Let’s be real—some of the best summer memories start and end with s’mores. But as much as I love the classic gooey campfire treat, sometimes I want that same flavor… minus the smoke, sticky fingers, and wild hair from the fire pit. 😅
Enter: Brown Butter S’mores Cookie Cups. A bite-sized twist on a classic, packed with layers of texture and flavor in one easy-to-make dessert. They’re soft, chewy, toasty, and melty—all in one. Plus, they’re made in a mini muffin tin which means: no mess, no fuss, and no forks required.
I’ve brought these to backyard BBQs, beach bonfires, and family dinners—and they disappear. Fast.
Ingredients:
Unsalted Butter: Unsalted butter allows you to control the salt content in your cookies, ensuring they are not overly salty. It also provides a rich, buttery flavor that enhances the overall taste of the cookies.
Brown Sugar: Brown sugar adds moisture to the cookies, resulting in a chewy texture. It also contributes a subtle molasses flavor, which pairs wonderfully with the chocolate and marshmallow in the s’mores cookies.
Brown Sugar: Brown sugar adds moisture to the cookies, resulting in a chewy texture. It also contributes a subtle molasses flavor, which pairs wonderfully with the chocolate and marshmallow in the s’mores cookies.
Egg and Egg Yolks: Eggs bind the ingredients together, providing structure to the cookies. The additional egg yolks add richness and tenderness, making the cookies soft and chewy.
Vanilla Extract: Vanilla extract enhances the flavor of the cookies, adding a warm, aromatic note that complements the other ingredients.
All-Purpose Flour: All-purpose flour provides the base for the cookies, giving them structure and a chewy texture.
Baking Soda: Baking soda acts as a leavening agent, helping the cookies rise and become light and fluffy. It also contributes to the chewy texture of these mini chocolate chip cookie bites.
Salt: Salt enhances the flavor of the cookies, balancing the sweetness and bringing out the other flavors in the recipe.
Semi-Sweet Chocolate Chips: Semi-sweet chocolate chips add pockets of melted chocolate throughout the cookies, providing bursts of rich, chocolatey flavor.
Graham Crackers: Crushed graham crackers add a delightful crunch and a hint of honey flavor to each bite. When baked, they create a golden speckled appearance and a texture reminiscent of the crunchy graham cracker crust of a traditional s’more.
Hershey’s Chocolate Squares: Hershey’s chocolate squares are placed in the center of each cookie, providing a gooey, melted chocolate filling that is reminiscent of a melted chocolate bar in a s’more.
Marshmallows: Halved marshmallows are tucked inside the cookie dough, creating pockets of sweet, gooey marshmallow goodness throughout each cookie. When baked, the marshmallows melt and caramelize, adding a delightful chewiness and a burst of classic s’mores flavor to every bite.
Why You’ll Love This Recipe
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Nostalgic flavor: Classic s’mores, but in cookie form with an elevated brown butter twist.
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Perfect for parties: Mini muffin size = shareable, portable, and cute as heck.
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No campfire needed: All the toasty vibes baked right in.
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Customizable: Endless ways to tweak the filling and toppings to make it your own.
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Make ahead-friendly: These hold up beautifully for a day or two and are easy to rewarm.
Equipment Needed for my Smores Cookie Cups:
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Mini muffin pan: This is essential for shaping the cookie dough into perfect little cups and getting that chewy center with crisp edges.
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Small saucepan: You’ll need this to brown the butter, which adds rich, nutty depth to the cookie base.
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Two mixing bowls: One bowl is for the wet ingredients and one for the dry, keeping the process organized and easy to mix.
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Rubber spatula: Perfect for gently folding the dough and scraping every last bit from the bowl.
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Tablespoon or small cookie scoop: Helps portion the dough evenly and can also be used to press down the centers of the cookie cups.
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Measuring cups and spoons (or digital scale): Accurate measuring ensures the perfect texture—chewy, not dry or crumbly.
