Smores Cookies

smores cookies cups baked with toasted marshmallow

Dessert | June 26, 2019 | By

Smores Cookies ~ bite size graham cracker cups filled with toasted mini marshmallows and Hershey’s chocolate. The ultimate, easy summertime dessert treat.

For many of us summertime means going up North, swimming in icy cold lakes and toasting marshmallows in a blazing bonfire.

A batch of Smores Cookies means you can enjoy this nostalgic treat anytime ~ but make extra because they’ll almost disappear on sight. 

Classic Smores are toasted (or burnt in my case) marshmallows and a piece of Hershey’s chocolate sandwiched between two graham crackers. Gooey, sticky marshmallow, sweet milk chocolate and crispy graham crackers. Mmmm. 

Smores Cookies are a simple version of a campfire smore in a bite size cookie cup. This all American treat travels well making it the ultimate dessert for picnics, barbeques or any pot luck gathering.

golden graham cracker cups filled with toasted marshmallow and a piece of hersheys chocolate

The recipe I’m sharing is loosely adapted from one I saw in our local newspaper a while ago. These Smores Cookies are ridiculously good and if you’re like me, you won’t stop at one . . . or three. That combo of gooey, toasted marshmallow and warm, melty chocolate is almost guaranteed to take you back to those lazy summer days of childhood.

Smores Cookies Ingredients:

  •  graham cracker crumbs
  • all purpose flour
  • baking soda
  • salt
  • butter softened to room temp
  • brown sugar
  • granulated sugar
  • egg
  • vanilla
  • mini marshmallows
  • plain Hershey bars

Equipment needed:

24 count mini muffin tin.

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 the graham cracker crumbs, flour, baking soda and salt together in a small bowl then set it aside.

Using a hand mixer, cream the room temp butter and both sugars together then fold in the egg and vanilla.

Add the crumb ingredients to the butter-sugar stirring until they’re combined.

Using a 1″ scooper form 24 balls dropping them into the prepared mini muffin tin, then using a 1 teaspoon size measuring spoon gently press down on the ball to form the cup. 

Bake 9 minutes then remove from the oven.

cookie cups out of the oven

The cups puff slightly when they’re in the oven. While they’re still warm using the same teaspoon measuring spoon press down to reform the cup then add 4 mini marshmallows to each cup, gently pressing to nestle them in. 

How to toast the marshmallows:

Transfer the muffin tin to the broiler and broil about 1 minute watching very carefully so they don’t burn. OPTIONAL: If you have a brûlée torch and like playing with fire as much as I do, you can use it instead of the broiler.

Remove the muffin tin from the oven and press a piece of Hershey’s chocolate into the top of each cookie cup. 

Can I use graham crackers instead of boxed crumbs?

Absolutely! Boxed crumbs make the recipe a little quicker, but if you already have graham crackers ~ or just prefer them ~ add sheets to a zip top bag and crush with a rolling pin to get 1 cup of crumbs.

close up of smores cookies bitten into

Smores Cookies, Potato Salad and a grilled cheeseburger. Summertime goodness.  

Enjoy!

pinterest pin: graham cracker cookie crust filled

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smores cookies cups baked with toasted marshmallow

Smores Cookies

Easy bite size graham cracker cups filled with toasted mini marshmallows and Hershey’s chocolate. The ultimate summertime dessert treat.
PIN for later!
Print Recipe
CourseDessert
CuisineAmerican
Keywords'mores cookie cups, s'mores cookies, smores
Servings8

Ingredients

  • 1 cup graham cracker crumbs
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1/2 cup butter softened to room temp
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 96 mini marshmallows
  • 2 1.55 ounce each Hershey bars

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 9 minutes then remove from the oven.
  • You’ll notice when the cups come out of the oven they’re puffed up. While they’re still warm using the same teaspoon measuring spoon press down to reform the cup then add 4 mini marshmallows to each cup, pressing to nestle them in.
  • Transfer the muffin tin to the broiler and broil about 1 minute watching very carefully so they don’t burn. OPTIONAL: If you have a brûlée torch and like playing with fire as much as I do, you can use it instead of the broiler.
  • Remove the muffin tin from the oven and press a piece of Hershey’s chocolate into the top of each cookie cup. 

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