S’Mores Cookie Cups with Gooey Marshmallow Centers

S'mores cookie cups combine everything you love about campfire s'mores into a single, easy-to-eat dessert. A thick chocolate chip cookie shell is baked into a cup, then filled with gooey marshmallow fluff, a square of milk chocolate, and crushed graham crackers.

The result is a warm, messy, utterly irresistible treat that comes together in under 30 minutes. Perfect for parties, movie nights, or whenever you need a quick chocolate fix.

These s'mores cookie cups are a clever twist on the classic campfire treat. Instead of assembling graham crackers, chocolate, and marshmallows, you press chocolate chip cookie dough into a muffin pan to create edible cups.

After a short bake, the cups are filled with marshmallow fluff, milk chocolate, and graham cracker crumbs, then toasted until golden. The contrast between the crisp cookie edges and the molten center is pure magic. This recipe is simple enough for a weeknight dessert yet impressive enough for guests.

Ingredients

Why this recipe works

The method here is all about creating a sturdy yet tender cookie cup that can hold a generous filling. Pressing the dough into a muffin pan gives the cookies structure, so they don't flatten into ordinary cookies.

The deep indentation ensures there's plenty of room for the marshmallow fluff and chocolate. Baking at 350°F (175°C) for just 12 minutes keeps the centers soft and chewy, while the edges turn golden brown for a slight crunch.

The filling is designed to mirror a classic s'more: marshmallow fluff provides the gooey, sweet texture, milk chocolate adds a creamy richness, and graham cracker crumbs bring the signature crunch.

Toasting the marshmallow fluff with a torch or broiler replicates the charred, smoky flavor of a campfire marshmallow. The combination of warm cookie, molten chocolate, and toasted marshmallow is irresistible.

Notes and substitutions

Use a good-quality chocolate chip cookie dough base. The recipe calls for melted butter, which makes the dough easy to mix and yields a chewy texture. Dark brown sugar adds a deeper molasses flavor, while cornstarch helps keep the cookies tender. Cold eggs are important because they prevent the melted butter from being absorbed too quickly, resulting in a more cohesive dough.

You'll need a 12-cup muffin pan for this recipe. A standard muffin pan works perfectly; mini muffin pans would require adjusting the baking time. For the filling, use marshmallow fluff (not marshmallow cream, which is thinner) for the best results. If you don't have a kitchen torch, you can toast the marshmallow under a broiler, but watch closely to prevent burning.

• salted butter: Unsalted butter plus 1/4 tsp salt can be used. Reduce additional salt in the recipe if using salted.
• vanilla bean paste: Use 1 tsp vanilla extract instead. The flavor will be slightly less intense but still delicious.
• marshmallow fluff: Mini marshmallows can be substituted. They will melt and puff in the oven, but the texture will be slightly different.
• milk chocolate bar: Semi-sweet or dark chocolate can be used for a less sweet filling. Any chocolate that melts well works.

Equipment

• 12-cup muffin pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spoon or cookie scoop
• Kitchen torch or broiler