S’mores Cookie Cups
S’mores are easily one of the most popular summer treats. It’s a classic combination of chocolate and marshmallows sandwiched between graham crackers. S’mores Cookie Cups have all the same flavors in a sweet cookie cup. Graham cracker cookie dough forms the cup, add some milk chocolate chips to the center, and top each one with mini-marshmallows. Just like the campfire treat, but without any of the mess. Yum!
A few years ago, I made these chocolatey treats and took them to my nephew’s baseball game for him to share after the game. Nathan and his teammates gobbled them up—they were a hit! Baseball Moms from both teams were asking me for the recipe.
S’mores Cookie Cups are easy to make and travel well to almost any event. They combine melted marshmallows and chocolate chips inside of a graham cracker cookie cup. They pack a punch of s’more flavor in one little bite.
What kind of chocolate should I use?
You can use your favorite chocolate chips for the middle of each cookie. I often use semi-sweet or milk chocolate chips because I always keep a bag of these morsels in my pantry. But I’ve also made these cookies with dark chocolate chips for an even more decadent treat.
Can I double the batch?
Yes! I’ve had success at doubling this cookie recipe. The recipe makes 24 cookie cups, but sometimes that is not enough. Especially if sharing them with family or taking them to an event. So go ahead and double the recipe and share twice as much sweetness.
How do I perfectly ‘roast’ my marshmallows?
Once the cookies are topped with mini-marshmallows just slide the muffin tray under the broiler and ‘toast’ your marshmallows for 45-60 seconds. It doesn’t take long to get them golden brown. Do not take your eyes off the oven or they may get too brown and your cookies will be burned. It takes less than a minute to roast them perfectly. Be ready to remove them from the oven quickly.
S’mores Cookie Cups Recipe
What’s needed?
- 1/2 cup unsalted butter (1 stick), room temperature
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups graham cracker crumbs
- 2/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 72 mini-marshmallows, 3 per cookie
How to make S’mores Cookie Cups?
- Preheat the oven to 350 degrees. In a medium bowl, beat butter, brown sugar, egg and vanilla until combined and fluffy.
- In a separate bowl, whisk together the graham cracker crumbs, flour, salt and baking soda.
- Gradually add the flour mixture to the butter mixture and mix until combined.
- Spray a 24 count mini-muffin tray with cooking spray. Use a tablespoon-size scoop to put a ball of dough into each muffin cup.
- Use the back of a measuring spoon or the end of a wooden spoon to press a hole in the center of each cookie cup. Bake for 6 or 7 minutes.
- Remove the cookies from the oven and set oven to broil.
- Again press a hole in the center of each cookie to better define the cup. Immediately add 6 or 8 chocolate chips to each hot cookie. The chips will begin to melt.
- Place three mini-marshmallows on top of each cookie. Put the cookie tray under the broiler for 45 seconds and watch it closely. Do not allow cookies to broil for longer than 1 minute or they will burn. Cool cookies slightly before removing from the muffin tray.
- Store in an airtight container. If you plan to take these cookies to an outdoor event, place them in the refrigerator for one hour to get them cold before you pack them up to go.
While kids love these little s’mores bites, grown-ups seem to devour them with equal enthusiasm. These cookies are always a yummy treat for a summer family picnic. I dare you to eat just one! And you’ll need a glass of cold milk to wash them down.
S’mores Cookie Cups
Ingredients
- 1/2 cup unsalted butter, 1 stick, room temperature
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups graham cracker crumbs
- 2/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 72 mini-marshmallows, 3 per cookie
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, beat butter, brown sugar, egg and vanilla until combined and fluffy.
- In a separate bowl, whisk together the graham cracker crumbs, flour, salt and baking soda.
- Gradually add the flour mixture to the butter mixture and mix until combined.
- Spray a 24 count mini-muffin tray with cooking spray. Use a tablespoon-size scoop to put a ball of dough into each muffin cup.
- Use the back of a measuring spoon or the end of a wooden spoon to press a hole in the center of each cookie cup. Bake for 6 or 7 minutes.
- Remove the cookies from the oven and set oven to broil.
- Again press a hole in the center of each cookie to better define the cup. Immediately add 6 or 8 chocolate chips to each hot cookie. The chips will begin to melt.
- Place three mini-marshmallows on top of each cookie. Put cookie tray under the broiler for 45 seconds and watch it closely. Do not allow cookies to broil for longer than 1 minute or they will burn. Cool cookies slightly before removing from the muffin tray.
- Store in an airtight container. If you plan to take these cookies to an outdoor event, place them in the refrigerator for one hour to get them cold before you pack them up to go.
