S’mores Cookie Cups Chocolate Marshmallow

S’mores Cookie Cups Chocolate Marshmallow are the perfect bite-sized treat that combines all the magic of a campfire s’more with the comfort of a freshly baked cookie. Each cup has a buttery graham cracker crust, a gooey marshmallow center, and a rich melted chocolate topping. These little delights bring nostalgia and indulgence together in one chewy, melty bite—ideal for parties, holidays, or any cozy night in.

Why You’ll Love This Recipe

You’ll love this recipe because it captures the iconic s’mores flavor in an easy, no-mess format. Unlike traditional s’mores, these cookie cups don’t require a campfire or sticky fingers. They’re quick to make, look beautiful when served, and are guaranteed to satisfy both kids and adults. Plus, the soft marshmallow and melted chocolate pair perfectly with the golden cookie base, making them irresistible every time.

Nutritional Info

Each S’mores Cookie Cup contains approximately:

• Calories: 210
• Carbohydrates: 25g
• Protein: 3g
• Fat: 11g
• Fiber: 1g

These cookie cups are a decadent dessert—small in size but big in flavor, perfect for satisfying your sweet tooth in moderation.

Time Taken

• Preparation Time: 10 minutes
• Baking Time: 12 minutes
• Cooling Time: 10 minutes
• Total Time: 32 minutes

Ingredients

• 1 cup graham cracker crumbs
• 6 tablespoons melted butter
• ¼ cup granulated sugar
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup brown sugar
• ½ cup unsalted butter softened
• 1 egg
• 1 teaspoon vanilla extract
• 8 large marshmallows (cut in halves)
• 1 cup milk chocolate pieces or chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
3. Press about one tablespoon of the mixture into the bottom of each muffin tin cup to form a crust.
4. In a mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
5. Stir in the flour, baking soda, and salt until a soft dough forms.
6. Roll the dough into small balls and place them over the graham cracker crusts. Gently press to flatten.
7. Bake for 10–12 minutes or until golden brown.
8. Remove from the oven and immediately press a halved marshmallow on top of each cookie cup.
9. Place a chocolate piece or chocolate chip on top of the warm marshmallow.
10. Let cool slightly before removing from the pan to allow the chocolate to set.

You Must Know

Always let the cookie cups cool in the pan for at least 10 minutes before removing them. This helps them hold their shape. If you like a toasted marshmallow flavor, place them under the broiler for 20–30 seconds after adding the marshmallow and chocolate.

Storage Tips

Store the cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, microwave for 10–15 seconds for that freshly melted chocolate and soft marshmallow texture.

Ingredient Substitutions

• Use dark chocolate for a richer flavor or white chocolate for a twist.
• Swap graham crackers with digestive biscuits if unavailable.
• For a nutty flavor, add crushed almonds or hazelnuts to the dough.
• Substitute mini marshmallows for large ones if preferred.

Serving Suggestions

Serve these cookie cups warm for the best gooey texture. They pair wonderfully with a glass of cold milk, hot cocoa, or coffee. You can also top them with whipped cream, caramel drizzle, or crushed graham crumbs for extra presentation flair.

Cultural and Historical Context

S’mores originated as a traditional American campfire treat in the early 20th century, loved by scouts and families for their simple combination of chocolate, marshmallow, and graham crackers. These cookie cups are a modern take on that classic dessert, making it accessible year-round—no campfire required.

Seasonal Adaptations

• In summer, serve them chilled for a refreshing twist.
• In winter, enjoy them warm with hot chocolate.
• During holiday seasons, top them with crushed candy canes or drizzle white chocolate for a festive look.

Success Stories

Home bakers love this recipe for its ease and guaranteed crowd-pleasing results. Many have shared that these cookie cups became a hit at bake sales, parties, and family gatherings, often disappearing within minutes of being served.

Freezer Meal Conversion

You can freeze unbaked cookie dough balls for up to 2 months. When ready to bake, place the dough in the muffin tin and bake directly from frozen, adding 2–3 minutes to the baking time.

Pro Tips

• Use a mini muffin pan for bite-sized treats.
• For a neat look, use a spoon to press the marshmallow evenly into the cookie.
• Let the chocolate soften on its own instead of reheating—it will melt perfectly over the warm marshmallow.

Chef’s Special Tips

For a gourmet version, mix a bit of sea salt into the dough for a sweet-salty flavor. Use high-quality chocolate bars like Ghirardelli or Lindt for a smooth, rich finish. If you want a toasted top, briefly use a kitchen torch on the marshmallows for that classic campfire look.

Conclusion

S’mores Cookie Cups Chocolate Marshmallow are the perfect dessert for anyone who loves the gooey, comforting flavor of traditional s’mores. They’re fun to make, easy to serve, and absolutely delicious every single time. Try baking these S’mores Cookie Cups today and bring the joy of campfire s’mores right into your kitchen. Share your creations on Pinterest or social media and inspire others to bake this crowd-favorite dessert at home!

FAQs