S’mores Cookies Cups Recipe
Yummy S’mores Cookie Cups Recipe!
This s’mores cookie recipe is easy and the results are awesome. Look at how cute they are! A fun and delicious treat for the summer! And you can totally make them during the rest of the year too. No campfire needed.
Watch Me Make S’mores Cookie Cups
S’mores Cookies in a cup are incredibly easy to put together… a fun recipe to have the kidlets help you with too! (Did you see my little helper in the video?)
Are These S’mores Cookies Better Than Traditional S’mores?
I can honestly say that I love these S’more cookie cups even more than traditional S’mores. A little less mess, but still the delicious combo of graham cracker flavor, marshmallow, and chocolate. The cookie is nice and soft, the marshmallow is lightly toasted, and the chocolate is slightly melted. Yum.
Making Graham Cracker Cookie Dough
Whoever came up with the idea to make a graham cracker cookie dough is genius! It is a wonderful way to incorporate the graham cracker flavor for a s’mores cookie!
I use 7 or 8 full sheets of graham crackers to get about 1 cup of graham crackers crumbs. A food processor makes it super easy and fast to crush the crackers into fine crumbs.
Scooping the Cookie Cups
Although you could do it by hand, a cookie scoop makes portioning the cookie dough evenly quick and easy! Definitely recommended if you’re planning on making a lot of these s’more bites.
Final Thoughts
Getting two dozen cute and delicious s’mores cookies out of one batch makes this a great treat to serve at a party or gathering! Would make for a great BBQ dessert!
I bet there are a ton of different ways to make these s’more cookie cups even sweeter too. For example, you could drizzle chocolate or caramel sauce on them!
Muffin Pan Suggestion
When I first made this recipe I didn’t own a mini muffin pan, so I borrowed a pan from a neighbor. But, I loved these cookie cups so much that I ordered a pan of my own from Amazon!
It is totally worth it to have a mini muffin pan around for this recipe and others. If you’re looking for one, check out the Mega Mini Muffin pan! I love mine!
More of our favorite s’mores recipes:
- S’mores Brownies
- Indoor S’mores
- S’mores Bark
- Valentine Smores
- S’mores Cookie Bars
- S’mores Ice Cream Cake
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S'mores Cookies Cups Recipe
Equipment
- Large bowl
- Mini muffin tin
Ingredients
- 1 cup graham cracker crumbs 7-8 full sheets of graham crackers
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt reduce to 1/4 tsp if using salted butter
- 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
Instructions
- Preheat the oven to 350°F/175°C.
- 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 golden brown. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
- Once cooled, preheat broiler. Place cookies under the broiler for 1-2 minutes, keeping a close eye on them so they don't burn. Once marshmallows are golden brown, remove from oven and place a piece of chocolate on top of each cookie.
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Hello! Can I make these S’mores Cookie Cups a day ahead of time and store in an air tight container, or do they have to be consumed immediately? Thank you!
Hi, Jenny. You can make them ahead of time if you need to, but they are the best served warm because the marshmallow is soft and the chocolate is still a bit melty!
Just make the dough ahead of time, roll it into balls & store in an air tight container in the freezer. I’ve found it handy to do this & then anytime I can pop them into the oven for my son!
Love it! Great suggestion, Ingrid! Thank you!
I found this recipe also on six sisters stuff. I made them for my grandkids on the 4th of July. They were gone in a flash! Everyone loved them! Super easy to make.
So glad you found it too. It is a great recipe!
Can I freeze the dough?
I haven’t tried it before, but I think it would work pretty well!
Hello, is it necessary or obligatory to put graham cookies in the mixture?
It is a delicious way to get the graham flavor that you would have in a true s’more, but you could try omitting the graham cracker crumbs and adding more flour in its place. I haven’t made it other than how the recipe is written, so I don’t know exactly how much to add or how it would turn out though!
Thanks for this fun recipe! I made these for my book club cookie exchange. They certainly have the wow factor and taste delicious. I found them pretty easy to make and only required a few ingredients from the grocery. -Madeline
You are welcome! Glad you enjoyed!
