Description
These Mini S’mores Cookie Cups turn a campfire favorite into an easy handheld dessert with soft graham cookie shells plus melted chocolate and toasted marshmallows. They are quick enough for a weeknight dinner treat and simple enough for holiday baking or meal prep. Serve the best warm cups at a potluck plus brunch or party. For a healthy balance pair each rich little cup with fresh berries or sliced fruit.
Ingredients
- 1/2 cup softened Unsalted butter
- 1/2 cup packed Light brown sugar
- 1/4 cup Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 3/4 cup Graham cracker crumbs
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Fine salt
- 12 small squares Milk chocolate squares
- 6 halved crosswise Large marshmallows
- 2 tablespoons for finishing Graham cracker crumbs
Instructions
- Beat the softened butter with the light brown sugar and granulated sugar until the separate ingredients become one pale and fluffy mixture. The mixture should look slightly uneven around the edges while soft ridges form through the center.
- Blend the egg and vanilla into the creamed mixture until glossy streaks disappear. Fold in the flour and graham cracker crumbs and baking soda and salt until a thick tan dough forms. The finished dough should look soft and slightly crumbly with darker graham flecks scattered throughout.
- Divide the dough into exactly 12 uneven portions and press one portion into each cavity. Shape the dough across the bottom and partly up the sides to create shallow wells. The cups should have irregular rims and slightly different depths so they look naturally handmade.
- Bake the shaped dough until the rims become lightly golden and the centers puff before settling into soft wells. Press the centers down gently while the shells remain warm if they rise too high. The baked shells should show uneven browning with firm edges and tender centers.
- Place exactly one milk chocolate square into each of the 12 warm cookie shells. Return the filled cups to the heat briefly until the chocolate softens and turns glossy. The squares should lose their sharp corners while remaining visible inside the golden cookie wells.
- Place one marshmallow half over the softened chocolate in each cup and toast until the tops expand and develop irregular golden patches. Finish with an uneven scattering of graham cracker crumbs. Transfer one cup to a white plate and cut it open so the soft cookie shell and melted chocolate center remain visible beneath the toasted marshmallow.
Notes
Pro Tips:
- Press the dough slightly thicker across each base so the warm chocolate stays contained inside every cookie cup.
- Bake only until the rims turn golden because the tender centers continue setting while the muffin tin cools.
- Add chocolate while the shells remain warm so each square softens smoothly without needing excessive extra heat.
- Toast the marshmallows just before serving so the tops stay fluffy while the chocolate beneath remains soft.
Storage: Allow the Mini S’mores Cookie Cups to cool completely before storing them so trapped warmth does not create excess moisture. Place the cups in a single loose layer inside an airtight container. Store the finished cups at room temperature for up to two days. The marshmallow topping will gradually become firmer although the cookie shell and chocolate center will remain enjoyable. For longer storage freeze the baked cookie shells without chocolate or marshmallows for up to one month. Thaw the shells at room temperature before filling and toasting them. To refresh assembled cups warm them briefly until the chocolate begins to soften. Avoid prolonged heating because the marshmallow may melt away from the cookie shell.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American