Deep Dish S’mores Cookies

Deep Dish S'more Cookies | Cookies and Cups

Ask and you shall receive.

I asked you guys for help last week.

Because sometimes my brain becomes an idea desert.


So yeah, I asked you guys on facebook what kind of deep dish cookie you would want to see next.

And while there were some pah-ritty fantastico ideas to choose from, there were more votes for Deep Dish S’mores Cookies than any other.


Maybe because it’s summer, or maybe because you guys just love your oozy marshmallow and melty chocolate…whatever, I’m not gonna argue.

That would just be silly.


So let’s break these cookies down

Deep Dish S'more Cookies | Cookies and Cups

They’re kind of gorgeous, if I do say so myself.

And I do.  Say so myself.


First and foremost you need this pan.  You NEED it.

They call it a muffin top pan, but come on now…who makes muffin tops?

 photo IMG_1556_zps725e18a4.jpgYou could also use a whoopie pie pan.  Again, people you don’t need a pan to make whoopie pies.

But you DO need a Deep Dish Cookie pan.  Which is really what it should be called.


Anyhow, you can see I sprayed it with cooking spray…or you could grease it with butter.  Either way.


Next, make your cookie dough.  BUT along with all the usual suspects you’re gonna add some crushed graham crackers…

 photo IMG_1562_zps74411b08.jpgAnd also some gorgeous chopped milk chocolate.

You could really use any milk chocolate here, but I have to say, it’s not a S’more (s’mores?) in my house unless you use Hershey’s.

Also is S’mores singular and plura…like moose?  Or fish?  Would you ever just say s’more? My brain hurtsssss.


 photo IMG_1570_zpsc0b18920.jpg

Next there are these Mallow Bits… you could easily omit them from the recipe if you can’t find them..but they seem to be widely accessible these days in all the local supermarkets. photo IMG_1573_zps34d4093d.jpgDump that whole little container into your cookie dough…

 photo IMG_1575_zps454f919e.jpgAnd refrain from face planting into said dough…

 photo IMG_1610_zpscc991c4d.jpgPress about 1/3 cup of the cookie dough into your prepared pan.

 photo IMG_1607_zps42138e23.jpg

While they are baking get your marshmallows ready by cutting them in half… photo IMG_1600_zpsb36b7082.jpgWhen there is a few minutes left of the baking press the halved marshmallow on top of the cookie and continue baking until the marshmallow is puffed and lightly browned.

When they’re done, immediately press a piece of chocolate on top.  The heat from the cookie will melt the chocolate…

 photo IMG_1611_zps708ed57c.jpgAnd that’s pretty much it.

Deep Dish S'more Cookies | Cookies and Cups

Seriously…you guys are geniuses! Deep Dish S'more Cookies | Cookies and CupsAlso, you can totally make these cookies without the special pan, just bake them up like regular chocolate chip cookies!


Other ways I’ve use my Deep Dish Cookie Pan:

Deep Dish Milky Way Cookies

White Chocolate Filled Snickerdoodles



Deep Dish S’mores Cookies

  • Author: Cookies & Cups


Makes 15 Deep Dish Cookies


  • 1 cup butter, room temperature
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups graham cracker crumbs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/4 cups flour
  • 1 (3 oz) container Marshmallow BIts
  • 2 cups coarsely chopped milk chocolate bars (about 6)


  • 8 Large Marshmallows, cut in half
  • 2 Milk Chocolate Bars broken into pieces


  1. Preheat oven to 350°
  2. Spray muffin top or whoopie pie pan dish with cooking spray.
  3. In bowl of stand mixer cream butter and sugar together until light and fluffy, about 2 minutes. Turn speed down and add in eggs and vanilla, mixing until smooth.
  4. With mixer on medium-low speed add in graham cracker crumbs, baking soda and salt. Mix until incorporated.
  5. Turn mixer to low and add in flour until just combined.
  6. Stir in your Marshmallow Bits and chopped milk chocolate.
  7. Use 1/3 cup of cookie dough for each cookie, pressing mixture evenly into the pan.
  8. Bake for 8 minutes, remove from oven and press marshmallow half onto the top. Continue baking for 4-5 minutes until marshmallow is puffed and slightly golden and cookie is lightly golden.
  9. Remove and immediately press reserved chocolate onto the top of the cookie. It will melt from the heat of the cookie.
  10. Allow cookies to cool in pan for at least 10 minutes. Loosen edges with knife and carefully remove from pan, transferring to a wire rack to continue cooling.


You can bake these without the muffin top pan. Just place dough on baking sheet, 2 inches apart and bake for 8-9 minutes…Follow the same guidelines for adding the marshmallow and chocolate as in the recipe above.
You can also use mini marshmallows to top on the cookies as well


76 Responses

  1. Ashley

    Where are you getting your Mallow Bits? I have checked our local Food Lion, Bi-Lo, and Wal-Mart with no luck. Thanks!

