No Bake S’mores Cookie Cups

Serving 24 people

30 min


  • butter 8 tbsp (one stick) butter, melted
  • graham cracker crumbs 1½ cups graham cracker crumbs
  • granulated sugar 2 tbsp granulated sugar
  • heavy cream 4 tbsp heavy cream
  • hershey's kisses brand milk chocolate 1.55 oz Hershey's Milk Chocolate Bars (about 1½ cups of chocolate bar squares)
  • marshmallows 2 cups mini marshmallows
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How to make it

  1. 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.
  2. 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.