Golden sugar-cookie cups filled with chocolate and topped with a toasted marshmallow.
The feature to preserve is the shaping: Grease nineteen mini-muffin cavities. Divide dough into nineteen 2-tablespoon portions, about 32 g each. Flatten and press into each cavity, leaving a shallow center indentation.
Before mixing, measure without packing the flour. A marshmallow can melt away during the entire cookie bake. Add chocolate and marshmallow to baked cups, then toast briefly under the broiler while watching continuously.
Use the observable baking cues as well as the timer. Put a small chocolate piece in each warm baked cup, add a marshmallow portion and place under the broiler for 30–60 seconds just until toasted. Watch constantly, then cool before removing from the pan.
Smores Sugar Cookies
Per tray: 14–16 minutes · 2 batches, about 12 pieces per 13 × 18-inch half-sheet pan.
Allow about 112 minutes: 35 hands-on, 0 required chilling, 32 baking all batches sequentially, 45 cooling including pan rest, and 0 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Electric mixer
- 24-cavity mini-muffin pan
- Baking spray
- Small offset spatula
- Piping bag and star tip
- Cooling rack
Golden sugar-cookie cups filled with chocolate and topped with a toasted marshmallow.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Smores center
Instructions
Mixing
- Make the doughCream butter and sugar until smooth. Beat in egg, vanilla and almond extract. Whisk flour, baking powder and salt separately, then add on low speed just until the dough is cohesive.
Thermal management
- Prepare for shapingNo chilling is scheduled. Prepare the pans and preheat during mixing. Keep the dough away from a warm oven.
Shaping
- Shape the batchGrease nineteen mini-muffin cavities. Divide dough into nineteen 2-tablespoon portions, about 32 g each. Flatten and press into each cavity, leaving a shallow center indentation.
Baking
- Bake to the right textureBake at 350°F (177°C), or 325°F (163°C) for a dark nonstick pan, about 14–16 minutes until rims are lightly golden and the surface no longer looks wet. Check dark pans early.
Cooling
- Cool before servingRest cups in the pan 20 minutes. Loosen gently and lift onto a rack; cool another 25 minutes before piping.
Finishing
- Add the finishPut a small chocolate piece in each warm baked cup, add a marshmallow portion and place under the broiler for 30–60 seconds just until toasted. Watch constantly, then cool before removing from the pan.
Chef’s Science & Pro Tips
Toast gently
A marshmallow can melt away during the entire cookie bake. Add chocolate and marshmallow to baked cups, then toast briefly under the broiler while watching continuously.
Shape with purpose
Grease nineteen mini-muffin cavities. Divide dough into nineteen 2-tablespoon portions, about 32 g each. Flatten and press into each cavity, leaving a shallow center indentation. Bake similar-sized pieces together.
Serving and texture
Golden sugar-cookie cups filled with chocolate and topped with a toasted marshmallow. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Best the same day | Seal after cooling; marshmallow topping becomes sticky over time. |
| Refrigeration | Up to 4 days | Refrigerate frosted cookies airtight; let only the serving portion soften briefly. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze plain baked cookies up to 2 months; thaw sealed and frost after thawing. |
| Restore | 30–60 minutes | Thaw plain cups sealed, then add chocolate and marshmallow and toast fresh. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven. Use marshmallow portions that fit the mini cups. Never leave the broiler unattended.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 19; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Can I bake the marshmallow from the beginning?
A marshmallow can melt away during the entire cookie bake. Add chocolate and marshmallow to baked cups, then toast briefly under the broiler while watching continuously.
What makes smores sugar cookies different?
Golden sugar-cookie cups filled with chocolate and topped with a toasted marshmallow. Toast gently. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make smores sugar cookies ahead?
Prepare with the storage instructions below. Complete the required finish after the base has cooled. Put a small chocolate piece in each warm baked cup, add a marshmallow portion and place under the broiler for 30–60 seconds just until toasted. Watch constantly, then cool before removing from the pan.
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