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

Tips for success

For the neatest cups, use a cookie scoop to portion the dough and then press it with your fingers or the back of a small measuring cup. Chill the dough for 15 minutes before pressing if it feels too soft.

This makes it easier to work with and helps the cups hold their shape during baking. If you don't have a muffin tin, the dough can be pressed into mini tart pans or even a cast-iron skillet for a larger version.

To get the best pull, use marshmallow fluff rather than melted marshmallows, which can deflate. When toasting with a torch, keep the flame moving in a circular motion to avoid burning one spot.

If using the broiler, place the tin on the top rack and watch constantly—the topping can go from golden to burnt in seconds. Let the cups cool for a few minutes before serving so the filling sets slightly and doesn't burn your mouth.

Variations

• Peanut Butter S'mores: Add a spoonful of peanut butter to the dough along with the chocolate chips, or swirl it into the marshmallow fluff before toasting. Use peanut butter chips instead of chocolate for a different flavor.
• Dark Chocolate Deluxe: Use dark chocolate chips in the dough and dark chocolate bars for the filling. The bitterness of the dark chocolate balances the sweetness of the marshmallow and graham crackers.
• Berry S'mores: Add a few fresh raspberries or strawberry slices on top of the marshmallow fluff before adding the chocolate. The tart fruit cuts through the sweetness and adds a bright, juicy element.
• Cookies and Cream: Crush chocolate sandwich cookies and use them in place of half the graham cracker crumbs. Fold crushed cookies into the dough for extra texture and a double-chocolate flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore the gooey texture.

Freezer

Freeze baked, unfilled cookie cups for up to 2 months. Thaw overnight in the fridge, then warm and fill as directed.

Reheat

Reheat filled cups in a 350°F oven for 5-7 minutes, or microwave for 15-20 seconds. Toast the marshmallow again with a torch for a fresh char.

Store leftover cookie cups in an airtight container at room temperature for up to 3 days. The marshmallow topping may soften and lose its toasted texture, but the cups will still taste great. To re-crisp the tops, place them under the broiler for a few seconds or use a kitchen torch. If stacking, place parchment paper between layers to prevent sticking.

The cookie dough can be made up to 2 days ahead and kept in the refrigerator. Let it sit at room temperature for 15 minutes before pressing into the muffin tin.

The baked cups can be made a day ahead and stored unfilled; warm them in a 300°F (150°C) oven for a few minutes before adding the marshmallow and chocolate. The filling and toasting should be done just before serving for the best texture.

Serving ideas

Serve the cookie cups warm, straight from the oven or after a quick reheat, so the chocolate is molten and the marshmallow pulls into long ribbons. They are perfect for a backyard barbecue, a movie night, or a holiday dessert table. Arrange them on a platter with extra graham cracker crumbs for garnish, if desired. The cups are best eaten within 15 minutes of toasting.

For a more indulgent presentation, serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce. The contrast of cold ice cream with the warm, gooey center is irresistible.

You can also set out bowls of extra toppings—crushed graham crackers, chocolate chips, or chopped nuts—so guests can customize their cups. These s'mores cookie cups are a fun, shareable dessert that appeals to all ages.

Frequently asked questions

Recipe card

S'mores Cookie Cups with Gooey Marshmallow Centers

Prep 20 minCook 15 minRest 5 minTotal 40 minServes 12

Ingredients

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

Instructions

1. Heat the oven to 350°F (175°C). In a large bowl, beat the melted salted butter with the dark brown sugar and granulated sugar until smooth and creamy. Add the cold eggs one at a time, beating well after each addition, then mix in the vanilla bean paste. In a separate bowl, whisk together the all-purpose flour, baking powder, and cornstarch. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
2. Lightly grease a 12-cup muffin tin. Scoop about 2 tablespoons of the cookie dough into each cup and press it evenly against the bottom and up the sides to form a cup shape. Make sure the dough is slightly thicker at the bottom to hold the filling without leaking.
3. Bake the cookie cups in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the centers look set but not fully baked. Remove the tin from the oven and let the cups cool in the tin for 5 minutes. The cups will firm up as they cool.
4. While the cups are still warm, spoon about 1 tablespoon of marshmallow fluff into each cup. Top with a few squares of milk chocolate and a sprinkle of crushed graham crackers. Press the chocolate gently into the fluff so it melts into the center.
5. Use a kitchen torch to toast the marshmallow fluff until golden brown and puffed, or place the filled cups under the broiler for 1 to 2 minutes, watching closely, until the tops are toasted. Let the cups cool for a few minutes before serving.
6. Lift the cookie cups out of the muffin tin using a small offset spatula or butter knife. Serve warm so the centers stay gooey and the chocolate pulls into ribbons. Pull one apart to see the stretchy marshmallow and melted chocolate.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

14 g

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