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!
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!
Don’t have time to make these delicious cookies now? Pin it for later!
Recipe card
Recipe Card
S’Mores Cookies
Soft, chewy 'smores cookies with a delicious marshmallow surprise. These s'mores stuffed cookies are a reader favorite for a reason!
Ingredients
- 2 1/2 cups (320 grams) all-purpose flour
- 1/2 (2.5 grams) teaspoon salt
- 1 teaspoon (5 grams) baking soda
- 1/2 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
- 3/4 cup (165 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5 grams) vanilla extract
- 2/3 cup (117 grams) semi-sweet chocolate chips
- 1/2 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!
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.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 42mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 2g
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! 🙂
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
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!!!
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?!
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!
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!
Kym says
Ok, you had me at stuffed cookie! Definitely have to try these- thanks for sharing <3 #SITSBlogging
[email protected] says
Oh. My. Goodness. These things look dangerous. Found you via SITS!
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.
Karen @TheMissingNiche says
I am glad you have a thing for cookies!! These are amazing!
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
Jodee Weiland says
Great photos of your cookies! You make me what to reach out and bite into one!
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!
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!
Sondra @ Savers4Life says
Wow these look awesome! These will be must for our next “Party Bowl” night!
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!
Tiffany says
These look like absolute chewy gooey goodness!
Rabia @TheLiebers says
My heart aches for all the research you put into perfecting this recipe! LOL! I can’t even imagine having to eat all those cookies that weren’t quite right. Thank you for your dedication to cookie-dom!
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!
Katherine says
These look absolutely amazing. Diet? What diet?
Stephanie says
Those look amazing! I’m definitely going to have to pin this recipe to save for later!
JoAnn says
Wow! These look amazing! I want to go to the store and get the ingredients right now!
Sandra from It's Tidy Time 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!
Kate says
I love Smores and these cookies sound amazing! Thanks for sharing and Happy Sits Day!
Tonya says
These look divine. Cheat day coming up!
Tonya
Meeghan says
Wow, this looks amazing! Thanks, I will pin for later.
Rhiana Jones says
I’m in heaven, I have to make these for work.
Joan says
I can’t NOT wait to try these – always looking for something new! thanks!
Yulunda 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!
Natasha says
These look delish. I can see me devouring them all and my kids looking at me like really mom.
Susan Maccarelli says
Oh my goodness! These photos are enough to make me start drooling and there is no chocolate in my house right now. These look delicious!! #SITS
Jennifer | The Deliberate Mom says
Wow, these look and sound completely, totally FABULOUS! I have got to make them!
Thanks for sharing.
xoxo
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! 🙂
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!
Carey says
I am excited to make these cookies! Can you please let me know how many cookies the receipe yields? Thanks!
Amanda says
It makes about 18 – 20ish cookies, depending on how generous your tablespoons are!
Navi says
I see brown sugar but no granulated sugar. Is this because the cookies are already very naturally sweet?
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!
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. 🙂
stephanie says
Just wondering if there a reason for using whole wheat flour or can I use just all-purpose flour?
stephanie says
just wondering if there a reason to use whole wheat flour or can I use all purpose flour for the whole recipe?
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!
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.
Nicole Lauren 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!
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!
24 day challenge advocare says
Hey there! I’ve been following your blog for a long time now
and finally got the bravery to go ahead and give you
a shout out from Huffman Texas! Just wanted to say keep up the excellent job!
My weblog; 24 day challenge advocare
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?
Amanda says
I will figure that out in the morning (or afternoon for you) and let you know!! When you make them, come back and let me know how they turn out for you 🙂
Amanda says
It is about 90 grams… Sorry for the late reply!
Mimi says
Can the smores stuffed cookies be frozen after baking?
Amanda says
To save for later? I dont see why not, but i have not tried it
Lapinka says
I bought a packet of mini marshmallows, so what is better idea than to bake these delicious S’mores cookies? Yum yum! Thanks for recipe 🙂
Amanda says
Yum! Please let me know how they turn out!!
Lapinka says
They are really good! My friends love them:))
Amanda says
I am so happy to hear that! If you ever make any of my other recipes, let me know xxxx
Dini @ giramuks kitchen says
I love Marshmallow stuffed anything!! I once tried making Brwonies with Marshmallows, and they dissapeared too! I am pinning this and I’m going to make these for Christmas 🙂 They look AH-MAZING! (Ps – I have a thing for Cookies too!)
