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S’mores Cookie Cups

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S'mores Cookie Cups recipe from

For the second year, I participated in a food blogger cookie swap, where we get matched “Secret Santa” style to three other bloggers and send them each a dozen cookies. In return, we get a dozen cookies from three different people. This year, I sent out S’mores Cookie Cups. A chewy cookie, shaped into a cup, filled with chocolate ganache, and topped with a marshmallow! Oh yes it is. These cookies can be eaten as is, heated up in the microwave, or hit with a creme brulee torch to toast that marshmallow. I like my marshmallows on fire! My husband gets a little nervous about my marshmallow burning habit.

I wanted to make a graham cracker cookie, and I also wanted a cookie that would stay chewy and not become crumbly. I ended up mashing together a few recipes to get this cookie here. It is so full of butter and sugar – the best baking ingredients – which get the cookie to that chewy bliss I craved. I added some cinnamon and honey to the cookie dough to mimic those classic graham cracker flavors. If I had any forethought whatsoever, I would have used graham flour to stay more authentic. Alas, I didn’t plan far enough ahead to order flour to arrive in time for baking.

S'mores Cookie Cups recipe from

The cookie I ended up with stays chewy, even when left out on the counter overnight, and reminds me of a chocolate chip cookie without the chocolate chips. I asked my husband what they tasted like and he said an oatmeal raisin cookie without the raisins. When I told him my chocolate chip cookie taste he said, “you invented everyone’s favorite cookie! Take a bite, and it is your favorite cookie without the fillings.” Hahaha!

The chocolate ganache filling is, well, chocolate ganache, basically heaven. I apologize for the gyp of a marshmallow, though. These babies are cut in half so they can fit into the cookie cup and still look cute. When I left the marshmallows whole, they were towering monsters, and I wanted these to be a one bite sort of thing.

S'mores Cookie Cups recipe from

I received Thumbprint Cookies with Salted Rolo Candy from Take Two Tapas. I am not exaggerating when I say I inhaled three while opening the package. David, Abby and Katie only got one each because I ate all the rest! Whoops… The girls came home from school one day asking for cookies and I got in so much trouble from the eight year old when I had to admit they had all been eaten.

I also received Soft Gingerbread Cookies with White Chocolate Chips from Blogghetti. I somehow managed restraint with these ones, and the kids got to have more than one each. Although I did sneak two after bedtime one night! They were seriously soft and perfect!

S'mores Cookie Cups recipe from

I sent my S’mores Cookie Cups to Seduction in the Kitchen, Everyday Foodies, and Kelly Lynn’s Sweets and Treats. I hope they loved them! I also included an adorable doughnut Christmas ornament because they were too cute to pass up when I saw them.

S'mores Cookie Cups recipe from


S'mores Cookie Cups recipe from

S’mores Cookie Cups


  • (1 1/2 sticks) unsalted butter, softened
  • 100 grams (1/2 cup) granulated sugar
  • 100 grams (1/2 cup packed) brown sugar
  • 42 grams (2 tablespoons) honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 314 grams (2 1/2 cups) all purpose flour
  • 200 grams chopped semi-sweet chocolate
  • 100 milliliters (1/4 cup) heavy cream
  • 24 regular sized marshmallows


  1. Preheat the oven to 350F.
  2. In a large bowl, cream together the butter, sugar, brown sugar, and honey until light and smooth.
  3. Add the egg, cinnamon, baking soda, and salt, and beat together until well combined.
  4. Add the flour and continue to mix until all the flour is combined, and a crumbly dough is formed. The dough will stay in a large crumb, a little more dry than a traditional cookie dough.
  5. Spoon the cookie dough into mini muffin cups, about 2/3 full.
  6. Bake until golden brown on the edges, about 7 minutes. Remove from the oven and immediately use a measuring spoon to press down the center of each cookie to create a cup.
  7. Allow to cool in the pan for 10 minutes.
  8. Combine the chocolate and heavy cream in a small pot over medium-low heat. Stir constantly until melted and smooth.
  9. Spoon the chocolate ganache into the cooled cookie cups and top with half a marshmallow.
  10. Serve as is, warm in the microwave for 5 seconds, or toast with a creme brulee torch.

Nutrition Information:

Amount Per Serving: Calories: 343Total Fat: 1gCarbohydrates: 71gProtein: 10g

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