S’Mores Stuffed Cookies Recipe

Smores Stuffed Cookies | cookienameddesire.com I don’t know if you’ve noticed, but I kind of a thing for cookies. Well, it’s not just “a thing,” but it’s not like we are exclusive or anything either. I also have a bit of a thing for challenges. I came across a few recipes for cookies stuffed with marshmallows which looked out-of-this-world incredible, but every single comment on the recipe noted that unless they used vegan marshmallows, the marshmallows would disappear during baking. Now, I don’t have any issues with vegan marshmallows. They taste okay, but the texture isn’t my favorite. Every vegan marshmallow I’ve tried (and I’ve tried a LOT of vegan marshmallows), always seems a bit tough and a little too chewy. I can certainly see how they would be able to stand up against the heat without any issues. Plus, they are a little bit better for you. My main concern here is the fact that not everyone is going to have ready access to vegan marshmallows and not everyone will want to have to order some online or make their own. So my challenge  here was to make a marshmallow stuffed cookie without them disappearing. And I think I’ve just about cracked the code. Let me elaborate. Marshmallow Stuffed Cookies | cookienameddesire.com There are actually many recipes using non-vegan marshmallows to stuff cookies. But the melting issue was there with these recipes too, even those from beloved TV personalities. I actually spent countless hours trying different methods. Some resulted in marshmallows that dissolved within minutes (Boo!), others managed to last a couple of hours. To be honest, marshmallow cookies are not meant to last. the marshmallows just don’t taste as good after a couple of days – not that these cookies would even last that long. The trick, as it turns out, is to get the dough as cold as possible without freezing them, and getting them to cool quickly without putting them in the refrigerator. Saying that, these S’Mores stuffed cookies are made ahead of time, up to three days in advance. When you form the cookies, it is also important to keep the top cookie thinner than the bottom. The marshmallows will be able to stand the heat while in the oven when they are a little more exposed. The thinner top allows the marshmallows to lower their temperature faster once they are out of the oven. You can also put these cookies by a window or near a fan. Smores Stuffed Cookies | cookienameddesire.com These cookies take a little extra time and love, but they are worth it.

Trust me, they are worth it.

 

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S’Mores Stuffed Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • 1¼ cup all purpose flour
  • 1¼ cup whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 6 - 7 sheets (about 1 cup or 90 grams) of honey graham crackers, depending on crumb size
  • 1½ teaspoon ground cinnamon
  • 1 cup butter, room temperature
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup semi-sweet chocolate chips
  • ½ cup roughly chopped milk chocolate
  • 2 cups mini marshmallows
Instructions
  1. Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.
  2. Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
  3. Cream the butter and sugar together until fluffy.
  4. Slowly add the eggs one at a time, then the vanilla.
  5. Slowly add the flour mixture until just incorporated.
  6. Fold in the graham crackers and chocolate chips.
  7. Take a tablespoon of the cookie and create a small indentation.
  8. Stuff 4 - 5- mini marshmallows into the indentation. Top with another ⅔ tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.
  9. Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator overnight, up to three days.
  10. Preheat the oven to 350 degrees.
  11. Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown.
  12. Use a spatula to immediately remove the cookies to cool on a wire rack. For the best results, place the cookies near a fan to cool them quickly.
  13. Serve immediately or store in an airtight containter and enjoy within 24 hours.

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Comments

  1. says

    These look absolutely scrumptious. I’d totally ruin them if I tried to make them myself (I’m horrible at baking!). I’ll definitely be pinning this recipe. #SITSBlogging

    • Amanda says

      I love baking with my daughter. I have dreams of us being a mother-daughter bakery-owning duo in the future! Please let me know how the cookies turn out!

    • Amanda says

      I’ve actually been working on a few nutella-based things. It’s just been slow going because -someone- keeps sneaking in the kitchen and eating all the nutella! Once I post a few, I will let you know!

    • Amanda says

      It was a difficult thing to do, but alas, it had to be done. Sometimes I don’t even know how I get through the day having to suffer like this so often! I just tell myself – and my jeans – that it is for the greater good!

  2. says

    Ok, normally, I see more than 5 ingredients in anything and I quit before I start. But the pictures hooked me before I had a chance, and then your last couple of sentences reeled me in. I’m dying to try these. I just did up a batch of deviled eggs this morning so I’ll have to head out and get more eggs but I’m all over it. This post came right on time. So glad I saw you on SITS! YAY!
    Tell the head taster she rocks :)
    -Sandra

    • Amanda says

      You really won’t regret it. I promise! And please, tell me how it turns out once you’ve made them!

  3. says

    These make me nervous as I already know I would eat the entire batch.

    Wow, this is amazing and I already know who I need to make these for!

    Thanks!

  4. cookielover says

    Hi Natasha!

