Name: 4 Ingredient S’Mores Cookie Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 tube refrigerated sugar cookie dough (about 16.5 oz); 12 large marshmallows, cut in half crosswise; 24 pieces milk chocolate (from chocolate bars); 1/4 cup graham cracker crumbs

4 Ingredient S’Mores Cookie Cups Recipe tastes like a gooey campfire s’more wrapped in a soft, chewy cookie with melty chocolate and toasted marshmallow in every bite. It works perfectly for busy parents, beginner bakers, or anyone who wants a fun dessert in about 25 minutes start to finish. I tested these on my own kids and neighbors, and they vanished so fast I had to hide a few in the back of the fridge for “quality control.”

This recipe uses only four ingredients, a muffin pan, and zero chill time, so you pull it off even on a weeknight. The cookie cups bake up soft in the center, slightly crisp on the edges, and hold that gooey marshmallow and chocolate like a tiny edible bowl.

You skip graham crackers and use cookie dough instead, which keeps everything neat and portable. Kids can help press the dough and add the toppings, so it doubles as a fun baking activity.

“These 4 Ingredient S’Mores Cookie Cups disappeared from the dessert table in under 10 minutes, and guests asked for the recipe before they finished chewing. ★★★★★”

Ingredients You’ll Need

Core ingredients

1 tube (16–18 oz) refrigerated chocolate chip cookie dough
- Use any brand you like; I often grab Pillsbury or the store brand.
- If you prefer, use refrigerated sugar cookie dough for a milder flavor.
12 large marshmallows, cut in half crosswise
- Use regular or jumbo; just trim to fit the muffin cups.
- Mini marshmallows work in a pinch; pack 4–5 minis per cup.
24 chocolate squares
- Use a classic milk chocolate bar broken into rectangles.
- Semi-sweet or dark chocolate tastes great if you like less sweetness.
2–3 sheets graham crackers, crushed (optional but tasty)
- Sprinkle on top for extra crunch and that classic s’mores flavor.
- Use pre-crushed graham crumbs from the baking aisle as a shortcut.

Equipment

Standard 12-cup muffin pan
Nonstick cooking spray or a little softened butter
Small cookie scoop or tablespoon
Sharp knife or kitchen scissors for cutting marshmallows
Cooling rack
Small spoon or the back of a measuring spoon to press centers

Tips & Tricks

Spray the muffin pan lightly so the cookie cups release cleanly.
Scoop about 1 tablespoon of dough per muffin cup so the cups do not overflow.
Press the dough into the bottom and slightly up the sides to form a shallow well.
Chill the dough balls for 5–10 minutes in the pan if your kitchen runs very warm; this helps the cups hold shape.
Bake the cookie cups until the edges turn golden and the centers look set, not glossy.
Press the marshmallow halves into the hot cookie cups right away so they stick.
Toast the marshmallows under the broiler for 30–60 seconds and watch closely so they do not burn.
Add the chocolate squares after you toast the marshmallows so the chocolate softens but does not scorch.
Let the cookie cups cool in the pan for at least 10 minutes so they firm up before you lift them out.
Run a thin knife around the edges to loosen stubborn cups without tearing them.
Sprinkle crushed graham crackers on top while the chocolate still feels soft so the crumbs adhere.
Swap in peanut butter cups or caramel-filled chocolate if you want a fun flavor twist.
Use mini muffin pans for bite-size treats and shorten the bake time by a few minutes.
Bake ahead, then warm briefly before serving to bring back that gooey center.

Step 1: Prep the pan and ingredients

Preheat your oven to 350°F (175°C). Spray a standard 12-cup muffin pan lightly with nonstick spray or grease with a bit of butter. Cut the large marshmallows in half crosswise and set them aside, then break the chocolate bar into 24 small rectangles.

Scoop about 1 tablespoon of cookie dough into each muffin cup. Press the dough into the bottom and slightly up the sides to form a shallow cup shape. Keep the dough thickness even so the cups bake uniformly.

Place the muffin pan on the center rack of the oven. Bake for 10–12 minutes until the edges look golden brown and the centers appear set. Remove the pan from the oven and keep the oven on.

Step 4: Add marshmallows and toast

Use the back of a spoon to gently press down the center of each hot cookie cup to refresh the well. Place one marshmallow half, cut side down, into each cup. Return the pan to the oven and bake 2–3 more minutes, or switch to broil and toast 30–60 seconds until the marshmallows puff and turn golden.

Step 5: Add chocolate and graham crumbs

Pull the pan from the oven and immediately press one chocolate square on top of each marshmallow. Let the heat from the marshmallow soften the chocolate. Sprinkle crushed graham crackers over the top while everything still feels warm.

Step 6: Cool and serve

Let the s’mores cookie cups cool in the pan for about 10–15 minutes. Run a thin knife around the edges to loosen, then lift them out gently. Serve slightly warm for maximum gooey factor or at room temperature for easier handling.

What to Serve with it?

Serve these 4 Ingredient S’Mores Cookie Cups with cold milk, chocolate milk, or a big pitcher of iced tea for a family-friendly treat. Pair them with fresh fruit like strawberries, sliced apples, or orange wedges to balance the sweetness. Add a scoop of vanilla or chocolate ice cream on the side if you want a full dessert plate. They also work nicely on a dessert board with brownies, rice cereal treats, and cut-up fruit.

Storage Options

Store cooled cookie cups in an airtight container at room temperature for up to 2 days.
Keep them in the fridge for 4–5 days if you want them to last longer.
Freeze on a baking sheet until firm, then transfer to a freezer bag and store for up to 2 months.
Reheat from room temperature in a 300°F oven for 5–7 minutes or in the air fryer for 2–3 minutes until the marshmallow softens and the chocolate looks glossy again.
Warm individual cookie cups in the microwave for about 10–15 seconds, just until gooey.