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Peppermint S’more Tassies


  • 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.

Nutrition Facts


Average Rating: 5
  • Kattassah
    Dec 31, 1969

    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!

  • icpelft
    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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