No Bake S’mores Cookie Cups recipe for irresistible, bite-sized treats that are easy to make and perfect for when you don’t want to turn the oven on.
We’ve gone through countless packages of marshmallows, graham crackers and Hershey’s bars this summer. From s’mores made over backyard bonfires to s’mores made into a layered cake, it’s been a delicious summer. Today’s recipe for No Bake S’mores Cookie Cups doesn’t require you to turn on the oven which is great for the blistering dog days of summer.
Disclaimer: Please note that some of the links in this post are affiliate links. There is no additional cost to you, but I will earn a small commission if you purchase through those links. Thank you for your support!
Mix together crushed graham crackers, melted butter and granulated sugar. Divide the graham cracker crust mixture between 24 mini muffin cups (about 1 tablespoon per muffin cup). Press the crust onto bottom and up the sides. I found that using the bottom of a rounded measuring spoon was easier than using my fingers.
I used my silicon mini muffin pan because the cookie cups were super easy to remove. If you don’t have a silicone mini muffin pan available, you can use a metal mini muffin pan but will want to put the pan in the freezer for 30 minutes before removing the smores cookie cups. You can use a thin knife or a spoon to help remove them.
Store the no bake s’mores cookie cups in the fridge or freezer until ready to serve.
My teen had some of her friends sleep over and they thought these no bake s’mores cookie cups were sooooo cute and so good. I also brought them to a family get-together and they disappeared in a flash. My sisters said they taste exactly like s’mores.
- 1 1/2 cups graham cracker crumbs
- 8 tbsp one stick butter, melted
- 2 tbsp granulated sugar
- 5 1.55 oz Hershey's Milk Chocolate Bars (about 1 1/2 cups of chocolate bar squares)
- 4 tbsp heavy cream
- 2 cups mini marshmallows
Mix together crushed graham crackers, melted butter and granulated sugar. Divide the graham cracker crust mixture between 24 mini muffin cups (about 1 tablespoon per muffin cup). I used a silicone mini muffin pan, but a metal pan works too. Use your fingers or the back of a rounded measuring spoon to press the crust onto bottom and up the sides.
Put chocolate and heavy cream in a microwave-safe safe bowl. Heat for 30-45 seconds and then stir until smooth. Fill the graham cracker crusts in the mini muffin cups with the chocolate ganache.
Top each cookie cup with mini marshmallow and carefully toast the marshmallows with a kitchen torch.
If using a metal mini muffin pan, place the pan in the freezer for 30 minutes before removing the cookies cups. You can use a thin knife or a spoon to help remove them.
Store the s'mores cookie cups in the fridge or freezer.
More s’mores recipes to try:
S’mores recipes from friends: