Peppermint S’More Tassies

9 ingredients
4 steps

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

  1. 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. 2
    Bake 9-10 minutes or until golden brown. Cool 30 minutes before removing from pans to wire racks.
  3. 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. 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.

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