Best S’Mores Cookies – easy recipe! – mini graham cracker cups filled with gooey, golden toasted marshmallow and melted Hershey’s chocolate.

closeup of s'mores cookie cups with hershey bars in foreground

These S’Mores cookies start with a graham cracker cookie cup 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 are ideal for backyard barbecues and all your summer entertaining.

s'mores cookie cups on cutting board with hershey bar

Why I love this recipe:

  • For s’mores lovers, this one’s for you.
  • They taste like classic bonfire s’mores in cookie form including melty marshmallows and rich chocolate.
  • 2-bite size – perfect for parties and backyard bbq’s.

What’s in Smores Cookies?

Full recipe ingredients and amounts in the printable recipe card below.

  • The cookie cup: graham cracker crumbs, flour, baking soda, salt, butter, sugar, egg and vanilla extract.
  • Mini marshmallows and Hershey bars – what’s a s’more without them?

How to make Smores cookies:

Preheat the oven to 350° then lightly spray a 24-count mini muffin pan with cooking spray.

box of graham cracker crumbs

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!

bite taken out of s'mores cookie cup

Tips for the best cookies:

  • Use graham cracker sheets instead. Add to a ziptop bag and crush with a rolling pin.
  • Use a brûlée torch to brown marshmallow instead of the broiler.
  • Instead of mini marshmallows  buy large marshmallows and dice them up.

How to store leftover cookies:

Leftover cookies can be stored in an airtight container on the counter up to 3 days.

These cookies also freeze well in a freezer-safe container up to 3 months.

More popular easy 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!

pinterest pin for s'mores cookie cups

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closeup of s'mores cookie cups with hershey bars in foreground

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
Prep Time 15 minutes
Cook Time 10 minutes
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
Tried this recipe?Let us know how it was!
4.38 from 8 votes (7 ratings without comment)

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9 Comments

  1. Recipe is perfectly portioned for a mini muffin pan. 4 small marshmallows per cookie is great ratio- watch the broiler… only takes minute and a half to brown to your liking. Let cool in tin before removing. Store in airtight container with bread heel for 2 days. Lightly warm before serving. Absolutely delicious! Big hit and will make again. Just too easy!