S’mores Cookie Cups

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With these S’mores Cookie Cups, you can enjoy the flavor of s’mores any time! Buttery graham cracker cups filled with toasted marshmallow and topped with Hershey’s Chocolate Bar, everyone will be asking for s’more!

You’re also going to love our Baked S’mores, S’mores Poke Cake, Patriotic S’more Snack Mix, Peanut Butter S’mores Sandwich Cookies, and for sure check out this list of 40 of the best s’mores recipes!

S'mores Cookie Cups

Gimme S’mores Cookie Cups!

S’mores are such a fun (and delicious!) summer tradition. It’s hard to think of having a bonfire without this most favorite treat!

We definitely love s’mores made all sorts of different ways. One of the best ways to enjoy the flavors of s’mores, but without the fire part, is to make these S’mores Cookie Cups. Now you don’t have to wait for nice weather to have a fire and make s’mores!

S'mores Cookie Cups

Ingredients You’ll Need

Here’s what you’ll need to make S’mores Cookie Cups (the exact measurements and full recipe instructions are below in the printable recipe card):

  • Graham crackers – You will need 1 cup of graham crackers to make the cookie cups. This should be about 7 whole graham cracker sheets.
  • Powdered sugar – Powdered sugar adds just the right sweetness to the graham crackers and also helps the graham cracker crumbs hold together a little better.
  • Butter – Butter adds the moisture and rich flavor to the graham cracker cookie cups. We use salted butter.
  • Marshmallows – Be sure to use the classic size of marshmallow, not mini marshmallows and not giant marshmallows. You’ll just need 12 marshmallows and you’ll cut them in half to make 24 little rounds.
  • Chocolate bars – Our favorite is Hershey’s Milk Chocolate bars! You can, of course, use any chocolate bars you like.
Ingredients to make S'mores Cookie Cups

How to Make S’mores Cookie Cups

To make the S’mores Cookie Cups, start by mixing together the graham cracker crumbs, powdered sugar, and melted butter. Grease a 24-cup mini muffin pan with non-stick cooking spray, then spoon the graham cracker crumb mixture into the cups. Use your fingers or a mini tart shaper to press the crumbs into the bottom of each cup and up the sides.

S'mores Cookie Cups

Bake the graham cracker cups at 350ºF for about 4 minutes until golden brown. Cut the marshmallows in half and place one in each cup, cut side of the marshmallow down.

topping graham cracker crusts with marshmallows

Broil the marshmallows for 1-2 minutes until toasty brown on top.

oven toasted marshmallows in a mini muffin pan

As soon as you take the s’mores cup out of the oven, put a piece of chocolate on top of each marshmallow. Let the s’mores cool in the pan for 15 minutes, then use a butter knife to life each one out of the pan.

S'mores Cookie Cups

Can I Use Other Types of Chocolate?

Yes! While we love the classic flavor of Hershey’s Milk Chocolate on our s’mores, you can get as creative as you want. Here are some ideas:

  • Mini Reese’s Peanut Butter Cups
  • Hershey’s Kisses
  • Dark chocolate
  • Rollo’s
  • Bite size Snickers bars
  • Hot fudge sauce
S'mores Cookie Cups on a wooden tray

How Do I Store the Leftover S’mores?

Keep any leftover s’mores in an airtight container at room temperature. You can reheat them to melt the chocolate on a microwave safe plate in the microwave in 10 second increments.

More Cookie Cup Recipes For You To Try

S'mores Cookie Cups
4.99 from 85 votes

S’mores Cookie Cups

With these S'mores Cookie Cups, you can enjoy the flavor of s'mores any time! Buttery graham cracker cups filled with toasted marshmallow and topped with Hershey's Chocolate Bar, everyone will be asking for s'more!
Servings: 24 cookie cups
Prep: 10 minutes
Cook: 8 minutes
Cooling Time: 15 minutes
Total: 33 minutes

Ingredients
  

  • 1 cup finely crush graham cracker crumbs (about 7 whole graham crackers)
  • 1/4 cup powdered sugar
  • 6 tablespoons butter, melted
  • 12 marshmallows (regular size, not mini marshmallows)
  • 2 full size Hershey's Chocolate Bars, unwrapped and divided into 24 pieces

Instructions

  • Preheat oven to 350F.
  • In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
  • Grease a 24 cup mini muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.
  • Bake the mini graham cracker crusts at 350F for 4 minutes until golden brown.
  • Cut each marshmallow in half to make 24 round marshmallows. Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.
  • Set the oven to broil. Place the pan of s'mores in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are soft and beginning to look toasted. Note: the marshmallows can burn fast, so watch them very closely.
  • Top each marshmallow with one piece of the Hershey's Chocolate Bar. Allow the s'mores to cool for 15 minutes, then use a butter knife to lift them from the pan.

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65 comments on “S’mores Cookie Cups”

  1. 5 stars
    These are easy to make, tasty, and great for a cookie party. Last year I made them with candy kisses, which looked cute but were a little hard to take a bite from. This year I am using the Hershey bars. Love this recipe!

  2. 5 stars
    I have been craving s’mores and happened to find your recipe. Made it for the first time for a baseball team gathering and received lots of compliments. I made it with Rolos and sprinkled a bit of sea salt on each one. It was so yummy! Thank you very much!!

  3. I am excited to make these but have a question. How long can these be kept before serving or can they be frozen?

    1. Hi Pam, they are best warm or served the same day but can be kept for a few days. The consistency of the marshmallow is really the determining factor.

