If you love the graham cracker, chocolate, and marshmallow combo, you are going to be OBSESSED with these Melty S’mores Cookie Cups.
I absolutely LOVE campfire s’mores during summertime, but as a recipe developer and lover of all things chocolate, I identified a couple things which I thought could elevate the s’mores experience.
Every time I make them over the campfire, I always find myself wishing that the chocolate was melted and there was more of it!
So, I set out to create a s’mores-inspired treat that can be made in the oven, has all the graham cracker goodness and toasted marshmallow flavor you love from classic s’mores, but with a melty chocolate center that makes them extra decadent.
Think: graham cracker cookie cups stuffed to the brim with a molten lava chocolate center then topped with a perfectly golden-brown marshmallow. What more could you want?
S’mores Cookie Cups Ingredients & Substitutions
Here’s everything you need:
- Unsalted butter. Make sure that it’s softened. If you only have salted butter on hand, you can use that, just omit the added salt.
- Light brown sugar. Dark brown sugar will also work.
- Vanilla extract.
- Egg.
- All-purpose flour.
- Graham cracker crumbs. You can buy graham cracker crumbs at the store or just make your own by crushing graham crackers in a blender or food processor.
- Baking soda.
- Salt.
- Chocolate. I always prefer dark chocolate, so that’s what I use, but classic s’mores are typically made with milk chocolate. Go with your preference!
- Marshmallows. Each cookie cup will be topped with half of a large marshmallow. If you only have mini marshmallows on hand, they will definitely work. Just stuff 3 mini marshmallows in each cookie cup!
S’more Cup Tips and Tricks
How to Make Graham Cracker Cookie Cups
The base of this s’mores dessert is a simple one-bowl graham cracker cookie cup that’s easy to whip up! Start by making the dough.
It’s imperative that your butter is softened so you can easily cream it with the sugar. The best way to tell if your butter is softened is to poke it. If your finger leaves an imprint, it’s softened. Check out this article for hacks to soften butter quickly.
Add the softened butter and brown sugar to a large mixing bowl and use a hand mixer (or whisk) to cream together until aerated and well-combined. This can take up to 5 minutes, be patient!
Then, add the vanilla extract and egg and mix again. Finally add the graham cracker crumbs, all-purpose flour, baking soda, and salt. Use a rubber spatula to scrape the bottom and sides of the bowl to make sure nothing is stuck and everything is integrated.
Fill Your Cups
I recommend lining your muffin tin so they’re easier to remove. The easiest way to fill your muffin cups is with a large cookie scoop. If you don’t have one, just use 2 heaping tablespoons of the dough in each cup.
You should have just enough graham cracker cookie dough to fill up 8 muffin cups equally. They should be roughly ¾ of the way full.
Bake Your Cookie Cups
Bake your cookie cups on the top rack in your 375°F preheated oven for 14 minutes. They should rise and turn crisp and golden brown on top. The middle should be underbaked.
After 14 minutes, remove them from the oven and place them on a cooling rack for 15 minutes. As they cool, the middle will completely sink, changing the shape from muffin-like to cookie cup!
Prep Your Chocolate and Marshmallows
Bring your oven temperature up to 400°F. While it’s heating up, roughly chop your chocolate and slice your marshmallows in half.
Half of a large marshmallow should fit perfectly into your chocolate-filled cookie cup!
Melt Your Chocolate and Toast Your Marshmallows
Add a heaping teaspoon of chopped chocolate into the crater of each cookie cup. Use up all of the chocolate between the 8 cups.
Then, push half of a marshmallow into each cup on top of the chocolate.
Then, place the s’mores cups back in the oven for 3-5 minutes to finish baking, melt the chocolate, and toast the marshmallows. Watch your s’mores treats closely, the marshmallow can go from golden-brown to burnt real quick.
That being said, if you’re one of those people who likes a little char on their toasted marshmallows (I’m lookin’ at you, mom 😉), you can keep them in the oven a little longer until those marshmallows are jussssttt how you like ’em.
How to Properly Store and Reheat Your S’mores Cookie Cups
This s’mores dessert will stay fresh and tasty at room temperature for 3-4 days, but if you are way more disciplined than me and my family, and anticipate them lasting longer, freeze some!
Wrap them individually and keep them in the freezer for up to 4 months. Thaw at room temperature or microwave them in 30 seconds intervals until warm when you are ready to eat!
I like to heat these up before I eat them. You can do so on a baking tray at 400°F for 3-5 minutes, or just in the microwave in 10 second intervals until the marshmallow and chocolate is melty.
Why I’m In Love with this S’mores Dessert
- The melty chocolate! Whenever I make campfire s’mores, I always wish the chocolate was more melty. This is your answer to that with the chocolate lava center.
- They’re easy to make! The simple, one-bowl cookie base comes together quickly and easily. Then just bake, let it sink, add your chocolate and marshmallow and bake again!
- The textures. Crispy graham cracker edges, buttery cookie cup bottom, melty chocolate and a ooey-gooey toasted marshmallow. YUM!
If you’re loving these S’mores Cookie Cups and want more decadent desserts, check out these Chocolate Fudge Cookies and Edible Brownie Batter.
Melty S’mores Cookie Cups with Toasted Marshmallow
PIN Print RATEEquipment
- Reusable Baking Cups (optional)
- Large Cookie Scoop (optional)
- Hand Mixer (optional)
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- ½ cup all-purpose flour
- ¾ cup graham cracker crumbs (4 ground up graham crackers = approx. ¾ cup)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1.45 ounces dark or milk chocolate bar (1.45 ounces chocolate = 1 standard bar)
- 4 large marshmallows
Instructions
- Preheat the oven to 375°F, and line or grease a muffin tin. Consider these reusable silicone baking cups for a more sustainable option. If you are making the graham cracker crumbs yourself, do that now, too. Use a blender or food processor to grind the graham crackers into a fine dust.
- In a large mixing bowl, cream the butter and sugar together with a hand mixer (preferred) or whisk until well-combined (this may take up to 5 minutes!).
- Add the egg and vanilla extract and whisk to combine.
- Add the all-purpose flour, graham cracker crumbs, baking soda, and salt and combine. You'll be left with a sticky wet dough.
- Use a large cookie scoop (or grab 2 heaping tablespoons of dough) to fill 8 muffin cups with dough.
- Bake on the top rack at 375°F for 14 minutes. They should be underbaked in the center.
- Place on cooling rack and allow to cool for 15 minutes. The center should sink, forming your cookie cups.
- Bring your oven temperature up to 400°F. Chop your chocolate and add about a heaping teaspoon of chopped chocolate to the center of each cookie cup.
- Cut your marshmallows in half and place one half of a marshmallow on top of the chocolate. Place back into the oven for an additional 3-5 minutes until the marshmallows are golden brown. Allow to cool again for at least 10 minutes and enjoy!
Pro Tips
- I always choose dark chocolate over milk chocolate, but classic s’mores do use milk chocolate. Either work here, just go with your preference.
- These will last at room temperature for 3-5 days.
- You can reheat them in the oven at 400°F for 3-5 minutes, or you can just microwave in 10 second intervals until the marshmallow and chocolate is melty again.
