake: 10 min./batch + cooling

Yield: 36 Servings

25 10 35

Ingredients

1 package (17-1/2 ounces) sugar cookie mix
1/2 cup graham cracker crumbs
1/2 cup butter, softened
1 egg
1 cup milk chocolate chips
1/3 cup heavy whipping cream
1/2 teaspoon peppermint extract
1/2 cup marshmallow creme
1/4 cup crushed peppermint candies

Directions

Place the cookie mix, cracker crumbs, butter and egg in a large bowl; beat until well mixed. Shape into 36 balls; press onto the bottoms and up the sides of greased miniature muffin cups.
Bake at 375° for 9-10 minutes or until golden brown. Cool for 30 minutes before removing from pans to wire racks.
Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Let stand for 15 minutes or until cooled. Spoon 2 teaspoons chocolate mixture into each cup.
Place marshmallow creme in a small microwave-safe bowl. Microwave at 50% power for 15 seconds or just until softened. Spoon a dollop of marshmallow cream onto each cup; sprinkle with candies. Yield: 3 dozen.

To Make Ahead: Bake and cool cookie cups as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.

Originally published as Peppermint S'more Tassies in Simple & Delicious October/November 2012, p40