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

Tips for success

For the best texture, use cold eggs straight from the fridge. They help the dough come together without overworking the gluten, resulting in a tender cookie cup.

If the dough feels too sticky, chill it for 10 minutes before shaping. When pressing the dough into the muffin tin, use a small glass or the back of a spoon to create an even, sturdy cup.

To get the perfect gooey center, don't overbake the cookie cups. They should be golden brown on the edges but still slightly soft in the center.

The marshmallow fluff should be warmed slightly before filling to make it easier to spread. When toasting, use a kitchen torch for the best control. If using the broiler, watch closely and rotate the pan for even browning.

Variations

• Peanut Butter S'mores: Add 1/4 cup peanut butter to the cookie dough and use peanut butter chips instead of chocolate chips. Top with chocolate squares and marshmallow fluff as directed.
• Dark Chocolate S'mores: Use dark chocolate chips in the dough and dark chocolate squares for the topping. The bitterness of the dark chocolate balances the sweetness of the marshmallow.
• Salted Caramel S'mores: Drizzle each filled cup with 1 teaspoon of salted caramel sauce before adding the chocolate squares. Sprinkle a pinch of flaky sea salt on top before toasting.
• Berry S'mores: Add 1/2 cup fresh raspberries or chopped strawberries to the marshmallow fluff before topping with chocolate. The tart berries cut through the sweetness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving.

Freezer

Freeze baked, unfilled cookie cups in a freezer-safe container for up to 2 months. Thaw at room temperature, then fill and toast before serving.

Reheat

Reheat filled cookie cups in a 350°F (175°C) oven for 3 to 5 minutes, or until warm and gooey. Avoid microwaving, as it can make the cookie soggy.

Store leftover cookie cups in an airtight container at room temperature for up to 3 days. To keep the marshmallow from becoming too sticky, place a piece of parchment paper between layers.

The cookie cups are best eaten within 24 hours, as the marshmallow can soften the cookie over time.

The cookie dough can be made ahead and refrigerated for up to 2 days. Let it come to room temperature for 10 minutes before shaping. The baked cookie cups can be made a day ahead and stored unfilled. Fill and toast just before serving.

Serving ideas

Serve the cookie cups warm, straight from the oven, for the ultimate gooey experience. Pull them apart to show the marshmallow stretching. They are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for extra indulgence.

These cookie cups are ideal for parties, potlucks, or a fun weekend treat. Arrange them on a platter and let everyone grab their own.

They are best enjoyed immediately, but they are still delicious at room temperature. For a campfire feel, serve them with a side of hot cocoa or a glass of cold milk.

Frequently asked questions

Recipe card

Gooey S'mores Cookie Cups

Prep 20 minCook 12 minTotal 32 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 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. 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, mixing until just combined. Fold in the chocolate chips.
2. Grease a 12-cup muffin tin. Scoop about 2 tablespoons of dough into each cup and press it firmly against the bottom and up the sides to form a cup shape. Make sure the dough is even and reaches the top edge of each cup.
3. Bake the cookie cups for 10 to 12 minutes, until the edges are golden brown and the centers look set. Remove from the oven and let cool in the pan for 5 minutes.
4. While the cookie cups are still warm, spoon about 1 tablespoon of marshmallow fluff into each cup. Use a small spoon or offset spatula to spread it evenly, making sure it reaches the edges.
5. Place a square of milk chocolate on top of the marshmallow fluff in each cup. Sprinkle crushed graham crackers generously over the chocolate, covering the surface.
6. Use a kitchen torch to toast the marshmallow fluff and graham crackers until the marshmallow is golden and slightly charred in spots. Alternatively, place the cups under the broiler for 1 to 2 minutes, watching closely, until toasted.
7. Let the cookie cups cool in the pan for 5 minutes, then carefully remove them. Serve warm, pulling them apart to reveal the gooey center.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

280

Protein

4 g

Carbohydrates

38 g

Fat

13 g

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