S'mores cookies are a delicious twist on your favorite campfire treat! These cookies are soft and chewy, filled with graham crackers and chocolate, then stuffed with gooey marshmallows for the ultimate s'mores dessert. Trust me, everyone will fall in love with these s'mores stuffed cookies!
The Challenge
Don't know if you've noticed, but I kind of have a deep love for cookies. I also have a fondess for challenges.
While browsing online, 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 notes that unless they used vegan marshmallows, the marshmallows would disappear.
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 always seemed a bit tough and a little too chewy.
Personally, I prefer soft and fluffy marshmallows, but I can certainly see how they would be able to stand up against the heat without any issues. 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 them online or make their own.
What are s'mores cookies?
These s'mores cookies are made with my favorite chocolate chip cookie with a serious upgrade. This soft, chewy cookie with crisp, buttery edges is kicked up a notch with graham crackers, chocolate, and stuffed some marshmallows for a gooey, fun filling that will have everyone going back for more.
They're the cookie you need to make as often as possible.
Ingredients
First, you need the basic ingredients to make a deliciously chewy cookie. These are:
- Unsalted butter - We use unsalted so we can control the amount of salt. The butter adds richness, plus gives us those delicious buttery edges we can't resist.
- Sugar - We use brown and granulated sugar to give us just the right amount of sweetness and chewiness.
- Eggs - Eggs bind the cookie dough, add moisture for easier rolling, and adds richnes.
- Flour - I always use all-purpose flour. You can also substitute some of the all-purpose flour with whole wheat flour.
- Salt - I prefer to use fine sea salt in my recipes. If you want to top the cookie dough with salt, I recommend a flaky sea salt like Maldon.
- Leaveners - Baking powder and baking soda give the cookies some rise and a wonderful texture.
- Ground cinnamon - Optional. I like it to emphasize the cinnamon in the graham crackers.
- Vanilla extract - I recommend using a nice pure vanilla extract. You can also use vanilla bean paste.
Then, you need the ingredients to turn them into s'mores cookies, which are:
- Chocolate - Chopped chocolate or chocolate chips work. I like to use a mix. For a real s'mores flavor, add some chopped Hershey's milk chocolate bars in the mix.
- Marshmallows - I get asked a lot why I say you need to use mini marshmallows instead of a single large marshmallow. The answer is because of the coating around the marshmallow. That coating actually helps prevent the marshmallow from disappearing too fast while baking, so mini marshmallows give us more coating than one large marshmallow.
- Graham crackers - This is probably my favorite part of s'mores. I like having my graham crackers crushed to varying degrees. Some readers also suggest sandwiching your marshmallows between two small graham cracker pieces to further protect them from disappearing.
The secret to s'mores stuffed cookies
The trick, as it turns out, is two fold:
- to get the dough as cold as possible without freezing them
- getting the s'mores cookies to cool quickly, without putting them in the refrigerator
I tried using frozen marshmallows, but they thaw as you put them in the cookie dough, so it is pointless. But cooled dough keeps the marshmallows cool enough while the cookie bakes. Cooling the cookies quickly also means the marshmallows aren't in the heat too long which is what makes them disappear.
Making your cookie dough balls
When you form the s'mores 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. Which is the critical part. You can put these cookies by a window or near a fan to help the process.
I have also noticed that there is a difference between how you bake them. These cookies bake better in a convection oven and you are almost guaranteed success if you are using a convection oven (or using "convection bake" if your oven has the option of doing that or just "bake").
Non-convection ovens tend to need a longer bake time and can dissolve the marshmallows more easily. I recommend checking on the s'mores cookies every minute past 8 minutes if your cookies still look very raw at the top.
Please also note that, in general, s'mores stuffed cookies will look underbaked. This is normal. We want them underbaked, because that's what makes them soft and chewy. They continue to bake while on the baking sheet.
S'mores stuffed cookies take a little extra time and love to make, but they're worth it.
Trust me, they are worth it.
Want more s'mores recipes?
If you love these s'mores cookies you must try these other recipes. Try my boozy s'mores milkshake (you can make it non-boozy too!), or my s'mores ice cream. These s'mores brownies are irresistible, as is my s'mores cheesecake and s'mores pudding.
