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Easy S’mores Cookie Cups

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These easy S’mores Cookie Cups are the answer to s’more cravings when a campfire isn’t handy. Sweet, tender graham crusts, roasted marshmallows, and melting chocolate. Hungry yet? These delicious bites are ready in minutes with only a handful of ingredients. Yum!

S'mores Cookie Cups on a wood board with a gingham checkered linen

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Anytime is a good time for s’mores. And while I have several ideas for making them at home, these cute little S’mores Cookie Cups are one of my favorites.

And at about 91 calories each, wile they taste deliciously decadent, they aren’t so much.

Featured Comment

Oh man! These are delish! I made them for a party last night u0026amp; they went so quickly! I’m making them again today, so my family u0026amp; I can actually enjoy them for ourselves. They are very addicting! Will definitely keep this recipe close, I know I’ll be making it again soon.
Larissa
Closeup side view of S'mores Cookie Cup on parchment paper

Why I love this recipe

They are everything you love about s’mores in cute cookie cups form that keep up to 4 days at room temperature.

Buttery graham cracker crusts are baked in a mini muffin tin. Then, when crisp, each cookie cup is topped with a few chocolate chips (you can never have too much chocolate) and then topped with marshmallows.

After 2 minutes under a broiler, the marshmallows are roasted and beautifully browned, the inside chocolate layer is melted and the cookie cups are ready for a single chocolate square.

Which then melts into the gooey marshmallows, creating s’mores heaven.

To say they are delicious is seriously understating anything that oozes melting chocolate and roasted marshmallows surrounded by crunchy, buttery graham cracker crusts.

They really are summer in every bite.

Top view of ingredients for S'mores Cookie Cups

Ingredients

Gather these simple ingredients — the exact measurements are in the recipe card at the bottom of this post.

  • Graham crackers – finely crushed. These can be graham crackers you crush with a food processor or in a ziplock bag and a rolling pin. For international readers, this is how you make your own.
  • Sugar – I’m using granulated sugar, but powdered sugar works just fine too.
  • Melted butter – Melted butter binds the graham crust together, but delivers delicious flavor too!
  • Chocolate Chips – Adds an extra layer of melty chocolate. Always a good thing in my book.
  • Marshmallows – Of course! I’m using regular-size marshmallows that I cut in half.
  • Chocolate bars – I’m using Hershey’s Milk Chocolate Bars always located near the s’mores display in the markets, but use your favorite!
Top view of S'mores Cookie Cups in progress with baked graham cracker crusts, marshmallows and chocolate chips

Frequently Asked Questions

How should I best store these s’mores cookie cups?

While they are SO good warm from the oven, they also keep well at room temperature for up to 4 days. Store in an airtight container. When ready for your treat, microwave in 10-second increments or until warm and melty.

Is it possible to substitute the regular marshmallows with mini ones?

Yes, they will work fine. Use a handful of mini marshmallows but watch the broiling time!

Side view of roasted S'mores Cookie Cups on a wood serving board

More S’mores Recipes You May Also Enjoy!

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Closeup view of S'mores Cookie cup with roasted marshmallow and melting chocolate square

Easy S’mores Cookie Cups in Muffin Tin

These easy S'mores Cookie Cups are the answer to s'more cravings when a campfire isn't handy. Sweet tender graham crusts, roasted marshmallows, and melting chocolate. Hungry yet? These delicious bites are ready in minutes with only a handful of ingredients. Yum!
4.7 from 10 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 24 servings
Author: Stephanie Wilson

Ingredients 

  • 1 cup graham cracker crumbs finely crushed
  • 1/4 cup sugar
  • Pinch of salt
  • 6 tablespoons butter melted
  • 12 marshmallows halved
  • 1/3 cup chocolate chips
  • 2 chocolate bars 24 squares

Instructions

  • Preheat the oven to 350F and grease a 24-cup mini muffin tin with cooking spray.
  • To make the graham crust, combine the finely ground cracker crumbs, a pinch of salt, sugar, and melted butter. Stir in until the crumbs are coated and begin to stick together.
  • In spoonfuls, transfer the crumbs to the prepared muffin tin, evenly distributing between 24 cups. Gently press the crumbs into the bottom and up the sides of the crust. Bake for 4 to 5 minutes, or until nicely golden.
  • Remove the crusts from the oven, top with 3 or 4 chocolate chips and a halved marshmallow, cut side down.
  • Set the oven to broil and return the cookie cups to the oven. Broil for 1 to 2 minutes, or until toasted just the way you like them.
  • Remove from the oven and immediately to each marshmallow with a chocolate square. Let sit about 15 minutes before removing the cookie cups from the tin with a table or butter knife.

Video

Nutrition

Serving: 1g | Calories: 91kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 50mg | Sugar: 8g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Cookies
Cuisine: American
Keyword: cookie cups, S’mores, s’mores cookie cups

15 Comments

      1. Thanks for your reply; I kept them in an airtight container overnight and the chocolate developed a white skin on top. Any insight to what this might be/how to prevent or erect this? Thanks,
        Anomynous

        1. Chocolate can “bloom” when stored in a humid environment. While it is perfectly safe to eat, it isn’t the prettiest 🙂. Chocolate loves dry cool places under 70 degrees ideally. I haven’t tried this but you could try to gently reheat them in the oven.

    1. Hi Julie! I have never tried keeping them warm in a crockpot but it’s a brilliant idea! I can’t imagine it wouldn’t work using a warm setting.

    1. That is an excellent question! I’ve never leftovers with these – but s’mores are freezable for up to a month! My recommendation is that once they are cool, place on a lined baking sheet and flash flash freeze for about an hour, then wrap them individually before freezing. Reheat in the oven until warmed and thawed— this should only take a few minutes.

  1. Oh man! These are delish! I made them for a party last night & they went so quickly! I’m making them again today, so my family & I can actually enjoy them for ourselves. They are very addicting! Will definitely keep this recipe close, I know I’ll be making it again soon.

    1. Hi Larissa! I’m laughing as I read your comment. I’ve been in the same situation so many times! Making several batches just so the family can have some too. I’m so glad you enjoyed these guy! There’re so easy and fun!!

    2. These look delicious! Can you tell me how to keep them fresh, and how long do they keep? Thank you!
      Cheryl ODonnell

      1. Hi Cheryl, store the S’mores Cookie Cups in an airtight container for about 3 days. Reheat in the microwave in 10 second increments.

  2. 5 stars
    I’ve made these for many years and had lost the recipe… I’m glad I found this one and I’ll make sure to not lose this one. These cups are delicious treat when you do have a campfire handy.

4.70 from 10 votes (9 ratings without comment)

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