S’mores Cookie Cups Recipe You’ll Make on Repeat

There’s nothing quite like the nostalgic taste of s’mores, but what if you could enjoy them in a portable, bite-sized cookie cup? These smores cookie cups are the perfect combination of a soft, chewy cookie base loaded with chocolate, gooey marshmallows, and that irresistible crunch of graham crackers. They’re easy to bake and quickly become a crowd favorite, whether you’re serving them at a party, a cozy night in, or just snacking with your family.

this Recipe

Making these s’mores cookie cups is a fun twist on a classic campfire treat, and once you try them, you’ll understand why they’re a recipe you’ll make on repeat. Let’s dive into what makes these treats so special and how you can master them with ease.

Why You’ll Love This Recipe

• Easy to make with simple pantry ingredients
• Perfectly portioned for sharing or gifting
• Combines all classic s’mores flavors in a convenient cookie cup
• Versatile and fun for both kids and adults
• Great for bake sales, parties, or just cozy nights

Ingredients

Gather these ingredients to whip up your delicious s’mores cookie cups. The recipe yields 12 servings.

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup graham cracker crumbs (about 8 full sheets crushed)
• 1 1/2 cups semi-sweet chocolate chips
• 2 cups mini marshmallows

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 12 cookie cups
• Calories: Approximately 280 per serving

How to Make S’mores Cookie Cups – bake & bacon – Recipe You’ll Make on Repeat

1. Preheat your oven to 350°F and grease a 12-cup muffin tin or line it with paper liners for easy removal.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy—about 3-4 minutes with an electric mixer.
3. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract until smooth.
4. In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined—avoid overmixing to keep the cookies tender.
6. Fold in 1 cup of the chocolate chips into the dough, reserving the rest for topping.
7. Spoon about 2 tablespoons of dough into each muffin cup, pressing gently to form a small cup shape along the sides and bottom.
8. Bake for 7 minutes, then remove from the oven to evenly distribute the mini marshmallows and remaining chocolate chips on top of each cookie cup.
9. Return to the oven and bake for an additional 5 minutes until the marshmallows are golden and melted, and the cookie cups are cooked through.
10. Let the cookie cups cool in the pan for 10 minutes before carefully removing them to a wire rack to cool completely and set.

Tips for the Best Results

• Use room temperature butter for easier creaming and better texture.
• Don’t overmix the dough to avoid tough cookie cups.
• Press the dough gently but firmly into the muffin cups to create thick walls that hold the fillings well.
• Add marshmallows midway through baking to prevent burning and get perfect gooeyness.
• For an extra touch, sprinkle a few crushed graham crackers on top before the final bake.

Storage and Reheating

Store your s’mores cookie cups in an airtight container at room temperature for up to 3 days to maintain freshness. If you want to keep them longer, freeze them for up to 2 months—wrap each cookie cup tightly in plastic wrap before placing in a freezer bag.

To reheat, warm them in a preheated 325°F oven for about 5-7 minutes or microwave for 15-20 seconds until marshmallows are soft and the chocolate is melty again. Enjoy them warm for the best gooey experience!

Frequently Asked Questions

Can I use different types of chocolate for these cookie cups?

Absolutely! Feel free to substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips to customize your s’mores cookie cups to your taste.

Is it okay to use large marshmallows instead of mini ones?

Yes, you can use large marshmallows, but you may want to cut them into smaller pieces to fit nicely atop each cookie cup and ensure they melt evenly during baking.

Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Just bring it to room temperature before scooping and baking to make shaping easier.

How do I make these gluten-free?

Replace the all-purpose flour and graham cracker crumbs with gluten-free alternatives, such as a gluten-free flour blend and certified gluten-free graham crumbs. Make sure all other ingredients are gluten-free as well.