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Smores Cookie Cups are baked in a mini muffin pan with a graham cracker cookie base, toasted marshmallow, and a piece of gooey milk chocolate on top! Everything you love about classic s’mores but without the campfire mess and smell.
If you want to enjoy s’mores in a no bake dessert – be sure and make my S’mores Icebox Cake – with layers of graham crackers, whipped cream marshmallow layers, and milk chocolate ganache.
Smores Cookie Cups Recipe (Mini S’mores Cups)
These delicious little s’mores cookie cups have been a HUGE hit in my kitchen, and on the blog, ever since they were posted!
They’re cute little mini s’mores that are easy to make, don’t require going camping (thank goodness 😉), you won’t smell like campfire for days after eating them, and the best part – they have everything you love about s’mores but in a cute mini cookie cup.
These cookie cups start with a graham cracker cookie base, then each one is topped with a halved marshmallow that gets toasted until golden brown, and then it’s finished off with a piece of gooey melted milk chocolate!
Ingredients Needed To Make Smores Cookie Cups
- All-Purpose Flour
- Graham Cracker Crumbs : You can buy a box of ready-to-use graham cracker crumbs (found in the baking aisle) or put some whole graham cracker sheets into a food processor and process until they’re in fine crumbs. Measure out 1 cup needed.
- Baking Soda
- Salt : I use sea salt or kosher salt when baking.
- Butter : I use salted butter because I prefer it and I think it tastes better when baking. You can use unsalted butter if that’s what you prefer, but you may want to add additional salt, or leave it as is if you’re wanting to reduce the salt.
- Light Brown Sugar
- Granulated Sugar
- Large Egg
- Vanilla Extract
- Large Marshmallows : Cut each large marshmallow in half, so you end up two halves that each have a sticky side to them. Cut the marshmallow in half like you would a hamburger, so horizontal.
- Hershey’s Milk Chocolate Bars : You need two of the ‘checkout stand’ sized Hershey chocolate bars. You will break up the bar into the squares and use one square per s’mores cookie cup on top.
How To Make Mini S’mores Cookie Cups (Printable Recipe Card)
Preheat the oven to 350 degrees F. Spray a mini muffin pan (24 mini muffin cups) with nonstick cooking spray. Set aside.
In a small mixing bowl. whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside.
In a separate larger bowl, using an electric hand mixer or the paddle attachment on a stand mixer, beat the butter, brown sugar, and sugar until combined well and fluffy looking; about 1-2 minutes.
Add in the egg and vanilla extract, and continue beating until combined.
Dump the dry ingredients into the bowl of wet ingredients, mix on low speed just until combined and no flour streaks remain in the dough. The dough will be somewhat crumble but should come together when pressed with your fingers.
Scoop the dough into the mini muffin tins. Fill them full and press down on the dough to even out the top.
Bake for 8 minutes. They will look slightly underdone and that’s perfect.
Immediately after baking, take a teaspoon size measuring spoon and press it into the center of each mini muffin cup, making an indent for the marshmallow to sit in.
Place a half of a marshmallow into each indent, sticky side down, pressing it lightly into the indent.
Let cool for 20 minutes at room temperature.
Place one square of milk chocolate on top of each marshmallow.
Turn the broiler to high. Place the mini muffin pan in the oven and broil for 1-2 minutes. Watch carefully as they can toast/burn fast!
Let cool for about 5-10 minutes. Eat right away for a warm, gooey treat (my family prefers this) or let them cool and eat at room temperature.
How To Store Leftovers
Keep the mini s’mores cookie cups stored at room temperature, inside an airtight container, for up to 3 days. Eat them at room temperature or place it in the microwave for 8-10 seconds for a warm, gooey s’mores treat.
Tips & Variations
- If you want a really toasted marshmallow then be sure and place the mini muffin pan into the broiler, for just 1-2 minutes, before adding the chocolate piece on top. You’ll then toast it again in the broiler once the chocolate is added to melt it slightly. The marshmallows toast just fine when placed in the oven with the chocolate; this is just an idea to do if you prefer a very toasted marshmallow.
- Alternately, if you want a more firm piece of chocolate that retains its shape; broil and toast the marshmallows first, and then place the chocolate on top of each marshmallow. So skip the broiling with the chocolate and just broil and toast the marshmallows.
- Instead of a piece of Hershey’s milk chocolate use a different variation such as dark chocolate, cookies and cream, or you can even use those small, unwrapped Reese’s for a different flavor to the s’mores.
