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S’mores are my favorite summertime treat and I love that I can make these S’mores Cookie Cups year-round (no campfire required!).
The graham cracker cookie cup is filled with marshmallow and topped with chocolate.
They just might be better than actual s’mores!
Recipe Ingredient Notes
To make S’mores Cookie Cups, you will need the following ingredients:
- 1 cup graham cracker crumbs
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows cut in half
- 2 Hershey’s chocolate bars (24 chocolate pieces)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make S’mores Cookie Cups
- Preheat the oven to 350℉.
- In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
- In another bowl, beat the butter and sugars together until creamy and smooth.
- Add in the egg and vanilla extract and mix until combined.
- Slowly add the dry ingredients and mix until just combined.
- Drop rounded tablespoons of dough into a greased mini muffin tin.
- Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough.
- Bake for 6-8 minutes or until edges are just getting golden brown.
- Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.
- Let cool completely.
- Once all cookies are cooled down, preheat broiler.
- Place cookies back in the oven and broil for 1-2 minutes, keeping a close eye on them so they don’t burn.
- Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these S’mores Cookie Cups store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
Enjoy More Delicious Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
S’mores Cookie Cups
A graham cracker cookie crust filled with gooey marshmallow and topped with chocolate! These S’mores Cookie Cups are a family favorite!
Serving Cookies
Ingredients
- 1 cup graham cracker crumbs
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (unsalted), at room temperature
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows, cut in half
- 2 Hershey's chocolate bars, (24 chocolate pieces)
Instructions
- Preheat the oven to 350℉.
- In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
- In another bowl, beat the butter and sugars together until creamy and smooth.
- Add in the egg and vanilla extract and mix until combined.
- Slowly add the dry ingredients and mix until just combined.
- Drop rounded tablespoons of dough into a greased mini muffin tin.
- Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough.
- Bake for 6-8 minutes or until edges are just getting golden brown.
- Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.
- Let cool completely.
- Once all cookies are cooled down, preheat broiler.
- Place cookies back in the oven and broil for 1-2 minutes, keeping a close eye on them so they don't burn.
- Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.
Notes
Make sure to watch them when they are broiling so they don’t burn.
Nutrition
Calories: 129 kcal · Carbohydrates: 19 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 18 mg · Sodium: 103 mg · Potassium: 40 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 130 IU · Calcium: 12 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I totally made some like these for my cookbook that comes out soon!! We think alike!!!
I can’t wait to see your book! I bet it will be amazing! If you need anyone to review it, just let us know! xo!
Hi Barbara, Sorry these cookies didn’t work out for you. The recipe only calls for 1/2 cup butter, which would be 1 stick. So if you added 2 sticks, that is double what the recipe calls for. That could have been the reason for the dough not sticking together. We had no problems with these, so the excess butter would definitely cause some issues. What a fun grandma to make cookies with your granddaughter. Sorry they weren’t edible. Have a great day!
OMG! I discovered I put in twice as much butter as recipe called for! This is what happens when old people cook with 7 year olds!
Cyd, you are extremely gracious to Barbara who must have been having a very bad day!
Why put the marshmallows in afterwards? Why not just bake them together with the cookie cups?
Great recipe! I have made these several times and everyone loves them! Easy to make! Definitely my new favorite recipe!
The marshmallows would be overcooked if you cook them with the cookie cups.
Made these for a July 4th party and they were a HUGE hit. So easy to make and taste great. Also I made half with dark chocolate which I love.
Made these for a company picnic. Followed the recipe exactly. They turned out good, however, I thought that there really wasn’t much “graham cracker taste” to them. Overall, I thought they looked way better than they tasted.
Not sure I’m loving these. Quite a bit of butter in them. Biggest problems so far I couldn’t get a half marshmallow to fit in the mini tin with dough. Also doesn’t look like them will come out of muffin tins so not sure if I’ll be able to bring these to a picnic. Very messy to make, broken ones taste really good, but not good if I can’t use them for picnic.
Hi Cyd. If I want to double or triple the serving size in one cooking, do I also double or triple all the ingredients? Hope to get your immediate feedback on this query. As I badly need to catch up to an upcoming event this week. Thanks a lot!
Hi Lorrie, These cookies use a mini muffin tin.
Hi Mark, I’m not quite sure what you mean by double or triple the serving size in one cooking. This batch can easily be doubled or tripled to make more cookies. If you wanted to make each individual cookie a little larger you will want to double the batch. Watch them closely as they cook because it will take a little longer if each cookie is bigger. We have only made this recipe as directed on the recipe. I hope this helps. Let me know if I can help in any way!
Cyd (mom of the Six Sisters)
Hey lovely recipe here and really want to make it but when i read the directions it says mini muffin tin and whilst reading the comments it says that a regular muffin tin was used and not a mini one. Which one is it?
