Gooey S’mores Cookie Cups

These s'mores cookie cups deliver all the campfire flavor you crave in a fraction of the time. A buttery chocolate chip cookie shell is baked into a cup, then filled with gooey marshmallow fluff, topped with melted milk chocolate, and finished with crunchy graham cracker crumbs.

Every bite is a perfect balance of chewy, gooey, and crisp. The warm, toasted marshmallow pulls into long, stretchy ribbons, making these cups as fun to eat as they are delicious.

S'mores are a beloved classic, but building a campfire isn't always practical. These s'mores cookie cups bring the same nostalgic combination of chocolate, marshmallow, and graham cracker to your kitchen in under 30 minutes. The cookie cup is sturdy enough to hold a generous scoop of marshmallow fluff, yet tender and buttery like a chocolate chip cookie.

The milk chocolate melts into a rich, creamy layer, while the graham cracker crumbs add a satisfying crunch. Each cup is individually portioned, making them perfect for sharing or enjoying on your own. The best part? They're endlessly customizable and incredibly easy to make.

Ingredients

Why this recipe works

The cookie cup is baked first, creating a sturdy yet tender shell that holds the filling without becoming soggy. Baking the dough in a muffin tin gives it structure, while the melted butter and brown sugar keep it chewy and moist.

The result is a cookie that's crisp on the edges and soft in the center, providing the perfect contrast to the gooey marshmallow and chocolate.

Marshmallow fluff is used instead of whole marshmallows, which melt more smoothly and evenly. Fluff spreads easily into the warm cookie cups, creating a luscious, creamy layer that stays soft even after cooling.

The final torching or broiling adds a smoky, toasted flavor that mimics the campfire experience, while the graham cracker crumbs provide a buttery crunch that ties everything together.

Notes and substitutions

Use high-quality chocolate chips and milk chocolate for the best flavor. The chocolate chips are mixed into the dough, while the milk chocolate squares are placed on top of the marshmallow fluff. You can use dark chocolate or semi-sweet if you prefer a less sweet dessert. The graham crackers should be crushed into fine crumbs, but leave a few larger pieces for extra texture.

This recipe uses salted butter, which adds a nice contrast to the sweet marshmallow and chocolate. If you only have unsalted butter, add a pinch of salt to the dough. The dough can be made ahead and refrigerated for up to 2 days. If the dough is too sticky to handle, chill it for 30 minutes before shaping.

• salted butter: Unsalted butter plus 1/4 tsp salt can be used. If using unsalted butter, add a pinch of salt to the dough.
• 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 used. Press them into the cookie cups before baking, or add after and toast.
• milk chocolate: Dark chocolate or semi-sweet chocolate squares work well for a less sweet version.

Equipment

• 12-cup muffin tin
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Cookie scoop or spoon
• Kitchen torch (or broiler)