- Once the graham cracker cookie base comes out of the oven, make sure you immediately press the teaspoon into the center to create an indent. This needs to be done when it’s warm. Sometimes the indent will puff back up, but just keep gently pressing it down with the teaspoon.
- Use kitchen scissors to cut the marshmallows in half, if you don’t have some, spray a sharp knife with cooking spray and then cut the marshmallows. Make sure you are cutting the marshmallows like you would a hamburger, so horizontal cuts.
More Must Try S’mores Recipes
S’mores Cookie Cups
Equipment
Ingredients
- 1¼ cup all-purpose flour
- 1 cup graham cracker crumbs
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup (1 stick) butter softened
- 1/2 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows cut in half
- 2 bars (1.55 oz each) Hershey's milk chocolate
Instructions
- Preheat the oven to 350℉. Spray a mini muffin pan (24 mini muffin cups) with nonstick cooking spray. Set aside.
- In a small mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside.1¼ cup all-purpose flour, 1 cup graham cracker crumbs, ½ teaspoon baking soda, ¼ teaspoon salt
- In a separate larger bowl, using an electric hand mixer or the paddle attachment on a stand mixer, beat the butter, brown sugar, and sugar until combined well and fluffy looking; about 1-2 minutes.1/2 cup (1 stick) butter, 1/2 cup light brown sugar, 1/3 cup granulated sugar
- Add in the egg and vanilla extract, and continue beating until combined.1 large egg, 1 teaspoon vanilla extract
- Dump the dry ingredients into the bowl of wet ingredients, mix on low speed just until combined and no flour streaks remain in the dough.* The dough will be somewhat crumbly but should come together when pressed with your fingers.
- Scoop the dough into the mini muffin tins. Fill them full and press down on the dough to even out the top.
- Bake for 8 minutes. They will look slightly underdone and that's perfect.
- Immediately after baking, take a teaspoon size measuring spoon and press it into the center of each mini muffin cup, making an indent for the marshmallow to sit in.
- Place a half of a marshmallow into each indent, sticky side down, pressing it lightly into the indent.12 large marshmallows
- Let cool for 15 minutes at room temperature.
- Place one square of milk chocolate on top of each marshmallow.2 bars (1.55 oz each) Hershey's milk chocolate
- Turn the broiler to high. Place the mini muffin pan in the oven and broil for 1-2 minutes. Watch carefully as they can toast/burn fast!
- Let cool for about 5-10 minutes. Eat right away for a warm, gooey treat (my family prefers this) or let them cool and eat at room temperature.
Video
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
i am such a smores junkie! these look SO good – going to test them out at our friends-cation next month! can not wait to make them! pinning 🙂
They’re really good!! We have made them several times and my kids (and me!) can’t get enough of them. Thanks for stopping by and for pinning 🙂 oh, and for sharing on facebook!
This is a fantastic idea! My kids would go absolutely nuts over this…
Thanks Jerusha! My 5 year old boy, if left to do so, could eat the entire batch 🙂 Whenever we make a treat or need to make a treat for something, he always asks for these. I hope your kids love them, and you get a chance to try them. Thanks for stopping by and commenting!
Great treat for summer. My kids would love these.
Thanks Quinn. They are a perfect summer treat for the kids. Yummy, tiny enough for their hands, and the best part, no-mess. Thanks for stopping by and commenting.
Looks so yummy!! Very neat twist to the classic. Thanks for sharing!
Thanks so much Angel for stopping by and commenting. Hopefully, you’ll get a chance to try them 🙂
Yumm!! I love s’mores! This is so super cute! Thanks for sharing with us at the Merry Monday link party. Hope to see you again next week! Shared your yummy post on Twitter!
Thanks so much Ashley for sharing on twitter and for stopping by! I will be back next week 🙂
Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks Karly! I’ll be back 🙂
YUMMY!!
I can’t wait to make these treasures. Thank you for the recipe, I have it Pined.
Thanks for sharing with us at the Merry Monday link party, and Congratulation’s.
Thanks so much for pinning Sherry! These are really good. I just made them yesterday for my kids to take to their cousin’s house and they’re already gone 🙂 Thanks for stopping by and I will be back to link up with you next week!
mmmm I want this!!
You and I both! I was craving these this weekend but did not have anymore marshmallows 🙁 I added them to my grocery list already!
