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These easy S’mores Cookie Cups have all the flavors of the classic campfire dessert! This S’mores Cookie Cup recipes begins with a graham cracker cookie base, is filled with a sweet mocha marshmallow cream, and topped with whipped cream and chocolate shavings. This might just be your new favorite spring and summer dessert recipe! Plus a step-by-step video down below.
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S’mores Cookie Cups
Prep Time
55 mins
Cook Time
11 mins
Total Time
1 hr 6 mins
 
These easy S’mores Cookie Cups have all the flavors of the classic campfire dessert! This S’mores Cookie Cup recipes begins with a graham cracker cookie base, is filled with a sweet mocha marshmallow cream, and topped with whipped cream and chocolate shavings. This might just be your new favorite spring and summer dessert recipe! Plus a step-by-step video down below.
Course: Dessert
Cuisine: American
Keyword: S’mores Cookie Cups
Servings: 24 S'mores Cookie Cups
Author: Michelle
Ingredients
Mocha Marshmallow Cream Filling
  • 8 oz cream cheese, softened to room temperature
  • 7 oz marshmallow creme (marshmallow fluff)
  • 2 Tbsp Coffee-mate Dessert Creamer (Toasted Marshmallow Mocha flavor)
  • 1/3 cup powdered sugar
Graham Cracker Cookie Cups
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup graham cracker crumbs
  • 1 1/4 cup all-purpose flour
Whipped Cream (Optional)
  • 1/2 cup heavy whipping cream
  • 1 Tbsp white chocolate instant pudding mix, this stabilizes the whipped cream
  • 1 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
Toppings
  • chocolate shavings or mini chocolate chips
Instructions
Cookies:
  1. Preheat oven to 350 degrees and grease a 24-cup mini muffin tin with baking spray. Set aside.
  2. Beat butter, granulated sugar, and brown sugar together until well combined (using a standing mixer, hand mixer, or by hand).
  3. Add in the egg, and mix until combined.
  4. Add in vanilla extract, baking soda, and salt, mixing until combined.
  5. Next, add in graham cracker crumbs and flour. Mix until well combined.
  6. Using a 1” cookie scoop (about 1 Tbsp) disperse dough evenly between the muffins cups.
  7. Bake for 10 minutes, or until the tops are lightly golden and the centers have risen (once you take the cookie cups out of the oven, the centers might sink a bit, which is normal).
  8. Immediately, press centers down to form a cup shape (I used a Tbsp to do this). Allow to cool completely.
Mocha Marshmallow Cream:
  1. Mix softened cream cheese and marshmallow fluff together until combined. Add in COFFEE-MATE Toasted Marshmallow Mocha and mix until incorporated. Lastly, add in powdered sugar and mix.
  2. Spoon filling into the cooled cookie cups (about 1 Tbsp or so of filling).
Whipped Cream:
  1. With a standing mixer or hand mixer, whip the heavy cream and white chocolate pudding mix until soft peaks form. Add in powdered sugar, and whip until the consistency of whipped cream. With a piping bag and star tip, pipe whipped cream onto each cookie cup.
  2. Sprinkle with chocolate shavings or mini chocolate chips.
  3. If desired, chill cookie cups for 30 minutes before serving (they can be eaten right away, but if you prefer a cold filling, I would suggest chilling).
  4. Store leftovers in the fridge.
  5. Enjoy!