Air Fryer S’mores Cookie Cups (Easy 20-Minute Dessert)

These Air Fryer S’mores Cookie Cups deliver everything you love about a campfire s’more — buttery graham cracker, toasted marshmallow, melty chocolate — in a neat little cup you can eat without a single sticky finger.

You press a five-ingredient graham cracker crust into a muffin tin, crisp it in the air fryer, toast a marshmallow right on top, and press in a square of Hershey’s while everything is still warm. Twenty minutes, no fire, no smoke, no mosquitoes.

If you’re already a s’mores person, these sit somewhere between my Air Fryer S’mores Pie and my Air Fryer S’mores Hand Pies — easier than both, and portioned so nobody argues over who got the bigger piece.

Why You’ll Love These Air Fryer S’mores Cookie Cups

• Five ingredients. Graham cracker crumbs, powdered sugar, butter, marshmallows, chocolate. That’s the whole list.
• No campfire required. All the flavor of a summer s’more, available in February.
• Twenty minutes, start to finish. Faster than preheating an oven.
• Zero mess. Everyone gets their own cup — no dripping marshmallow, no sticky hands.
• Kids can actually help. Pressing crust into a muffin tin is a great job for small hands.
• Endlessly customizable. Swap the chocolate, add a caramel drizzle, or stir cinnamon into the crust.

Ingredients Needed

• Graham cracker crumbs — the base of the cup. Buy them pre-crushed or pulse whole crackers in a food processor until sandy.
• Powdered sugar — sweetens the crust and helps it bind. Powdered dissolves better than granulated here, which keeps the cups from tasting gritty.
• Butter, melted — the glue. Without enough butter the cups crumble when you lift them out.
• Large marshmallows, cut in half — halving them keeps the marshmallow from overflowing the cup as it puffs.
• Hershey’s bar — the classic choice, and the squares are already the perfect size. Any milk or dark chocolate bar works.

Full measurements are in the recipe card below.

How to Make S’mores Cookie Cups in the Air Fryer

Step 1: Mix the crust. In a large bowl, stir together the graham cracker crumbs, powdered sugar, and melted butter until the mixture looks like wet sand and holds together when you squeeze it in your fist. If it won’t hold, add another tablespoon of melted butter.

Step 2: Press into the muffin tin. Grease your muffin tin well with olive oil spray, then press the crust firmly into the bottom and slightly up the sides of each cup. Use your fingers or the back of a measuring spoon — press harder than feels necessary. Loose crust is the number one reason these fall apart.

Step 3: Air fry the crust. Place the muffin tin in the air fryer and cook at 300°F for 7–12 minutes, until the graham crust turns a shade darker and smells toasty. Start checking at 7 minutes; smaller air fryers run hotter.

Step 4: Toast the marshmallows. Cut the marshmallows in half and press one half, cut side down, into each cup. Return the tin to the air fryer at 390°F for 1–2 minutes, or use your broil setting if your model has one. Do not walk away. Marshmallows go from golden to black in about fifteen seconds. Pull them the moment they’re browned.

Step 5: Add the chocolate and cool. Press a chocolate square into the center of each hot marshmallow so it softens and settles in. Let the cups cool in the tin for a full 20 minutes before lifting them out — this is what sets the crust. Rushing this step is how you end up with a pile of crumbs.

Recipe Tips for Perfect S’mores Cookie Cups

• Grease the tin generously. Graham crust sticks. Olive oil spray, butter, or paper liners all work — liners are the most foolproof.
• Press firmly, then press again. Compacted crust holds its shape; loose crust doesn’t.
• Work in batches if your air fryer is small. A crowded basket blocks airflow and gives you pale, soft crust instead of crisp.
• Use mini marshmallows as a shortcut. Three or four minis per cup melt more evenly than one halved large marshmallow, and there’s no cutting.
• Add the chocolate while everything is hot. The residual heat is what melts it. Wait too long and it just sits there as a hard square.
• A pinch of cinnamon or a tablespoon of cocoa powder in the crust adds real depth for almost no effort.

Storing, Freezing, and Make-Ahead

Storing: Cool completely, then store in an airtight container at room temperature for up to 3 days. Don’t refrigerate — the crust goes hard and the marshmallow gets rubbery.

Freezing: Wrap each cup individually in plastic wrap and freeze in a freezer-safe container for up to 2 months. Thaw at room temperature for about an hour.

Make-Ahead: Bake the crusts up to a day in advance and keep them in the tin, covered, at room temperature. Add the marshmallows and toast them just before serving so the tops are freshly golden. This is the move for parties.

Variations to Try

• Peanut butter cup s’mores — swap the chocolate square for a mini Reese’s.
• Salted caramel — drizzle caramel over the marshmallow before adding chocolate, then finish with flaky salt.
• Dark chocolate and espresso — use a 70% bar and stir ½ teaspoon of instant espresso into the crust.
• Nutella s’mores — spoon a teaspoon of Nutella into the crust before the marshmallow goes in. If that sounds like your thing, my Air Fryer 3-Ingredient Nutella Cookies work on the same principle.
• Peppermint — crushed candy canes over the chocolate, the same finish I use on my Peppermint White Chocolate Covered Oreos.

Air Fryer S’mores Cookie Cups FAQs

Can I make these gluten-free? Yes. Use gluten-free graham cracker crumbs and check that your marshmallows and chocolate are certified gluten-free. Everything else in the recipe already is.

My air fryer doesn’t have a broil setting. What do I do? Just run it at 390°F for 1–2 minutes instead. The high heat browns the marshmallow the same way. Watch it the entire time.

Can I use mini marshmallows instead of halved large ones? Yes, and they’re easier. Use three or four minis per cup. They melt faster, so check at the 1-minute mark.

Why did my cups fall apart? Almost always one of two things: the crust wasn’t pressed firmly enough, or they weren’t cooled the full 20 minutes before you lifted them out. Add an extra tablespoon of melted butter next time if the mixture felt dry.

Can I make these in the oven instead? Yes. Bake the crust at 300°F for about 10 minutes, then broil the marshmallows 1–2 minutes until golden. Same cooling time.

Do I have to use a muffin tin? You need something to shape the cups. Silicone muffin cups work well in the air fryer and make removal much easier than metal.

How far ahead can I make these? Bake the crusts a day ahead, then toast marshmallows and add chocolate right before serving. Fully assembled, they keep 3 days at room temperature.

More Easy Air Fryer Desserts

If you want more air fryer desserts in this vein, these are the ones my readers make most:

• Air Fryer Red Velvet Peanut Butter Blossom Cookies
• Air Fryer Homemade Strawberry Cake
• Air Fryer Uncrustable Donuts
• Air Fryer Sourdough Blueberry Muffins
• Air Fryer Blackberry Hand Pies
• Air Fryer Oatmeal Raisin Chocolate Chip Cookies
• Air Fryer Pumpkin Oatmeal Cookies
• How to Make Refrigerated Cookie Dough in the Air Fryer

Browse every air fryer cookie recipe on the site for more.