Found this post through a Google search. These look amazing!! One question: Do you put the chocolate on before or after you broil them? Description and pics look like you put them on before broiling, but printed recipe says to press them on afterwards… Can’t wait to try them. Thank you! 🙂
Hi Susie. So glad you found my little corner of the internet 🙂 You can do either one with the chocolate. I have made them where I put it on before I broil the pan and I’ve made it where I press them into the marshmallow after the pan has been broiled. If you broil with the chocolate on, they will still hold their shape somewhat but they will be more melty (like the pictures in the blog post). If you press them into the marshmallow after broiling, they will hold their shape almost perfectly and be more of a softer melt. Either way is really delicious. Thanks for bringing that up cause I should probably clarify that in the recipe.
Oh, I’m so happy you replied so quickly! Thank you! I think I will try broiling with the chocolate already on. Ooey, gooey, melty!! (Or maybe try 12 one way and 12 the other and take a vote!!) Can’t wait to try these SOON! 😀 Thanks again for sharing. Can’t wait to check out the rest of your site. You have been bookmarked. 🙂
A close friend sent me a package of maple flavoured large marshmallows
I will definitely try them this weekend
Sounds like it will be yummy with the maple marshmallows. Enjoy! ☺️
Opps, forgot. I baked the graham cracker cups. Used the rounded tip of a spatula handle to push the dough down when it came out of the oven. You can place them back into the oven for 2 minutes after adding the fluff.
Sounds delicious. Thanks for sharing!
Thanks for posting your recipe! I have tried these before and they were so good!! I would like to make these for my kids’ swim banquet and was planning to do them a couple of days ahead of time. Do you think that 2 days ahead of time is too much? I wouldn’t want them to start getting hard or dried out. Thanks again!
Aren’t they so yummy! 🙂 Honestly, these have never last more than half a day at my house so I can’t speak from experience of their freshness after 2 days. I personally would not make them that far in advance because I think they would lose that “Fresh” flavor and I am also thinking the marshmallow would get hard. But, again that’s just a guess and my opinion. For all I know they’ll be just fine after 2 days. Good luck!
I have frozen a batch. I take them out and let them come to room temp. Can also zap for a few seconds in micro after thaw to make them gooey again.
Love these cookies. Made these cookies to take on an over night get away with my children and grandchildren. By the next day they were gone and we had to make more today. These were so easy that my 5 year old granddaughter could help me make them. Thanks for the great memories we made and all of the calories that came with it.
Yay for multiple batches! Whenever I make these they do not last long at all. And I’ve always firmly believed that calories don’t count when you’re making memories with loved ones 🙂 So happy to hear everyone loved these. Thank you for coming back to let me know. It made my day.
Giiiiiiiiirl girl giiiiiiirl!!!!
I just made these cookies and they are epic!!!! Thank you so much!! It has all the amazing taste of a campfire snore without the bugs and smoke lol Absolutly love these!!
haha 🙂 LOVE your comment! Made my day. I seriously could eat the entire batch myself….. I’ve never tried it but I am tempted to every time I make these! So glad you loved them.
Could I make the night before, assemble but wait to broil in the morning?
I think that should work just fine. I’ve never done it this way so I can’t say for sure, but I see no reason why you could not. Let me know how it goes! Enjoy 🙂
Can these be made in mini muffins wrappers? Had anyone tried it or will they stick to the papers?
That should work just fine. If you’re worried about sticking just lightly spray the muffin cups papers with cooking spray.
Could you use mini marshmallows instead of large if that’s all you have? 5-6 per cup?
Yes, I think mini would work just fine. Enjoy!
I was so hoping to try these for my niece-in law on Canada day but we got extra people coming over now & I don’t have the time. Working that day & I already gotta make my yummy potato salad (thanks mom for recipe who will never know I posted this lol).
Maybe I’ll make it with my niece next time she stays the night then she can help. Definitely gonna make some when MY Moms FAMILY has an event, they always say how good it is & it’s always something new. Fiancé’s family event I’m always working can never get it off. Boo!
Sounds like a great time. I just know these s’mores cookie cups would be a hit. Enjoy your fun! Let me know if you make them 🙂
Can you make this recipe with a 12 cup muffin pan?
