Mini S’mores Cookie Cups

This is my mini s’more cookie cups recipe!  I love me s’mores.  I want s’more and there is nothing I wouldn’t do to enjoy one.  These s’mores cookie cups are the perfect dessert to pop in your mouth and enjoy any time of the day.  Not only because of how delicious they are, but that they are small enough so there isn’t any guilt when you eat them.  🙂

Another view of the green plate filled with the marshmallow, nutella cookies

It is no secret that I love desserts.  I openly declare my love for sweets to everyone.  And anyone.  There is no shame to my sweet loving!  None.

When we go to a birthday party, I’m all about the flavor of the cake.  When I see a yellow cake or white cake instead of a chocolate cake, I hate to say it but I get annoyed.  No chocolate? What the heck?  I know that yellow and white cakes are delicious but I’m not using up stomach real estate by having that instead of chocolate.  I’d rather have more food instead.

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Does that make me a dessert snob?


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Preheat the oven to 350 degrees Fahrenheit.

sugars and butter on a wooden table

I start by lugging out my stand mixer.  Do you have a stand mixer?  Don’t you love it?

I put in a stick of butter, along with some brown sugar and cane sugar.  I turn the mixer on and mix until butter and sugars are combined.

Graham cracker crumbs, eggs, chocolate chips, flour, baking soda and vanilla

Above you will see some graham crackers crumbs, flour, baking soda, an egg, vanilla and some chocolate chips.

I add the egg and vanilla to the mixer and mix until combined.

Time for the dry ingredients.  In go the flour, graham cracker crumbs and baking soda. On goes the mixer again and I mix until everything is combined.  I add some chocolate chips and stir them in.  By hand.  Because chocolate chips deserve that.

I spray two mini muffin pans with PAM and spoon some batter into their cups.  I make a mistake by filling one of the pans too full.  It becomes a fail.  But just that one pan.  I think the s’mores cookie muffins in that pan also failed because it was a sub-par pan from the get-go.  It was made of really thin metal.

I got it at a thrift store.  It wasn’t a win like the time I found a Le Creuset wok at the same store.

But hey!  You win some, you lose some.

If you want to read about my Le Creuset wok, go here.

The lesson

The lesson is: don’t fill your muffin cups more than 2/3 full with batter.  See the front pan for the correct amount.

Batter pressed down in the muffin tins

Into the oven they go and I bake them for 8 minutes, tops.

They are done.  Don’t look at the back failed pan.

Hey!  I said, DON’T!

I take the pestle from my mortar and plunge it into the muffins.

Cookie part out of the oven with marshmallows in the background

Time to gather the rest of the ingredients:

Nutella and marshmallows.

Nutella and marshmallows on a wooden table

I get my teaspoon and scoop a dollop of Nutella into each muffin divot.

Nutella dolloped in the cookie muffins and a few marshmallows on top

I get ahead of myself and started putting the stackable marshmallows on the Nutella before I’ve taken a photo without them.  But once I realize my mistake, I don’t want to peel them off.  I think it’s okay if things aren’t perfect so I’m letting myself broadcast my mistakes.

Not that it was a mistake in the recipe, but you get the idea!

Now for the rest of the marshmallows.

Marshmallows placed on top of the cookies in the muffin tins

I turn the broiler on my oven and stick the pans back in.  I stand there because those marshmallows toast up fast.  The photo below is after toasting them for only 1 minute.

Marshmallows all toasted on the cookies in the muffin tins

Perfect.  Some of them are toasted a lot, and some barely toasted.  I like them both ways. How do you like your marshmallows done?  Leave me a comment to let me know.

Are you wondering why the pan in the back was a fail?  Because the batter overflowed the cups and I couldn’t remove the muffins without breaking off the tops.

Wait a minute.

You can break the tops off and eat them, then take a spoon and scoop out the remaining muffin.


I believe I’m on to something.

Let’s look at the muffins that came out of the pan easily.

A green plate piled with little muffin cookies with marshmallows on the table along with chocolate chips


I ate three soon after I took this photo.  THREE!  I have no will power when it comes to s’mores cookie cups.

I hope you enjoyed this recipe as much as I enjoyed shoving them in my maw!

Feel free to leave me a comment.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A green plate filled with the marshmallow, nutella cookies - square

Mini S’mores Cookie Muffins

These super easy s’mores cookie muffins are soooo good! And they’re small so you can have more than one.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: S’mores Cookie Muffins
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 24 cookie muffins
Calories: 116kcal


  • 1/2 cup butter softened and room temperature
  • 1/2 cup brown sugar
  • 1/4 cup white sugar (or cane)
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup flour
  • 1/2 cup graham cracker crumbs
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup bittersweet chocolate chips
  • 6 teaspoons Nutella
  • 6 marshmallows cut in half


  • Preheat oven to 350 F
  • Grease muffin tins or use some muffin cups
  • In a mixer, add butter and sugars and cream together
  • Add egg and vanilla and mix until combined
  • Add flour, graham cracker crumbs, baking soda and salt and mix until combined
  • Stir in chocolate chips
  • Fill each muffin cup a little more than 1/2 way with batter
  • Bake for 6 – 8 minutes
  • Let cool for 5 minutes before taking a pestle or back of a spoon and making a divot in the muffin
  • Fill each muffin divot with a dollop of Nutella
  • Top off with 1/2 marshmallow on each muffin
  • Turn oven on broil and broil for no longer than 1 minute
  • Wait five minutes before taking the muffins out
  • Plate a few
  • Eat a few
  • Eye a few more
  • Smile
  • Enjoy


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Very addicting! So beware!


Serving: 2cookie muffins | Calories: 116kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 44mg | Sugar: 9g | Vitamin A: 130IU | Calcium: 21mg | Iron: 0.4mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. my kids would love this. Especially for a fun BBQ dessert idea when you didn’t want to bring out the open fire.

  2. Oh my how cute are these. I love the idea.!! My kids will go crazy over these. Can’t wait to try.

  3. Haha your story made me laugh! It’s always the worst when you’re the last to be served. Love the look of these little treats!

  4. These are brilliant Elaine! My daughter will absolutely love these and I love all the singing it sounds like a great party 🙂

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