Amanda says
Disappearing marshmallows are the worst! Please let me know how they come out for you! 🙂
Deb says
Can these cookies be frozen?
Amanda says
The dough with the marshmallows can be frozen to save before baking. I have not frozen the actual cookies before, but imagine you would be able to!
Stacey says
Is the Wheat flour really necessary? Can’t all purpose be used? Is there a specific reason for the wheat flour?
Amanda says
If you are opposed to the whole wheat, yes you can substitute with entirely all purpose flour! 🙂 I prefer the whole wheat combination because the whole wheat adds a nuttiness that I enjoy in this particular recipe
carey says
These look amaaazing! I want to try them but wanted to know if you ever tried cutting the butter down using apple sauce? Also, can I use one larger marshmallow instead of the little ones? THANKS!
Amanda says
Hi Carey! Thanks for commenting! I have not tried using applesauce with this particular recipe, but it is always worth a try!! I found that the mini marshmallows were better than the larger ones in terms of not disappearing in the cookie, but if that’s all you have, go for it, just put the cookies in a cool area, possibly near a fan to make sure the marshmallow’s core doesn’t get too hot which will result in it disappearing!
Melody says
Do you have to use wheat flour? I don’t think my husband would be happy with that.
Amanda says
Hi Melody! You can substitute the whole wheat for regular all-purpose. I like the addition of the whole wheat because of the subtle nuttiness and the texture, but it isn’t essential. You can also use all-purpose gluten free flour successfully in the recipe if you wanted! 🙂
Sara says
I tried this recipe this morning, after refrigerating all night. It came out terribly. The first batch looked completely raw after 8-9 min, so I left it in for longer until they looked slightly baked. And of course the marshmallows evaporated. So the second batch I left in for 9 min. The marshmallows held, but the cookies were fully raw and inedible. I can’t see how these can go from fridge to oven and only take 9 min. Is there a step missing? Also, I don’t think the wheat flour worked well here, the taste was too nutty for something that should have tasted more delectable. Yours look great, but I just can’t see how you got them to bake correctly. And yes, my oven works 🙂
Amanda says
Sara, I’m so sorry the recipe didn’t turn out well for you!! I feel really terrible about that. You can always cut down on the whole wheat and replace with with all purpose or do completely all-purpose flour. How much longer did you need to bake the first batch? The only thing I can think of that might help is the amount of dough used per cookie. Try using 2/3 tablespoon (or 2 teaspoons) of dough on the bottom half as well as the top half. They should look a bit underbaked (even ever so slightly loose In the middle because of the melted marshmallow) when you take them out, but should not be raw the way you are describing. One reader suggested coating the marshmallows in chocolate as a protective layer and letting the dough chill for only 30 min to an hour, so that might also help. I really appreciate you reaching out to me. I am going to retest another batch this weekend and see what adjustments may need to be made!
Sara says
Thanks for getting back to me. The first batch needed to bake for about 12 min or so to look done. I’ll try again some time with smaller portions and less time in the fridge. Thanks!
Amanda says
Hmmm… 12 minutes is definitely too much time. I’m really not sure why it took that long to bake for you. Let me make a batch asap just to be sure if you don’t mind waiting. I can see if I can get a batch in the oven tomorrow. If not, this weekend for sure. (I don’t want you to waste any more ingredients until I at least retest the recipe for you)
Amanda says
Sara! I just made a batch and they came out (you can see pics on my facebook and Instagram pages) they do look underbaked at 9 minutes, but they are not. I made this batch with completely all purpose flour and cut down on the cinnamon. I also cut in marshmallow directly into the dough to give it more of that flavor. The key is to trust they are baked and cool then down immediately. If they stay warm too long, they will begins to disappear, so put them near a fan to bring them to room temp. The dough also works with just one hour in the fridge. I hope this helps!!!!
Jeni says
Oh. My. Heavens this looks amazing! I am never making a normal chocolate chip cookie again!
Amanda says
Thank you! I definitely don’t blame you – these are so tasty!
