Easy S’mores Cookie Cups

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!

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

What are S’mores Cookie Cups?

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.

And just in case you’re looking for more s’mores ideas, you might like to try my S’mores Cookies which are almost addictive, or how about a 2 Minute S’mores Mug Cake, maybe Easy S’mores Bar or simple Peanut Butter Chocolate Oven S’mores.

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.
• 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!

How to Make S’mores Cookie Cups

As soon as the graham crusts come out of the oven, sprinkle 3 or 4 chocolate chips into the cup, and top with halved marshmallow, cut side down.

Return to the oven and broil the marshmallows for about a minute or two until browned and toasty — or just the way you like them.

Remove from the oven and immediately top with a square of chocolate. Let cool in the pan for about 15 minutes. Use a table knife to lift each from the tin.

How to Store 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.

More S’mores Recipes You May Also Enjoy!

• S’mores Cookies
• Easy S’mores Bars That Have Become Favorites
• Peanut Butter Chocolate Oven S’mores
• 2 Minute S’mores Mug Cake

Continue to Content

Easy S'mores Cookie Cups in Muffin Tin

Yield: 24 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

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!

Print

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

1. Preheat the oven to 350F and grease a 24-cup mini muffin tin with cooking spray.

2. 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.

3. 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.

4. Remove the crusts from the oven, top with 3 or 4 chocolate chips and a halved marshmallow, cut side down.

5. 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.

6. 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.

Recommended Products

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• 
  USA Pan Nonstick Mini Muffin Pan
• 
  Tart Pastry Tamper Mini

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 50mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 1g

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