S’mores Cookie Cups with Gooey Marshmallow Centers

These s'mores cookie cups deliver the classic campfire trio in a neat, handheld form: a chewy chocolate chip cookie shell, a thick layer of melted chocolate, and a cloud of toasted marshmallow fluff. The contrast between the crisp cookie edges and the oozing center makes every bite irresistible.

Because the cups are baked in a muffin tin, they come out perfectly portioned and ready to share. The recipe comes together quickly with pantry staples, and the marshmallow topping gets a golden, torch-charred finish that mimics the real thing.

S'mores cookie cups take everything loved about the campfire dessert and make it practical for any kitchen. The cookie dough is pressed into a muffin tin to create edible bowls, then baked until golden.

While still warm, each cup gets a spoonful of marshmallow fluff, squares of milk chocolate, and a shower of graham cracker crumbs. A quick toast under the broiler or with a kitchen torch gives the marshmallow that smoky, caramelized crust. The result is a dessert that feels nostalgic but looks polished enough for a party.

Ingredients

Why this recipe works

The cookie cup method works because the dough is pressed thin enough to bake through quickly while still holding its shape. The combination of melted butter and brown sugar creates a chewy, tender crumb that contrasts with the crunchy graham cracker topping.

Baking the cups in a muffin tin gives them sturdy walls that contain the gooey filling without leaking. The marshmallow fluff stays soft and airy when toasted, creating a texture that pulls into long, dramatic strands when the cup is broken apart.

Using both brown and granulated sugar gives the cookie dough a deep, caramel-like sweetness and a slightly crisp edge. The cornstarch in the dough helps keep the cups tender even after they cool.

Adding the chocolate and marshmallow while the cups are still warm ensures the chocolate melts into a thick, fudgy layer. The final toasting step is what transforms the filling into a true s'mores experience, with the signature charred marshmallow flavor.

Notes and substitutions

The recipe calls for salted butter; if using unsalted, add a pinch of salt to the dough. Dark brown sugar adds more molasses flavor, but light brown sugar works as well. Vanilla bean paste gives a speckled, aromatic vanilla flavor, and regular vanilla extract is a fine substitute. Use cold eggs straight from the refrigerator to keep the dough from becoming too soft and sticky.

For the filling, marshmallow fluff is ideal because it stays thick and doesn't deflate like melted marshmallows. Milk chocolate is the classic choice, but semisweet or dark chocolate will balance the sweetness. Crushed graham crackers add the signature crunch; use the cinnamon or honey variety. A kitchen torch gives the most control for toasting, but a broiler works well if watched closely.

• marshmallow fluff: mini marshmallows (press into the cups before baking; they will melt and puff up)
• milk chocolate: semisweet or dark chocolate for a less sweet filling
• vanilla bean paste: 1 teaspoon vanilla extract
• salted butter: unsalted butter plus 1/4 teaspoon salt

Equipment

• 12-cup muffin tin
• mixing bowls
• electric hand mixer or stand mixer
• measuring cups and spoons
• cookie scoop or spoon
• kitchen torch or broiler