Taylor @ The Girls on Bloor says
Love how gooey the centre turned out!!! Great shots!
Holly | Twisted Tastes says
I don’t think that your thing with cookies is exclusive either…they have been visiting me on the side. I bear the bad news with thoughts that I will soon get a visit from these smores stuffed cookies next. Thanks for sharing. Cheers!
christine says
Holy Mother these look good! I feel like I can taste them right through my computer. Bravo!
Kimberly Tolleson says
Do you know if this would work using 2.5 cups all-purpose flour instead of the whole wheat flour? Or is it necessary to use both?
Amanda says
Yes, you can use just all-purpose flour in this recipe if needed!
Kim says
Do you know if this would work using only all-purpose flour, or does it need to have the mix of all-purpose and whole wheat?
Katelyn says
how many cookies does this recipe make?
Katelyn says
How many cookies will this recipe make?
Amanda says
Roughly 18
Ria says
OMG! Okay, first of all these look absolutely a-mazing. I’m making these asap. Diet? What diet?!
Would you mind if I made this for my blog, of cours with all proper credits given? This just screams fall to me.
Second of all, there is no second of all. These just look too damn good.
Thanks for sharing!
-Ria
WhippdUp.com
Amanda says
Of course you can make the recipe for your blog with a link back. I hope you like it!!!
Rian says
Hi Amanda. This isn’t about the recipe although it looks absolutely amazing and that is what drew me to your blog originally. I partner with Rodan + Fields skincare and I’d like to know if you have any interest? You have a nice following and your personality is great! I think you would do wonderfully. Have you heard of Rodan + Fields? They are the makers of Proactiv. The market is HUGE for this stuff and the products work! Amazing business opportunity for busy people with the 4th largest premium skincare company. (I’m a full time teacher with three kids) I’d love to chat more if you have a few minutes… Take care and thanks for your time ( I apologize for posting here I couldn’t find a place to message you)
Amanda says
Hi Rian, my email is [email protected] thank you!!
Angel Adam says
So do you use a Hershey bar and semi – sweet chocolate
Amanda says
You may use any type of milk chocolate you like – I am not sure how many cups you get from a single chopped Hershey’s bar
Trina and Tina says
OMG! These look Ahmazing! We love a gooey cookie and these look right up our alley! Thanks for sharing your recipe!
Mikayla M. Udy says
Turned out amazing! Everyone in my family adored them, but I do have one question… what do you do with the cinnamon? Did it say what to do and I just didn’t see it? Or does it not say? But, anyways, it was AMAZING, I will definitely be making this recipe again!!!
Mikayla M. Udy says
Opps, now I see what to do with the cinnamon, I missed it! HAHA sorry!
Amanda says
I am so glad you guys enjoyed them! They are one of my FAVORITE cookies ever! I can’t make them anymore because I end up eating about 8 of them right out the oven!
jessica says
do i have to chill the cookies?
can i bake them right away?
jessica says
hello there
can i bake the cookies right away and not chill them?
Amanda says
Hi Jessica, yes you need to chill the dough or else the cookies will spread too much and the marshmallows are more likely to disappear when baking!
Amanda says
Hi Jessica, the waiting time is inportant otherwise the marshmallows won’t get chilled enough to prevent them from disappearing!
Janna Kittle says
Making these now and it seems 8-9 minutes is not near enough. They are hardly cooked at that point. But boy the batter tastes nice.
Amanda says
Your oven is probably running a little cool. I would recommend checking them every minute until the edges look baked. The center will still look undercooked when you take them out, but will continue to cook out of the oven 🙂
Ninoska says
Con qué harinas aptas para celíacos podría reemplazar para hacer estas galletas?
Amanda says
You can use an all-purpose gluten free flour (Puede utilizar una de uso múltiple gluten de harina libre – sorry if this isn’t a great translation!)
Brittanne says
Made these today. They taste pretty good, but I probably wouldn’t make them again. They were a little fussy and I prefer plain ole chocolate chip 😉 Also, my filling disappeared from the cookie. I made 19 cookies and had to cook them for 12 minutes. I think they were still a little raw, even after 12.
Amanda says
Yes, they are a little fussy! Thanks for giving them a try! 🙂 Maybe next time try the little cheat I posted about if you want something simpler! 🙂 🙂
Monique says
Will they turn out just as good if you only use all purpose flour?
