Summer is slowly trying to slip away.  And then…we have a week like this one, where the temperatures are back in the 90s (sometimes I wish I lived somewhere where there is an actual fall season)!  So, in honor of summer weather making an appearance in October, I whipped up a batch of cookies reminiscent of my favorite summer treat!

Caramel S'more Cookie Cups at S’mores are the ultimate summer food.  Some of my favorite childhood memories are of sitting in front of a campfire during a summer lake trip, making s’mores with my best friend.  These caramel s’more cookie cups use ground graham crackers to give the cookie that classic flavor.  And, a rolo candy cooked right into the middle gives it a delicious carmel-y twist!

And for those of you not lucky enough to live in the sauna that is Los Angeles, caramel s’more cookie cups do not require a summer campfire.  Rather, you can whip up a batch and enjoy them right out of the oven!

Caramel S'more Cookie Cups -

Caramel S’more Cookie Cups


  • 1 1/2 cup flour
  • 1 cup graham crackers, finely crushed
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100 mini marshmallows
  • 24 rolo candies, unwrapped
  • optional
  • 1/2 cup milk chocolate chips
  • 1/4 cup mini chocolate chips


  1. Preheat oven to 350 degrees. Grease a mini muffin tray and set aside.
  2. In a medium bowl, combine flour, graham crackers, salt and baking soda. Stir to combine.
  3. In a large bowl, cream butter and sugars on medium speed until light and fluffy. Beat in eggs one at a time. Add vanilla and stir until combined.
  4. Add the flour mixture to the sugar mixture in small amounts. Combine thoroughly after each addition.
  5. Roll dough into walnut sized ball. Place into well of muffin tray. Lightly press a rollo candy into the middle of each ball of dough.
  6. Place into oven and bake for 10 minutes. Remove and top each cookie with 3-4 mini marshmallows. Bake for 1-2 minutes more. Remove from oven and cool for 5-10 minutes. Remove from muffin tray and place on cooling rack until fully cooled.
  7. Melt milk chocolate chips and pipe melted chocolate onto cookies. Sprinkle with mini chocolate chips.
  8. Enjoy!

Caramel S'more Cookie Cups -

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