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S’mores Cookie Cups

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 cookie cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These S’mores Cookie Cups are a fun twist on the classic s’mores! A graham cracker cookie base is baked in a muffin tin, then filled with melty chocolate and topped with a golden-brown marshmallow. They’re easy to make and perfect for parties, holidays, or just a fun treat!

Ingredients

Units Scale

For the Cookie Cups:

  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips (optional)

For the Filling:

  • 12 large marshmallows, cut in half
  • 12 Hershey’s chocolate squares (or chocolate chips)

Instructions

  1. Preheat & Prepare:
    • Preheat oven to 350°F (175°C).
    • Grease a 12-cup mini muffin tin or line with paper liners.
  2. Make the Cookie Dough:
    • In a bowl, mix graham cracker crumbs, flour, baking soda, and salt. Set aside.
    • In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
    • Add egg and vanilla extract, mixing until combined.
    • Gradually add the dry ingredients, mixing until a dough forms. Stir in mini chocolate chips if using.
  3. Form the Cookie Cups:
    • Roll about 1 tablespoon of dough into a ball and place in each muffin cup.
    • Use your thumb or the back of a spoon to gently press down in the center to create a small well.
  4. Bake:
    • Bake for 8–10 minutes, or until golden brown.
    • Remove from the oven and immediately use the back of a spoon to press the center down again.
  5. Add the Chocolate & Marshmallow:
    • Place one Hershey’s chocolate square (or a few chocolate chips) into each cookie cup.
    • Top with half a marshmallow, cut side down.
  6. Toast the Marshmallow:
    • Return to the oven for 2–3 minutes, just until the marshmallows puff up.
    • For extra toastiness, broil on high for 30 seconds (watch closely to avoid burning).
  7. Cool & Serve:
    • Let cool for 5 minutes in the pan, then transfer to a wire rack.
    • Enjoy warm or at room temperature!

Notes

  • Want extra melty chocolate? Add another piece of Hershey’s on top after baking.
  • For a gooier texture, slightly underbake the cookie cups.
  • Store leftovers in an airtight container at room temp for up to 3 days.

Find it online: https://quickbiteskitchen.com/smores-cookie-cups/