Amanda says
Hi Monique, Yes, you can use only all purpose flour. A lot of readers have said they loved it using just the one flour!
critter says
I’m making these for the guy’s hunting trip.
Why do you say eat within 24 hours.?.
Isn’t a zip lock bag going to keep them safe…
Thanks for the recipe
Amanda says
I say 24 hours because the marshmallow isn’t very good after that. It tends to thin out and become absorbed into the cookie
critter says
Okay dokey, gotcha.
Since there’s only 18 and 5 cookie addicts no problem.
Getting ready to put them together now & fridge’em.
Need another idea, going on a search…
Love your site, are you on YouTube.?.
Thank you for sharing
Amanda says
Thank you so much! I am not on YouTube just yet. I am hoping to do video this year if all goes according to plan. I will be sure to make an announcement here on the site when I do!!
critter says
Hope you get your video made.
I’ll go ahead & sign up for your newsletter so I’ll be notified.
We ended up with 23 cookies – not sure how since my husband
kept getting more to cover the marshmallow – even after showing
him A LOT how to do it right. Had large mm so cut them in half.
Hope your site continues to grow & YouTube happens soon.
Peace to you Amanda
Jessee says
Just made these – SO good 🙂 I only refrigerated them for a few hours and had to bake them at 9pm – pregnant mama is happy. I did let them go longer though until I could see the marshmallows inside expanding a bit. At 9 minutes I could see inside a crack in a cookie they hadn’t done much yet – but that was just me. I may have made them a little bigger than the recipe. Thanks again!!!
Amanda says
I am so glad you (and baby) liked them! I do notice that oven times do vary by a couple of minutes, depending on your oven, but as long as they taste good, that is all that matters in the end 😉
Tami says
Hi
These cookies looks amazing, I’m planning on making them soon.
I never had smores before (I’m not an American) – What happens to the cookies if you don’t it them right-away? Do the marshmallow gets hard? Should I re-heat them?
Thanks
Amanda says
Hi! Excellent question! Since marshmallows are mostly sugar, they will usually end up dissolving into the cookie over time so you will end up with cookies with small holes where the marshmallow was.
Noor says
Can’t get enough from trying your recipes! I tried this one today .. but the mini marshmallows didn’t melt like your pic i want to know how to get it melted like yours .. shall i use a special kind of marshmallows? Thank you so much ..
Olivia says
I followed all the steps, but for some reason I didn’t get the gooey marshmallow center! Any suggestions on what my have went wrong?
AutumnFyre says
I can’t wait to try thee out! Just how neccessary is the overnight chill? It’s hard to manage sweets that take a lot of time and fridge space, especially considering there are so many residents in my household. Often, if we want to bake at all, it has to be a quick job, and anything requiring advanced planning never happens.
Amanda says
Hi! The overnight chill gives you the best results in terms of taste and marshmallow goo. You can get away with about a one hour chill in a pinch – long enough to chill the marshmallows inside.
AutumnFyre says
Okay, thank you!
annika says
these look so good! i’ve made the dough, and it’s really really thick, is that normal?
Amanda says
Yes, the dough is very thick – it’s not easy to fold in the graham crackers and chocolate!
Kendra says
I’m in the process of making these… so far so good. I have them made up already and just waiting on the kids and hubby to have dinner before a pop them in the oven.. thank you very much for this recipe.. I think it’ll be a hit…
Jeun says
Hi!! I would really like to bake these, but i dont have wheat flour handy.. 🙁 can i do a substitute or omit it..? Thanks so much for sharing!!
Amanda says
You can replace it with all-purpose flour instead!
Kayla McClure says
Just made these! They are great. May have to add more Marshmellow’s next time!
Ann says
These are amazing. I needed 7 graham crackers, and made life simpler by removing two from the package of nine, crushing the crackers inside their plastic packaging, and adding them to the recipe. Then I could just replace the extra crackers. I used one regular and one special dark Hershey’s bar, a half-cup seemed like an awful lot of chopped chocolate and the balance was nice. I also tore one large marshmallow in half to press into the dough on top of one small marshmallow; it was easier to manage. The recipe yielded 18 cookies which is honestly too many for two people, plan to share!