  4. 5 stars
    These were so easy to make, and delicious! I made these for my grandsons 7th Birthday since he asked for something ‘s’mores’. They were a huge hit, everybody loved them!

  5. I made these for Christmas last year and got RAVE reviews. And am planning to make them again. The only issue I had was that when I put the crusts in the oven the just melted into the bottom of the cup. I manage to reshape with a wooden spoon handle before they set but they were definitely a challenge. Any suggestions?

  6. 5 stars
    Holy cow these were absolutely amazing! They did not last long. Only downside was despite spraying them good they were a little hard to get out of the pan. Will definitely make these again!

  7. 5 stars
    Sooo good. 1st batch caught on fire after 1 minute under broiler.  2nd batch, lowered the rack and changed broiler temp to 450. 1st time it was preset to 550.

    1. I would buy one!  I use my mini muffin pan much more than my regular sized. Very useful for making bite sized treats.

  8. 5 stars
    I made these with my six-year-old granddaughter. Easy kid-recipe. (Don’t turn your back on them when toasting the marshmallows!) Great fun. Everyone loved them!

  9. Can you freeze these? I want to take to baby shower out of town. I think they will be a big hit. My granddaughter loves them. So easy to make.

  10. 5 stars
    I found these after my neighbor sent my daughter over with some. Only one of them made it to me because she and her husband scarfed all of them before they got to my door and this was my NEXT door neighbor. So, they didn’t have to walk far to get home. I made them the next night for other family members and none were left over again! They are really good!

  11. 5 stars
    These were delicious!  A hit in our house. We will definitely make these again!
    I used 9 graham crackers and still just got 21 s’mores. I did not change the amount of the other ingredients and the graham mixture was still a good consistency. I think the bottoms of mine were probably thicker than intended so that may account for getting less s’mores. I also needed to cook the graham cracker cups 6 minutes and I only need to broil them with the marshmallow for a little under one minute. 

    1. Made these today. It was a cold windy day and I decided to make these instead of taking my walk.
      They were very easy to make and helped me to use some graham crackers that I had in my pantry. The time you mentioned to bake the graham cracker crusts was perfect, I put my broiler on low and it took just over a minute to brown the marshmallows ( I’m sure every person’s oven is different). I got 22 cups made with 7 graham crackers and I think (as someone mentioned), possibly cut down on the butter because, they were very oily. I had to sit them on paper towels to soak up the butter a little bit.
      But they are cute and very tasty.
      Thank you for sharing this recipe.

  12. 5 stars
    These are absolutely delicious!  They are my new favorite summer dessert! The family couldn’t get enough!  And, they are so easy to make!  

  13. Super yummy! Brought them to work (I’m a healthcare worker) and everyone loved them. We heated them up in the microwave for 10 seconds and they were perfect, just like off a campfire. Great treat for all!!

  14. 5 stars
    My daughter made these a couple days ago and they were awesome.  Even better if you let the marshmallow brown a bit.  I like my toasted marshmallows quite brown.

  15. I’m going to be making these..also picked up some chocolate graham crackers so I can try using them also for a more chocolate cup.

  16. 4 stars
    i would opt for a bit less butter.. and just as a casual idea: i have a 48 mini cupcake pan.. would have been wise of me to use the middle 24 for when broiling.. ended up with some uneven browning 🙂

  17. 5 stars
    These are amazingly delicious and easy to make! If you like s’mores, then I highly recommend! 

  18. Annette Johnson

    5 stars
    Very good flavor . Only thing I had trouble with was keeping Graham cracker cup together when taking out of pan. Big hit with my granddaughters, and the older folks too.

  19. I made these with muffin cup liners, the crust took a lot longer to bake. Easier clean up, so good! Agreed that more crumbs could be used.

  20. JadeStockert

    5 stars
    Hello! 

    This recipe looks amazing! I am going to make it this weekend for my SO who loves s’mores! Thanks for this awesome idea!

  21. This recipe looks delicious. However, I don’t have a mini muffin pan only a regular size. How would I adjust the recipe to accommodate the bigger muffin pan? Would I use a whole marshmallow and then how long would I cook the gram cracker, etc. Thank you so much!

    1. We doubled the recipe and used whole marshmallow with 2 blocks of the Hershey bar for a normal cupcake pan

  22. Bonnie Shappart

    Have you tried using cupcake wrappers for this recipe? If so, what type of result did you have? I’d like to try making these this summer at the lake and was hoping for less clean up/mess.

    Thank you

  23. Bonnie Crysler

    Your recipes are AMAZING. I’m surprised you and your family don’t each weigh over 400 pounds.

  24. Shannon Augustine

    5 stars
    This is so good – but I would recommend using more graham crackers just in case. I used my finger and it is hard – I would recommend a tart presser which I will buy one. This is a big hit with my family!

    1. Carlette Odemwingie

      5 stars
      I 100% agree with the using more graham crackers. I wasn’t enough to make the full 24 with just seven. Next time I will probably use 9 or 10 and a whole stick of butter to balance it out. They did taste amazing though

    1. Can u use regular muffin pans besides mini and I tried to make this yestday and the Graham crackers were lile liquid

    2. I used a regular muffin tin and it worked fine. After 4 minutes my graham cracker cups did have liquid in them, I cooked the graham cracker cups for a few extra minutes and they then looked fine. Maybe also try an additional graham cracker.

  25. 5 stars
    Great can’t wait to bake some-after quarantine as I’m sure I will not eat able to find all ingredients-

    Also, put an option to send this to an email