Taste of Home
Peppermint S’more Tassies
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: 3 dozen.
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
Ingredients
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1 package (17-1/2 ounces) sugar cookie mix
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1/2 cup graham cracker crumbs
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1/2 cup butter, softened
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1 large egg
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1 cup milk chocolate chips
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1/3 cup heavy whipping cream
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1/2 teaspoon peppermint extract
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1/2 cup marshmallow creme
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1/4 cup crushed peppermint candies
Directions
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1.
Preheat oven to 375°. Place cookie mix, cracker crumbs, butter and egg in a large bowl; beat until well mixed. Shape into 36 balls; press onto bottoms and up the sides of greased miniature muffin cups.
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2.
Bake 9-10 minutes or until golden brown. Cool 30 minutes before removing from pans to wire racks.
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3.
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 15 minutes or until cooled. Spoon 2 teaspoons chocolate mixture into each cup.
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4.
Place marshmallow creme in a small microwave-safe bowl. Microwave at 50% power 15 seconds or just until softened. Spoon a dollop of marshmallow cream onto each cup; sprinkle with candies.
Nutrition Facts
1 cookie: 130 calories, 7g fat (3g saturated fat), 16mg cholesterol, 66mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.
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