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+ servings

S'mores Cookie Cups

Kelly Hamilton
The ultimate summer cookie! A graham cracker cookie dough, layers of chocolate bar, and marshmallow fluff topped off with more graham cracker dough. Everyone's favorite summer bonfire snack turned into dessert!
5 from 3 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24 servings


  • 2 cups all-purpose flour
  • 2 cups graham cracker crumbs
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 sticks unsalted butter, softened
  • cups light brown sugar, packed
  • 2 tsp vanilla extract
  • 2 large eggs
  • ¾-1 cup marshmallow fluff
  • 4 hershey chocoalte bars


  • Pre-heat oven to 350 degrees. Spray muffin tin with non-stick cooking spray and set aside.
  • In a medium bowl combine flour, graham cracker crumbs, baking powder, and salt. Set aside.
  • In a large bowl, cream the butter and brown sugar together until smooth. Add in the vanilla and eggs.
  • Add dry ingredients to butter/sugar mixture and mix until just combined (don't overmix). Take about ¾ of the dough for the base of the cookies (saving ¼ for the topping). This doens't have to be extact!
  • In the greased muffin tin, scoop about 1.5 tbsp dough into the muffin cup and press down. Place 2 pieces of the chocolate bar on top of the dough. Then dollop about ½ Tbsp marshmallow fluff on top of the chocolate.
  • Crumble the remaining dough that was saved over top the marshmallow- see picture (some of the marshmallow will still be visible- that's ok! You don't need to cover completely).
  • Bake 12-15 minutes or until golden brown. Allow cookies to cool completely and enjoy!


  • 2 cups of graham cracker crumbs were about 2 packets of whole graham crackers for me.
  • I ground up my graham crackers in a blender, but you can use a food processor or put them in a plastic bag and crush them that way. 
Tried this recipe?Let us know how it was!