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smores cookies cups baked with toasted marshmallow
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5 from 3 votes

Smores Cookies

Easy bite size graham cracker cups filled with toasted mini marshmallows and Hershey’s chocolate. The ultimate summertime dessert treat.
Course: Dessert
Cuisine: American
Keyword: s'mores cookie cups, s'mores cookies, smores
Servings: 8


  • mini muffin tin (24 count)


  • 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


  • 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.