The Best S’mores Cookie Cups Recipe

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Cookie cups are seriously becoming my new obsession lately. They are easy to make, can be made with all types of flavors and avoids the dreaded flat cookie that you may get if everything isn’t perfect! After we shared our Salted Caramel Snickers Cookie Cups, I knew I had to make a batch with one of my favorite flavors – s’mores! These S’mores Cookie Cups start with a graham cracker cookie base that is filled with a chocolate ganache and topped with a homemade marshmallow buttercream frosting.

This recipe is a combination of some of my other recipes such as the Frosted Honey Graham Cracker Cookie and the Marshmallow Buttercream from the S’Mores Layer Cake.

If you’d like to try one of our Crumbl cookie copycat recipes, may we suggest:  Mini Golden Oreo Cookies, Peppermint Bark Cookies, Iced Oatmeal Cookies, Mini Butterfinger Cookies, Caramel Apple Cookies, Peanut Butter and Jelly Cookies, Cookie Dough Cookies, Blue Monster Cookies, Dark Dream Cookies, Sea Salt Toffee Cookies, Rocky Road Cookies, Peanut Butter Oreo Cookies, Cornbread Cookies, Funfetti Milkshake Cookies, Crumbl Turtle Cookies,  Crumbl Dirt Cake Cookies, Mini Twix, or the Churro Cookies. 

S’MORES COOKIE CUPS INGREDIENTS

GRAHAM CRACKER COOKIE BASE

For full information on ingredients and quantities, please see the recipe card below.

HOW TO MAKE S’MORES COOKIE CUPS

1. Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

2. Add in the egg, egg yolk, and vanilla and beat until combined.

3. Add in flour, baking soda, and salt. Mix until all combined.

4. Add in the crushed graham crackers and stir until all ingredients are combined. Chill dough for 30 minutes.

5. Preheat oven to 350 degrees. Lightly grease mini muffin pan. Remove graham cracker cookie dough from refrigerator. Scoop about 1 TBSP of cookie dough into each mini muffin space.

6. Bake for 10 minutes. Once you remove cookies from the oven, let the cookies cool in the muffin pan. As they cool, the middle of the cookies will collapse. THIS IS OKAY! It actually does the work for you and creates a space for the chocolate ganache. 

MAKE THE CHOCOLATE GANACHE FILLING

1. Heat 1/2 cup heavy cream until just simmering. You don’t want it at a full boil. Immediately pour the warm cream over the chocolate. Let sit for 5 minutes BEFORE stirring.

2. Stir slowly until smooth. Chill ganache for 15 minutes to harden it up a bit.

HOW TO MAKE MARSHMALLOW BUTTERCREAM FROSTING

1. Turn on oven broil. Spread out the large marshmallows in a single layer on a baking sheet lined with parchment paper.

2. Toast the marshmallows in the oven on broil until the start to turn brown. This can happen quickly so be sure to watch carefully! Remove marshmallows from oven and flip over. Return to oven to toast the other side. Remove from oven and let cool for a couple minutes.

3. Beat the butter, powdered sugar and vanilla in a large mixing bowl until smooth. Add the cooled toasted marshmallows and 1/2 jar of marshmallow fluff, then mix well until combined.

4. Put the frosting in a piping bag with a round or star tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag.

S’MORES COOKIE CUP ASSEMBLY

1. Scoop about 1 tablespoon of chocolate ganache into each cooled cookie cup.

2. Use the frosting bag of marshmallow buttercream to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with graham cracker crumbs and mini chocolate chips.

3. Store cookie cups in the refrigerator in a sealed container.