    I’m so glad you posted something like this! I have no access to vegan marshmallows where I’m from and the best kind of marshmallows I could find are the jet-puffed from Kraft.

    I’ve made several attempts at making marshmallow stuffed cookies and they’ve all ended up breaking apart (as if the marshmallow broke through the dough) and the marshmallows disappearing.

    I noticed your cookie only needs 9 minutes to bake. I make rather large cookies and require 15-16 mins at 350. Does the length of the baking time have any effect on the marshmallows?

    Thank you so much for all the tips! :)

  5. cookielover says

    Hi Amanda!

    I’m so glad you posted something like this! I have no access to vegan marshmallows where I’m from and the best kind of marshmallows I could find are the jet-puffed from Kraft.

    I’ve made several attempts at making marshmallow stuffed cookies and they’ve all ended up breaking apart (as if the marshmallow broke through the dough) and the marshmallows disappearing.

    I noticed your cookie only needs 9 minutes to bake. I make rather large cookies and require 15-16 mins at 350. Does the length of the baking time have any effect on the marshmallows?

    Thank you so much for all the tips! :)

    • Amanda says

      Yes, cooking time does affect the marshmallows. The longer they are baked, the more the marshmallows break down and will make them disappear. This is why you want to move the cookies and let them cool asap. (Which is also why the dough needs to be super cool before baking.) I would experiment with these cookies first before trying to make the cookies larger and experiment with baking times. Theoretically, as long as the marshmallows don’t get too hot, you should be okay! Let me know how it goes!

  6. Carey says

    I am excited to make these cookies! Can you please let me know how many cookies the receipe yields? Thanks!

    • Amanda says

      Yes, you don’t need the extra sugar. Between the 3/4 cups of brown sugar (which is actually just granulated sugar with molasses if you ever need to make your own!) and the graham crackers and marshmallows and chocolate, you will get plenty of sweet!

  7. Diane says

    Looks great, but I have no idea how many graham crackers you’ve used. what size of package? Cant you just give it in cups or grams….

    • Amanda says

      Packages come in standard sizes of 9 sheets of graham crackers and two packages in a box. I did not weigh them in grams and how much you crush them will change the number of cups. I updated the recipe for it to be more clear for you. :)

  8. stephanie says

    Just wondering if there a reason for using whole wheat flour or can I use just all-purpose flour?

    • Amanda says

      I use whole wheat because I feel the flavor and texture of it better complements the graham crackers, but all-purpose works too!

  9. Mykel says

    I tried these, and while the cookies were delicious the marshmallows vanished. I’m thinking next time I’ll freeze the marshmallows, and then just bake the cookies as soon as they’re assembled and hope the frozen marshmallows survive better.

    • Amanda says

      You have to bake the cookies while they are still cold – straight out of the refrigerator and to get the cookies to cool down immediately? That is the key to keeping them from vanishing. Maybe you can also try cooling the cookies in the refrigerator instead of on the counter – let me know if any of that helps!

      • Mykel says

        Well I baked them right out of the fridge after a day and a half chilling, but it wasn’t enough. That’s why I thought freezing the marshmallows might work, they’d be colder and survive longer. I could also try cooling them in the fridge, I just don’t know when the marshmallows vanished, if it was while baking, or while cooing. Experimentation time.

  10. says

    Hey girl! I just wanted to tell you that I used your recipe and made these cookies and they came out amazing! For his birthday I told my bf I would make him anything he wanted and he sent me a picture of smores cookies. I google searched and came across your recipe. He loved them! They came out perfect and the marshmallows definitely did not disappear!
    Nicole Lauren recently posted…OOTD | A Day at the ZooMy Profile

    • Amanda says

      Nicole, thank you so much for letting me know that the recipe worked out for you! I am thrilled that your boyfriend enjoyed his smore’s birthday cookies!! Happy birthday to him!

  11. Nicki says

    Hi
    I’m drooling over the pictures, can’t wait to make them. Only problem is I live over the pond in Britain. I can get graham cracker equivalents here but they don’t come in sheets. How many cups or ounces would I need for this recipe?

Trackbacks

  1. […] Now, I don’t have any issues with vegan marshmallows. They taste okay, but the texture isn’t my favorite. Every vegan marshmallow I’ve tried (and I’ve tried a LOT of vegan marshmallows), always seems a bit tough and a little too chewy. I can certainly see how they would be able to stand up against the heat without any issues. Plus, they are a little bit better for you. My main concern here is the fact that not everyone is going to have ready access to vegan marshmallows and not everyone will want to have to order some online or make their own. See more at http://cookienameddesire.com/smores-stuffed-cookies/ […]

  2. […] S’mores Puppy Chow from Sally’s Baking Addiction S’mores Pancakes from Spoonful S’mores Stuffed Cookies from A Cookie Named Desire S’mores Lava Cakes from Creme de la Crumb Frozen S’more […]

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