# Grilled S'mores Cones with Spooky Toppings > Quick, family-friendly grilled s'mores made in waffle cones — filled with chocolate and marshmallows (plus optional fruit or candy), foil-wrapped, and crisped on the grill. Finish with Halloween-themed toppings and serve for trick-or-treat crowds or backyard parties. Canonical URL: https://www.topshelf.recipes/recipes/grilled-smores-cones ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: October 18, 2026 Last Updated: October 18, 2026 ## About This Recipe Grilled S'mores Cones are a playful, portable twist on the campfire classic that crisp up like a little waffle-cone churro while delivering molten pockets of chocolate and toasted marshmallow. Using a waffle cone instead of graham crackers concentrates the textures: the outside crisps and caramelizes when lightly buttered and grilled, while the inside becomes a spoonable, sticky core where semisweet chips and mini marshmallows melt into one luscious bite. Tucking in banana slices adds a creamy, mellow contrast to the bittersweet chocolate, and finishing with candy eyeballs or sprinkles turns each cone into a Halloween-ready treat that’s as easy to hand out as it is to devour. What makes this version work is less about exotic ingredients and more about a few careful steps: assemble upright to avoid spills, brush the exterior with a little butter for snap, use heavy-duty foil to keep the filling contained, and cook using a two-zone grill so marshmallows soften without incinerating the cone. It’s a relaxed recipe for hosts who want an interactive, crowd-pleasing dessert that feels festive but is simple to execute—just warn guests to wait a beat after unwrapping so the steam can subside and the goo settles into the cone. ## Recipe Information - Prep Time: 18 minutes - Cook Time: 18 minutes - Total Time: 36 minutes - Servings: 2 - Difficulty: Easy - Category: Grilling ## Ingredients ### Assemble cones with chocolate and marshmallows (and optional fruit) - 8 cones Waffle cones - 1 1/2 cups Semisweet chocolate chips - 2 cups Mini marshmallows - 1 medium Banana, sliced (optional) ### Brush cones with butter and wrap in foil - 2 tablespoons Unsalted butter, melted - 8 sheets Heavy-duty aluminum foil ### Unwrap, top with spooky decorations, and serve - 1 cup Candy eyeballs or Halloween sprinkles (optional) ## Instructions ### 1. Assemble cones with chocolate and marshmallows (and optional fruit) Place 8 waffle cones upright. Divide the semisweet chocolate chips among the cones (about 2 tablespoons per cone), then top each with mini marshmallows. If using banana, tuck a few sliced banana pieces into each cone along with the marshmallows and chocolate. Do not overfill — leave about 1/2 inch at the top so marshmallows can expand. ### 2. Brush cones with butter and wrap in foil Brush the outside of each filled waffle cone lightly with the melted unsalted butter to help the cone crisp on the grill. Tear 8 sheets of heavy-duty aluminum foil (one per cone), wrap each cone loosely but completely in foil, and twist the bottom closed so fillings stay inside while grilling. ### 3. Set up two-zone grill and grill cones until gooey Preheat your grill for two-zone cooking: direct medium-high heat on one side and indirect medium-low heat on the other (about 350°F / 175°C over the hot side). Place the foil-wrapped cones on the indirect side and close the lid; cook 4–6 minutes until marshmallows start to soften. For a crisper cone and a touch of char, move cones briefly (30–60 seconds) to the direct side while watching closely, then return to indirect if needed. ### 4. Unwrap, top with spooky decorations, and serve Carefully remove cones from the grill and let rest 1 minute. Unwrap the foil (hot steam escapes), then add candy eyeballs or Halloween sprinkles on top of the melted marshmallows and chocolate for a spooky finish. Arrange cones on a platter with small paper bags or napkins for easy handing out to trick-or-treat crowds or guests at a backyard party. