Easy S'mores Cookie Cups
These easy S'mores Cookie Cups are everything you love about classic s'mores-graham crackers, melted chocolate, and toasted marshmallows-baked into sweet little cookie cups. No campfire needed!
They're made in a mini muffin tin with a buttery graham cracker crust, a layer of chocolate chips, and marshmallows toasted under the broiler until golden and gooey. A square of chocolate on top melts into the warm marshmallow for that irresistible s'mores finish.
They're quick to make, fun to serve, and always disappear fast at summer parties, backyard gatherings, movie nights, or anytime you're craving s'mores at home.
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Recipe Overview
- These S'mores Cookie Cups are mini s'mores-inspired treats made in a muffin tin.
- A buttery graham cracker crust is baked until set, then filled with chocolate and marshmallows.
- The marshmallows toast quickly under the broiler for that classic campfire flavor.
- They're easy to make ahead and keep well at room temperature for up to 4 days.
- Serve warm for the gooiest chocolate and marshmallow texture.
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Reader Review:
★★★★★: "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 addictive! Will definitely keep this recipe close, I know I'll be making it again soon." Larissa
Why I Love This Recipe
These cookie cups have all the flavor of s'mores in a tidy, bite-size treat. The graham cracker crust is buttery and crisp, the chocolate melts into the center, and the marshmallows toast beautifully in just a couple of minutes.
I also love that they're easy to make without a fire pit or outdoor setup. A mini muffin tin does the work, and the broiler gives the marshmallows that golden, roasted finish.
They're especially fun for summer gatherings, but honestly, they're just as welcome for after-school treats, game nights, or a cozy dessert when s'mores sound good, and a campfire isn't happening.
Ingredients
You'll only need a handful of simple ingredients. Exact measurements are in the recipe card below.
- Graham crackers: Finely crushed graham crackers form the base of the cookie cups. You can crush them in a food processor or place them in a zip-top bag and roll with a rolling pin.
- Sugar: A little granulated sugar sweetens the crust and helps it bake into a tender, cookie-like cup.
- Melted butter: Butter binds the graham cracker crumbs together and gives the crust a rich flavor.
- Chocolate chips: A small layer of chocolate chips melts inside each cup.
- Marshmallows: Regular-size marshmallows cut in half work beautifully, but mini marshmallows can also be used.
- Chocolate bars: A small square of milk chocolate on top gives the cookie cups that classic s'mores finish. Use your favorite chocolate bar.
How to Make S'mores Cookie Cups
- Step 1: Make the graham cracker crust. Stir together finely crushed graham crackers, sugar, and melted butter until the crumbs are evenly moistened. Press the mixture into the cups of a mini muffin tin, forming a small well in the center of each.
- Step 2: Bake the crusts. Bake until the graham cracker cups are lightly golden and set. The crusts should hold their shape yet remain tender.
- Step 3: Add chocolate and marshmallows. Add chocolate chips to each warm crust, then top with marshmallows.
- Step 4: Broil until toasted. Place the pan under the broiler just until the marshmallows are puffed and golden. Watch closely-this happens quickly.
- Step 5: Finish with chocolate. Press a small chocolate square into the warm marshmallow. Let the cookie cups cool slightly before removing them from the pan.
Recipe Tips
- Crush the graham crackers finely so the crusts hold together well.
- Use the back of a spoon, tart tamper, or small measuring spoon to press the crust mixture into the muffin tin.
- Watch the marshmallows carefully under the broiler. They can go from golden to too dark very quickly.
- Let the cookie cups cool slightly before removing them from the pan so the crusts have time to set.
- For the gooiest texture, serve warm or briefly rewarm before serving.
Recipe FAQs
Yes. Mini marshmallows work well, but keep a close eye on them under the broiler because they toast quickly.
Store them in an airtight container at room temperature for up to 4 days.
Yes. Warm them briefly in the microwave in 10-second increments until the chocolate and marshmallow soften.
Yes. They keep well at room temperature, making them a great make-ahead treat for parties or gatherings. For the best texture, warm them slightly before serving.
Easy S'mores Cookie Cups Recipe
Ingredients
- 1 cup graham cracker crumbs finely crushed
- ¼ cup sugar
- Pinch of salt
- 6 tablespoons butter melted
- 12 marshmallows halved
- ⅓ cup chocolate chips
- 2 chocolate bars 24 squares
Instructions
- Preheat the oven to 350℉ 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
Notes
- Graham cracker crumbs: Finely crushed crumbs work best so the crusts hold together. Use a food processor or crush the crackers in a zip-top bag with a rolling pin.
- Pressing the crusts: A tart tamper, small measuring spoon, or the back of a spoon makes it easy to press the graham cracker mixture into a mini muffin tin.
- Marshmallows: Regular-size marshmallows cut in half work well. You can also use mini marshmallows, but watch them carefully under the broiler.
- Broiling: Keep a close eye on the marshmallows. They toast very quickly and can brown faster than expected.
- Serving: These are delicious warm, when the chocolate and marshmallow are soft and gooey. They're also great at room temperature.
- Storing: Store in an airtight container at room temperature for up to 4 days.
- Reheating: To soften the chocolate and marshmallow, microwave in 10-second increments until warm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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What temperature should these be stored at? Thanks so much for this recipe!!
You’re welcome! They can be stored at room temperature for 2-3 days.
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
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.
We love these, do you think it would be possible to keep them warm in a crockpot?
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.
These are delicious! Is there any way to freeze, thaw, then reheat them?
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.
Is it possible to substitute the regular marshmallows with mini ones (as that's what I have on hand)?
Hi Rachel— yes, they will work fine. Use a handful of mini marshmallows but watch the broiling time!
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.
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!!
These look delicious! Can you tell me how to keep them fresh, and how long do they keep? Thank you!
Cheryl ODonnell
Hi Cheryl, store the S'mores Cookie Cups in an airtight container for about 3 days. Reheat in the microwave in 10 second increments.
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.