S’mores Cookie Cups Recipe

If you’re anything like me and love the nostalgic charm of campfire s’mores, you’re in for a treat! This S’mores Cookie Cups Recipe takes that beloved flavor combo and transforms it into a perfectly portable, indulgent dessert. Imagine crisp graham cracker cookie cups filled with rich Hershey’s chocolate ganache and crowned with a gorgeously toasted homemade marshmallow fluff—without ever needing a campfire. Trust me, once you try these, you’ll be hooked for good.

this …

Ingredients You’ll Need

This recipe blends pantry staples with a few special touches. The ingredients work beautifully together—the graham cracker crumbs create that crumbly cookie base, and fresh egg whites give the fluff its pillowy texture. When shopping, try to use good quality chocolate and real vanilla extract for the best flavor.

• Unsalted butter: Use room temperature for easy creaming and a tender cookie cup base.
• Granulated sugar: Sweetens the cookie and the marshmallow fluff perfectly.
• Light-brown sugar: Adds a hint of molasses flavor and moisture.
• All-purpose flour: Provides structure for the cookie cups.
• Graham cracker crumbs: This is what makes these cookie cups scream s’mores—fresh crumbs work best.
• Baking soda: Helps the cookie dough rise slightly and become light.
• Sea salt: Balances the sweetness, enhancing all the flavors.
• Vanilla extract: I love to use real vanilla—makes a big difference in taste.
• Large egg: Binds ingredients and provides richness.
• Hershey’s milk chocolate: Chopped finely for smooth, melty ganache filling.
• Heavy whipping cream: Creates a luscious, creamy ganache.
• Water: Needed for the marshmallow syrup to dissolve the sugar.
• Corn syrup or honey: Keeps the marshmallow fluff glossy and stable.
• Egg whites: Beat fresh for that perfect, airy marshmallow fluff.
• Cream of tartar: Stabilizes the egg whites while whipping.
• Clear vanilla extract: Adds flavor to the fluff without coloring it.

Variations

The beauty of this S’mores Cookie Cups Recipe is how easy it is to tweak to your taste or occasion. I love swapping ingredients or adding a little flair to surprise the family—or to accommodate dietary needs.

• Gluten-Free Version: I’ve had great success using a gluten-free all-purpose flour blend instead of regular flour—just watch your baking time closely as it can vary!
• Vegan Adaptation: For a plant-based twist, replace butter with coconut oil and use dairy-free chocolate and aquafaba whipped instead of egg whites for the fluff—though it takes practice, it’s worth experimenting.
• Flavored Ganache: Sometimes I mix in a bit of espresso powder or orange zest into the ganache to give it a grown-up twist; your guests will love the surprise.
• Miniature Versions: For parties, I’ve made these smaller by using mini muffin tins—easy for guests to grab and graze.

How to Make S’mores Cookie Cups Recipe

Step 1: Mix and Press the Graham Cracker Cookie Cups

Start by creaming the room temperature butter with both granulated and brown sugars until light and fluffy; this usually takes about 3-4 minutes with an electric mixer. Add the egg and vanilla extract, mixing well. Then blend in the dry ingredients: flour, graham cracker crumbs, baking soda, and sea salt. The dough will be crumbly but should hold together when pressed.

Press this dough firmly into a greased muffin tin—about 2 tablespoons per cup—to form little cookie cups with a small rim. Don’t skimp on firmly pressing; this ensures crisp edges that won’t fall apart later. Bake at 350°F (175°C) for about 12-15 minutes until golden brown. Let them cool completely before removing.

Step 2: Prepare the Silky Hershey’s Chocolate Ganache

While the cookie cups cool, make the ganache. Heat the heavy cream just until it’s about to simmer (don’t boil!). Pour it over the chopped Hershey’s milk chocolate and let it sit for a minute. Then stir gently until smooth and glossy. I recommend using a nice sharp knife to chop the chocolate finely so it melts evenly and quickly.

Allow the ganache to cool slightly but not set, then spoon or pipe it into your cooled cookie cups, filling each nearly to the top. Pop the trays in the fridge while you prepare the marshmallow fluff.

Step 3: Make the Marshmallow Fluff and Toast

Next, it’s time to create that iconic toasted marshmallow topping. In a small saucepan, combine water, granulated sugar, and corn syrup/honey. Stir over medium heat until the sugar dissolves, then bring to a boil. Using a candy thermometer, heat the mixture until it reaches 240°F (soft ball stage). While the syrup heats, beat egg whites with cream of tartar until soft peaks form.

With your mixer running on medium speed, slowly pour the hot syrup into the egg whites in a thin stream; continue beating on high speed until stiff, glossy peaks form—this usually takes 5-7 minutes. Add the clear vanilla extract for flavor.

Pipe or spread generous dollops of the fluff atop your ganache-filled cookie cups. Use a kitchen torch to toast the peaks evenly until golden and slightly caramelized. If you don’t have a torch, you can place them under your broiler for a few seconds—watch closely!

Step 4: Serve and Enjoy

Allow the toasted fluff to set for a few minutes before serving. These cookie cups are best enjoyed the same day but can be stored for a day or two if needed (more on that below!). Grab a friend and prepare for a serious sugar rush that feels like summer camp in each bite.

How to Serve S’mores Cookie Cups Recipe

Garnishes

I often sprinkle a pinch of crushed graham crackers or mini chocolate chips on top of the toasted marshmallow fluff for added texture and that extra s’mores vibe. A tiny pinch of flaky sea salt right on top can also deepen the chocolate flavor beautifully—I encourage you to experiment and find your favorite!

Side Dishes

These cookie cups stand out on their own, but I love serving them alongside a scoop of vanilla bean ice cream or a tall glass of cold milk. For a crowd, a fresh fruit platter with tart options like berries complements the rich sweetness nicely.

Creative Ways to Present

For parties, I’ve arranged these cookie cups on wooden boards layered with burlap for a rustic campfire feel. You could pipe each marshmallow peak differently or drizzle extra chocolate ganache over the tops for a decorative touch. Wrapping individual cups in parchment and tying with twine makes them perfect favors or gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cookie cups in an airtight container in the fridge. The fluff softens a bit but the texture and flavor hold up well for up to 2 days. Just be sure to keep them covered tightly to prevent drying out.

Freezing

While I don’t usually freeze the finished cookie cups with marshmallow fluff on top, you can freeze the graham cracker cookie cups and ganache separately. Freeze the cups in a single layer, and thaw fully before filling and topping with fluff.

Reheating

If you want that just-made warmth, I gently microwave a cookie cup for 10-15 seconds to soften the ganache before adding fresh marshmallow fluff on top for serving. That quick warmth brings back the melty magic without melting the fluff completely.

FAQs

Final Thoughts

Honestly, this S’mores Cookie Cups Recipe has become one of my all-time favorites to share with friends and family, especially when I want to wow without the fuss of a fire pit. I love how versatile it is, the memorable layers of texture and flavor, and how every bite feels like a childhood treat with a grown-up twist. Give it a try next time you want to impress or just indulge yourself—you won’t regret it.

Print