I’ve been obsessed with perfecting S’mores Stuffed Cookies and finally landed on a clever trick that keeps the marshmallow center from vanishing into the dough.

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I dreamed up S’mores Stuffed Cookies on a random Tuesday and they turned out to be a little rebellious. I fold plenty of unsalted butter into the dough so every bite feels rich, and tuck in mini marshmallows that puff into molten pockets.

On the outside some cookies crack with a shiny crust, others explode with goo, its never the same twice. I love how they look ordinary until you take a bite and something unexpected happens.

If you like snacks that surprise you, these are worth the tiny bit of chaos.

Ingredients

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Unsalted butter, gives a rich tender crumb, mostly fat, helps cookies spread.
Brown sugar, adds molasses sweetness, keeps cookies chewy and kinda moist.
Eggs, they bind stuff and add protein, help structure and color.
Graham cracker crumbs, give a toasty crunch and lots of carbs, classic s’mores.
Milk chocolate chunks, they melt into sweet pockets, add sugar and fat.
Mini marshmallows, little gooey bits through the cookie, mostly sugar no nutrients.
Large marshmallow halves, stuffed inside, get toasted to a charred goo center.
Flaky sea salt optional, sprinkles brighten sweetness, tiny crunch makes it fancy.

Ingredient Quantities

1 cup (225 g) unsalted butter softened

1 1/4 cups (250 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups (375 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (150 g) graham cracker crumbs (about 10 full crackers)

10 oz (280 g) milk chocolate, chopped into chunks

12 Hersheys milk chocolate squares for stuffing

1 1/2 cups mini marshmallows

12 large marshmallows, halved for stuffing

Optional flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

2. In a large bowl cream 1 cup softened unsalted butter with 1 1/4 cups packed light brown sugar and 1/2 cup granulated sugar until light and a little fluffy, about 2-3 minutes. Add 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.

3. In another bowl whisk together 3 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Fold the dry mix into the butter mixture until just combined, don’t overmix.

4. Fold in 1 1/2 cups graham cracker crumbs and the 10 oz chopped milk chocolate chunks. Then fold in 1 1/2 cups mini marshmallows, gently so they don’t all melt into one blob.

5. Halve the 12 large marshmallows. Pop the 12 Hershey milk chocolate squares and the halved marshmallows in the freezer for 15-20 minutes so they stay solid when you stuff the cookies.

6. Scoop dough into 12 even portions (about 3 tablespoons each works). Flatten a portion in your hand, place one frozen Hershey square and one frozen marshmallow half in the center, then cover with more dough and seal well so nothing peeks out. Roll into a ball and set seam-side down on the prepared sheet. Repeat.

7. Chill the assembled balls in the fridge for 15-30 minutes if you have time, this helps them keep shape and not spread too thin.

8. Bake 10-12 minutes, until edges are set and tops look slightly puffed but center is still soft. If you want to toast the marshmallow a bit, after baking press a few extra mini marshmallows on top and briefly use a kitchen torch or place under the broiler for 10-20 seconds, watch it closely so it doesn’t burn.

9. Let cookies cool on the pan 5-7 minutes so the goo inside sets up, then transfer to a wire rack. Sprinkle with optional flaky sea salt while still warm if you like sweet and salty, and serve warm for best gooey S’mores vibes.

Equipment Needed

1. Oven plus two baking sheets lined with parchment paper or silicone mats, for baking the cookies.
2. Stand mixer or electric hand mixer, or just a sturdy wooden spoon if you dont have one.
3. Large mixing bowl and a medium bowl for the dry ingredients.
4. Measuring cups and spoons so the flour and sugars are right.
5. Whisk and a rubber spatula for folding without overmixing.
6. Cookie scoop (about 3 Tbsp) or a tablespoon and your hands to portion and shape.
7. Sharp knife and cutting board to chop the chocolate and halve marshmallows.
8. Freezer (for chilling the Hershey squares and marshmallow halves) and fridge for the dough if you want it to hold its shape.
9. Wire cooling rack and oven mitts, plus a kitchen torch or broiler if you want to toast the marshmallow tops.

FAQ

Q: How do I stop the cookies from spreading and the chocolate or marshmallow from leaking out?

A: Chill the dough for 30 to 60 minutes so it firms up, use a cookie scoop to make even balls, flatten, put the Hershey square and marshmallow half in the center and wrap the dough tightly around them so the seam is on the bottom. If you want extra insurance freeze the stuffed balls 15 to 20 minutes before baking. Bake at 350 F (175 C) for about 10 to 12 minutes, until the edges are set and the center still looks a little soft.

Q: Can I get that toasty campfire marshmallow top?

A: Yes, after baking place a halved large marshmallow on top and either broil on low for 10 to 30 seconds while watching closely, or use a kitchen torch for 5 to 10 seconds. You can also microwave a cookie for 10 to 15 seconds to soften the marshmallow, but broiling or torching gives the best caramelized color.

Q: How should I store or freeze these cookies?

A: Store baked cookies in an airtight container at room temp up to 3 days, or in the fridge up to 1 week. Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. For raw dough, freeze formed balls on a tray, then bag them; bake from frozen and add 2 to 3 minutes to the bake time.

Q: Can I substitute the graham cracker crumbs or the Hershey squares?

A: Sure, use crushed digestive biscuits or similar sweet crackers in place of graham crumbs. For the chocolate center you can use any chocolate bar cut into squares, or a big chunk of chocolate bar, even large chocolate chips, just watch the melt time.

