There’s nothing quite like the sweet, nostalgic taste of s’mores that takes me right back to summer campfires, surrounded by friends and laughter. But let’s be honest—who wants to go outdoors and deal with smoky bonfires when you can whip up those fabulous flavors right in your kitchen? Enter my Mini S’mores Cookie Cups! These delightful bite-sized treats combine the classic elements of graham crackers, chocolate, and gooey marshmallows into a cookie form that will make your taste buds dance.
When I found myself craving a cozy dessert after a long day, the idea for this recipe popped into my mind. With just a handful of pantry staples, I managed to create a treat that not only satisfies that s’mores craving but also impresses everyone at the table. Whether you’re hosting a gathering or simply enjoying a quiet evening at home, these Mini S’mores Cookie Cups are the perfect solution. Plus, they bake in a mere seven minutes! Let’s dive into this delicious adventure and bring the campfire vibes indoors!
Why are Mini S’mores Cookie Cups a must-try?
Irresistible nostalgia: These cookie cups capture the essence of classic s’mores, transporting you straight to fond campfire memories.
Quick to make: With just 7 minutes of bake time, you can satisfy your sweet tooth in no time!
Crowd-pleaser: Perfect for parties, kids’ gatherings, or a cozy night in with friends.
Easy prep: Using pantry staples, this recipe simplifies the baking process without compromising on flavor.
Deliciously gooey: The melty marshmallows and chocolate create a delightful texture you won’t forget.
Get ready to bask in the warm, sweet flavors of homemade joy with every bite!
Mini S’mores Cookie Cups Ingredients
For the Cookie Base
• All-purpose flour – 3/4 cup (105g) adds structure and softness to your cookie cups.
• Fine graham cracker crumbs – 3/4 cup (98g) gives that essential s’mores flavor.
• Salt – 1/4 tsp + 1/8 tsp enhances sweetness and balances flavors.
• Baking soda – 1/4 tsp helps the cookie cups rise perfectly.
For the Sweetness
• Unsalted butter – 1/2 cup (113g), softened, creates a rich, melt-in-your-mouth texture.
• Light brown sugar – 1/3 cup (73g) provides a hint of molasses flavor.
• Granulated sugar – 1/4 cup (50g) adds sweetness and helps with browning.
For the Flavor
• Large egg – 1 binds the ingredients together and adds moisture.
• Vanilla extract – 1 tsp infuses warmth and depth of flavor into the cookie cups.
For the Toppings
• Large marshmallows – 12, halved, for that gooey s’mores experience.
• Milk chocolate Hershey’s Kisses – 24, unwrapped, to melt perfectly into each cookie cup.
Gather these ingredients to create your delightful Mini S’mores Cookie Cups, a perfect treat for any occasion!
How to Make Mini S’mores Cookie Cups
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Preheat oven: Set your oven to 350°F and prepare a 24-cup mini muffin tin by spraying it with non-stick cooking spray and lightly dusting with flour, shaking out the excess.
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Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, and baking soda for about 30 seconds. This creates a tasty base for your cookie cups.
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Cream the butters and sugars: In the bowl of an electric stand mixer, blend the softened butter, brown sugar, and granulated sugar together until you achieve a smooth, well-combined mixture.
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Add egg and vanilla: Scrape down the sides of the bowl, introduce the egg and vanilla extract, and mix until combined. Don’t forget to scrape the bowl again for an even mixture!
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Combine wet and dry: With the mixer on low speed, gradually add in the dry flour mixture. Mix just until everything is combined, then fold the batter with a spatula to ensure even incorporation.
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Scoop the dough: Using a tablespoon, scoop out an even amount of dough and drop it into each well of the prepared muffin tin.
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Rest and bake: Let the cookie dough rest for about 5 minutes. Then, bake in the preheated oven for 7 minutes or until the centers look slightly under-baked and the edges are set.
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Prepare toppings: While the cookies are baking, cut the marshmallows in half and unwrap the Hershey’s Kisses to have them ready for your warm cookies.
