Mini cookie cup shells filled with silky chocolate ganache and topped with cloud‑light marshmallow fluff, torched to caramelized perfection—this dessert is nostalgic, indulgent, and crowd‑pleasing.

WHY YOU WILL LOVE THIS RECIPE

It captures all the fun of a campfire s’mores—chocolate, marshmallow, graham crackers—but in a refined, bite‑size format. The cookie base is buttery and crisp, the ganache is smooth and rich, and the homemade marshmallow fluff is pillowy and toasted just right. Perfect for parties, special treats, or satisfying secret dessert cravings.

S’mores Cookie Cups

There’s something universally nostalgic about s’mores. The crackling sound of a campfire, the sticky sweetness of roasted marshmallows, and the inevitable gooey mess of melted chocolate sandwiched between two crisp graham crackers. But sometimes, we crave that same rich, memory-soaked flavor without needing a backyard fire pit or sticky fingers. That’s where these S’mores Cookie Cups come in.

This recipe is a reinvention—a love letter to childhood summer nights, updated for grown-up kitchens and year-round indulgence. We’ve transformed the familiar flavors into an elegant, individually portioned dessert that delivers all the indulgence of classic s’mores, minus the smoke and scorched fingers.

Instead of a traditional graham cracker base, we begin with a buttery cookie dough infused with graham crumbs. The dough bakes into golden, tender cookie cups with a slightly crisp edge and soft, chewy center—the perfect vehicle for our filling. This is the first moment of magic: when you take them out of the oven and gently press their centers down, shaping a warm nest ready to be filled.

Inside that delicate cookie nest sits the second layer of decadence: chocolate ganache. Unlike a chocolate bar that melts haphazardly, ganache brings silky richness and a perfectly spreadable consistency. By gently melting quality milk chocolate with cream, we create a luscious filling that stays soft and luxurious, never grainy or oily.

Now we arrive at the crowning glory: homemade marshmallow fluff. This isn’t just for show—it’s what elevates the entire dessert. Light as a cloud, delicately sweet, and silky smooth, it’s miles beyond store-bought alternatives. The fluff is created by whipping egg whites to soft peaks before carefully streaming in hot sugar syrup. The result is dramatic and dazzling—pure, whipped magic that holds its shape and toasts beautifully under a kitchen torch.

What sets this recipe apart isn’t just the flavors—it’s the textures. Crisp edges, soft centers, silky ganache, airy fluff. Every bite has contrast and complexity. It’s what makes these cookie cups so satisfying: not just sweet, but layered and thoughtful.

And they’re gorgeous. Whether piped with a round tip or dolloped casually, the marshmallow fluff takes on a toasted swirl that looks like it came out of a fancy bakery window. These are showstoppers on a dessert table, but they also feel right at home wrapped in parchment for a late-night treat.

For all their elegance, they’re surprisingly simple. The dough comes together quickly, the ganache is foolproof, and the fluff—while a bit technical—is totally doable with patience and a candy thermometer. The result feels luxurious without being complicated.

These S’mores Cookie Cups are versatile too. Make them ahead of time and assemble the day of a party. Swap the milk chocolate for dark if you like a richer bite. Infuse your fluff with vanilla bean or a touch of cinnamon. You can even skip the homemade fluff and use store-bought marshmallow crème if you’re in a pinch, though I promise the homemade version is worth it.

But really, the best part is how fun they are to make. Pressing cookie centers, swirling fluff peaks, toasting marshmallows with a kitchen torch—it brings a joyful, tactile satisfaction that reminds you why baking is worth doing. These aren’t just desserts; they’re tiny edible experiences. Familiar, but better. Sweet, but smart. And ready to steal the show at your next get-together—or maybe just on a Tuesday night when you need a little something extra.

SERVINGS

Makes about 12 cookie cups

TIME

• Prep Time: 30 minutes

• Bake Time: ~13 minutes

• Cooling & Assembly: 25 minutes (includes pressing and setting)

• Fluff Cooking & Whipping: ~20 minutes

• Total Time: About 1 hour 30 minutes

INGREDIENTS

• Cookie Cups Base:

  • ½ cup unsalted butter, softened

  • ¼ cup granulated sugar

  • ½ cup packed light‑brown sugar

  • 1 large egg, room temperature

  • 1 tsp pure vanilla extract

  • ½ cup + 2 Tbsp all‑purpose flour

  • ½ cup graham cracker crumbs

  • ¼ tsp baking soda

  • ½ tsp sea salt

• Chocolate Filling:

  • ~200 g milk chocolate, finely chopped

  • 100 ml heavy cream

• Marshmallow Fluff:

  • ⅓ cup water

  • ¾ cup granulated sugar

  • ¾ cup corn syrup (or honey)

  • 3 large egg whites, room temperature

  • ½ tsp cream of tartar

  • 1 tsp vanilla extract

INSTRUCTIONS

1. Cookie Cups: Preheat the oven to 350 °F. Grease a standard muffin pan.

2. In a bowl, whisk flour, graham crumbs, baking soda, and salt. Set aside.

3. Cream butter and sugars till fluffy (2–3 min), then mix in egg and vanilla.

4. Add dry ingredients until just combined.

5. Scoop dough (≈3 Tbsp each) into muffin tin, flatten gently.

6. Bake until lightly golden and set (~13 min). While hot, press cup indentations with a jar. Cool 15 min, then remove to rack.

7. Ganache Filling: Melt chocolate and cream until smooth; let cool to barely warm.

8. Marshmallow Fluff: Combine water, sugar, corn syrup; heat with candy thermometer. Whip egg whites with cream of tartar while syrup heats. When syrup hits ~240 °F, stream into whipped whites, then whip until thick, glossy, and cool. Add vanilla.

9. Assembly: Spoon ganache into each cup, let set. Pipe fluff on top, then toast carefully with a kitchen torch.

TIPS

• Sharp snap of the cup—press while hot for neat shape.

• Use a stand mixer or balloon whisk—whites need clean whisk for proper fluff.

• The fluff cools and holds its shape when whipped long enough; be patient.

• You can pre-make ganache and fluff; just assemble before serving for freshness.

• For variation: sub dark chocolate, or swirl in peanut butter for a twist.