S’mores Cookie Cups are the ultimate summer cookie! Chocolate chip cookie cups are stuffed with graham cracker crumbs, gooey marshmallows, and Hershey’s chocolate bars. Everyone’s favorite summer bonfire snack turned into cookies!

If you want to enjoy s’mores indoors – be sure and make my S’mores Bark, Caramel S’mores Clusters, S’mores Puppy Chow, S’mores Strawberries, and S’mores Brownie Bites too!

Why you’ll love this recipe:

These cookie cups are a fun twist on the classic campfire treat, combining all the flavors of a traditional s’more into a portable and convenient cookie form. Perfect for any time of the year, these cookies bring together the comforting tastes of graham crackers, chocolate, and marshmallows in a single, irresistible bite.

S’mores Cookies are fun for BBQs, Fourth of July, picnics, parties, or just when the craving strikes. They taste perfect when they’re just slightly cooled—you get the combination of a gooey marshmallow, warm, melted Hershey’s chocolate, and the slight hint of graham cracker.

S’mores Cookie Cups are bite-sized treats with everything you love about s’mores. Make these mini s’mores bites with only 4 ingredients for a delicious recipe everyone will enjoy!

Ingredients you’ll need:

Store-bought chocolate chip cookie dough
Graham cracker crumbs
Marshmallows
Hershey’s chocolate bars

I love s’mores but sometimes it’s just not possible to make them the traditional way. Often weather and time do not allow for making s’mores over a fire. So, what do you do when everyone wants s’mores with all of that delicious, melted chocolate, gooey marshmallows and toasted graham crackers? You make S’mores Cookie Cups!

What screams summer more than s’mores? I honestly don’t think anything! These chewy, gooey s’mores cookies are baked in a mini muffin pan with a chocolate chip cookie base, graham cracker crumbs, toasted marshmallow, and a piece of gooey milk chocolate on top! Everything you love about classic s’mores but without the mess of a campfire.

How to make the best S’mores Cookie Cups:

Preheat your oven to 350 degrees F and spray a (24 cup) mini muffin tin with non-stick cooking spray.
Grab your store-bought cookie dough and slice into 24 equal squares (just follow the perforated lines) then drop one square of cookie dough into each muffin tin cavity.
Bake for 15-17 minutes, then take the handle of a spatula and press down in the center of each cookie to create a well.
Add 1 tsp of graham cracker crumbs into the bottom of each cookie cup, then turn your oven to broil, and cut each marshmallow in half.
Place half of a marshmallow, cut side down, into each cookie cup, then broil for 30 seconds, watching very closely so the marshmallows don’t burn.
Immediately top each toasted marshmallow with a square of chocolate, then let cool before removing from the muffin tin and enjoying.

I can’t think of anything more crowd-pleasing than these cookies. It’s like the perfect chocolate chip cookie got even better by including everyone’s favorite flavors.

When you take soft chocolate chip cookie cups, and sprinkle them with graham cracker crumbs, then stuff them with marshmallows and chocolate bars, you get Smores Cookies! This cookie recipe is the only one you need for the summer; everyone loves them.

They’re cute little mini s’mores that are easy to make, don’t require going camping (thank goodness 😉), you won’t smell like a campfire for days after eating them, and the best part – they have everything you love about s’mores but in a cute mini cookie cup. They just might be better than actual s’mores!

My top tips:

GREASE YOUR PAN: Grease your mini muffin tin liberally with non-stick cooking spray before adding the squares of cookie dough. It’s no fun to make a dessert just for it to get stuck in the pan!
COOKIE DOUGH: Using store-bought chocolate chip cookie dough is a huge time saver here! I recommend buying the package of sugar cookie dough that comes with 24 pre-portioned squares so that all you need to do is cut along the perforated lines, then place one piece of cookie dough into each muffin tin cavity.
CREATING THE WELLS: You’ll want to press down the centers of each cookie cup while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient!
MARSHMALLOWS: Cutting the marshmallows in half can be a little sticky, so I recommend using scissors to keep things mess-free. Also make sure you are cutting each marshmallow “hamburger style” so they’re the right size.
BROILING: Broiling these S’mores Cookie Cups gives the marshmallows a perfectly golden, toasty surface! Just be sure to watch them closely because things tend to go from golden to burnt very quickly under the broiler. A few seconds is all it should take.
CHOCOLATE: It’s important to top each toasted marshmallow with a square of chocolate while the marshmallows are still warm and soft out of the oven. This ensures the chocolate will melt slightly and stick to the marshmallows.
REMOVING FROM THE PAN: I don’t recommend removing these cookie cups from the muffin tin until the cookies are fully cooled. If the edges of the cookies seem to be stuck to the pan, run a butter knife around the edges to loosen each cup.
STORING: Transfer any leftovers into an airtight container and store at room temperature for 4-5 days. You can also store in the refrigerator for up to 1 week. If you’d like to enjoy yours warm and gooey, pop it in the microwave for 15 seconds.

Looking for more cookie cup recipes? Check these out!

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