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Add marshmallows: Once the cookie cups are out of the oven, quickly place a marshmallow half on each cookie while they’re warm, then return them to the oven for about 1 more minute or until the marshmallows begin to melt and puff up.
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Top with chocolate: Remove from the oven and gently press a Hershey’s Kiss into the marshmallow of each cookie cup. Allow them to rest in the baking dish for several minutes, then enjoy them warm or let them cool completely on a wire rack before transferring to an airtight container.
Optional: Drizzle with melted chocolate for an extra chocolatey touch!
Exact quantities are listed in the recipe card below.
Tips for the Best Mini S’mores Cookie Cups
Perfect Dough Consistency: Ensure your cookie dough is mixed just until combined to prevent dry cookie cups. Overmixing can lead to tough texture.
Watch the Bake Time: Keep a close eye on the cookies—bake just until the edges are set and the center looks slightly under-baked for that gooey finish.
Press Marshmallows Gently: When adding the marshmallows, do it quickly while cookies are warm. This helps them melt beautifully into each cup, enhancing the s’mores experience.
Chilling the Dough: If you prefer thicker cookie cups, consider chilling the dough for about 30 minutes before baking to achieve the perfect texture.
Storage Secrets: Allow the cookie cups to cool on a wire rack before transferring them to an airtight container; this prevents them from becoming soggy.
These tips will help you create the ultimate Mini S’mores Cookie Cups that everyone will adore!
Storage Tips for Mini S’mores Cookie Cups
Room Temperature: Store your Mini S’mores Cookie Cups in an airtight container at room temperature for up to 3 days to maintain their delicious texture and flavor.
Fridge: If you prefer a softer cookie, refrigerate them in an airtight container for up to a week. Just allow them to come to room temperature before enjoying.
Freezer: For longer storage, freeze the cookie cups for up to 3 months. Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container.
Reheating: To enjoy them warm, simply pop the frozen Mini S’mores Cookie Cups in the microwave for about 10-15 seconds, or bake at 350°F for 5 minutes, until warm and gooey.
What to Serve with Mini S’mores Cookie Cups?
Indulging in sweet, gooey treats is even better when paired with delightful sides!
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Ice Cream: A scoop of vanilla or chocolate ice cream beautifully complements the rich flavors of s’mores and adds a creamy texture. The coldness balances the warmth of the cookies, creating a perfect contrast.
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Fresh Berries: Juicy strawberries or raspberries provide a refreshing and tart contrast to the sweet cookie cups. The natural acidity helps to cleanse your palate between bites, enhancing the overall experience.
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Hot Chocolate: Cozy up with homemade hot chocolate to keep the s’mores theme alive. A sprinkle of marshmallows on top mirrors the flavor of the cookie cups and adds an extra layer of indulgence.
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Nutty Trail Mix: A handful of nutty trail mix introduces a satisfying crunch, offering a delightful texture contrast. This option is also a great way to incorporate some healthy fats and proteins!
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Caramel Sauce: Drizzling warm caramel over your Mini S’mores Cookie Cups takes your treat to another level of decadence. The sweet, buttery flavor complements the chocolate and marshmallows beautifully.
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Milk: A classic glass of cold milk is the ultimate pairing for these cookie cups. It adds a refreshing element and helps to balance the sweetness, making each bite even more enjoyable.
Make Ahead Options
These Mini S’mores Cookie Cups are an excellent choice for busy home cooks looking to save time during the week! You can prepare the cookie dough up to 24 hours in advance by mixing all the wet and dry ingredients together, then storing it in an airtight container in the refrigerator. Additionally, you can also halve the marshmallows and unwrap the Hershey’s Kisses ahead of time, keeping them in a cool, dry place. When you’re ready to bake, simply scoop the chilled dough into the muffin tin, bake for 7 minutes, add the marshmallows, and top with the chocolate as directed. This way, you’ll enjoy warm, gooey cookie cups just like freshly made, with minimal effort!
Mini S’mores Cookie Cups Variations
Feel free to make these delightful cookie cups your own by experimenting with different ingredients and flavors!
