Made with a buttery graham cracker crust, gooey toasted marshmallows and a rich chocolate kiss, these mini s’mores cups are a fun variation on the dessert, plus no campfire is required!
While I love roasting s’mores around the bonfire with a s’mores charcuterie, there are times that I crave the dessert but without the work of starting a fire like my frozen s’mores or s’mores ice cream.
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S’more Cookie Cups
S’mores are one of the best parts about summer and these s’mores cups are delicious bite-sized treats that capture the essence of traditional s’mores in a convenient and mess-free cookie cup.
With a graham cracker crust, a toasted marshmallow filling and chocolate on top these s’mores cookie cups are not only fut to eat but a delicious combination of flavors and textures just like my s’mores dip, s’more cookies and s’more pie recipe!
The little graham cracker cups manage to be both casual and fancy, and seriously, they just taste fantastic. Make these for your next party or bring to a BBQ and people will be hunting you down for the recipe. They’re that good.
When you’re craving that delicious chocolate and gooey marshmallow combo, these have all the deliciousness of the traditional s’mores but with a bit less mess.
Find the full printable recipe below.
- Graham crackers: These are what will build the base of your cookie cup and give you that delicious s’more texture.
- Marshmallows: We love to use the large ones to make them extra gooey, but you could also use the mini version here.
- Chocolate: I find that a Hershey’s kiss or miniature chocolate bar is the perfect size for this mini dessert. If you don’t have either on hand, you can also sprinkle the tops with chocolate chips to get that melted chocolate on top.
For a peanut butter variation, use a miniature Reese’s cup instead of a chocolate kiss. You could also drizzle a little bit of peanut butter on top of the crust before baking.
How To Make Mini S’mores Cups
- Crust: Making the crust in a food processor by crushing the graham crackers and adding in the melted butter and sugar. You want the mixture to look like wet sand (picture above).
- Press: Press the graham cracker mixture into the mini muffin pan. Use your fingers to press the mixture into the bottom of the muffin cups to form into shallow cups. Bake 4-5 minutes:
- Mallow: Now you’re going to add the marshmallow. Bake a few more minutes until they’re soft.
- Broil. For a toasty marshmallow, you can broil the s’mores cups for about 1 minute. Just make sure to keep an eye on them so they don’t burn.
- Spray the pan. Make sure to spray the muffin pan first before pressing the crust into the muffin cups. The last thing you want is for the crust to stick to the pan! I like to use a silicone muffin pan to avoid sticking.
- Let cool. The crust needs a few minutes to set, so don’t remove the cups from the pan immediately once out of oven. Let them cool slightly, then use a butter knife to pop them out for best results.
These cups can be made 1 day ahead of time if needed. Before serving, place them on a pan and broil for about 30 seconds to 1 minute to rewarm. Make sure to keep a close eye on them while broiling so they don’t burn!
Try Oreo cookies or your favorite sandwich cookie. Ritz crackers or vanilla wafers would work too for the s’more cookie cup crust!
If you have leftovers, simply store the s’mores cups in an airtight container or bag. They will stay fresh for up to 3 days.
This dessert also freezes well and makes a great treat to pull out when you’re craving a little something sweet. Place them in a freezer bag or container for up to 3 months. Then microwave for about 20 seconds to warm back up when ready to enjoy.
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Mini S’mores Cups
- 9 graham crackers , full sheet (about 1 heaping cup crushed)
- ⅓ cup powdered sugar
- 4 Tablespoons butter , melted
- 24 Hershey kisses
- 12 large marshmallows , cut in half
- Preheat oven to 350°F. Spray a mini muffin pan with non stick spray (or use a silicone pan if you have one). Then process graham crackers in a food processor until finely ground. Add powdered sugar and butter and pulse until mixture looks like wet sand.
- Scoop about a 1 1/2 Tablespoon (or medium cookie scoop) of the graham cracker crumbs into the mini muffin pan. Press crumbs with fingers to form shallow cups. Depending on how much you use, it will fill 24 mini cups. Bake 4-5 minutes or until edges are slightly bubbling. Add a few extra minutes if you'd like them more crisp. Then remove from oven.
- Place the half of one marshmallow into each cup. Return to the oven and cook for 3 to 5 minutes, or until marshmallows are just slightly softened and golden. Feel free to broil for 1 minute for a toasty marshmallow.
- Remove from oven and allow to cool for a minute or two. Then place the chocolate on top of marshmallow. If you prefer the chocolate to be toasted, add back to the oven for a couple minutes. Allow to cool slightly and then carefully remove cups from the muffin tins and place on cooling rack. Enjoy while warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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