S’mores Cookie Cups

Raven Higheagle


I adore a delicious, sticky, roasted marshmallow pressed between chocolate bars and graham crackers.

But when my kids were younger I had a heart attack almost every time we did a campfire and made s’mores. Little kids, long pointy sticks, and fire do not make a good mix. Oh, and the sticky marshmallow guts that ended up just about every where. Yeah…that was awesome too!

I still don’t like the sticky marshmallow that ends up everywhere, so I found a fun and cute way to enjoy s’mores. There is no worry and only minimal mess with these cookies.

☆☆☆☆☆ 0 votes
Makes 24 Cookies
20 Min
15 Min


1 pkg
pillsbury sugar cookies
1/4 c
chocolate graham cracker crumbs
1/2 c
hershey's chocolate spread
1 c
mini marshmallows
hershey's chocolate bars


1Preheat oven to 350 degrees. Grease a mini-muffin pan.
2Roll each cookie dough square into a ball.
3Roll each one into the graham cracker crumbs. Place in a greased mini muffin tin.
4Bake at 350 degrees for 14-16 minutes.
5As soon as the cookies come out of the oven, press in the centers gently.
6Let the cookies cool in the pan for 3-4 minutes.
7Use a knife to gently lift them out of the tin. Cool completely on a wire rack.
8Fill the centers with the chocolate spread.
9Top each cookie cup with marshmallows.
10Broil on High for 30-45 seconds. Be careful they do not burn.
11Remove from the oven and top with a chocolate square.
12Store in a sealed container on the counter.

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