You could try it. It will need to cook for much longer. And I am thinking that with the bigger size of them, that there will be tons of graham cracker cookie to very little marshmallow and chocolate. Cause you will need more of the cookie dough to fill the muffin cup. Maybe try not filling the muffin cup all the way. I bet it might work that way. Start at the cook time suggested in the recipe and I am betting that you will have to add on a few more minutes onto that. Let me know how it goes!
i am actually going to use a normal muffin pan–can’t find my minis! use a whole marshmallow and twice as much chocolate!
bake 13-14 min for normal muffin cups! JUST made these—nothing lacks when you make them bigger though they may NOT be as cute! GREAT recipe! thanks!
just made these in 12 cup muffin pan. used a cookie scoop (small) and a half of dough. cooked for 13-14 minutes and used a whole marshmallow and two pieces of chocolate! EXCELLENT
These are the best treats I’ve ever found. Made them first for a church group and everyone went crazy over them . Made them many more times with the same reslt. Today it’s for a ladies Christmas party. Many thanks for sharing this recipr
If I want to bring these for desert can I make to the marshmallow stage and broil with the chocolate after dinner?
Yes you could!
Just made these and they turned out perfectly! I ate two as I was taking them out of the pan. The directions are excellent .
Could you use marshmallow cream in place of the marshmallows?
I would not do that. The cream will just melt all over and you won’t get that nice golden color on the marshmallow if you use the cream.
Could you use this recipe for the base of a seven layer cookie cookie (add in other layers and just bake without a muffin tin)?
I think that would work? I am sure there are recipes out there specifically for s’mores seven layer bars that could better help you. But I think a s’mores inspired seven layer bar sounds fabulous! I would search on Pinterest or google.
WARNING…..
Don’t make these…they are so darn good, you will eat them all yourself.
I just made these for my family and I and they are SOO good!! The graham cracker part came out an little softer than I expected but it honestly tastes better like that! Will definitely make again
These were amazing! One of the best treats ever. I only had full-size muffin tins, but followed others’ suggestion of cooking around 15 minutes and using a full marshmallow with 2 pieces of chocolate. Will definitely be making again and again.
Hi, I,ve made s’mores in sheets in 9×+13 pan, and in mini muffin pans, I like them either way. You can make them using a Hershey kiss instead of Hershey bars. After you let the cups sit for twenty minutes press in the Hershey kiss, then place in broiler for a minute, becareful because it can burn easy.
Can u freeze these ? Would love to make for Christmas treat bags !
I’ve never tried it myself but I think they should freeze well!
Hi and Thank You for this recipe. I make these for my granddaughter’s birthday which falls right before Christmas. The size and ease of preparation is greatly appreciated on a very busy week. I use the mini muffin cup liners and add the chocolate after I brown the marshmallow, so that the littlest ones don’t have too much of a mess. Plus I can arrange them easier. They even hold the candles good, small candles not the numbers. She asked for them again this year and I’m about to make a double batch. I come to your page to look for alternatives to recipes I already make to try something new.
Thank you for your comment! So glad you find recipes that you like and work for you on the site!
These are straight up delicious. I made them exactly as written, except I used mini twix because I don’t enjoy Hershey bars. The cookie cups came together just as written and came easily out of the tins without breaking. Everyone raved about them. Definitely keeping this recipe.
Thank you so much for sharing your experience! I love the idea of using Twix bars!
We’re going to a cultural festival this evening . We are fourth generation girl scouts . This will make a smile hopefully on people’s faces.
Fourth generation!? That’s incredible! I hope everyone loved them!
can the dough be scooped and baked like a regular cookie?
I see no reason why it wouldn’t work but over never done it so I can’t promise the results. Let me know how it turns out!
These are AMAZING! I’ve made them several times . Huge hit at parties. They disappear very quickly.
I use the dark chocolate Hershey’s takes it to another level 😋
Dark chocolate would be amazing with these! So glad they’re a hit at parties and thank you for commenting!
These came about absolutely delicious! The directions were so easy to follow and I loved the helpful tips. These will definitely become a new staple!
Yay! Thank you for your review of the recipe! I’m so glad it is a new staple for you.
Are you able to freeze these ?
I haven’t tried it myself but I can’t think of why freezing these wouldn’t work. Let me know how it goes!
Has anyone tried making these with Gluten Free graham cracker crumbs and Gluten Free flour? Or do you think they would taste as good?
As long as the flour is a 1:1 to ratio to flour then it should work just fine in any recipe. I have found that the gluten-free flour can sometimes turn the final taste a bit more gummy…. but I also have not experimented much with gluten-free flour, just a couple times.