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looking down on a s'mores stuffed cookie that is split in half on a tan background.
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S'mores Stuffed Cookies

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Resting Time 30 minutes
Total Time 53 minutes
Servings 24 cookies
Calories 203kcal
Author Ellie Haley

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.

Nutrition

Serving: 1cookie | Calories: 203kcal | Carbohydrates: 31g | Protein: 3.1g | Fat: 7.2g | Saturated Fat: 4.2g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 55mg | Fiber: 0.7g | Sugar: 19g | Calcium: 19mg | Iron: 1mg