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Serving up the familiar melty, sticky goodness without the mess, S’Mores Cookie Cups put an easy but sophisticated spin on a timeless campfire snack. Add the warm and chocolate-studded charm of the classic chocolate chip cookie and you have a match made in heaven.
It’s true that part of the s’more’s charm is the perfectly toasted marshmallow and melty chocolate square oozing out from between two graham crackers. But that sticky mess should stay outside along with the sticks, dirt, and open flames. If you want to take the s’mores into the house with you, you’re going to need a way to minimize the mess.
These s’mores cookie cups combine the joy of sinking your teeth into a hot, fresh s’more with the comforting taste of a fresh-baked chocolate chip cookie. You can still enjoy the ooey-gooey toasted marshmallow and softened chocolate. It’s just a little more contained. And it doesn’t hurt that the container is just as moist and sweet as what’s inside it.
What You’ll Need
S’mores cookie cups are made with just 3 simple ingredients. You can find exact amounts for everything by scrolling down to the recipe card.
- Chocolate Chip Cookie Dough: You can use store-bought or half a batch of Gluten-Free Chocolate Chip Cookie Cups.
- Hershey’s Chocolate Bars: You can use the individually wrapped squares or break up the larger bars.
- Marshmallows: Full-sized marshmallows work best.
These cookie cups are as easy to make as they are to fall in love with. Follow these instructions for perfectly melty s’mores in a moist and chocolatey cookie cup.
Prep Materials: Preheat your oven to 350°F and spray one 24-cup mini muffin tin or two 12-cup mini muffin tins with nonstick cooking spray.
Bake: Divide your cookie dough as evenly as possible between the 24 cups. This will come out to about 1 tablespoon in each. Bake the cookie cups for 12-14 minutes, or until the edges turn golden brown.
Prep the Broiler: Cool your cookie cups in the pan for several minutes before transferring them to a baking sheet. Preheat your broiler.
Add the Chocolate: Top each cookie with one miniature chocolate square or one rectangular piece broken off from the whole candy bar along the easy-break lines. If your cookie cups are still warm, the chocolate will melt slightly. If it doesn’t, put the pan in the oven for a few seconds, just to get the chocolate slightly melted.
Add the Marshmallows: Top each cookie cup with a marshmallow and press down slightly so that the marshmallow sticks to the chocolate. Make sure not to press too hard, or the melty chocolate might ooze out.
Broil: Place the pan under the broiler for about 1-2 minutes or until the marshmallows reach a toasty golden brown.
Serve: Enjoy your cookie cups immediately for the classic campfire s’mores experience, or allow them to cool so that the chocolate sets the marshmallow in place.
Can I Make Them in Advance?
Yes, you can! Eating them right away will give you the nostalgic melted chocolate and toasty marshmallow experience of a classic s’more, but these cookie cups can also be made in advance. Just follow the storage instructions below and enjoy them whenever! You can even pop them in the microwave to freshen them up.
S’mores cookie cups are super easy to store. Just keep them in an airtight container in the pantry, or right on the counter or table, for up to 4 days. Heat them in the microwave for 10 seconds at a time until they’re back to being wonderfully warm and gooey.
Do These Freeze Well?
You can absolutely freeze s’mores cookie cups! Wrap them well in plastic wrap or stick them in an airtight, freezer-safe container after they’ve cooled completely. Marshmallows don’t freeze fully since there’s no water in them, so just make sure to let the cookies fully thaw instead of defrosting them, since they won’t defrost evenly.
Tips for Success
These s’mores cookie cups are the perfect way to bring some campfire fun into your kitchen. Here are a few things to keep in mind so that they come out moist and melty every time.
- Melt the Chocolate Squares: Make sure the chocolate squares are melty enough to hold the marshmallows in place. If the cookie cups aren’t hot enough to melt them, pop the pan in the oven for a few seconds until they soften enough to lose their straight edges before putting the marshmallows on top.
- Reheat Before Serving: If you’re planning to make these cookie cups in advance, you might want to heat them up a little before you serve them. That way, you’ll still get the gooey, melty richness of a fresh s’more. Just pop them in the microwave and heat them 10 seconds at a time until the chocolate softens.
- Toast Them Your Way: You can experiment with broiling times so that the marshmallows are toasted exactly how you like them. Go for 1 minute if you like them lighter, and 2 if you want a dark gold and crispy outer shell.
It’s always fun to get creative with s’mores, and these cookies are no exception. Try these fun ideas to shake things up.
- Replace the Chocolate: There are so many options! If you want to stick with Hershey’s, you can go for the decadence of dark chocolate, the fun of cookies and cream, or the crunch of milk chocolate with almonds. If you want to get really creative, try mini peanut butter cups, Rolos, or your favorite bite-sized candy bar.
- Try a Different Dough: Be creative with the cookie cups. You can use peanut butter cookie dough for the nutty, buttery texture, or triple chocolate cookie dough if you want to go all out with the flavor. You can even try whipping up a quick graham cracker pie crust for even more classic s’mores vibes.
- Other Toppers: You can stick with different marshmallow products or go really crazy and try something totally off-the-wall. Rainbow mini marshmallows would add a fun pop of color, while marshmallow fluff would ramp up the sticky, gooey texture. Go fancy with a meringue, or even leave off the topper and plop a small scoop of vanilla ice cream on top to make mini sundaes.
More Decadent Marshmallow Treats to Try
- S’Mores Pudding Pie
- Gluten Free Rocky Road Brownies
- Flourless Fluffernutter Cookies
- Gluten-Free S’Mores Magic Bars
- Toasted Marshmallow Brownie Batter Ice Cream
- half a batch of Gluten Free Chocolate Chip Cookie Cups or 1package of regular or gluten-free chocolate chip cookie dough (You will need about 1½ cups or enough for about 24 cookies)
- 24 miniature Hershey's milk chocolate bars or 2 regular size (1.55 oz.) Hershey's milk chocolate candy bars split into the 24 individual rectangles
- 24 large marshmallows
- Prepare the Gluten Free Chocolate Chip Cookie Cups according to the reicpe. Or preheat oven to 350°F and spray a mini muffin tin (with 24 cups) with nonstick cooking spray. Divide cookie dough between the 24 cups, about 1 Tablespoon in each. Bake for 12-14 minutes, or until golden brown and crisp.
- Cool cookie cups in pan for several minutes before removing and transferring to a baking sheet.
- Preheat your broiler.
- Top each cookie with one miniature chocolate or one of the rectangular pieces broken up from the whole candy bar. If your cookie cups are still warm, the chocolate will melt slightly. If it doesn't, put the pan in the oven for a few seconds, just to get the chocolate slightly melted.
- Top each cookie cup with a marshmallow and press down slightly so that the marshmallow sticks to the chocolate.
- Place the pan under the broiler for about 1-2 minutes or until the marshmallows are browned.
- Enjoy immediately (they will be messy) or allow to cool so that the chocolate sets the marshmallow in place.
- To Store: Keep in an airtight container at room temperature up to 4 days.
- To Freeze: Wrap well in plastic wrap or stick them in an airtight, freezer-safe container after they’ve cooled completely. Freeze for up to 3 months. Let fully thaw instead of defrosting.