Peppermint S’more Tassies

Total Time

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


3 dozen

Updated: Jan. 26, 2023
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
Peppermint S'more Tassies Recipe photo by Taste of Home


  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1/2 cup graham cracker crumbs
  • 1/2 cup butter, softened
  • 1 large 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.
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.

Nutrition Facts

1 cookie: 130 calories, 7g fat (3g saturated fat), 16mg cholesterol, 66mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.