Sorry about that, it’s a mini muffin tin.
love this! great for a party!
hello cyd i made your cookies last christmas and they scored big!!! your instructions are great even for a greek!!!! thanks for your recipes! keep cooking!!!!!
Really easy and quick recipe. I doubled it and got 60 cookies. I also used regular size marshmallows cut in half which covered the entire top of the cookie. Pretty sure I would have needed mini marshmallows to have it look like yours but the marshmallow to cookie ratio was perfect the way I did it.
I work in a hospice with big commercial ovens (cookies were done in about 5 minutes) that don’t have a broiler so I just popped the hot cookies with the marshmallows back into the oven for 30 seconds till they puffed a little then used a blow torch to carmelize the tops before sticking a chocolate piece on each one.
The patients and their families, as well as the staff, inhaled them
I also noticed that Barbara used more butter than the recipe called for. I can’t wait to try these. Going to make them for the grandchildren. 🙂
Great stuff. I am making another batch for camping instead of the real ones, so much less of a mess and great size for a little something sweet around the fire before sunset.
Just made these cookies and they are fantastic! I only had trouble with my chocolate melting because I had the bars in the frig (My fault). I just put them back under the broiler for about 30 seconds. This cookie is divine! Thanks for sharing!
Nice cookie idea. They do come out of the mini-muffin tin. My batch made 30 muffins. The chocolate melts and can be smoothed out. I used 1/3 marshmallows and that worked out. I would also suggest trying to put the chocolate under the marshmallows. Using back of measuring spoon or ice cream scoop worked for pushing them down. But you have to grease it. I thumb worked well.
These turned out great! I followed the recipe exactly, and had no difficulty. I actually found that I could just form the dough into a cup shape. At first I was worried when they came out all puffy, because I didn’t think there would be room for the marshmallow, but I just shoved the marshmallow in, and it turned out looking exactly like the picture!
Thanks!
Has anyone tried freezing these cookies. I’m baking for a wedding
and would have to freeze them and wondered how they would be.
i would love to make these for my sons wedding- they are having a cookie table. my question is, do you think they could be frozen ahead of time? Any ideas on what cookies would work better for freezing, as the wedding is in October and I would like to start early as to not be bombarded!!
Thanks!!
They look wonderful! Great idea!
Hi Robin, We haven’t frozen these because we eat them so fast. Where you have a little time until October, you could make a batch and freeze them. Thaw after a week or so and see how they do. We aren’t sure how the marshmallows will do. They may be just fine. Be sure to freeze them in a freezer bag or an airtight container. A cookie table sounds like a fun idea for the wedding. Most of our cookies freeze well. We have frozen our marshmallow brownies before and the marshmallows were fine after thawing. To be safe with these cookies, do an experimental batch! 🙂
Can you tell me if these would be good the next day, if they were made the night before? What’s the best way to store them? … Maybe just a closed container on the counter?
Hi Chelsea. You can definitely make these a day ahead. Just store them in an airtight container.
This recipe is great and has become one of my favorite summer desserts to bring to parties. They are always a hit!
Hey is it possible to make this with oil instead of butter?
I need a dairy free recipe and would rather not use margarine.
We have only made this recipe using butter. Where this recipe calls for 1/2 cup of butter, oil would not be a good replacement. A lot of people use applesauce as a replacement. The taste would definitely be altered.
You are the bomb .com!! I am a self taught baker and thoroughly enjoy a recipe that doesn’t call for so many ingredients and taste phenomenal. These have been in demand so much that I have not baked anything else the last 2 weeks. Thank you *^_^*
Made these for the first time after saving the recipe at least a year ago (it came up on “my memories” on facebook) and I’m so mad at myself for waiting! My family inhaled them! They didn’t turn out exactly as the picture but they’re sooooo good!
I made these but used mini marshmallows and chocolate chips instead — 3 mini marshmallows, then 3-5 chocolate chips, then a couple more mini marshmallows. Topped a couple more chocolate chips on after toasting everything. Everybody loved them! I’m making these again and adding a drizzle of melted chocolate across the tops. Definitely a recipe to keep!
How far ahead can these be made. My daughter wanted them for her wedding
You should be able to freeze them in an airtight freezer container. I would start them about 2 weeks before.
Hi! I’m wondering how long between allowing to cool and doing the broiling process. Is this something I can bake in the morning and add the chocolate in the afternoon?
You could do the broil process later, or while you are making them. The cookies cool down pretty fast. And with the chocolate pieces on them, they are fine to be served later. I just made these last week. So easy and delicious! But both ways will work great.
These are so easy and so yummy! Definitely a new favorite recipe.
Could I make these with Gulten Free flour
We haven’t tried these with GF flour but feel free to give it a go – let us know how they turn out!