S’mores Cookie Cups
These S’mores Cookie Cups are soft, buttery, and filled with gooey marshmallow and chocolate. A sheet pan cookie idea that is a perfect dessert for a summer party, or can be a mini sweet treat for after-school snacks.
Tackle 2026 dinners with our gorgeous Ultimate Meal Planner - just $4.50 this week with coupon code NEWYEARS50. Get it here.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
It’s a simple way to enjoy the classic flavors of s’mores in a bite-sized form. They’re great for family nights, bake sales, and sweet treats after school.
Serve them with a fresh fruit like Fresh Strawberry Fluff Salad and Banana Split Puff Salad.
How to Make S’mores Cookie Cups
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat oven to 350°F and spray a 24-cup mini muffin tin with nonstick spray.
2. In a large bowl, beat butter and sugars until smooth. Add the egg and vanilla and mix well.
3. In another bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
4. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
5. Press dough evenly into the 24 mini muffin cups. Bake for 8-10 minutes.
6. Remove from the oven and gently press down the centers with a teaspoon or similar tool. Halve the marshmallows and place one in each cookie cup.
7. Set the oven to broil and carefully toast the marshmallows until golden.
8. Place a small chocolate bar rectangle on each marshmallow. The warmth will melt the chocolate slightly.
Serve and Enjoy!
Important Recipe Notes
- Use a nonstick spray or mini muffin liners to prevent sticking.
- Watch the marshmallows closely while broiling—they can toast quickly!
- You can use milk, dark, or even flavored chocolate squares if that’s what you have on hand.
S’mores Cookie Cups
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 12 regular marshmallows
- 2 Hershey bars divided into small rectangles
Instructions
- Preheat oven to 350°F and spray a 24-cup mini muffin tin with nonstick spray.
- In a large bowl, beat butter and sugars until smooth. Add the egg and vanilla and mix well.
- In another bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Press dough evenly into the 24 mini muffin cups. Bake for 8-10 minutes.
- Remove from the oven and gently press down the centers with a teaspoon or similar tool. Halve the marshmallows and place one in each cookie cup.
- Set the oven to broil and carefully toast the marshmallows until golden.
- Place a small chocolate bar rectangle on each marshmallow. The warmth will melt the chocolate slightly.
