S’Mores Cookie Cups with Gooey Marshmallow Centers Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the cookie cups warm, right after toasting. The contrast between the crisp cookie edges and the molten center is most dramatic when they are fresh from the oven.

If you prefer a softer cookie, slightly underbake the cups and let them cool in the pan for a few extra minutes before filling.

To make the cups easier to remove from the pan, grease the muffin pan generously. You can also use paper liners, but they may stick to the cookie.

If the cups stick, run a knife around the edges to loosen them. Leftover cookie cups can be reheated in a microwave for a few seconds to restore the gooey texture.

Variations

• Peanut Butter S'Mores: Add 2 tbsp of peanut butter to the cookie dough and use peanut butter cups instead of milk chocolate. Top with crushed peanuts for extra crunch.
• Dark Chocolate Delight: Use dark chocolate chips in the dough and a dark chocolate bar for the filling. Substitute the graham cracker crumbs with crushed chocolate wafer cookies for a deeper cocoa flavor.
• Salted Caramel S'Mores: Drizzle caramel sauce over the marshmallow fluff before adding the chocolate. Sprinkle with flaky sea salt after toasting for a sweet-salty contrast.
• Berry S'Mores: Add a few fresh raspberries or sliced strawberries on top of the marshmallow fluff before adding the chocolate. The berries add a bright, tart note that balances the sweetness.

Storage and make-ahead

Fridge

Store unfilled cookie cups in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before filling and toasting.

Freezer

Baked and unfilled cookie cups can be frozen for up to 3 months. Thaw overnight in the refrigerator, then fill and toast as directed.

Reheat

To reheat filled cookie cups, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 10-15 seconds.

Store leftover cookie cups in an airtight container at room temperature for up to 3 days. The marshmallow fluff will set as they cool, but they will still be delicious. To restore the gooey texture, reheat individual cups in the microwave for 10-15 seconds.

The cookie dough can be prepared and chilled for up to 2 days before baking. You can also bake the cookie cups and store them unfilled for up to 2 days. Fill and toast them just before serving for the best texture.

Serving ideas

Serve the s'mores cookie cups warm, while the marshmallow is still gooey and the chocolate is melted.

They are perfect for parties, potlucks, or a fun family dessert. Place them on a platter and let everyone pull them apart to see the stretchy marshmallow.

For an extra touch, dust the tops with a bit of cinnamon or sea salt before serving. You can also add a scoop of vanilla ice cream on the side for a decadent sundae.

These cookie cups are best enjoyed immediately, but they are also delicious at room temperature.

Frequently asked questions

Recipe card

S'Mores Cookie Cups with Gooey Marshmallow Centers

Prep 15 minCook 12 minTotal 27 minServes 12

Ingredients

• 1/2 cup salted butter, melted
• 3/4 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, cold
• 1 tsp vanilla bean paste
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 2 tsp cornstarch
• 1 cup chocolate chips
• 1 cup marshmallow fluff
• 4 oz milk chocolate bar, broken into squares
• 1/2 cup crushed graham cracker crumbs

Instructions

1. In a large bowl, beat the melted salted butter with the dark brown sugar and granulated sugar until smooth. Add the cold eggs one at a time, beating well after each addition, then mix in the vanilla bean paste.
2. In a separate bowl, whisk together the all-purpose flour, baking powder, and cornstarch. Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Fold in the chocolate chips.
3. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing spreading during baking.
4. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan with butter or nonstick spray. Scoop golf-ball-sized portions of dough and roll them into balls.
5. Place each dough ball into a muffin cup. Use a spoon or your thumb to press down in the center of each ball, creating a deep indentation that forms a cup shape. Make sure the dough comes up the sides of the cup evenly.
6. Bake the cookie cups in the preheated oven for 12 minutes, or until the edges are golden brown. The centers will look slightly underdone but will continue to set as they cool.
7. Immediately after removing the pan from the oven, use the back of a spoon or a small measuring spoon to gently press down the centers of the baked cookies. This will deepen the cup shape while they are still warm.
8. Spoon about 1 tablespoon of marshmallow fluff into each warm cookie cup. Top with a square of milk chocolate and a sprinkle of crushed graham cracker crumbs.
9. Use a kitchen torch to toast the marshmallow fluff until golden brown and bubbly. Alternatively, place the filled cups under a broiler for 1-2 minutes, watching closely, until the marshmallow is toasted.
10. Let the cookie cups cool in the pan for 5 minutes before carefully lifting them out. Serve warm, pulling them apart to reveal the gooey centers.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

4 g

Carbohydrates

52 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.