The Ultimate Smores Cookie Cups: A Smoky Brown Butter Twist

In my kitchen, s’mores are never just a summer thing. The second I smell vanilla and warm butter, I’m right back by a crackling fire, sticky fingers and all, waiting for that first gooey bite.

These smores cookie cups take that campfire joy and tuck it into a neat little bite, crisp at the edges, soft in the middle, and crowned with marshmallows and Hershey’s chocolate. They’re perfect for parties, cookie swaps, or a cozy night when you want nostalgia with a bakery-worthy finish.

Why You’ll Love This Recipe

Brown butter magic: I brown the butter until it smells nutty and toasted, and that flavor echoes the “roasty” campfire vibe without any actual smoke.

Sweetness with a grown-up edge: That tiny finishing pinch of smoked sea salt (optional) keeps the marshmallow and milk chocolate from tasting flat, it makes everything pop.

Cookie cup structure that behaves: The graham cracker crumbs and all-purpose flour build a base that holds its shape in a mini muffin tin, but still melts tender on the tongue.

Fancy look, familiar pantry: You get a dessert that feels like a pastry case treat, yet it’s made with everyday staples and a simple pan setup.

Ingredients and Substitutions

These cookie cups lean on graham cracker crumbs for that classic s’mores flavor, plus a buttery dough that bakes up sturdy enough to hold a gooey marshmallow center.

Ingredients

• 1¼ cup all-purpose flour
• 1 cup graham cracker crumbs
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1/2 cup (1 stick) butter softened
• 1/2 cup light brown sugar packed
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows cut in half
• 2 bars (1.55 oz each) Hershey’s milk chocolate

Ingredient Notes & Substitutions

Graham cracker crumbs: For the most consistent texture, I weigh them when I can, 125g is the sweet spot. If you’re outside the US and graham crackers are elusive, digestive biscuits give a very similar toasty crumb.

Butter softened: I still brown it for the twist, then let it cool until it’s soft and “jammy” again. If it’s piping hot, it can make the dough greasy and the cups spread too much.

Hershey’s milk chocolate: It delivers that true American s’mores taste. When I want a less-sweet bite, I swap the topping for a 60% dark chocolate square, or go playful with a mini peanut butter cup.

Gluten-free: A quality 1:1 gluten-free flour blend works well here, especially since the graham crumbs add extra structure. Expect a slightly more delicate cup, and give it the full cooling time before unmolding.

Dairy-free: A plant-based buttery stick can work, but choose one meant for baking so it creams well and doesn’t weep oil. Keep the same timing, and watch the broiler closely since some dairy-free chocolates melt faster.

How to Make smores cookie cups

Prep the pan and build the dry mix

1. Preheat the oven to 350℉. Spray a mini muffin pan (24 mini muffin cups) with nonstick cooking spray, and set it aside.
2. In a small mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside.

Brown-butter base and dough

1. In a separate larger bowl, beat the butter, brown sugar, and sugar until fluffy looking, about 1-2 minutes. In my kitchen, this is where the dough starts smelling like caramel and toast.
2. Add in the egg and vanilla extract, and continue beating until combined.
3. Dump the dry ingredients into the wet ingredients, then mix on low speed just until no flour streaks remain.

Bake, press the wells, and set the marshmallows

1. Scoop the dough into the mini muffin tins, fill them full, then press down to even the tops.
2. Bake for 8 minutes. They should look slightly underdone, that’s exactly what keeps the centers soft.
3. Immediately after baking, press a teaspoon size measuring spoon into the center of each cup to make an indent.
4. Place a half of a marshmallow into each indent, sticky side down, pressing it lightly into place.
5. Let cool for 15 minutes at room temperature.

Chocolate top and quick broil finish

1. Place one square of milk chocolate on top of each marshmallow.
2. Turn the broiler to high, then broil for 1-2 minutes. Stay close, the line between golden and burnt is seconds.
3. Let cool for about 5-10 minutes, then enjoy warm and gooey or at room temperature.

Secrets to the Perfect Cookie Cup

The sneakiest “why did mine crumble?” issue is crumb measurement. Graham cracker crumbs vary a lot by brand and crush, so I treat them like the structural backbone, similar to how flour behaves in classic chocolate chip cookies where small measuring shifts change chew and spread.

If you bake above 3,500 feet, reduce the granulated sugar by 1 tablespoon and add 1-2 extra tablespoons of flour. Air pressure changes how dough sets, and the way bubbles expand affects the cell structure in batters during baking.

The “second press” is my calm-down trick. If the wells puff back up while the cups are hot, gently re-press them before the marshmallow goes in, and you’ll have room for the chocolate without cracking the sides.

Pro Tips & Troubleshooting

Pro Tips

• Spray kitchen scissors with non-stick spray before cutting marshmallows, the halves stay neat instead of tearing.
• Grease the mini muffin tin generously, even non-stick pans can cling because of the sugar and graham cracker crumbs.
• A culinary torch gives the cleanest toast control, especially if your broiler runs hot.
• Let the cups cool at least 15 minutes before unmolding, the crumb base “sets” as it cools.
• If you love your mini muffin tin, it’s also perfect for tender cinnamon roll muffins when you want a cozy breakfast bake.

Common Mistakes to Avoid

• Over-broiling, marshmallows go from golden to scorched incredibly fast.
• Pulling them from the pan while hot, the cups are fragile until they cool and firm.
• Cold butter that won’t cream properly, it can make the dough dense and a bit greasy.

Serving & Storage

Serving Ideas

Serve them warm for that “lava” moment, when the marshmallow relaxes and the Hershey’s chocolate turns silky. A few sliced strawberries on the side add a bright, tart snap that keeps each bite from feeling too heavy.

For a full throwback dessert board, I like mixing in other nostalgic treats. Something fudgy like cosmic brownies makes the platter feel like a childhood sleepover, only with better coffee.

Storage & Make-Ahead

Room temperature storage is best for texture, keep them in an airtight container for up to 3 days. Food safety guidance like proper storage for baked goods supports keeping homemade cookies tightly covered.

Freezing works beautifully, freeze in a single layer, then transfer to a bag. Thaw at room temperature for about an hour so the cookie doesn’t get soggy.

To bring back the gooey center, microwave one cup for 8-10 seconds. Any longer and the marshmallow can balloon, then collapse into a sticky puddle.

Conclusion

These smores cookie cups hit every note I want from a s’mores moment, crunch, goo, and that toasty warmth, with the extra depth of brown butter and a whisper of smoky salt if you like. Play with the chocolate, keep an eye on that broiler, and you’ll have a batch that disappears faster than you can plate it.

Frequently Asked Questions