S’mores Cookie Cups #Choctoberfest

S'more Cookie Cups - Triple Chocolate Kitchen

I know some people think that s’mores are only for the summertime, but let’s be real…if you set a s’mores in from of me, I will eat it any time of year. They are perfect for #Choctoberfest! (Have you entered our #Choctoberfest giveaway yet? Click here!)

These cookie cups are a great s’mores alternative if the weather isn’t right for a campfire or you want to make them ahead of time. The cookie is filled with graham cracker flavors, the marshmallows get perfectly toasted, and the chocolate slightly melts into it all.

S'more Cookie Cups 3

The hubby picked this recipe, when I was having a “I don’t know what to bake” meltdown. Okay, maybe “meltdown” is a little strongly-worded, but have you ever felt like that? You need a baked good or dish to take to a party/potluck/picnick/whatever, and you just can’t decide what to make?

They’re bite-sized, so have two… or three… or… well, let’s just say, it is really easy to eat a whole tray of these little beauties. They are crowd-pleasers.

S'more Cookie Cups 2

I originally found this recipe on Pinterest from Together as a Family. My directions vary slightly from hers, based on the first batch of mine nearly going up in flames (literally, haha!). My oven broiler must be a LOT hotter than hers, so just keep a really close eye on your marshmallows. Mine took 30 seconds, tops, while hers took 1-2 minutes.

If you don’t have chocolate bars in the house, you could use a Hershey kiss, or even a few chocolate chips instead. Use whatcha got.

Here’s the printable. Scroll down for more #Choctoberfest recipes.


S’mores Cookie Cups

The perfect bite of s'mores with a graham cracker cookie, and marshmallow/chocolate top.
Total Time 30 minutes
Servings 24 cookie cups


  • 1 cup graham cracker crumbs
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 12 marshmallows
  • 2 1.55 oz Hershey's chocolate bars


  1. Cream butter, brown sugar, and white sugar until smooth. Add egg and vanilla and mix to combine.
  2. In separate bowl, whisk together the dry ingredients.
  3. Add the dry ingredients to the wet ingredients and mix until combined.
  4. Roll into 24 balls.
  5. Press balls into the cups of a greased mini muffin tray, making sure the dough reaches all corners and the top is flat.
  6. Bake for 8 minutes at 350 degrees Fahrenheit.
  7. While cups are baking, cut 12 marshmallows in half and break chocolate bars into 24 rectangles.
  8. As soon as you remove from oven, use a small spoon to push down the center of each cup. The cookie will look slightly underdone - this is normal.
  9. Place marshmallow half on top of each cup, sticky (cut) side down.
  10. Place entire tray under broiler on high for 30 seconds to 2 minutes, until marshmallows are browned. Keep a very close eye on this part so your marshmallows do not burn.
  11. Remove from oven and immediate place a rectangle of chocolate on top, pressing slightly.
  12. Allow to cool for at least 10-15 minutes in muffin tray before removing to cool completely.

Here are the other #Choctoberfest recipes that bloggers are posting today. Yum!

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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