Stuffed cookies your jam? Try these salted caramel stuffed chocolate chip cookies, these brownie stuffed cookies, or these Nutella stuffed red velvet cookies. Remember to also check the cookies archive cause there are so many more cookies you need to try! You can also check out the s'mores cookie story here.
Don't have time to make these delicious cookies now? Pin it for later!
Recipe Card
S’Mores Cookies
Ingredients
- 2 ½ cups 320 grams all-purpose flour
- ½ 2.5 grams teaspoon salt
- 1 teaspoon 5 grams baking soda
- ½ teaspoon 2.5 grams baking powder
- 1 cup 90 grams crushed cinnamon graham crackers
- 1 teaspoon ground cinnamon optional
- 1 cup 227 grams butter, room temperature
- ¾ cup 165 grams brown sugar
- ½ cup 100 grams granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon 5 grams vanilla extract
- ⅔ cup 117 grams semi-sweet chocolate chips
- ½ cup 88 grams roughly chopped milk chocolate
- 1 cup 50 grams mini marshmallows, for dough
- 2 cups 100 grams mini marshmallows, for filling
Instructions
- Mix together flour, salt, cinnamon, baking soda, and baking powder. Set aside.
- 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.
- Cream the butter and sugars together until fluffy.
- Slowly add the egg and yolk one at a time, then the vanilla. Beat well, then slowly add the flour mixture and beat until just incorporated.
- Fold in the graham crackers, chocolate, and mini marshmallows.
- Take a tablespoon of the cookie and create a small indentation.
- Stuff 4 - 5- mini marshmallows into the indentation. Make sure they are TIGHTLY packed in. Top with another 2 teaspoons of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows. Top the finished cookies with additional chocolate and/or marshmallows to make them prettier, if desired!
- Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator for at least an hour, preferably overnight, up to three days.
- Preheat the oven to 350°F.
- Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown.
- Use a spatula to remove the cookies to cool on a wire rack. For the best results, place the cookies near a fan to cool them quickly.
- Serve immediately or store in an airtight container and enjoy within 24 hours.
- If you want to learn how to cheat this recipe, take a look at the note below this recipe!
Video
Notes
- Cheat the recipe: Roll the cookie dough without the marshmallows into balls 2 tablespoons big. Bake for 8 - 10 minutes. Once cooled, toast marshmallows and use the cookies to sandwich them.
- Some readers said they prefer sandwiching a large marshmallow with two small squares of graham crackers to help prevent the marshmallow from disappearing.
Kim @ row L seat 1 says
These. Look. Amazing! I'm a sucker for s'mores things. 🙂 I've also been searching for a Nutella cookie but haven't been able to find one that I like. If you have one or come up with one, I'd love to know about it. Your cookies look delicious!
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!
Sondra @ Savers4Life says
Wow these look awesome! These will be must for our next "Party Bowl" night!
AwesomelyOZ says
This is what heaven must look like because those look absolutely divine. I need to make these in the next two weeks with my son, he loves to help me bake 🙂 Have a great one Amanda and thanks for sharing! -Iva
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!
Theresa (Capri + 3) says
I just saw the picture of your S'Mores stuffed cookies on Moms & Munchkins. Those look so good! I pinned your post to my recipes to try board.
Amanda says
Thanks! Please let me know if you try it out!
Jodee Weiland says
Great photos of your cookies! You make me what to reach out and bite into one!
Anitra 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
Karen @TheMissingNiche says
I am glad you have a thing for cookies!! These are amazing!
Ann says
These look delicious. I am definitely going to try them. Have you tried stuffing ROLOs in the middle of cookies. My kids love that.
Gabrielle@MamaGab says
Oh. My. Goodness. These things look dangerous. Found you via SITS!
Kym says
Ok, you had me at stuffed cookie! Definitely have to try these- thanks for sharing <3 #SITSBlogging
Alexa says
When I weigh 400 lbs, I am totally blaming it on your blog! Another amazing recipe!
Amanda says
It is my secret evil plan to make everyone gloriously heavy but incredibly happy! Mwahahaha!