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 1537 kcal - Protein: 11.9 g - Carbohydrates: 253.1 g - Fat: 60.6 g - Saturated Fat: 38.5 g - Fiber: 10.2 g - Sugar: 178.6 g - Cholesterol: 30.9 mg - Sodium: 166.9 mg - Potassium: 738.9 mg - Calcium: 70.9 mg - Iron: 6.9 mg - Vitamin D: 0.2 mcg ## Tips ### Two-zone grilling Set one side of the grill to medium-high direct heat and the other to medium-low indirect heat; cook cones on indirect first and finish briefly over direct for a touch of char. ### Leave room at top Don’t overfill—leave about 1/2 inch at the top so marshmallows can expand without exploding out of the cone. ### Butter the outside Brush the exterior lightly with melted butter right before wrapping to help the cone crisp without becoming greasy or soggy. ### Wrap loosely in foil Wrap cones snugly but not airtight—allow a little space inside so marshmallows can puff and heat circulates evenly. ### Watch during searing If you move cones to the direct side to char, limit it to 30–60 seconds and watch constantly to prevent the waffle from burning. ## Variations and Substitutions ### Vegan version Use dairy-free chocolate chips and vegan marshmallows, and brush the cone with coconut oil instead of butter for a dairy-free alternative. ### Salted caramel twist Stir a spoonful of caramel sauce into the chocolate chips before filling and finish with a sprinkle of flaky sea salt after unwrapping. ### Nutty crunch Add a tablespoon of chopped toasted pecans, almonds, or crushed graham crackers into each cone for texture and a toasty flavor boost. ### Fruit-forward option Swap banana for sliced strawberries or apple chips to add bright acidity that balances the chocolate and marshmallow sweetness. ## Notes These grilled s'mores cones are a safe, tidy way to enjoy gooey s'mores without a campfire — perfect for Halloween parties or handing out to trick-or-treat visitors. Kids love filling their own cones with fruit or candy before you crisp them on the grill. ### Storage and Make-Ahead These are best eaten immediately while the centers are molten and cones remain crisp; leftovers will lose that contrast. If you must store, keep unwrapped cones in an airtight container at room temperature for up to 24 hours, though the cone will soften and chocolate will set. To reheat, re-wrap in foil and warm gently on the grill over indirect heat for 2–4 minutes until the chocolate softens—avoid microwaving if you want to preserve some crispness. You can assemble cones ahead (without buttering the exterior) and refrigerate upright for a few hours before grilling. ### Serving Suggestions Serve cones upright in a shallow tray or muffin tin to keep them from toppling, and provide small paper bags or napkins for easy handling. Pair with warm drinks—spiced apple cider, hot chocolate, or a rich espresso—for temperature contrast; for adults, a robust stout or a small glass of fortified wine complements the chocolate. Offer bowls of extra toppings on the side so guests can personalize their cones after unwrapping. ## Frequently Asked Questions ### Can I use regular marshmallows instead of mini ones? Yes—just tear or cut regular marshmallows into smaller pieces so they melt evenly and don’t create one giant marshmallow that overflows the cone. ### What if my waffle cones crack when grilling? Inspect cones before filling and avoid overhandling; brushing lightly with butter strengthens the exterior crispness, and wrapping loosely in heavy-duty foil prevents steam from softening and cracking the cone. ### Can I make these on a campfire or in the oven? Yes—on a campfire, hold foil-wrapped cones near coals or on a cooler edge of the grate using tongs, rotating until gooey; in the oven bake at 350°F (175°C) for 6–8 minutes on a baking sheet and finish under the broiler briefly if you want a charred top. ### How do I prevent the cone from getting soggy? Avoid adding very juicy fruit and don’t butter the cone until just before grilling; cook on indirect heat long enough to melt the filling but not so long that moisture softens the waffle. ### Can I assemble these ahead of time for a party? You can assemble the filled cones and refrigerate them upright for a few hours, but wait to brush with butter and wrap in foil until you’re ready to grill to avoid sogginess and ensure a crisp exterior. ## Related Recipes and Guides - [Texas-Style Smoked Brisket](https://www.topshelf.recipes/recipes/smoked-brisket-texas-style) - [Grilled Chickpea and Broccoli Grain Bowl with Tahini-Lemon Drizzle](https://www.topshelf.recipes/recipes/grilled-chickpea-broccoli-grain-bowl-tahini-lemon-drizzle) - [South Chicago Packing 100% Pure Seared Ribeye with Garlic Herb Butter](https://www.topshelf.recipes/recipes/south-chicago-packing-seared-ribeye-garlic-herb-butter) - [Smoky Charred Lemon Herb Grilled Chicken Thighs (Bone In)](https://www.topshelf.recipes/recipes/smoky-charred-lemon-herb-grilled-chicken-thighs-bone-in) - [Liquid Alchemist Strawberry Syrup BBQ Glazed Chicken for the Grill](https://www.topshelf.recipes/recipes/liquid-alchemist-strawberry-syrup-bbq-glazed-chicken-grill) - [Grilled Peach Gelato](https://www.topshelf.recipes/recipes/grilled-peach-gelato) - [Fun Kid-Friendly Halloween Recipes](https://www.topshelf.recipes/articles/fun-kid-friendly-halloween-recipes) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling)