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Best S’Mores Cookies – easy recipe – mini graham cracker cups filled with gooey, toasted marshmallow and melted Hershey’s chocolate.
Graham cracker cookie cups packed with gooey marshmallow center and sweet Hershey’s melted chocolate.
It’s a take on traditional S’mores and the perfect way to kick off the summer season.
These delicious cookies – ideal for backyard barbecues and all your summer entertaining – are always a huge hit!
S’mores Cookies with a graham cracker base, melted marshmallows and rich chocolatereally are the best cookies of summer.
They’re bite size so don’t stop at just one – why live with regrets?
WHAT’S IN S’mores Cookies?
- graham cracker crumbs
- all purpose flour
- baking soda
- salt
- butter softened to room temp
- brown sugar
- granulated sugar
- egg
- vanilla extract
- mini marshmallows
- Hershey bars
- cooking spray
*You’ll also need a 24 count mini muffin tin and a 1″ cookie scoop.
How to make cookies:
Preheat the oven to 350° then lightly spray a 24-count mini muffin pan with cooking spray.
Whisk dry ingredients together: graham cracker crumbs, flour, baking soda and salt together in a small bowl then set aside.
In a large bowl using a hand mixer, cream the room temp butter and both sugars together then fold in the egg and vanilla.
Add the flour mixture to the butter stirring until well combined.
Using a 1″ cookie scoop form each cookie dough ball and drop into the prepared mini muffin tin (you’ll have 24).
Use a 1 teaspoon size measuring spoon to gently press down on the ball forming the cup.
Bake 8-9 minutes (until edges are golden) then remove from the oven. NOTE: Baking time will vary with ovens.
The cups puff slightly when they’re in the oven so while they’re still warm using the same teaspoon measuring spoon press down to re-form the cup then add 4 mini marshmallows to each, gently pressing to nestle them in.
How to toast the marshmallows:
Transfer the muffin tin to the broiler and broil about 1 minute or until golden brown –watch very carefully so they don’t burn.
Remove from the oven, section the Hershey’s chocolate bar then press a piece of Hershey’s chocolate into the top of each cookie.
Transfer to a cooling rack until they’re room temperature then eat!
HOT TIPS AND TRICKS:
- If you already have graham cracker sheets just to a ziptop bag and crush with a rolling pin instead of buying crumbs.
- Use a brûlée torch to brown marshmallow instead of the broiler.
- If you can’t find mini marshmallows at the grocery store buy large marshmallows and dice them up.
WHAT TO DO WITH LEFTOVERS:
Leftover cookies can be stored in an airtight container on the counter up to 3 days or in a freezer-safe container in the freezer up to 3 months.
LOOKING FOR MORE SUMMER DESSERTS?
Blueberry Peach Cobbler
Ice Cream Cake
Peach Galette
Strawberry Jello ‘Salad’
Air Fryer ‘fried’ Oreos
Patriotic No Bake Cheesecake Jars
Mixed Berry Skillet (grill OR bake!)
Rice Krispie Treats
Enjoy!
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S'Mores Cookie Cups
Mini graham cracker cups filled with gooey, toasted marshmallow and melted Hershey's chocolate. The ultimate summer dessert recipe!
4.38 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories
Equipment
1 mini muffin tin (24 count)
Ingredients
- 1 cup graham cracker crumbs
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/2 cup butter softened to room temp
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 96 mini marshmallows
- 2 1.55 ounce each Hershey bars
- cooking spray
- NOTE: you will also need a 24 count mini muffin tin
Instructions
Preheat the oven to 350° then lightly spray a 24-count mini muffin pan with cooking spray.
In a small bowl, whisk the graham cracker crumbs, flour, baking soda and salt then set it aside.
In a medium bowl using a hand mixer, cream the softened butter and both sugars together then fold in the egg and vanilla until everything is thoroughly combined.
Add the ‘dry’ ingredients to the ‘wet’ ingredients stirring until they’re combined.
Using a 1″ scooper form 24 balls dropping them into the prepared mini muffin tin then gently press down on the ball forming the cup using a teaspoon size measuring spoon.
Bake 8-9 minutes until golden then remove from the oven.
NOTE: cups puff up in the baking process. While they're still warm, use the same teaspoon measuring spoon and press down to reform the cup. add 4 mini marshmallows to each cup, gently pressing to nestle them in.
Transfer the muffin tin to the broiler for about 1 minute watching very carefully so they don’t burn. OPTIONAL: If you have a brûlée torch you can use this instead.
Remove the muffin tin from the oven and press a piece of Hershey’s chocolate into the top of each cookie cup. Cool to room temp and enjoy.
Keyword smores cookies, s'mores cookies, summer recipe, s'mores cookie cups
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