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Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend for a delicious gluten-free option. It’s just as tasty!
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Nutty Add-In: Add 1/2 cup of chopped nuts like almonds or walnuts to the dough for an added crunch and rich flavor.
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Dark Chocolate: Replace milk chocolate Hershey’s Kisses with dark chocolate for a touch of sophistication and a deeper flavor profile.
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Peanut Butter Twist: Mix in 1/4 cup of peanut butter into the dough for a nutty richness that complements the s’mores perfectly. Nut lovers will rejoice!
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Extra Flavoring: Enhance the vanilla flavor by adding 1/2 teaspoon of almond extract for a lovely twist that elevates these cookie cups.
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Spicy Kick: Add a pinch of cayenne pepper or a sprinkle of cinnamon to the dough to introduce a warm, spicy note without overwhelming the sweetness.
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Mini Marshmallows: Use mini marshmallows instead of halved large marshmallows for a more even melt and a fun, fluffy texture.
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Vegan Option: Substitute butter and egg with coconut oil and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan-friendly version.
No matter how you choose to customize, your Mini S’mores Cookie Cups will surely steal the show!
Mini S’mores Cookie Cups Recipe FAQs
How do I choose the best marshmallows for my Mini S’mores Cookie Cups?
Absolutely! For that delightful gooeyness, select fresh, soft marshmallows that are free of dark spots. Fresh marshmallows will melt perfectly and give you that beloved s’mores experience.
What’s the best way to store Mini S’mores Cookie Cups?
To keep your Mini S’mores Cookie Cups fresh, store them in an airtight container at room temperature for up to 3 days. For a softer texture, you can refrigerate them for up to a week; just remember to bring them back to room temperature before enjoying.
Can I freeze Mini S’mores Cookie Cups? How?
Yes, you can freeze your cookie cups! Just follow these steps: Place them in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Then, transfer them to a freezer-safe container or resealable bag. They’ll keep well for up to 3 months! When you’re ready to enjoy, microwave them for 10-15 seconds or bake at 350°F for about 5 minutes until warm.
What if my cookie cups turn out too crumbly?
No worries! This can happen if the dough is overmixed or too dry. Make sure to mix just until the dry ingredients are incorporated, and if the mixture seems too crumbly before baking, try adding an extra teaspoon of softened butter to bring it back together.
Are there any dietary considerations I should keep in mind?
Very! These cookies contain common allergens like gluten (flour), dairy (butter), and chocolate (which may contain milk). If you need to make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend appropriate for baking. To make them dairy-free, use plant-based butter and dairy-free chocolate options.
Can I customize the toppings for my Mini S’mores Cookie Cups?
The more the merrier! Feel free to get creative with toppings. You can add a sprinkle of sea salt, drizzle melted peanut butter or caramel on top, or swap the Hershey’s Kisses for other chocolate varieties like dark chocolate or even flavored chocolates like mint. Enjoy your sweet adventure!
Delicious Mini S’mores Cookie Cups for Cozy Nights In
Ingredients
Equipment
Method
- Preheat oven to 350°F and prepare a 24-cup mini muffin tin by spraying it with non-stick cooking spray and lightly dusting with flour.
- In a mixing bowl, whisk together flour, graham cracker crumbs, salt, and baking soda for about 30 seconds.
- In an electric stand mixer, blend softened butter, brown sugar, and granulated sugar until smooth.
- Add egg and vanilla extract, mixing until well combined. Scrape the bowl as needed.
- Gradually add the dry flour mixture to the wet mixture on low speed until just combined.
- Scoop out dough into each well of the muffin tin using a tablespoon.
- Let the cookie dough rest for about 5 minutes. Bake for 7 minutes until edges are set.
- Cut marshmallows in half and unwrap Hershey's Kisses while cookies are baking.
- Place a halved marshmallow on each warm cookie and return to oven for 1 more minute.
- Press a Hershey's Kiss into each marshmallow and allow resting before enjoying.