Go Back
+ servings
S’mores Cookie Cups – The perfect s’mores recipe that’s one of my favorite! Hot Graham cracker cookie cups baked in mini muffin tin, filled with marshmallow, and then topped with semi-sweet Baker’s or Hershey’s chocolate bars, boiled to gooey perfection. They melt in your mouth! So Yummy! All you need is only a few simple ingredients. Fun recipe to make with kids. Quick and Easy recipe that takes only 25 minutes. Dessert, Party Food. Vegetarian. Video recipe. | Tipbuzz.com
Print Recipe Add to Collection
5 from 4 votes

S’mores Cookie Cups

Homemade graham cracker cookie cups made in a mini muffin tin and stuffed with marshmallows and chocolate
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: s'mores cookie cups
Servings: 24 servings
Calories: 177kcal
Author: Cindy


  • 1 1/3 cups all-purpose flour
  • 1 cup graham crackers crushed
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup unsalted butter softened
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 cups mini marshmallows
  • 24 semisweet chocolate squares or milk chocolate


  • Preheat oven at 375°F. Set aside a 24-cup mini muffin tin.
  • Place the graham crackers into a resealable plastic bag and seal tight. Pound with a rolling pin or mallet to pulverize into crumbs.
  • In a medium bowl, mix together the flour, salt, baking soda and crushed graham crackers, set aside.
  • In another bowl, mix butter, both sugars, egg and vanilla until combined. Add dry ingredients and mix until it forms a dough.
  • Scoop about a tablespoon of dough into each prepared mini muffin tin. Use your thumb or a melon baller to make a 1-inch wide impression in the middle of each cup.
  • Bake 5-7 minutes or until golden around the edges. Remove from oven and then turn on broiler.
  • Use the spoon to re-indent the centers. Add in 3 mini marshmallows and broil 30-60 seconds to brown.
  • Remove from oven and add a piece of chocolate to each cup. Broil another 30 seconds to melt. Cool slightly before serving.



  • Make Ahead: These cookie cups will last for up to 3 days in an airtight container at room temperature. Alternatively you can freeze them for up to 3 months.


Serving: 1cup | Calories: 177kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 21mg | Sodium: 96mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 150IU | Calcium: 10mg | Iron: 1.3mg