Mini S’mores Cookie Cups


A s’more dessert you can enjoy year round! These have all the flavors of a s’more without the hassle of building a fire, plus you get the addition of a soft, moist graham cracker cookie base vs. a dry graham cracker. So, are these better than a classic s’more? I’ll let you be the judge.

Mini S'mores Cookie Cups on a turquoise plate with a small fire in a cup in the center.

S’mores Cookie Cups

I made these three times to get the perfect cookie base and I think it’s safe to say I couldn’t make them any better!

I learned a few things along the way, like for instance if you let the cookie batter rest for 5 minute before baking the cookies shouldn’t collapse as much, if at all, in the center once removed from the oven (so they had a better structure. If they do fall a little it’s not big deal at all because they are covered with marshmallows) and they didn’t seem quite as greasy.


Still perfectly buttery and moist but the little bit of resting time I think allows for the graham cracker to absorb some of the butter before they bake so it doesn’t start out an over-buttery batter (if that makes sense).
S'mores Cookie Cups on a wire cooling rack.

More Tips for This Recipe

Another thing I recommend are cutting the marshmallows while the cookie cups bake so they don’t dry (if you are in a dry climate, not before then), and unwrapping the Kisses while the cookies bake to make the most of your time and so they are ready to go because you do need to add these quickly before the marshmallows start to set again.

I also learned you need to be careful not to over-bake these or they will dry and you won’t get that nice, chewy cookie base.

And on that same dry note if you add too much flour they could end up dry, so I recommend using a scale if you have one (if not just be careful not to pack in the flour when measuring.

I use the scoop and sweep method but don’t jam it into the cup. A brisk scoop and level with a butter knife).

Close up image of s'more cookie cup. Graham cracker cookie base with marshmallow halve in middle and a chocolate hershey's kiss on top.

Perfect for Summer or a Fun Christmas Cookie

These really are just a little bite of Heaven! Everyone wanted more, because obviously you can’t stop at just one.

I know when the next party rolls around this will be the treat I want to bring along no doubt! They are a treat people of all ages will instantly fall in love with!

They are the perfect treat year round and they’d also be a delicious addition to a Christmas cookie tray.

S'more cookie with a bite taken out to show gooey melted chocolate center.

More S’mores Recipes to Try!

Mini S'mores Cookie Cups | Cooking Classy

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Mini S’mores Cookie Cups

4.5 from 4 votes

A s'more dessert you can enjoy year round! These cookie cups have all the flavors of a s'more without the hassle of building a fire, plus you get the addition of a soft, moist graham cracker cookie base vs. a dry graham cracker. A treat people of all ages will love!

Course: Dessert
Cuisine: American
Keyword: S'mores Cookies
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes
Servings: 24
Calories: 123 kcal


  • 3/4 cup (105g) all-purpose flour, plus more for dusting
  • 3/4 cup (98g) fine graham cracker crumbs*
  • 1/4 tsp + 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup (113g) unsalted butter, softened**
  • 1/3 cup (73g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 12 large marshmallows, cut into halves
  • 24 milk chocolate Hershey's Kisses, unwrapped


  1. Preheat oven to 350 degrees. Spray a 24-cup mini muffin tin with non-stick cooking spray and lightly dust with flour, shake out excess. 
  2. In a mixing bowl whisk together flour, graham cracker crumbs, salt and baking soda for 30 seconds, set aside.
  3. In the bowl of an electric stand mixer blend together butter, brown sugar and granulated sugar until well combined (not light and fluffy, just blended well). 
  4. Scrape down sides of bowl, add egg and vanilla and mix to combined, scrap bowl again. With mixer set on low speed slowly add in flour mixture and mix just until combined. 
  5. Fold batter with a spatula several times to ensure it's evenly incorporated. Scoop dough out 1 even tablespoon at a time and drop into each well in prepared muffin tin. 
  6. Let rest 5 minutes. Bake 7 minutes, or until center appears slightly under-baked and edges are set. Meanwhile cut marshmallows into halves and unwrap Kisses. 

  7. Remove from oven, quickly add marshmallows while they are warm, return to oven, bake about 1 minute longer or until marshmallows begin to melt and puff. 
  8. Immediately remove from oven and gently press 1 Kiss into the marshmallow of each cookie cup. Let rest in baking dish several minutes then remove and enjoy warm or let cool on a wire rack then transfer to an airtight container.

Recipe Notes

  • *This was from 6 full sheets of Keebler graham crackers. I recommend chopping them to crumbs in a food processor for a fine, even crumb.
  • **If you only have salted butter, omit 1/4 tsp of the salt and only add 1/8 tsp.
Nutrition Facts
Mini S’mores Cookie Cups
Amount Per Serving
Calories 123 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 70mg 3%
Potassium 18mg 1%
Total Carbohydrates 17g 6%
Sugars 10g
Protein 1g 2%
Vitamin A 2.6%
Calcium 1.8%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.


  • Nicole Kristin: I made these for a dinner party and they were a huge hit! I just need some advice with a few parts in the recipe. When I went to take them out of the tray, they were hard to get out in one piece. They kept trying to crumble when getting them out. Did I do something wrong or maybe let them cool longer?? Also, my chocolate kiss seems to melt down into the marshmallow instead of sticking straight up. Any ideas to make these better? Other than that super good!! September 24, 2018 at 6:02pm Reply

    • Jaclyn: Like you say I think they just need to cool longer so they don’t fall apart. And it sounds like the marshmallow might just be a little too melted so I’d heat for less time. Hope that helps! October 15, 2018 at 5:48pm Reply

      • Nicole: Thank you for responding back! I actually figured out the problem and it’s because I was using unsalted butter with sunflower oil in it. When I switched to plain unsalted butter, they turned out perfectly! October 16, 2018 at 10:47am Reply

        • Jaclyn: Oh great! Glad you got it sorted out :). October 16, 2018 at 12:19pm Reply

  • Alyssa A Hirsh: Pretty underdone in the middle even with 2.5 extra minutes, spongey texture, and kisses sink into the marshmallows. :( August 30, 2018 at 7:16pm Reply

  • Jenna: Literally just took these out of the tray and sampled one. INCREDIBLE. This recipe is absolutely perfect. Made exactly 24 minis. So simple and quick. Absolutely delicious and perfect. Can’t wait to share these for our July 4th celebration. This receipe will be a keeper for me! July 4, 2017 at 7:46am Reply

    • Jaclyn: Thanks for the great review Jenna! July 11, 2017 at 2:04pm Reply

  • Nuna Abledu: Can I use a medium sized baking pan to make these cups I don’t have a small pan June 22, 2017 at 7:22pm Reply

  • Mary Ann: Instead of spraying pan,would the paper cups work? June 2, 2017 at 4:13pm Reply

  • Samantha: I made these for a Christmas cookie exchange at my work, they were well received. The funny story and serendipity lies in the making the recipe large enough for the exchange. I needed to have six dozen to distribute, without looking at the number of cookies the recipe yields, I multiplied all the ingredients by six. Of course, after baking six dozen and then looking in my mixing bowl at all the extra dough and seeing the additional marshmallows and kisses on my counter, I realized the original recipe was for two dozen. Ugh! What to do? My daughter needed snacks for her Holiday party at school, so I put the extra dough in a 9×13 pan, baked it for 15 minutes, topped it with marshmallows and Hershey kisses just as I had been doing. The s’more bars turned out beautiful and taste amazing! I love happy mistakes! December 15, 2016 at 9:01am Reply

    • Jaclyn: I’m glad that worked out for you good thinking! December 15, 2016 at 2:58pm Reply

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