4 Ingredient S’Mores Cookie Cups Recipe tastes like a campfire classic tucked into a buttery cookie shell with gooey marshmallow and melty chocolate. It suits busy bakers, kids, and last-minute dessert cravings, and you can have a batch on the table in about 25 minutes start to finish. I baked a tray for my neighborhood movie night, and not a single crumb made it back to my kitchen.
Why This 4 Ingredient S’Mores Cookie Cups Recipe is easy to make
4 Ingredient S’Mores Cookie Cups Recipe uses smart shortcuts that save time and dishes. You press store-bought cookie dough into a mini muffin pan, then drop in chocolate and marshmallow. The oven does the heavy lifting, and the graham crunch brings the classic s’mores vibe.
You do not fuss with chilling dough, rolling, or campfire smoke. You bake, press, fill, and toast. That rhythm makes this dessert weeknight-friendly.
Ingredients You Need
- Refrigerated sugar cookie dough: one 16.5 ounce roll or 24 pre-cut pieces. You can swap with chocolate chip cookie dough if you prefer a chunkier shell.
- Milk chocolate: 2 standard Hershey bars broken into small rectangles or 1 cup chocolate chips. Use dark chocolate for a less sweet bite.
- Mini marshmallows: about 24 to 30 pieces. You can halve regular marshmallows if that is what you have.
- Graham cracker crumbs: 1/2 cup, plus a pinch for garnish. Crush crackers in a zip-top bag with a rolling pin for a quick shortcut.
Equipment
- Mini muffin pan, 24-cup size
- Nonstick spray or softened butter for the pan
- Small cookie scoop or tablespoon measure
- Shot glass, the end of a wooden spoon, or a teaspoon to press wells
- Thin offset spatula or paring knife
- Wire rack
How to Make 4 Ingredient S’Mores Cookie Cups
Step 1: Preheat and prep the pan
Heat the oven to 350°F. Lightly grease a 24-cup mini muffin pan with nonstick spray or butter. Sprinkle a pinch of graham crumbs into each cup for extra release and flavor.
Step 2: Portion the dough
Scoop about 1 tablespoon of sugar cookie dough into each mini muffin cup. Press the dough into the bottom and slightly up the sides to form a shallow well. Aim for even thickness so the cups bake uniformly.
Step 3: Bake the cookie shells
Bake the dough until set and lightly golden on the edges, 10 to 12 minutes. Pull the pan out and set it on a rack. The centers will look puffed, which is perfect.
Step 4: Press the wells
Use a greased shot glass, the end of a wooden spoon, or a teaspoon to press a well into each hot cookie. Work quickly so the shells hold their shape. You create room for the chocolate and marshmallow.
Step 5: Add chocolate and marshmallow
Drop a small rectangle of chocolate or 4 to 6 chocolate chips into each well. Top with one mini marshmallow or a half of a regular marshmallow. Sprinkle a touch of graham crumbs over the marshmallow.
Step 6: Melt and toast
Return the pan to the oven for 1 to 2 minutes until the marshmallows puff and the chocolate softens. For a deeper toast, switch to broil for 20 to 40 seconds and watch closely. Pull the pan as soon as you see golden tops.
Step 7: Cool and release
Let the cups cool in the pan for 10 minutes to set. Run a thin knife around the edges and lift each cup out. Transfer to a wire rack for 10 more minutes before serving so the chocolate firms slightly.
Yield: About 24 mini cookie cups.
Tips & Common Mistakes
- Grease the pan well so the cups pop out cleanly.
- Press shallow wells, not deep tunnels, or the bottoms may break.
- Keep portions even to prevent underbaked centers and overbaked edges.
- Watch the broiler like a hawk, since marshmallows go from golden to charcoal fast.
- Use room-temp dough for easy pressing; chilled dough fights you.
- If the shells stick, let the pan cool 5 more minutes, then twist gently with a knife.
- Sprinkle a bit of graham crumbs into each cup before baking for easier release.
- Rotate the pan halfway through the final toast for even color.
Variations I’ve Tried
- Peanut butter cup: Skip the chocolate squares and press a mini peanut butter cup into each shell, then top with marshmallow.
- Dark chocolate and sea salt: Use 70 percent chocolate and finish with a pinch of flaky salt.
- Cookies and cream: Use white chocolate and dust the tops with crushed chocolate sandwich cookies.
- Gluten-free: Use gluten-free sugar cookie dough and gluten-free graham crackers, and keep the same method.
- Dairy-free: Use dairy-free chocolate and vegan marshmallows, and grease the pan with coconut oil.
How to Serve S’Mores Cookie Cups
Serve these warm so the centers feel soft and the marshmallow stays gooey. Pair with cold milk, hot cocoa, or a scoop of vanilla ice cream. Set them on a platter with extra graham crumbs and chocolate shards for a fun nod to the campfire. If you pack them for parties, line the container with parchment and stack in a single layer.
Make-Ahead and Storage
Bake the cookie shells up to 2 days ahead, store them airtight at room temp, then fill and toast right before serving. Store finished cookie cups airtight at room temp for 2 days or in the fridge for 4 days. Reheat at 300°F for 5 to 6 minutes to soften the chocolate, or microwave one cup for 8 to 10 seconds. Freeze unfilled baked shells for up to 2 months, thaw at room temp, then add chocolate and marshmallow and toast; you can freeze finished cups, but the marshmallow texture softens after thawing.
4 Ingredient S’Mores Cookie Cups
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin.
- Portion the cookie dough into 24 even pieces and press each piece into the bottom and slightly up the sides of the mini muffin cups to form shallow wells.
- Bake for 10–12 minutes, or until the cookie cups are lightly golden and puffed. Remove the pan from the oven.
- Immediately press a marshmallow half, cut side down, into the center of each hot cookie cup. Return the pan to the oven for 1–2 minutes, just until the marshmallows puff and start to soften.
- Remove from the oven and gently press a piece of chocolate onto the top of each marshmallow. If using, sprinkle with crushed graham crackers.
- Allow the cookie cups to cool in the pan for 10–15 minutes, then carefully loosen the edges with a knife and transfer to a wire rack. Serve warm or at room temperature.
Notes
Approximate per 1 cookie cup: 120 calories; fat 5 g; saturated fat 2.5 g; carbohydrates 18 g; fiber 0 g; sugars 12 g; protein 1 g; sodium 85 mg. Values will vary based on specific brands, exact dough weight, and portion size.