S'mores Stuffed Cookies are giant chocolate chip cookies that are wrapped around an entire s'more. You get the soft cookie, melty chocolate, crunchy graham cracker, and sticky marshmallow all in one bite!
A warm chocolate chip cookie is one of the better things in life. Arguably, a melty s'more is right up there on the list! Combine the two into these S'mores Stuffed Cookies and you have got a winning cookie! If you're not into the graham crackers you should try my Chocolate Chip Marshmallow Cookies.
If you're looking for more delicious cookie recipes check out these Caramel Chocolate Chip Cookies, Matcha Cookies, or Strawberry Crunch Cookies.
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Why You'll Love This Recipe
- Chocolate chip cookies and s'mores are two of the most nostalgic and delicious, so combining them makes an amazing cookie!
- You get several textures with the gooey chocolate and marshmallow and the crunch of the graham cracker. If you love a nice crunch in cookies check out my Cornflake Crunch Cookies.
- S'mores Stuffed Cookies are a unique twist on two classic desserts.
- They are fun and easy to make! These Biscoff Butter Cookies are another fun twist on cookies.
Ingredients
Ingredient Notes
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chip. I use the same technique in my Brownie Stuffed Cookies.
- I cut each graham cracker sheet into 8ths. You can find more graham crackers in my S'more Donuts.
- I cut each marshmallow in half. You could use mini marshmallows or marshmallow fluff if that's what you have on hand.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can substitute the chocolate bar inside of the cookie for a Reese's peanut butter cup to change up the flavor of the cookie. Or you could try my Reese's Skillet Cookie!
- Flavored marshmallows can be used in the smores cookies.
- Different types of chocolate can be used to change the flavor profile.
- You can leave out the graham cracker to create marshmallow stuffed cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 2: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 4: Fold in the chocolate chips or the chopped chocolate. Cover the chocolate chip cookie dough and chill for at least 30 minutes. This will help your cookies not to spread as much during baking. If you love cookie dough you should take a look at my Edible Cookie Dough Recipe.
STEP 5: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place on the prepared baking sheet and press to flatten. Place a graham cracker square, chocolate square, and half of a marshmallow on top.
STEP 6: Get another scoop of cookie dough and flatten it as well. Press the cookie dough on top of the s'more and seal the two pieces of cookie dough together. It will be a rather large ball. Space dough balls at least 3 inches apart.
STEP 7: Bake the s'more stuffed cookies for 10-12 minutes or until the edges are golden brown. I bake my cookies for closer to 10 minutes because I like them nice and soft.
STEP 8: Remove from oven and let the stuffed cookies cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your s'mores stuffed cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
Yes! I do this all the time. I recommend assembling the smore cookies and freezing on a baking sheet, then transferring them to an air tight container. That way you can pull out one or two cookies whenever you'd like them. I leave them sitting out at room temperature for about 30 minutes and then bake normally.
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the S'mores Stuffed Cookies will last up to 1 week in the fridge.
Freezer: I recommend assembling the cookies and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these S'mores Stuffed Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
S'mores Stuffed Cookies
Ingredients
For Chocolate Chip Cookies:
- 1 ½ stick (170 grams) unsalted butter softened
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (170 grams) chocolate chopped or chocolate chips
For S'more Stuffing:
- 3 sheets graham crackers cut into 8ths
- 12 marshmallows cut in half
- 24 squares chocolate
Instructions
For S'more Stuffed Cookies:
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredietns. Mix until just combined.
- Fold in the chocolate.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place on the prepared baking sheet and press to flatten. Place a graham cracker square, chocolate square, and half of a marshmallow on top.
- Get another scoop of cookie dough and flatten it as well. Press the cookie dough on top of the s'more and seal the two pieces of cookie dough together. It will be a rather large ball. Space dough balls at least 3 inches apart.
- Bake the s'more stuffed cookies for 10-12 minutes or until the edges are golden brown. I bake my cookies for closer to 10 minutes because I like them nice and soft.
- Remove from oven and let the stuffed cookies cool on the cookie sheet.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Sydney E says
Made these and they were delicious! I made a couple changes just based on what I had on hand, and they all worked out great. I crumbled up the graham crackers into small pieces and added them into the dough with the chopped chocolate. I also used about a tsp of marshmallow fluff in each cookies instead of a marshmallow. I froze half the batch and they baked well right from the freezer (baked for about 14 minutes).
Ellie Haley says
Love the use of marshmallow fluff! I'm glad they turned out well!