S’mores Cookie Cups Recipe

If you’re anything like me and love everything about campfire s’mores but want a more manageable, less messy version, you’re going to adore this S’mores Cookie Cups Recipe. These little bites are like a mini party in your mouth: buttery graham cracker cookie base, a soft puff of marshmallow, and that melty, irresistible chocolate on top. Seriously, once I made these, my family goes crazy for them every time. Stick with me, and I’ll share all the tips to make yours perfect every time.

this …

Ingredients You’ll Need

The balance between the graham cracker crumbs and the flour creates a tender, buttery cookie that holds its shape beautifully in mini muffin tins. Plus, using jumbo marshmallows cut in half gives the perfect gooey topping every time. Let me walk you through why these ingredients come together so well.

• All-Purpose Flour: Helps keep the cookie cups tender but sturdy enough to hold marshmallows and chocolate.
• Graham Cracker Crumbs: Adds that unmistakable s’mores crunch and flavor; make sure they’re finely crushed for even texture.
• Baking Powder & Baking Soda: Both leaveners keep the dough light—don’t skip or reduce these, they make a big difference.
• Salt: Just a pinch to balance the sweetness and enhance flavors.
• Unsalted Butter: Softened to room temp for easy creaming—this is key for that light, fluffy dough texture.
• Sugar & Light Brown Sugar: The combo adds sweetness plus moisture and a touch of caramel flavor from the brown sugar.
• Eggs: Bind everything together and bring richness.
• Vanilla Extract: Amplifies all the flavors with a warm, comforting note.
• Large Marshmallows: Cut in half so they melt perfectly in the cookie cup’s center.
• Chocolate Candies: Kisses, pumpkin Kisses, or mini Reese’s cups all work beautifully melted on top.

Variations

I love how easy this S’mores Cookie Cups Recipe is to tailor for whatever you’ve got on hand or want to try. Play around with the toppings or even the cookie base if you want to mix things up while keeping that iconic s’mores vibe intact.

• Peanut Butter Twist: Swap the chocolate candies for mini peanut butter cups—I’ve done this for a crowd, and it’s a total hit with peanut butter lovers.
• Seasonal Flavors: Add a sprinkle of cinnamon or pumpkin spice to the dough during fall and watch these cups take on cozy vibes perfectly.
• Vegan/Dairy-Free: Use dairy-free butter and vegan marshmallows for a sweet treat everyone can enjoy—I substituted these once and honestly didn’t miss the dairy at all.
• Chocolate Chip Cookie Base: If you want an even more classic cookie feel, switch the base to your favorite chocolate chip cookie dough recipe instead of graham crumbs.

How to Make S’mores Cookie Cups Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350°F (175°C). Then in a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. This ensures all the dry elements are evenly distributed so your cookie cups bake evenly—no surprises here!

Step 2: Cream Butter and Sugars

Using a mixer, beat the softened butter with both sugars on medium-high for about 3-4 minutes until the mixture is light and fluffy. I once skipped to just mixing quickly, but this step really makes your dough airy and helps the cookies bake with the perfect texture. Then add eggs and vanilla extract, mixing again until combined.

Step 3: Combine Wet and Dry Ingredients

Reduce the mixer speed to low and gradually add the dry ingredients into the wet. Mix just until everything comes together—overmixing can make your cookies tough, so watch for those streaks of flour to disappear and then stop.

Step 4: Shape Cookie Cups in Mini Muffin Tin

Scoop about half a tablespoon of dough into each cup of a nonstick mini-muffin pan. Then use your thumb (or the back of a small spoon) to press a deep indent in the center—this is where your marshmallow will sit later. Trust me, creating this space is the key to that classic s’mores look and texture.

Step 5: Bake and Add Marshmallows

Bake the cookie cups for 8 minutes, just enough to set the base but not fully brown. Then remove the pan from the oven and press a half marshmallow, cut side down, into each indentation. Pop the pan back in for 2 more minutes until the marshmallows swell slightly and get that soft, pillowy look.

Step 6: Add Chocolate and Cool

Right away, press a chocolate candy (a Kiss or mini Reese’s) into each marshmallow while they’re still warm so the chocolate melts perfectly on contact. Let the cookie cups cool in the pan for about 15 minutes before gently removing them. This resting time helps them hold their shape perfectly.

How to Serve S’mores Cookie Cups Recipe

Garnishes

I usually keep these simple, but sometimes I sprinkle a little toasted graham cracker crumbs or flaky sea salt on top to add a touch more texture and flavor contrast. A quick dust of powdered sugar works too if you want a prettier presentation for guests.

Side Dishes

Since these are pretty rich and sweet, I like pairing them with a cup of strong coffee or a tall glass of cold milk. For parties, a fresh fruit platter balances the sweetness nicely without overwhelming.

Creative Ways to Present

For special occasions, I arrange the cookie cups on a rustic wooden board surrounded by small bowls of extra chocolate candies and mini marshmallows so people can make them even more decadent if they like. They also make adorable party favors when wrapped individually in clear cellophane tied with a ribbon.

Make Ahead and Storage

Storing Leftovers

I store leftover cookie cups in an airtight container at room temperature. They stay fresh and chewy for about 3 days—and honestly, they rarely last that long in my house!

Freezing

You can freeze these cookie cups by placing them in a single layer on a baking sheet first, then transferring to a freezer-safe container. They keep well for up to 2 months, which is great for meal prepping or saving for last-minute guests.

Reheating

To reheat, I pop a few cookie cups in a preheated 300°F oven for 5-7 minutes, just until the chocolate is soft and the marshmallow slightly melty again—avoid microwaving or they get rubbery fast.

FAQs

Final Thoughts

Every time I make this S’mores Cookie Cups Recipe, it reminds me why comfort food classics never go out of style. This recipe brings together the nostalgic flavors of campfire s’mores with the convenience of the oven, plus the cuteness of bite-sized cookies. If you’ve been on the fence about giving it a try, consider this me nudging you to go for it — you’ll be rewarded with easy, crowd-pleasing treats that everyone will love.

Print