Mini Smores Cones (URS: Dessert)

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After a family dinner out on Saturday I ran into Walmart for a few things: malt powder and whipping cream so that I could whip up some awesome dessert that would knock your socks off. Hubs and the kids were circling in the parking lot while I grabbed those items, so I was trying to be quick. As I headed to the front I decided to detour by the ice cream aisle. I knew we had ten quarts of ice cream if we had one, but I wasn’t sure that we had cones. So, I grabbed the first box I saw.

At home, I went to dish up the kids’ desserts and imagine my surprise when I saw these:

When they say “actual size” they aren’t joking. Mini cups really are, well, mini. We got a good laugh out of them. And thankfully found full size cones, 6 to be exact, in the pantry. But, I went to bed that night, wondering what awesome dessert I could create with mini cones that would knock your socks off.

Thanks to my friend Mandi and her weird infatuation with interest in smores, I came up with these babies:

Mini Smore Cones!

They are just the right size, easy to make en masse, and just as gooey, chocolatey and crunchy as the real deal. Hubs even got interested in the testing and design of this recipe as we attempted to make it work for everyone. As always though, your mileage may vary.

You only need three ingredients: mini cones, chocolate chips, and either marshmallows or marshmallow creme.

Please note that marshmallow creme contains egg whites, so if your family is dealing with an egg allergy, go for the real deal. I only had four or five marshmallows left so we saved those for FishChick2 and made the rest with marshmallow creme. They have some fine differences, but both are delicious.

I tested these in the toaster oven’s broil setting (400 °F) as well as in my oven’s broiler and the oven’s 400°F setting. I prefer the toaster oven. I could see how brown they were getting without opening the door. Use what you got and make it work for you.

Recipe: Mini Smores Cones


  • 1 box mini ice cream cones, about 1 to 2 inches in height
  • 1 cup chocolate chips
  • 1 package marshmallows or 1 jar marshmallow creme


  1. Preheat the toaster oven to its broiler setting (about 400°F) or the regular oven to 400°F.
  2. Lay out the cones on a broiler safe baking dish.
  3. Fill the cones halfway with chocolate chips.
  4. Insert a marshmallow into each cone or fill the cone with marshmallow creme. If using creme, allow a small amount to mound over the top of the cone.
  5. Bake the cones in the oven for 5 to 10 minutes depending on how toasty you like them. Bake the cones in the toaster oven for 2 to 3 minutes or until toasty.
  6. Remove the cones from the oven carefully and serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

If you’re worried about the cones tumbling on the tray, you can try this Alton-Brownesque suggestion from my husband:

Cover a rimmed cookie sheet with heavy duty aluminum foil. The higher the sides of the tray, the better. Cut holes in the foil so that you can poke the cones through the foil and the foil will keep them from toppling.

If you con’t like your marshmallows toasted — apparently some people don’t — you can tuck the marshmallow into the cone, dip it in melted chocolate, and roll it in sprinkles or chopped nuts. How cute is this?!

Props to my very clever husband for thinking up that one. Well, I added the sprinkles bit.

Now, go put your socks back on and try a batch of these mini smores cones. You can thank me later.

What’s a dessert that YOU love?

Share it with us! And be sure to link back here so everyone knows where the party is.

Next week on URS: Food that Travels Well

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  1. So cute! Being a Girl Scout for 12 years I thought I had seen it all in the S’mores department, but this is a new one.

  2. This isn’t our family’s favorite desert but a super adorable cake that my friend guest posted this week – had to share! Thanks for hosting.

  3. Wow that looks like a fun thing to do with my son! Thank you for sharing the recipe.

    This week I shared my chocolate French silk pie. No cooking required, so it’s something nice for these awfully hot days we’re having.

  4. Thanks for hosting! I’m sharing a recent dessert recipe discovered in my trusty Betty Crocker Cookbook: Almond Toffee Bars. I’ve put a “healthified” twist on them by using whole wheat flour. Delicious! Enjoy. 🙂

  5. Those smores look AWESOME! My sister makes cupcakes in icecream cones all the time and they are always a huge hit.

    Me personally I am a HUGE muffin fan. I love making heart wholesome muffins so the recipe I put up is a carrot pineapple I made a couple weeks ago.

        1. The mini muffin tin is the one that I tried. They still wobbled. But, you could try that with the foil, it might be slightly deeper than a regular sheet pan.

  6. That looks wonderful! I have some of those mini cones. We just got back from a family reunion with several s’more-making campfires. My girls are going to love this one!

  7. Ha! I just did the same thing–I have never bought my girls cones before and I saw these on clearance at Target and thought it would be fun for them. When I opened them up at home and saw how small they were I was so disappointed. I figured I would just use them as edible treat cups, but this is a way better idea! Thanks for posting!

  8. Thanks for hosting. How funny, I have a box of those mini cones that I accidentally picked up myself. What a cute idea, thanks.

  9. These look fantastic…I think I will dip them in crushed graham cracker for the full s’more effect! Thanks for another fun treat idea!

  10. giggle…back in the days where I dumpster dived (met my best friend on AOL through the old dumpster diving board) around Christmas time, we dove a BUNCH of mini sugar cones (the pointy bottom ones) … the store was using them for the Christmas Appreciation sampling night. I vividly remember my kids the following year getting the peppermint ice cream sample in one of those cones and telling the lady that “our mamma got a bunch of these out of the dumpster last year” 🙂 Ahhh, I don’t do it any more but it sure was fun most of the time. Quite certain we had enough marshmallows and chocolate to try that recipe!

  11. Our cones are almost ready to pop into the oven. I am trying them with an upside-down silicone cupcake tray on a cookie sheet. I have fit the cones in between the muffin cups on the underside of the tray. They fit perfectly! Hope they turn out as good as they look!

    1. What a great idea! I’m going to go look at the bottoms of my muffin pans!

  12. Do these have to be eaten right away / while warm? I want to make these for Super Bowl but don’t want to inconvenience my friend by taking up oven space.