  2. Shelby N.

    When I saw your deep dish milky way cookies awhile back I thought to myself, “Self — you should think about getting one of those muffin top pans. These cookies look fantastic.” Now, tonight, seeing these, I know I HAVE to get one of these pans. There’s no more thinking…just DO it. These look phenomenal!

  3. Michelle

    I never should have started following your blog! 🙂 These look amazing! Have you seen the new marshmallows from Kraft? They are called stacking marshmallows or something and are basically flat rectangles…I think they would work perfectly for these.

  4. Meg

    Yes! I have a whoopie pie pan that collects dust…these are the missing link in my life! Would it be overkill to drizzle peanut butter on top?…No? Yumm!!

  5. OhMyGAWSH… They send me over the mooooon!

    I’m gonna make a batch PRONTO, in my Pampered Chef brownie pan! If you haven’t seen one of THOSE in action, come hook up with me on Facebook or Google+… You’ll flip over how awesome it is!

  6. Star

    these capture the essence of a child’s summer. Good thing I’m a big kid! Will need to pick up a muffin top pan soon.

  7. Cathy

    How would you store these cookies since they have marshmallow on them? I am guessing that they wouldn’t freeze well either?

    1. Shelly

      I stored my at room temperature, in an airtight container. They will be good for up to 3 days. They were great leftover! Not sure about freezing, but if you planned to freeze them you could omit putting the marshmallow on and then when they thawed out you could toast a marshmallow and press it on to the top.

  8. Okay so your recipe comes just in time for me! I made some really awesome smore cookies last week using a recipe a friend gave me. While they tasted so good, they were not very pretty…at all. Those babies spread all across the pan and fell apart even after chilling the dough. Your cookies will be a fabulous revamp on the ones I tried! Thanks!

  9. Melissa

    Do you think a regular muffin pan would work if I don’t fill it up all the way? Or, I have mini quiche pans that I could use to make bite sized cookies. [Yes, I have mini quiche pans but don’t want to go buy muffin top pans… 😉 ]

  10. Maria

    I made these for a 4th of July party yesterday and they were a HUGE hit. The only problem was that I didn’t make enough! My 5 year old rated them a 20 on a scale of 1-10. I love all your creations!

  11. Just finished making them and really had fun. I wonder if you can help me though please. I live in the UK and had to try and convert the recipe. It looks not quite right so I wondered if you could convert it for me? It tastes ok but with a bit of help it could be perfect 🙂 thanks for the great recipe x

  12. Patty

    I made these yesterday and they turned out great! I needed to make a triple batch and I only had one muffin top pan so I called the Sur la Table near me and they have their brand but on clearance they had the Chicago Metallic Muffin Top Pan for $5.99!!! I snatched up all 5 they had and made the cookies in record time! I’ll definitely be making more deep dish cookies. Thanks!!!

  13. Oh my goodness – I’m following you! these are simply the cats whiskers! My eldest daughter has just left for college – I’m getting this pan and making them for her when she first comes home – she’ll LOVE them!
    Mary x
    PS I love your blog!

  14. Cate B.

    I made these this weekend, and they turned out AMAZING. I didn’t have a muffin top pan (tragically) so I just did them as drop cookies, which turned out great. Also, I decided to use mini morsels of semi-sweet chocolate instead of chopped milk chocolate for the dough…but of course I did the traditional hershey’s square for the top. 🙂

    Thank you so much for sharing this recipe! It’s definitely going into my regular cookie rotation.

    1. Shelly

      You can, but they melt and spread, so I wouldn’t recommend it. The batter will be fine without them I promise. I always was able to buy them at Target..or there’s always amazon!

  15. Patricia Ann Cousins

    Oh My!!! I totally LOVE you….if you were a man I would tell you that I want to have your children.
    I even have the pan for this! I have never used it but now I know why I have hung on to it all these years! Now my whole life makes sense! My culinary adventures have all led me to this point! S’more cookies….be still my heart! THANK YOU!!!

  16. Char

    I’ve been using this recipe for the past 2 years and figured it’s about time I thanked you! These have been a big hit ever since I started making them. My 4 almost all grown children request them all the time. I can’t find the marshmallow bits here so I use mini marshmallows and cut them in 4 and it works out just fine. Thanks again for posting this amazing recipe…it’s now part of our baking list of favourites!

  17. Robin

    oh so nice, what flour is needed for this ? self raising ?
    I always get confused with the different flours now a days
    used to be just two, self raising and plain….
    thanks for recipe, going to follow you from now on

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