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S’mores Cookie Cups

S’mores Marshmallow Cookies Cups have a graham cracker base with a dark chocolate pudding cookie and it’s topped with a toasted marshmallow.

side view of a s'more cookie cup with more in the background

I guess you could say I have been on a bit of a s’mores kick lately. Last week I shared my Pumpkin S’mores Fudge. Today I’ve got S’mores Cookie Cups. These aren’t just any old S’mores cookie. These cookies have a graham cracker base with a dark chocolate pudding cookie and it’s topped with a toasted marshmallow.

overhead of a broken s'mores cookie cup with a plate of cookie cups in the background

Do you guys remember back when we had s’mores week? Well I also made these S’mores Cookie Cups, but decided to save them for a later date. This was the very first “crusted” cookie cup. I have since made a Coconut version and a Brownie Brittle version. I love the graham cracker crust because it reminds me of a pie, and everyone likes pie right?

two partially eaten marshmallow cookie cups stacked

The dark chocolate pudding cookie is slightly under baked, making it soft and chewy, which is my favorite kind of cookie. I suppose you could change up the type of pudding flavor you use for these cookie cups, but I thought chocolate was only fitting. I LOVE the Hershey’s Special Dark pudding mix with dark chocolate cocoa powder. It’s what make this cookie have a deep, intense chocolate flavor.

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closeup of a s'mores cookie cup

S’mores Cookie Cups

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  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 43 minutes
  • Yield: 24 Cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


These cookies have a graham cracker base with a dark chocolate pudding cookie and it’s topped with a toasted marshmallow.


  • 1 C Light brown sugar
  • ¾ C Granulated sugar
  • 2 Large eggs
  • 3 tsp Pure vanilla extract
  • 2 ¼ C All-purpose flour
  • 1 pk (3.4oz) Hersey’s Dark chocolate pudding mix
  • ¼ C Dark chocolate cocoa powder
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 2 tbsp Milk
  • C Graham cracker crumbs
  • 4 tbsp unsalted butter
  • 24 Large marshmallows


  1. Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  2. Allow butter to come to room temperature for about 30 minutes. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
  3. Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
  4. In a medium sized bowl, combine flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Set aside.
  5. Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
  6. Use a food processor to grind graham crackers into a fine crumb.
  7. Melt butter in a microwave-safe bowl until melted. Combine melted butter with graham cracker crumbs and stir until there are no dry crumbs lefts.
  8. Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
  9. Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the graham crackers. Bake at 350°F for 12-15 minutes.
  10. Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
  11. There are two options for the marshmallows. You can melt them on parchment paper in the microwave, or you can toast them in the oven. If using the microwave, use a piece of parchment paper or silicone mat, and melt for 10-15 seconds until the marshmallow puff up. Remove from microwave and transfer onto the top of the cookies with a knife. If you have a kitchen torch, lightly torch the marshmallows.
  12. If using the oven, increase heat to 425° F toast on the top shelf until golden brown. Transfer to cookies with a knife.



Cookie recipe adapted from I have a large mini muffin pan, but if you are using a regular-sized mini muffin pan, I suggest reducing the graham cracker crust and dough slightly

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Today I am sharing this recipe over at Chef in Training


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19 thoughts on “S’mores Cookie Cups”

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Renee, yes. You could freeze them before adding the marshmallow. It’s best to add the marshmallow fresh.

  1. Avatar photo
    Jessica @ Sweet Menu

    Oh BOY! These cookie cups have my name written all over them. I love them! And I love the amazing smores topping!

  2. First of all, these look delicious! I have a different recipe for s’more cups and I really need a tart shaper to get the graham cracker crust pressed into the pan well. Where did you get your tart shaper? I have been looking everywhere for one. Thanks!

  3. I just ushered some of my co-workers over to my desk to check these out!!!!! So good looking; they must be sooooooooo good going down the hatch! Beautiful Jules.

  4. Avatar photo
    Graham @ Glazed & Confused

    Yaaass that’s what’s up! I live for some s’mores, but in this cute little form, they’re totally unstoppable.

  5. You are a woman after my own heart! I have been thinking about doing something similar to this!! The only problem I can think of is when the marshmellow cools down to room temperature and hardens 🙁 did you encounter anything like this?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Ynonne, These didn’t last long enough :), but if you are serving over a couple days, you can also remelt these in the microwave for a couple seconds to resoften, plus it melts the chocolate a bit!

  6. Just saw these over at Chef in Training, Julianne! I’m a big fan. The second I saw the pics I knew they had to be yours!