Smores Cookie Cups Recipe

So, you’re staring into your pantry, dreaming of gooey s’mores but the closest you’ve gotten to a campfire is that candle you lit for ~ambiance~? Same. Forget wrestling with a flimsy stick and a charred marshmallow—we’re about to make your s’mores dreams come true in a way that’s infinitely more delicious and involves exactly zero bugs in your hair. Welcome to the era of the Smores Cookie Cup.

Why This Recipe is Awesome

Let’s be real. This recipe is basically a cheat code for instant happiness. It’s idiot-proof, even I didn’t mess it up on the first try, and that’s saying something. You get all the magical components of a s’more—the crunchy graham, the melty chocolate, the toasty marshmallow—but it’s all neatly packaged in a single-bite cookie cup. No mess, no fuss, just pure, unadulterated joy. They are the ultimate crowd-pleaser and will make you look like a certified baking genius with minimal effort. It’s a win-win-win.

Ingredients You’ll Need

Gather your squad. Here’s who’s invited to the party:

For the Cookie Cups:

• 1 cup (2 sticks) unsalted butter, softened (This is not a drill. Real butter is non-negotiable for maximum flavor.)
• 1 cup light brown sugar, packed (For that molasses-y depth.)
• ½ cup granulated sugar (The classic sweet stuff.)
• 2 large eggs (Let them sit out for a bit; room temp is their best mood.)
• 1 teaspoon vanilla extract (The secret weapon.)
• 2 ½ cups all-purpose flour (The foundation of our edible architecture.)
• 1 cup graham cracker crumbs (About 8 full sheets, blitzed to dust. This is the flavor game-changer.)
• 1 teaspoon baking soda (The lift master.)
• ½ teaspoon salt (Makes the sweet stuff pop.)
• 1 cup semi-sweet chocolate chips (Because you can never have too much chocolate.)

For the Topping:

• 12-15 large marshmallows, halved crosswise with scissors (Kitchen shears are your best friend here. Trust me.)
• 4-5 Hershey’s milk chocolate bars, broken into individual rectangles (For that authentic s’mores vibe.)

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Step-by-Step Instructions

1. Preheat and Prep. Crank your oven to 350°F (175°C). This is not a suggestion. A properly preheated oven is your first step to success. While it’s warming up, generously spray a standard muffin tin with non-stick spray. Don’t be shy.
2. Cream the Good Stuff. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together for a solid 1-2 minutes. You want it to be light, fluffy, and pale in color. This step incorporates air, which equals a better texture.
3. Add the Wet Team. Beat in the eggs, one at a time, letting each one fully incorporate before adding the next. Then, mix in the vanilla extract. Scrape down the sides of the bowl to make sure everything is getting to know each other.
4. Combine the Dry Crew. In a separate, medium-sized bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. This ensures the leavening is evenly distributed so you don’t get a bitter bite.
5. Bring It All Together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! A few streaks of flour are fine. Gently fold in the chocolate chips with a spatula.
6. Form the Cups. Scoop about 2-3 tablespoons of dough into each muffin cup. You want them about ¾ full. Now, for the pro move: use a lightly greased shot glass or your fingers to press the dough down and up the sides, creating a cup shape. This is where the magic happens!
7. First Bake. Pop the pan in the oven and bake for 12-14 minutes, or until the edges are just turning golden brown. They might look a little puffy, but that’s okay.
8. The Grand Finale. Carefully remove the pan from the oven. Immediately press one piece of Hershey’s chocolate into the center of each hot cookie cup. Then, top that with a marshmallow half, cut-side down. Return the pan to the oven for 2-3 more minutes, just until the marshmallows are beautifully puffed and toasty.
9. The Cool Down. Let the cookie cups cool in the pan for at least 15-20 minutes. I know, it’s torture. But if you try to remove them too soon, they’ll fall apart. Patience is a virtue, especially where molten sugar is involved. After they’ve set, gently run a knife around the edges to loosen and lift them out.

Common Mistakes to Avoid

• Skipping the Graham Cracker Crumbs: Thinking you can just use more flour? Nope. The graham flavor is essential. Don’t skip it.
• Overmixing the Dough: You’re making cookies, not kneading bread. Overmixing develops gluten and leads to tough, dense cookie cups. Mix until just combined.
• Forgetting to Grease the Muffin Tin: This is a one-way ticket to Crumbly-Cup City. Spray that pan like you’re trying to win a prize.
• Impatiently Removing the Cups: Let them cool! They need time to set and firm up. Rushing this process will result in a delicious, but structurally unsound, mess.

Alternatives & Substitutions

No brown sugar? You can use all granulated, but you’ll lose a bit of that rich, caramel note.
Dairy-free? A good plant-based butter works surprisingly well in this recipe.
Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free baking blend and use certified GF graham crackers.
Chocolate choices: Feel free to get wild! IMO, peanut butter chips or a dark chocolate bar would be phenomenal in here. You do you.
Marshmallow flub? No large marshmallows? You can use a bunch of mini marshmallows instead—just pile them on top!

FAQs

Can I make the dough ahead of time?

Absolutely! You can mix the dough, cover it tightly, and stash it in the fridge for up to 2 days. Let it sit at room temp for 15-20 minutes before scooping so it’s easier to work with.

My marshmallows melted into a puddle! What gives?

This usually means they were left under the broiler or in the oven for a smidge too long. Keep a close eye on them during that final 2-3 minute bake—they transform quickly!

Can I use a mini muffin tin?

You bet! Just reduce the initial baking time to about 8-10 minutes. They’ll be adorable, bite-sized versions of perfection.

Why did my cookie cups stick?

The most likely culprit is an under-greased pan. Greasing your muffin tin thoroughly is non-negotiable. Using a knife to loosen the edges after cooling is also a key step.

How do I store these glorious creations?

Store them in an airtight container at room temperature for up to 3 days. They’re best enjoyed the day they’re made, but let’s be honest, they probably won’t last that long.

Can I freeze them?

For sure! Once completely cooled, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 2 months. Thaw at room temp or give them a quick warm-up in the toaster oven.

Final Thoughts

And there you have it. You’ve just created the most epic, no-campfire-required s’mores experience known to humankind. These little cups of joy are guaranteed to bring a smile to your face and probably win you some new friends. Now go forth, impress your friends, your family, or just your wonderful self. You’ve totally earned that gooey, chocolatey bite