Glad you enjoyed them!
I made these last week for a friend’s bbq and everyone loved them! Super easy and such a hit I’m making them again tonight! Thanks for sharing this wonderful recipe!
I did the recipe but the mix was very gooey and sticky…. it was AMAZING I just had a very hard time setting the dough down. What can I do to avoid that?
Hmm. I wonder if it needed more flour or graham crackers crumbs? You don’t want the dough to be too dry, but it shouldn’t be very gooey! I think I would maybe try adding a little more flour if you run into that problem again, and only add enough to make the dough manageable. Hope that helps! 🙂
Did you melt the butter
I want to make these but my daughter is allergic to eggs. Do you think I could replace the egg with applesauce?
I’ve heard a good substitute for eggs is ground flax seed and water? I haven’t tried it out though. I think applesauce is more of an oil substitute.
I used the applesauce and they came out amazing!! Everyone was fighting over them!! I’ve used applesauce as an egg replacement before. Sometimes it works great and other times not so much.
Oh awesome! Thank you so much for coming back and letting us know Lauren!!
I am allergic to corn, and marshmallows have corn in them- what do you think about using cashew butter in it’s place?
I haven’t tried using something else in place of the marshmallows in this recipe. And it seems like a marshmallow substitution in this recipe would be pretty tricky since the marshmallows are not being mixed with anything else. The best bet would probably be to make your own marshmallows! https://www.theflavorbender.com/how-to-make-marshmallows-tips-and-tricks-for-homemade-marshmallows/
My son has an egg allergy as well. Thank you so much for taking the time to let us know that it worked! Can’t wait to try it!
Just made ghee for 4th of July BBQ…gone before the desserts were put out! Easy and Fabulous!
Nice! These s’mores cookie cups are a perfect 4th of July dessert choice! Thank you for your comment and review, Diane.
Is it possible to make these in a full muffin tin, or does it get too messy?
Good question. I haven’t tried making these s’mores cookies in a full-size muffin tin before. It could work, but I’m not sure how many marshmallows would be needed to fill it and it they would cook through like they do with this small version. It could get messy! Please let me know how it goes if you try it out!
I’ve made these cookie cups a couple of times. I found with other cookies I make in my mini muffin pan that they tend to stick and are hard to get out even though I spray the pan. The best way to make them and they don’t stick is to use mini muffin papers. They work great and my cookies don’t stick to the pan.
Great tip for these s’mores cookies, Tracy! Thank you for sharing!
These were absolutely delicious! We did have trouble getting them out of the muffin pan however. Help! They are too good to pass up making,
Thank you for your comment and review, Donna! Glad you like them! I’m going to throw out some ideas for getting the s’mores cookies out…Maybe try a different method of greasing the muffin pan? Could wipe each with shortening or spray with cooking spray. Could use muffin liners! Maybe make sure the cookie part is cooled more before trying to remove them? If the cookie dough is too sticky, maybe adding a touch more flour? Using a spoon or knife to gently loosen the cookies and get them out might help too. Hope this gives you some ideas and that it works better next time!
The first time I made them they came out PERFECT!! But the subsequent 5 times they have a bitter chemical taste to the cookie. Any ideas why?
Interesting. I haven’t experienced that yet! I read online that chemical flavor or bitter or metallic taste can happen when there’s too much baking soda. You could try reducing baking soda and see if that makes a difference. Some other things to consider could be the pan you’re using, or maybe the nonstick cooking spray. Hope that helps!
I haven’t made these yet but they sound awesome . I think I will try them with peanut butter cookie dough .
That sounds like a great idea, June! Hope it turns out great for you!
I made these for the teachers during the last week of school and they were a HUGE hit. Little note- make sure to watch them when they are in the oven on broil. Mine only took about 45 seconds before they started to brown.
Wonderful! Thanks for sharing with the teachers and for sharing your great review and tip, Cortney!