Why You’ll Love This Recipe

Delivers classic s’mores flavor in a neat, oven-friendly form—no campfire required.
Quick and easy to assemble in a mini muffin tin, ideal for parties or simple indulgences.
Adaptable: swap fillings, crust types, or toppings to suit your taste.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs (to form the cup) or cookie dough with graham texture
Butter and sugar
Marshmallows (usually large, halved; or mini marshmallows)
Chocolate pieces or bars (Hershey’s or chocolate of choice)

Directions

Preheat oven to 350 °F. Prepare a mini muffin pan by greasing it.
Combine graham cracker crumbs with melted butter (and sugar or powdered sugar, depending on recipe), then press into mini cups to form shell.
Bake until lightly golden (about 4–8 minutes).
Insert one marshmallow half
Broil briefly (1–2 minutes) until marshmallows are golden and toasty. Watch carefully—these toast fast.
Top each marshmallow with a piece of chocolate and let them cool slightly in pan before removing gently.

Servings and timing

Yield: Approximately 24 mini cookie cups.
Prep time: ~10 minutes
Bake time: ~8 minutes + broil 1–2 minutes
Total time: Around 20–30 minutes

Variations

Use cookie dough (such as chocolate chip) rolled in graham crumbs for a cookie-based cup.
Replace Hershey’s with dark, white chocolate, or fun-sized candy pieces.
Try a no-bake version using ganache and a torch for marshmallow topping.
For a gluten-free or rich version, consider using almond flour or cashew butter as base.

Storage/Reheating

Store cooled cookie cups in an airtight container at room temperature for up to 4 days; refrigerate up to 7 days.
Reheat gently in the microwave (few seconds) to melt chocolate and revive marshmallow gooeyness.

FAQs

1. Can I use mini marshmallows instead of halved large ones?

Yes—just fill cups generously, and they’ll toast similarly.

2. How do I prevent the marshmallows from burning?

Broil on high but watch very closely—1–2 minutes is usually enough.

3. Any suggestions for non-stick removal?

Let cool for a bit, then use a butter knife to gently lift cups out of the pan.

4. Can I make ahead of time?

Yes—complete the cups and warm them briefly before serving to freshen texture.

5. What’s a good crust alternative?

Cookie dough with added graham crumbs adds flavor and chew—as seen in some recipes.

6. Can I freeze these?

Yes; freezing works for some versions—thaw and gently warm before serving.

7. Any alternative fillings besides chocolate bar?

Ganache or marshmallow fluff are great on no-bake variations.

8. Can I use silicone muffin pans?

Absolutely—they help with removal. If using metal, freeze before pop-out.

9. Are these kid-friendly to make?

Yes—they’re fun to assemble and great for little helpers

10. Can I make them bigger?

Yes—use a standard muffin tin; adjust bake time accordingly.

Conclusion

S’mores Cookie Cups are delightful mini desserts perfect for anytime indulgence. With their buttery crusts, toasted marshmallow centers, and melty chocolate tops, they capture that campfire magic with no mess and total charm.