S’mores Cookie Cups are a total lifesaver when you wanna impress folks but are short on time (or honestly, motivation).
Ever been stuck at home with that itching for a campfire treat? Yeah, me too. Sometimes the weather’s rotten or you just can’t be bothered to wrestle with sticky sticks and half-burned marshmallows.
Let me tell ya, these are like classic s’mores packed neatly into one bite-sized cookie – no bonfire required. And who doesn’t want gooey chocolate and marshmallow without a mess all over your hands? Whew, these things are addictive.
Ingredients Needed To Make Smores Cookie Cups
Alright, let’s get right to it. Basic things, probably in your pantry already (unless your pantry’s mysterious like mine):
- 1 sleeve (about 9-10) graham crackers (you’ll crush ’em)
- 1/2 cup unsalted butter (melted, so no arm workout)
- 1/4 cup granulated sugar
- 1 cup semi-sweet chocolate chips (or chunks if you’re brave)
- 12 large marshmallows (best to slice them in half)
- Optional – mini marshmallows, for real marshmallow fiends
- Nonstick spray (not to be dramatic, but don’t forget this stuff)
That’s it. Don’t overthink dessert.
How To Make Mini Smores Cookie Cups
Strap in – this isn’t rocket science but does require a little timing. Start with preheating your oven to 350F. Crush the graham crackers like you’re mad at ‘em (I use a zip-top bag and a rolling pin). Mix in the melted butter and sugar until it sticks together. Press this mix into a mini muffin pan – each cup needs to look like a tiny nest.
Pop those in the oven for 4-5 minutes, just to set ’em. Right when they come out, add 2-3 chocolate chips to each one (they should melt a bit). Then throw half a marshmallow on top (cut side down). Bake for another 4-5 minutes, but watch them like a hawk – marshmallows go from golden to “oops” real fast.
When they’re puffy and toasty, yank ’em out. Let ’em cool. If you’re feeling wild, add extra chocolate chips on top while they’re still gooey. Use a butter knife to help pry them out once cool – they stick a little. Make a cup of coffee, eat, try not to eat them all at once.
This recipe saved my sanity at a last-minute party – people thought I’d ordered them from a five-star bakery. Not kidding, everyone snagged the recipe. — Lauren P.
How to Store Leftovers
Honestly, they disappear quick around here, but if you’ve got leftovers, congrats, you have more willpower than me. Let ’em cool completely first (or they get soggy). Store in an airtight container at room temp for up to three days. If you wanna stretch it, toss them in the fridge and they last almost a week, but the marshmallow gets a bit chewy. Quick 5-second zap in the microwave and they’re pretty much brand new.
And hey, don’t freeze ’em. Odd things happen to the texture, and nobody wants weird dessert.
Tips & Variations
Not gonna lie, after making this fifty different ways, here’s what actually works best:
- Try peanut butter cups instead of plain chocolate for a twist.
- Mix some cinnamon into the graham mixture for a little kick.
- Add flaky sea salt after baking for unbelievable flavor.
- Swap in dark chocolate if you want to feel cultured (or just like the taste more).
I’ve also stuffed them with mini candies. Sometimes I make half with regular chocolate, half with cookies-and-cream bars. Kids lose their minds over them.
Can I Use Other Types of Chocolate?
Sure can. Got a bar of milk chocolate hiding in a drawer? Break it up and use it instead of chips. White chocolate is an option too – I tried it once and it was sweet as all get-out. Some folks drop in caramel-filled squares. In a pinch, I even used leftover Valentine’s candy. Maybe not traditional, but they all worked like a charm. Just be sure to chop any really big chunks, so they actually melt.
Common Questions
Q: Do I have to use a mini muffin pan?
A: It helps, but if all you have is a regular muffin pan, fill about halfway for thicker cups.
Q: Is it possible to make these ahead for a party?
A: Yup! Make the night before, keep in a container, and refresh with a quick microwave hit before serving.
Q: Can I use gluten-free graham crackers?
A: Absolutely. The texture’s a little different but still tastes like campfire goodness.
Q: My marshmallows dip into the chocolate. What gives?
A: Happens to the best of us. Try letting the chocolate set a bit before adding marshmallows next time.
Q: Do you need to spray the pan, really?
A: Trust me, yes. Trying to chisel out stuck S’mores Cookie Cups is its own circle of dessert hell.
These Cookie Cups Will Boost Your Snack Game
So, that’s the whole shebang on S’mores Cookie Cups. You get the gooey, chocolatey nostalgia of campfire treats without ever leaving your kitchen.
Great for parties, school lunches, or your own late-night sweet tooth emergencies.
S’mores Cookie Cups
Ingredients
Equipment
Method
- Preheat oven to 350°F. Spray a regular-sized muffin tin with cooking spray.
- Whisk together flour, graham cracker crumbs, baking soda, and salt. Set aside.
- Cream butter and sugars until light and fluffy (2-3 mins). Add egg and vanilla; mix until combined. Stir in dry mixture until just combined.
- Scoop 3 Tbsp dough into muffin tins and press to flatten. Bake 13 mins or until golden. Remove and press centers with a jar to form wells. Cool completely.
- For ganache: Microwave chocolate and cream in short bursts until smooth. Cool completely.
- For marshmallow fluff: Heat water, sugar, and corn syrup to 240°F without stirring. Whip egg whites + cream of tartar to soft peaks. Slowly stream syrup into whites while mixing, then whip until glossy and thick (7-8 mins). Add vanilla.
- Assembly: Pour ganache into cooled cookie cups, chill to set. Pipe marshmallow fluff on top with a piping bag. Toast tops with a kitchen torch.
Notes
* Leftover marshmallow fluff can be stored in the freezer and reused for other desserts.
* For easier assembly, chill the ganache before piping marshmallow topping.
* Use a kitchen torch for the best toasted marshmallow flavor.
