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Peppermint S'more Tassies

 Peppermint S'more Tassies
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
36 ServingsPrep: 25 min. Bake: 10 min./batch + cooling


  • 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


  • 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.

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Peppermint S'more Tassies (continued)

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.