If you have a sweet tooth and love the nostalgic comfort of campfire treats, you are going to fall head over heels for this S’mores Cookie Cups Recipe. These little delights capture everything wonderful about traditional s’mores but in a perfectly portable, bite-sized cookie cup form. With a crispy graham cracker crust hugging a toasted marshmallow and a melty square of rich Hershey’s chocolate on top, each cup delivers layers of texture and flavor that make snacking feel like a warm hug from your childhood. Ready in under 20 minutes and super simple to make, these cookie cups are guaranteed to become your new favorite dessert obsession.
Ingredients You’ll Need
This recipe is wonderfully straightforward, relying on just a handful of pantry staples that each play a crucial part in building those iconic s’mores flavors and textures. Every ingredient has a role, whether it’s the buttery graham cracker crust providing the perfect crunch or the gooey marshmallows giving that melt-in-your-mouth warmth.
- 1 cup finely crushed graham cracker crumbs: Using finely crushed crumbs ensures your crust is firm and cohesive, creating sturdy little cups without crumbling apart.
- 1/4 cup powdered sugar: Adds just the right touch of sweetness and helps bind the crust together.
- 6 tablespoons butter, melted: Butter adds richness and moisture, helping the crust bake golden and hold its shape.
- 12 regular-sized marshmallows: Cut in half, these become the perfectly sized, soft, toasted center of each cookie cup.
- 2 full-size Hershey’s Chocolate Bars, unwrapped and divided: Classic milk chocolate pieces that melt beautifully on top for that signature s’more finish.
How to Make S’mores Cookie Cups Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350 degrees Fahrenheit. This temperature is just right for gently baking the graham cracker crusts to golden perfection without burning them. Meanwhile, grease your mini muffin pan well with cooking spray to make sure those delicate cookie cups slide out effortlessly later on.
Step 2: Mix the Crust
In a small bowl, combine the finely crushed graham crackers with powdered sugar. Stir in the melted butter until the mixture resembles wet sand. This mix will form the crispy, buttery base that makes these cookie cups irresistible.
Step 3: Form the Cups
Scoop a small amount of the crust mixture into each cup of your mini muffin pan. Use your fingers or the back of a small spoon to gently press the crumbs firmly into the bottom and up the sides, creating a little cup shape that will hold marshmallows and chocolate evenly.
Step 4: Bake the Crusts
Slide your pan into the oven and bake the crusts for 4 minutes. This quick bake firms up the crust and gives it a beautiful golden hue. Keep an eye on them; you want a golden, crisp crust, not burnt.
Step 5: Add the Marshmallows
While the crusts bake, cut each marshmallow in half horizontally to create 24 halves. Place one marshmallow half, cut side down, into each graham cracker cup. The marshmallows will soften and toast just right without melting away too much.
Step 6: Broil to Toast
Switch your oven setting to broil. Place the muffin pan back into the oven on the top rack and broil for 1 to 2 minutes, keeping a very close watch. You want just the right golden, toasted look on the marshmallows, so don’t walk away—marshmallows brown and burn swiftly!
Step 7: Add the Chocolate and Cool
Top each toasted marshmallow with one square of Hershey’s chocolate. The heat from the marshmallow melts the chocolate slowly, creating that signature gooey s’mores combination. Allow the cookie cups to cool for about 15 minutes—this helps everything set perfectly. Use a butter knife to gently lift the cookie cups from the pan carefully so they maintain their shape.
How to Serve S’mores Cookie Cups Recipe
Garnishes
To dress up your s’mores cookie cups for a party or special treat, sprinkle a little extra finely crushed graham cracker or mini chocolate chips on top before the chocolate sets. A small drizzle of caramel sauce or a pinch of sea salt can add an unexpected and delightful twist.
Side Dishes
Serve these cookie cups alongside creamy vanilla ice cream or a cold glass of milk for a comforting and classic dessert combo. For a fun twist, pair them with fresh berries to cut through the sweetness with a bit of tangy freshness.
Creative Ways to Present
Go beyond the muffin pan! Arrange your s’mores cookie cups on a vibrant platter with colorful napkins for a picnic vibe or display them individually in mini cupcake liners for a neat party favor idea. They also make fantastic edible party gifts when stacked in a mason jar tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
Keep your leftover s’mores cookie cups in an airtight container at room temperature for up to 2 days. Beyond that, the marshmallows might lose their fresh toasted texture, so enjoy them as soon as possible for peak gooeyness and crunch.
Freezing
If you want to make these in advance, you can freeze the baked cookie cups (without marshmallows and chocolate) in an airtight container for up to 1 month. When ready to enjoy, simply add fresh marshmallows and chocolate then warm briefly before broiling to toast, following the recipe steps.
Reheating
To revive stored s’mores cookie cups, pop them in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This will warm the cookie cups through. For the best results, add fresh marshmallows and chocolate before briefly broiling again to get that perfect toasted finish.
FAQs
Can I use mini marshmallows instead of regular-sized ones?
While mini marshmallows can work, regular-sized cut in half offer the perfect size to fill the graham cracker cups without overflowing too much. If you use mini marshmallows, you’ll need to add more to fill the cups adequately.
Is there a gluten-free option for the graham cracker crumbs?
Yes! You can find gluten-free graham crackers at many stores, or substitute with finely crushed gluten-free cookies. Just make sure they have a similar texture for the best crust results.
What’s the best way to prevent marshmallows from burning under the broiler?
The key is to watch them closely—marshmallows toast very fast. Set your oven rack further from the broiler or use the broil setting at a lower temperature if possible, and stay near the oven during broiling.
Can I make larger s’mores cookie cups instead?
Absolutely, just use a standard muffin tin instead of mini. Keep the same ingredient ratios and adjust baking times accordingly, usually baking for a few more minutes to ensure the crust cooks fully.
How do I reheat leftover s’mores cookie cups without making them soggy?
Reheating in a low oven, preferably on a baking sheet without covering, helps keep the crust crisp. Avoid microwaving as it can make the graham cracker crust soggy and the marshmallows rubbery.
Final Thoughts
There truly is something magical about the combination of graham cracker, chocolate, and marshmallow, and this S’mores Cookie Cups Recipe captures it perfectly in a cute, convenient package. Whether you’re making a quick dessert for family, a fun treat for a gathering, or just indulging your sweet tooth on a cozy night in, these cookie cups never disappoint. Give them a try and prepare to fall in love all over again with the simple joy of s’mores!
