Step 1: Prepare the Oven and Baking Equipment

Start by preheating your oven to 375 degrees Fahrenheit. This temperature allows the cookie cups to bake quickly while developing lightly golden edges and a tender center.

Lightly grease a mini muffin tin to prevent sticking. Since these cookie cups are filled with melted chocolate and marshmallows, proper greasing helps ensure easy removal after baking. If you have a nonstick mini muffin pan, a light coating is still recommended for the best results.

While the oven heats, gather all your ingredients and equipment so everything is ready before you begin mixing the dough.

Step 2: Crush the Graham Crackers

The graham crackers are one of the most important components of this recipe because they provide the signature s’mores flavor.

Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip top bag and crushing them with a rolling pin. The crumbs should be relatively fine so they blend smoothly into the cookie dough.

Once crushed, measure out the required amount and set aside.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine:

• All purpose flour
• Crushed graham crackers
• Salt
• Baking soda
• Grated chocolate, if using

Whisk everything together until evenly combined.

The flour provides structure, while the baking soda helps create a lighter texture. The graham cracker crumbs add flavor and a slightly sandy texture that mimics traditional s’mores. The grated chocolate is optional but adds subtle richness throughout the dough.

Setting up the dry ingredients first helps ensure they distribute evenly once incorporated into the wet mixture.

Step 4: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with a paddle attachment, add the softened butter, granulated sugar, and brown sugar.

Beat the mixture until it becomes light, creamy, and well combined. This step is important because it incorporates air into the dough, helping create a softer cookie texture.

The granulated sugar contributes sweetness and structure, while the brown sugar adds moisture and a slight caramel flavor that pairs beautifully with the graham crackers and chocolate.

Take your time during this step for the best texture.

Step 5: Add the Egg and Vanilla

Once the butter and sugar mixture is creamy, add the egg and vanilla extract.

Mix until fully incorporated.

The egg helps bind the ingredients together and contributes richness, while the vanilla enhances the overall flavor of the cookie dough. At this stage, the mixture should look smooth and creamy.

Scrape down the sides of the bowl if necessary to ensure everything is evenly mixed.

Step 6: Combine the Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the butter mixture.

Mix until a dough forms. Be careful not to overmix once the flour is added. Stir only until the ingredients come together and no dry pockets remain.

The finished dough should be soft and slightly thick. Thanks to the graham cracker crumbs, it may feel a bit different from traditional cookie dough, but that texture is exactly what gives these cookie cups their signature character.

Step 7: Portion the Dough

Using a tablespoon or a small cookie scoop, portion the dough into the prepared mini muffin tin.

Each cavity should receive roughly one tablespoon of dough.

Try to keep the portions consistent so the cookie cups bake evenly. Uniform sizing also helps ensure that each cup can hold the same amount of chocolate and marshmallow filling later.

Once all the cavities are filled, lightly press down on each mound to help distribute the dough.

Step 8: Create the Cookie Cup Shape

Using the back of a spoon or another small rounded tool, gently press an indentation into the center of each dough portion.

The goal is to create a shallow well that will later hold the chocolate and marshmallow filling.

Do not press all the way through the dough. Leave enough dough at the bottom to support the filling after baking.

This simple step transforms ordinary cookie dough into the perfect vessel for all the classic s’mores ingredients.

Step 9: Bake the Cookie Cups

Place the muffin tin in the preheated oven and bake for approximately 5 to 7 minutes.

Keep a close eye on them because mini cookie cups bake quickly. The edges should become lightly golden while the centers remain soft.

Avoid overbaking, as the cookie cups will continue to set slightly as they cool.

Once baked, remove the pan from the oven.

Step 10: Switch the Oven to Broil

After removing the cookie cups, switch your oven setting from bake to broil.

The broiler will help toast the marshmallows quickly while melting the chocolate beneath them.

Allow the broiler a minute or two to fully heat while you prepare the filling.

Step 11: Fill with Chocolate

Place a small square of Hershey chocolate into the center of each cookie cup.

The residual heat from the freshly baked cookie cups will begin melting the chocolate immediately.

This layer creates a rich chocolate base that mimics the melted chocolate found in traditional campfire s’mores.

Make sure the chocolate sits directly in the center of each cookie cup.

Step 12: Add the Marshmallows

Top each chocolate filled cookie cup with several mini marshmallows.

Arrange enough marshmallows to cover the chocolate while still allowing room for expansion during broiling.

As the marshmallows heat, they will become soft, gooey, and lightly toasted, creating the iconic flavor and texture associated with s’mores.

Step 13: Broil Until Golden

Place the muffin tin under the broiler for about 1 minute.

Watch constantly during this step because marshmallows can brown very quickly.

The goal is a lightly toasted surface with a soft and gooey interior. Once the marshmallows reach a golden brown color, immediately remove the pan from the oven.

This brief broiling step gives the cookie cups their signature toasted marshmallow appearance and flavor.

Step 14: Finish with More Chocolate

As soon as the cookie cups come out of the oven, top each one with another small piece of chocolate.

The heat from the marshmallows will soften the chocolate slightly, allowing it to melt just enough without completely losing its shape.

This final addition creates a beautiful presentation while delivering an extra burst of chocolate flavor in every bite.

Step 15: Cool and Remove from the Pan

Allow the cookie cups to cool in the muffin tin for several minutes.

This resting period helps them firm up and makes removal easier. If removed too quickly, they may break apart because the centers will still be very soft.

Once slightly cooled, carefully lift them from the pan and transfer them to a cooling rack.

Serve warm for the ultimate gooey texture or allow them to cool completely before storing.

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