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Kitchen shears or sharp knife: Use these to easily cut the marshmallows in half without sticking or tearing.
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Cooling rack: Allows the cookie cups to cool evenly and prevents soggy bottoms from the hot pan.
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Nonstick spray or butter for greasing: Greasing the pan well ensures the cookie cups release cleanly and don’t break apart.
Substitutions & Modifications
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Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking flour and use GF grahams.
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Dairy-free: Use plant-based butter and dairy-free chocolate like Hu or Enjoy Life.
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Add-ins: Want to get wild? Add mini chocolate chips to the dough or a peanut butter cup instead of Hershey’s.
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Big batch option: Use a standard muffin tin for larger cookie cups—just increase bake time slightly.
Brown Butter S’mores Cookie Cups – Easy Mini Dessert Bites for Summer
Video
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon cornstarch optional, but makes them perfectly chewy
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup semisweet chocolate chips
- 9 graham crackers
- 36 pieces Hershey Chocolate
- 18 marshmallows
Instructions
- Brown the butter:Â In a saucepan over medium-low heat, melt the butter. Continue to cook, stirring occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and allow to cool slightly.
- Mix sugars and butter:Â In a large mixing bowl, combine the brown sugar, granulated sugar, and slightly cooled brown butter. Mix until well combined.
- Add eggs and vanilla:Â Add the egg, egg yolks, and vanilla extract to the sugar-butter mixture. Mix until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Mixtures:Â Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips
- Chill the Dough:Â Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld and the dough to firm up.
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease your mini muffin pan.
- Scoop the dough – using a tablespoon sized cookie scoop, scoop the dough into a greased mini muffin pan.
- Bake the cookies: Bake the cookies for 8-9 minutes. You will want the cookies to be 90% the way cooked when you pull them out.
- Make the cookie bowl: Using a shot glass, tablespoon, or something similar size, push down into each cookie to make a bowl.
- Add a Graham Cracker: Add 1/2 teaspoon of crushed graham crackers into each cookie bowl.
- Prepare Marshmallows:Â Cut a marshmallow in half horizontally using kitchen shears or scissors.
- Top with the marshmallow & roast:Â Place the sticky side of the marshmallow halves into the cookie bowl. Place the cookies back in the oven & set to broil. Keep your eyes on the marshmallows, they can burn quickly.
- Finishing Touches:Â Remove the cookies from the oven and immediately top each bite with one Hershey piece. Then top with additional graham cracker pieces.
- Let Cool: Allow the cookies to cool in the pan for 20 minutes before popping out of the mini muffin pan.
Tips & Tricks
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Don’t skip browning the butter. It adds unmatched flavor and makes this recipe stand out.
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Use kitchen shears to cleanly snip marshmallows in half.
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Grease your mini muffin pan well or use nonstick spray with flour to prevent sticking.
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Let them cool for at least 10 minutes before trying to remove—this helps the chocolate set and the cookie firm up.
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Want toasted marshmallows? Use a kitchen torch after baking for that golden finish.
Storage Instructions
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Store in an airtight container at room temp for up to 3 days.
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Reheat in the microwave for 5–10 seconds for the melty s’mores experience all over again.
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Freeze baked cookie cups (without the chocolate) for up to 2 months. Just thaw and add chocolate before serving.
Conclusion
These Brown Butter S’mores Cookie Cups are the definition of extra. But in the best way. They’ve got all the flavor of a campfire s’more, but with the buttery chew of a cookie and the cuteness of a mini dessert.
They’re a total crowd-pleaser and the perfect excuse to use up that half-open bag of marshmallows in your pantry. Bring them to your next summer BBQ or just make a batch for a cozy movie night at home (that’s what I do!).
If you try these cookie cups, tag me @munchiesbymallory on Instagram and TikTok—I love seeing your creations! And don’t forget to check out my other summer treats like Mini S’mores Cookie Bites or Peach Pie Bars—because sweet season is in full swing. 💛🍑
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