These s’mores cookie cups feature a simple graham cracker crust, toasted marshmallows, and creamy milk chocolate.
They come together in less than 30 minutes, so you can make them with kids or for a picnic with friends in no time!
How to make S’mores Cookie Cups
With this summer-inspired treat, you can have s’mores all year round.
No need for a campfire to toast your marshmallows!
See how easy it is to make these bite-size cookie cups in about 30 minutes.
Your kids and family will beg for this easy dessert all year round.
Who can resist the pairing of buttery graham crackers, marshmallows, and sweet chocolate all in one?
Ingredients For S’mores Cookie Cups
Graham Crackers. You can buy pre-crushed graham crackers or use whole crackers you crush. Use a food processor, place crackers in a sealed bag, and crush them with a rolling pin.
Butter. I recommend using real butter for this dessert. Margarine will create an oily texture, and it can lack flavor.
Brown Sugar and Granulated Sugar. My secret ingredients to make these cookie cups extra sweet are light brown and granulated sugar. The brown sugar adds a hint of buttery caramel flavor, making these cups stand out.
Salt. Trust me, don’t skip this ingredient! Salt enhances all the flavors of this dessert.
Marshmallows. I used large marshmallows, but you could use extra mini marshmallows to replace a large one. I would say 6-8 mini marshmallows would work.
Hershey’s Chocolate. Is it a s’more if you don’t use Hershey’s chocolate? Grab a bar and break it into little rectangles—a classic touch.
How to make S’mores Cookie Cups
Prep time: 15 minutes
Bake time: 12-16 minutes
Servings: 12 cookies
Ingredients:
- 2 cups of crushed graham crackers
- 2 sticks of butter, melted
- ½ cup of light brown sugar, packed
- ¼ cup of granulated sugar
- ¼ teaspoon of salt
- 12 large marshmallows
- 1 (4.4-oz) bar of Hershey’s chocolate broken into squares
Directions:
- Preheat the oven to 375 degrees Fahrenheit and spray a large muffin pan with non-stick cookie spray.
- Mix the graham cracker crumbs, butter, brown sugar, sugar, and salt in a medium bowl.
- Divide the mixture between the muffin spaces and press it into the bottom and sides of the tins using your fingers or a spoon.
- Bake for 6-8 minutes or until they are lightly browned.
- As soon as they come out of the oven, gently press a wooden spoon end into the tins to form them back in shape since they will have puffed up a bit.
- Place a marshmallow in the center, then bake again for 6-8 more minutes.
- Place a piece of chocolate on top of the marshmallows and let them cool for at least 15 minutes before serving.
Why are they called smores?
S’more is a phrase that stands for some more.
In the 1920s, a graham cracker sandwich cookie was created, and it got the name s’more and has stuck.
This is an iconic campfire dessert.
Storing Cookie Cups
Storing Cookie Cups Room Temperature. You can store these s’mores cookie cups in an airtight container on the counter for up to one week.
Just ensure the cups have thoroughly cooled before you place them in the container to prevent condensation from building in the container.
Freezing. Did you know you can freeze these cups too? Place them in a freezer container or bag and freeze them for up to three months.
Thaw on the counter at room temperature and then enjoy around an hour or so later once fully thawed.
What other types of chocolate could I use?
The possibilities for this are endless. You could go for something like Reese’s peanut butter cup, mini Snickers bar, Milky Way, etc.
Or, if you want plain chocolate, use chocolate chips or any other brand of chocolate you prefer.
Have fun and get creative if you want.
Can I toast marshmallows in the oven?
It is doable to get a golden toasted marshmallow in the oven.
Place the chocolate in the center and then marshmallow on top.
Place in the oven, and it will melt, then toast the marshmallow.
Turn the broiler on if you find it isn’t toasting on its own.
Then within a minute, your marshmallow will golden up. Watch closely, or it will burn.
Now that you have this recipe for an easy way to make s’mores cookie cup grab all the ingredients and get started!
It’s also the perfect way to make a s’mores recipe since it’s National S’mores Week!
Here are a few more s’mores recipes to try:
Ingredients
- 2 cups of crushed graham crackers
- 2 sticks of butter, melted
- ½ cup of light brown sugar, packed
- ¼ cup of granulated sugar
- ¼ teaspoon of salt
- 12 large marshmallows
- 1 4.4-oz bar of Hershey's chocolate, broken into squares
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a large muffin pan with non-stick cookie spray.
- Mix the graham cracker crumbs, butter, brown sugar, sugar, and salt in a medium bowl.
- Divide the mixture between the muffin spaces and press it into the bottom and sides of the tins using your fingers or a spoon.
- Bake for 6-8 minutes or until they are lightly browned. As soon as they come out of the oven, gently press a wooden spoon end into the tins to form it back in shape since they will have puffed up a bit.
- Place a marshmallow in the center, then bake again for 6-8 more minutes.
- Place a piece of chocolate on top of the marshmallows and let them cool for at least 15 minutes before serving.
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