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A s'mores cookie cup on a countertop.
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No Bake S'mores Cookie Cups

This S'mores Cookie Cups recipe for no-bake treats with chocolate and marshmallows is perfect for summer. No need for the oven or a campfire!
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 24
Calories 128kcal

Ingredients

Graham Cracker Crust:

Chocolate Ganache:

Marshmallow Topping:

Instructions

Graham Cracker Crust:

  • 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, see note two for metal pan instructions. Press the crust onto the bottom and up the sides.

Chocolate Ganache:

  • Put chocolate and heavy cream in a microwave-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 (about 1 heaping teaspoon per muffin cup).

Marshmallow Topping:

  • Top each cookie cup with mini marshmallow and carefully toast the marshmallows with a kitchen torch.

Video

Notes

One: Chocolate

You can use 1 1/2 cups of milk chocolate or semi-sweet chocolate chips instead of Hershey’s chocolate bars, but you’ll also need to increase the heavy cream to six tablespoons.

Two: Metal Pan

If using a metal mini muffin pan, place the pan in the freezer for 30 minutes before removing the cookie cups. You can use a thin knife or a spoon to help remove them.

Three: Make Ahead

You can make these treats ahead of time and bring them with you to a backyard barbecue or picnic. Keep in mind that they need to be kept cool, though so that the chocolate doesn’t melt.

Four: Storage

Store the no-bake smore cookie cups in an airtight container in the fridge for 4-5 days.
 

Nutrition

Serving: 1cookie | Calories: 128kcal | Carbohydrates: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 74mg | Sugar: 9g
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