Peppermint S'more Tassies Recipe

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Peppermint S'more Tassies Recipe
Peppermint S'more Tassies Recipe photo by Taste of Home
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Peppermint S'more Tassies Recipe

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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
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling

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

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.
Bake 9-10 minutes or until golden brown. Cool 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 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 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

  • 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
  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.
  2. Bake 9-10 minutes or until golden brown. Cool 30 minutes before removing from pans to wire racks.
  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.
  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. 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

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MY REVIEW
Kattassah User ID: 4077637 198013
Reviewed Dec. 16, 2013

"The crust was a bit involved so I just used 1/2 cup cream cheese, 1/2 cup butter, and 1 cup flour. The filling was delicious, even without the pretty peppermint sprinkles!"

MY REVIEW
icpelft User ID: 3412310 125287
Reviewed Aug. 2, 2013

"admittedly, I cannot stand graham crackers, so I substituted refrigerated cookie dough which I liked much better, the rest was SO good, that I could just get a spoon and eat the middle right out of the dish! Luv this one!"

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