Q: My top marshmallows brown too fast or burn, what do I do?

A: Put marshmallows on after the main bake and use a low broil, or a torch, and watch them the entire time. If you add marshmallows too early they’ll overbrown, so add near the end, or toast them separately and press onto warm cookies.

Q: Why did my cookies turn out cakey or dense instead of chewy?

A: Common causes are overmixing the dough once flour is added, or packing too much flour into the measuring cup. Measure flour by spooning it into the cup and leveling, don’t pack. Don’t overbake, remove when edges look set and centers are still soft. Also using very cold butter or over-chilling can make them more cake like, so bring butter to room temp before creaming.

S’mores Cookies Recipe Substitutions and Variations

Unsalted butter: swap with a vegan stick butter, use equal amounts 1 to 1, or use coconut oil if you must, measure three quarters cup melted for each cup of butter and chill the dough so the cookies don’t spread too much.
Graham cracker crumbs: replace with crushed digestive biscuits or golden Oreos, same volume, or try finely crushed corn flakes for a bit more crunch and less sweetness.
Milk chocolate chunks: use semisweet or dark chocolate, same weight for a less sweet cookie, or use chocolate chips the same volume, just expect a slightly different melt.
Marshmallows: swap regular marshmallows for store bought vegan marshmallows 1 to 1 for a dairy free version, or use about two tablespoons marshmallow fluff inside each cookie half instead of a halved large marshmallow for easier assembly and extra gooey centers.

Pro Tips

1) Measure flour by spooning it into the cup and leveling it off or better yet weigh it. Too much flour makes dry, cakey cookies. Also pack the brown sugar properly, but don’t pack the graham crumbs or they’ll make the dough too dense.

2) Freeze the Hershey squares and the big marshmallow halves, then seal the dough around them really well. If any chocolate or marshmallow peeks out it’ll melt and leak, making the cookie stick to the pan. Chill the assembled balls 20-30 minutes when you can, they hold their shape and spread less.

3) Be gentle folding in the mini marshmallows so they don’t all smoosh and melt into one blob. If you want a toasty top, press a few extra minis on after baking and either torch briefly or slide under the broiler for like 10-20 seconds, watch it the whole time or it burns fast.

4) Serve warm for max gooeyness, but to store reheat single cookies in the microwave 10-15 seconds or in a 300°F oven for 5 minutes. If you like contrast sprinkle flaky sea salt while still warm, it makes the flavors pop.

S'mores Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I've been obsessed with perfecting S'mores Stuffed Cookies and finally landed on a clever trick that keeps the marshmallow center from vanishing into the dough.

Servings

servings

Calories

312

kcal

Equipment: 1. Oven plus two baking sheets lined with parchment paper or silicone mats, for baking the cookies.
2. Stand mixer or electric hand mixer, or just a sturdy wooden spoon if you dont have one.
3. Large mixing bowl and a medium bowl for the dry ingredients.
4. Measuring cups and spoons so the flour and sugars are right.
5. Whisk and a rubber spatula for folding without overmixing.
6. Cookie scoop (about 3 Tbsp) or a tablespoon and your hands to portion and shape.
7. Sharp knife and cutting board to chop the chocolate and halve marshmallows.
8. Freezer (for chilling the Hershey squares and marshmallow halves) and fridge for the dough if you want it to hold its shape.
9. Wire cooling rack and oven mitts, plus a kitchen torch or broiler if you want to toast the marshmallow tops.

Ingredients

1 cup (225 g) unsalted butter softened
1 1/4 cups (250 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (375 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (150 g) graham cracker crumbs (about 10 full crackers)
10 oz (280 g) milk chocolate, chopped into chunks
12 Hersheys milk chocolate squares for stuffing
1 1/2 cups mini marshmallows
12 large marshmallows, halved for stuffing
Optional flaky sea salt for sprinkling

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
In a large bowl cream 1 cup softened unsalted butter with 1 1/4 cups packed light brown sugar and 1/2 cup granulated sugar until light and a little fluffy, about 2-3 minutes. Add 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
In another bowl whisk together 3 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Fold the dry mix into the butter mixture until just combined, don’t overmix.
Fold in 1 1/2 cups graham cracker crumbs and the 10 oz chopped milk chocolate chunks. Then fold in 1 1/2 cups mini marshmallows, gently so they don’t all melt into one blob.
Halve the 12 large marshmallows. Pop the 12 Hershey milk chocolate squares and the halved marshmallows in the freezer for 15-20 minutes so they stay solid when you stuff the cookies.
Scoop dough into 12 even portions (about 3 tablespoons each works). Flatten a portion in your hand, place one frozen Hershey square and one frozen marshmallow half in the center, then cover with more dough and seal well so nothing peeks out. Roll into a ball and set seam-side down on the prepared sheet. Repeat.
Chill the assembled balls in the fridge for 15-30 minutes if you have time, this helps them keep shape and not spread too thin.
Bake 10-12 minutes, until edges are set and tops look slightly puffed but center is still soft. If you want to toast the marshmallow a bit, after baking press a few extra mini marshmallows on top and briefly use a kitchen torch or place under the broiler for 10-20 seconds, watch it closely so it doesn't burn.
Let cookies cool on the pan 5-7 minutes so the goo inside sets up, then transfer to a wire rack. Sprinkle with optional flaky sea salt while still warm if you like sweet and salty, and serve warm for best gooey S'mores vibes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.