S’mores Cookie Cups: A Decadent Twist on a Classic Campfire Treat
If there’s one dessert that captures the essence of summer nights, it’s s’mores. The gooey marshmallows, melty chocolate, and crispy graham crackers combine to create an unforgettable experience around a campfire. But what if you could bring that same nostalgic taste into your kitchen, without needing a fire? Enter S’mores Cookie Cups—a fun, bite-sized twist on the classic treat. These cookie cups are made with a graham cracker dough base, toasted marshmallows, and chunks of Hershey’s chocolate, offering the same satisfying combination of flavors in a convenient, portable form. Whether you’re hosting a party, craving a sweet snack, or looking for a new family-friendly recipe, these s’mores cookie cups are sure to delight.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes (default to prep + cook)
- Yield: 24 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs: The base of these cookie cups is a graham cracker dough, giving you that familiar crunch and flavor that’s the hallmark of a s’more.
- Flour: All-purpose flour binds the dough together, creating a soft yet sturdy base for the marshmallows and chocolate.
- Baking soda and salt: These ingredients help with the structure and flavor balance of the dough. Baking soda makes the dough rise slightly, while the salt intensifies the sweetness of the other ingredients.
- Butter: Softened butter is crucial for a tender, rich dough, giving these cookie cups their soft, melt-in-your-mouth texture.
- Brown sugar and granulated sugar: A combination of both sugars adds moisture and sweetness, creating the perfect balance of flavors.
- Egg: The egg binds the dough, adding structure and a slight richness that complements the other ingredients.
- Vanilla extract: A splash of vanilla enhances the flavor, adding depth and warmth to the dough.
- Marshmallows: The key to s’mores! For the best texture, use large marshmallows, cutting them in half so they fit neatly into each cookie cup.
- Hershey’s chocolate bars: No s’more would be complete without rich, creamy milk chocolate. Breaking the bars into small squares ensures that the chocolate melts perfectly onto the marshmallows.
Instructions
- Preheat and Prepare the Mini Muffin Pan
Start by preheating your oven to 350°F. You’ll need a mini muffin pan for this recipe, which ensures the cookies bake into perfect, bite-sized cups. Lightly spray the muffin tin with cooking spray to prevent the cookie cups from sticking. - Prepare the Dry Ingredients
In a small bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Use a wire whisk to mix them thoroughly. The graham cracker crumbs will provide the signature flavor and texture of a s’more, so make sure to get them well-blended with the flour and other dry ingredients. - Mix the Wet Ingredients
In a larger bowl, beat together the softened butter, brown sugar, and granulated sugar with an electric mixer. Beat the mixture on medium speed until it becomes light and creamy, about 3-4 minutes. Add the egg and vanilla extract, and continue mixing until well-combined. The combination of brown sugar and butter gives the dough a rich, caramelized flavor, adding a depth that’s perfect for these cookie cups. - Combine the Dry and Wet Ingredients
Add the dry ingredients to the wet mixture. Mix on low speed until just combined. The dough will be slightly crumbly at this stage, but that’s perfect for pressing into the muffin tin. - Scoop the Dough into the Muffin Tin
Use a cookie scoop or tablespoon to scoop dough into each mini muffin cup. Make sure to fill the cups completely, then gently press down on the dough to ensure it’s evenly spread. - Bake the Cookie Cups
Bake the dough in the preheated oven for 8 minutes. The cookies may look slightly underdone at first, but don’t worry—they’ll firm up as they cool. As soon as they’re out of the oven, use a teaspoon to press down the center of each cookie, creating an indent for the marshmallow to sit in. This step is crucial for getting the marshmallow to stay put while it’s toasted. - Add the Marshmallows
Place half of a large marshmallow, sticky side down, into the center of each cookie cup. The marshmallow should fit snugly into the indent you made earlier. - Toast the Marshmallows
Now, it’s time to achieve that golden, toasted marshmallow finish. Turn your oven’s broiler to high and place the muffin tin under it for 1-2 minutes. Keep a close eye on the marshmallows as they toast quickly. Once they’re golden brown, remove the pan from the oven. - Add the Chocolate
Immediately after removing the pan from the oven, place a square of Hershey’s chocolate on top of each toasted marshmallow. The warmth from the marshmallow will soften the chocolate, creating the perfect combination of gooey and melty. - Let Cool and Enjoy
Allow the s’mores cookie cups to cool for about 10 minutes before transferring them to a cooling rack. If you can resist, let them cool completely. If not, grab one right away for a warm, gooey s’more cookie!
Notes
- Use Different Chocolate: While Hershey’s milk chocolate is a classic choice, you can experiment with different types of chocolate. Dark chocolate adds a rich, slightly bitter flavor that pairs wonderfully with the sweetness of the marshmallow. You can also try peanut butter cups for an extra creamy, nutty twist.
- Add More Toppings: For an even more indulgent treat, drizzle the cookie cups with caramel or melted peanut butter. You can also top them with mini chocolate chips or crushed graham crackers for added texture.
- Try Different Cookie Bases: Instead of graham cracker crumbs, consider using crushed digestive biscuits or even crushed pretzels for a salty-sweet combination. You can also make the dough with gluten-free flour if you need a gluten-free option.
- Mini Marshmallows: If you prefer smaller, more evenly distributed marshmallows, use mini marshmallows instead of halving large ones. Just be sure to use enough to cover the top of the dough.