S’mores Cookie Cups
With only 3 ingredients, these S’mores Cookie Cups are an easy year round treat that will remind you of those delicious campfire treats!
A FUN S’MORES TREAT
I’m a huge s’mores fan! Who doesn’t love chocolate, graham cracker and marshmallow all warm and squished together? I love making s’mores flavored treats and these S’mores Cookie Cups are super easy and one of my family’s favorites. Using only 3 ingredients, these are ready to go in no time at all! I put a little spin on it and instead of straight chocolate I decided to use Nutella. It adds such a delicious creamy flavor to these. If you love s’mores then this S’mores Cookie Cups recipe is exactly what you need!
FREQUENTLY ASKED QUESTIONS:
Then look for the cookie dough that comes in a 16 ounce pack of 12 instead of 24, simply use one cookie per muffin cup.
Absolutely! If you have a favorite sugar cookie dough recipe you can make that. Just make sure that you weigh it and are using the same amounts that are called for in the recipe.
If you want to use another flavor other than sugar you can use chocolate chip, snickerdoodle or even chocolate if you really want that strong chocolate flavor.
Nutella is the brand name for a chocolate hazelnut spread. You can easily find it (or perhaps an off-brand similar spread) in the peanut butter section of your grocery store.
I use the Jet-Puffed brand but any brand will work. A lot of stores have their own store brand. Just look for the words “marshmallow creme” on the container. You will usually find it in the baking aisle of your grocery store and you will just need 7 ounces.
Yes, if you do not like Nutella you can use regular chocolate spread or melted chocolate as well.
These will keep stored in an airtight container on the countertop for up to 3 days. I do not recommend freezing these.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated sugar cookie dough
- hazelnut chocolate spread (Nutella)
- marshmallow creme
HOW TO MAKE S’MORES COOKIE CUPS:
Preheat the oven to 350°F. Spray a 12 cup muffin pan with nonstick cooking spray. Add 2 cookie’s worth of dough to each cup of the pan. Use the back of a tablespoon to create a depression in the center of each cookie.
Bake the cookie cups for 10 minutes.
Remove the pan from the oven and use the shot glass or other similar sized object to create an indent into each cookie cup while they’re still hot.
Add one tablespoon of marshmallow creme to each cookie cup. Return the pan to the oven and bake for an additional 5 minutes. Remove the pan from the oven and allow cookie cups to cool just enough to become firm.
Gently remove each cookie cup using the blade of a butter knife. Place on a cooling rack or parchment paper. Optional: Use a butane torch or long neck lighter to char the surface of the marshmallow creme.
Fill a sandwich bag with Nutella spread and snip the corner. Swirl Nutella on top of the marshmallow creme and serve.
CRAVING MORE RECIPES? GIVE THESE A TRY!
S’mores Cookie Cups
For the cookie cups:
- 16 ounce package refrigerated sugar cookie dough (24 count)
For the filling:
- 13 ounce jar of chocolate hazelnut spread (Nutella)
- 7 ounce jar of Jet-Puffed Marshmallow Creme
- Preheat the oven to 350°F. Spray a 12 cup muffin pan with nonstick cooking spray.
- Add 2 cookie’s worth of dough to each cup of the pan. Use the back of a tablespoon to create a depression in the center of each cookie.
- Bake the cookie cups for 10 minutes.
- Remove the pan from the oven and use a shot glass (or other similar sized object) to make an indent into the cookie cup while they’re still hot.
- Add one tablespoon of marshmallow creme to each cookie cup.
- Return the pan to the oven and bake for an additional 5 minutes.
- Remove the pan from the oven and allow cookie cups to cool just enough to become firm.
- Gently remove each cookie cup using the blade of a butter knife. Place on a cooling rack or parchment paper.
- Optional: use a butane torch or a long neck lighter to char the surface of the marshmallow creme.
- Fill a sandwich bag with Nutella spread and snip the corner.
- Swirl Nutella on top of the marshmallow creme and serve.
- This recipe can easily be doubled.
- Make sure that you use a 24 count cookie dough package, if you can’t find one and only a 12 count just place one in each well of muffin pan.
- Use can use store brand or name brand of the hazelnut spread or marshmallow cream.
- We do not recommend freezing these.
- Other cookie dough can be used, see some options above.
- You can make your own sugar cookie dough if you like.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This is a wonderful, beyond delicous recipe. But because I have issues w/ my hands..well everything, lol w/ my auto-immune disease, it can be hard to do all this w/ out help. So this past weekend, my 13 r old granddaughter & I made it into a 9″ x 13″ brownie. We added some of the melted fudge sauce & poured it onto 1/2 the brownie spread in the pan, then poured the rest of the brownie batter over that. We cut up med sized marshmallows into smaller 1/2 1’s, placed them in a row, going down each row, after the brownies were baked. Then put the brownie pan back in for 2 mins. We then gleefully cut Hershey’s bars into smaller peices, smooshed them into the marshmallow, 1 more min to bake, took them out, let them cool about 15 mins, melted 1/4 cup hot fudge sauce, drizzled it all over the top, cooled, served w/ CoolWhip: The verdict from all-“Tastes like a molten lava S’mores cake.” Thank you for posting, love your recpies!
I definitely can relate with the autoimmune (Scleroderma, Lupus and Connective Tissue Disease) so I totally understand where you’re coming from! This made me SO happy to read!! Love how you made it your own too – excellent idea!
This looks yummy! I made something similar for Memorial Day.
Do you think the hazelnut spread could go in before the marshmallow?? or would it get make the cookie squishy?
Only if you weren’t wanting to melt the marshmallow first 🙂