Angella says
Oh my goodness I love your site! So many amazing recipes I want to try, I added you to my delicious bookmarks. These are first on my must-try list. I love anything s'mores. Your photographs are beautiful too, what kind of camera do you use? (#SITSblogging)
Amanda says
Wow - you really know how to make a girl blush! I am currently using a Nikon D3000 with a 18 - 55 mm lens. It is an older camera, but it does the job just fine!
Angella says
Good to know! The camera I've been saving up for is a Nikon D3100, with just the 18-55mm lens. It's my first venture into the DSLR world, shockingly pricey for a cheap girl like me, but I want pretty pictures, especially for my etsy store. Thanks for replying!
Amanda R says
OMG. I want to lick the screen.
Oh look! I have ALL the ingredients! Hmm. What's a pregnant girl to do but bake?!
Kimberly Curtis says
OH my, the gooey goodness of the chocolate gods have graced your cookies! You did a wonderful job and I so enjoyed your pictures!!!!! Tweet,pin,follow!! Coming over from SITS FB group, nice to meet you!
Amanda says
I am glad you like it! It look be ages to get them that gooey! Following you back!
Humayra says
I’m about to make this recipe but I was wondering can I use “celebration cookies” instead of graham crackers and chocolate?
Amanda Powell says
That would be an interesting switch! I don’t see why not try it out! Maybe it will be a big hit!!!
shelby says
These look awesome. I've pinned but also saved to ziplist! I'm going to make these soon.
Amanda says
Yay, thank you!! Please let me know how they turn out!
Kelly says
I am in the process of making these - I'm not seeing where to put the chopped up milk chocolate??
Amanda says
You put it in with the chocolate chips. Sorry, I should have been more explicit! PLEASE tell me how they come out, or better yet, share pictures!
Emily says
Hi, I am making these for a Thanksgiving get together at work, can you tell me how many cookies this recipe yields?
Amanda says
They make about 18 cookies, but they are best served straight from the oven!
Kaitlyn ruh says
I’m about to bake these s’mores cookies & am wondering do you spray the cookie sheet or use a silpat!?
Amanda Powell says
I'm sorry for the late reply! I usually use parchment or silpat
Rollndi says
This cookie dough has a great flavor - I think because of the wheat flour. Would be nice to have more pictures with the recipe. I wasn't sure how it was supposed to look stuffing the marshmallows in the dough. And I'm pretty sure it was more than a tablespoon because it took quite a bit of dough to seal the marshmallows in. And I still came out with more than an 18 count batch!
Amber says
Hi! This is probably not the best idea but I really want to make this cookie into one of those huge cookies(just one big cookie) and write an announcement on it. Do you think I could manage that using this recipe?
Amanda Powell says
Hi Amber! This is definitely an interesting tweak. I have no clue if you’d still be able to get a gooey marshmallow filling. It could be worth trying if you use a lot of marshmallows really packed in together (because the real trick is getting them super packed in) What MIGHT work is using two sheets or skillets, or whatever you plan on using, and split just the dough in each pan, and then layer the cookies with the marshmallow between them after they’re both baked. The only issue is the marshmallows won’t melt unless the cookies are hot, but it’ll be hard to layer them hot. You could try layering the cookies and marshmallow chilled, then popping it back in the oven for about 5 minutes to melt the marshmallow a bit. If the gooey filling isn’t as important, you can just fold in marshmallows into the dough like the chocolate. Sorry my reply is so long, I’m just brainstorming as I type!
Amber says
You're so sweet! Thank you do much! I've decided to make the recipe as is because it looks so good I dont want to risk messing it up! Lol thank you for your reply though! I'm in the middle of making them right now! 🙂
Paulette Jamrog says
I want to make this recipe on a sheet pan. I thought of layering, cookie dough, chocolate chips, marshmallows and a top layer of cookie dough. I would appreciate your input on this idea,please.
Amanda Powell says
Hi! Sorry for the late reply! I've had a few readers tell me they did something similar before. BUT they added dollops of fluff in with the marshmallow layer as fluff does not disappear as easily as regular marshmallows do. The result, I hear, is very nice.
Miles says
Do you have to wait three days cause today i have a family baking competition and the recipe says chill for three days so i wanna no if you can forget that
Amanda says
They need at least an hour chill time minimum