Name: S'mores Cookie Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 1/4 cup powdered sugar; 6 tablespoons butter; melted; 1 milk chocolate candy bar; 1.55 oz size; 12 large marshmallows

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These S'mores Cookie Cups have a buttery graham cracker bottom layer filled with a candy bar and then topped with a marshmallow. These easy cookie treats are made in your oven.

They're an easy way to enjoy a childhood favorite dessert without standing outside around a campfire; which makes them perfect all year long!

S'mores Cookies with Graham Cracker Cookie Crust from Walking on Sunshine Recipes

Just like my recipe for Air Fryer S'mores, you can skip the campfire and enjoy this delicious summery treat all year long by baking them in the oven.

Can you believe I didn't have my first s'more until I moved to Pennsylvania almost 16 years ago? And now I'm sharing with you this incredible recipe for S'mores Cookie Cups which tastes just like you're sitting in front of a campfire enjoying that delicious treat.

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Main Ingredients Needed:

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

Graham cracker crumbs
Powdered sugar
Melted butter
2 bars (1.55 oz each) milk chocolate candy
12 large marshmallows

Step-by-Step Directions

Step 1 | Make the Graham Cracker Crumb Layer

Combine the graham cracker crumbs, powdered sugar and melted butter.
Place 1 tablespoon of the crumb mixture into the bottom of a cupcake pan that has been lined with paper cupcake liners.

Mix Graham Cracker Crumbs with Melted Butter

Step 2 | Baking Instructions

Press the crumbs into the pan to make little cups - you can use your fingers or the back of a spoon. You can also use a Pastry Dough Tart Tamper.
Bake at 350 for 4 to 5 minutes, or until the edges are slightly browned.

Press the Graham Cracker Crumbs into the Bottom of a Cupcake Liner

Step 3 | Add the Chocolate Candy Bars and Marshmallows

Break up the chocolate candy bar and add a piece to the top of each graham cracker cookie crust.
Next add a marshmallow on top.
Return the tray back to the oven for a few more minutes or until the marshmallows are softened and just beginning to melt.

Add the Marshmallow on top of the Chocolate for S'more's Cookie Cups from Walking on Sunshine Recipes

Step 4 | Helpful Tip

You may need to"help" flatten the marshmallow by pushing down on top with the back of a spoon.

Press the Marshmallow down with the back of a spoon for S'mores Cookie Cups from Walking on Sunshine Recipes.

Step 5 | Cooling Tips

Remove pans from oven to cooling rack; cool 15 minutes.
Carefully remove cups from pan. Cool completely before serving.
If you want, you could drizzle the tops of the marshmallows with melted chocolate. But I really thought these were sweet enough just as they are.

Closeup of S'more Cookie Cups on baking rack from Walking on Sunshine Recipes.

You can definitely swap out the traditional Hershey chocolate candy bar and use another favorite such as any of the following:

Reese's Peanut Butter Cups - you can use either the mini or regular size candies.
Chocolate kisses - maybe even chocolate kisses with nuts!
Bite sized candy bars - there are so many now that it might be hard to choose. Definitely try Snickers or Kit Kat to start.
You could even try replacing the candy bars completely and use hazelnut spread or maybe even peanut butter!

Ready for more great recipes?

Yield: 12 cookie cups

S'mores Cookie Cups

S’mores Cookie Cups are a fun way to enjoy a childhood favorite treat only you don’t need to stand around a campfire to make them. They bake up easy in the oven and are perfect all year long!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 cup graham cracker crumbs
¼ cup powdered sugar
6 tablespoons butter; melted
1 milk chocolate candy bar; 1.55 oz size
12 large marshmallows

Instructions

Preheat oven to 350F.
In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
Line a cupcake/muffin pan with paper cupcake liners.
Gently spray the liners with non-stick baking spray.
Divide the graham cracker crumb mixture evenly into the pans to make little cups using the pastry dough tart tamper or the back of a spoon.
Bake the graham cracker crusts in a preheated 350 degree oven for about 4 minutes or until the crusts are golden brown.
Remove the muffin pan from the oven and top each cookie cup with one square of chocolate and then top with a marshmallow.
Return the muffin pan to the oven and bake for another 2 to 4 minutes or until the marshmallows are slightly softened and lightly browned.
Remove the muffin pan from the oven and using the back of a spoon, slightly flatten the marshmallow.
Place the muffin pan on top of a cooling rack for about 15 minutes.
Carefully remove the cookie cups from the pan.
Serve and enjoy!

Notes

Tip: Spray the cupcake paper liner with non-stick cooking spray so the cookie cups are easy to remove after they are baked!

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 141Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 95mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 2g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

This recipe has been updated since it first appeared in 2012 with new information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!