Aysegu says
These cookies are just AWESOME. It was so hard to resist eating them all in one sitting. 🙂
Harriet Beaker says
Disappointment.
Was excited to make these for a luncheon with the fellow members of the Ladies’ Yacht Club. So imagine my disappointment when I take these out of oven and find they look like the rash on my dog’s rectum.
Marsha Langman one-upped me once again with her famous Turkey Casserole. I hope you’re proud. I had one chance to prove myself and you repay me like this. You don’t deserve the right to call yourself a baking blog. Good Day.
Judy says
Sorry, not finding the NOTE BELOW
Amanda says
I am sorry Judy, we switched our programming that stores the digital recipe cards. It may not have transferred when we imported. I will review the card and update.
Naila says
What will happen if I just cook it the same day? I’m in a rush and i need to know if they’ll be the same or not. Please answer me when you see this.
Amanda says
As long as it has a one hour chill time it should be okay
Ayesha says
Can I substitute all purpose flour instead of whole wheat?
Amanda says
You definitely can!
brooksms says
I know this is old but just wondering…what’s the theory behind wanting the marshmallows to cool quickly after baking? I’ve never put them in cookies before so I’m not familiar although I have heard they can disappear!
Amanda says
So the reason is because we don’t want the sugar in the marshmallows to retain heat as it will dissolve into the cookies. Marshmallows are really just whipped sugar with a bit of gelatin, so the heat will alter the state of the sugar if it is kept like that too long!
Aym says
Helloo amazing recipie! Btw how long would this last once baked which I highly doubt it would last fr too long ,lol but I want to make this ahead and store airtight?
Amanda says
It should last at least 3 days, but most people find the marshmallow filling disappears by then!
Kendal says
So I was super excited about this recipe. However, as I was making the cookies, the dough came out really crumbly and does not hold together. Am I doing something wrong?
Amanda says
You might have accidentally overmeasured the dry ingredients (it’s an easy thing to mistakenly do unless you weigh the ingredients). An easy fix it to add a tablespoon or two of milk until the dough comes together better!
Kendal says
Okay, thanks so much!
Denise says
These look wonderful! Do they really need to be eaten in 24 hours? Exited to try them!
Karen G says
This cookie is AMAZING!!!! I wasn’t sure about the wheat flour but it all works!!!!! Definitely will make these again!!
Ainur says
Does it wont be good after 24 hours?
Amanda says
They’ll taste fine, but the marshmallow in the middle tends to disappear after 24 hours!
Kari Edelson says
Do you have to use wheat flour or can you just all purpose for the whole thing?
Amanda Powell says
You can use all purpose flour!
Christine says
LOVED!! So good, they disappeared as soon as they left the oven
Rachel says
I am making your yummy cookies now! Can’t wait to try them. Do they need to sit out a bit in room temp before placing them in the oven? Also, I made them ball shaped prior to putting them in the freezer, but don’t seem to be flattening out in the oven. Thanks for your help!
Amanda Powell says
If they were completely frozen, or close to it (this can sometimes happen with some freezers) it might’ve done well with a bit of sitting out at room temperature. The cookies do tend to be thicker, but should flatten out a little when you bake them. If they aren’t doing that, test one and see how it looks in the middle when you open it
Rachel says
Oh my goodness. Just went back and read your recipe again… I put them in the freezer not the refrigerator. Rookie mistake… now I’m trying to figure out what to do with that. Haha.
Amanda Powell says
It’s perfectly fine! My original recipe years ago did start with them in the freezer for a few minutes, so I didn’t even think twice about it haha I’d just let them warm up a tiny bit before baking. As for the ones in the oven, the marshmallow might disappear a little, but you can squash them down and sandwich them some marshmallow, or just stick some marshmallows to the top while they’re still hot!
Hope says
If I didnt want to put the Graham crackers in it, just do the chocolate chip cookies with the marshmallows inside, would I need to alter any measurements on all the other ingredients or keep it all the same and just not add the crackers??
Amanda Powell says
Just don’t add the crackers!! Also make sure you pack the marshmallows in as tight as possible. I also like the decorate the top with more marshmallows and chips to make them look nicer 🙂
Rei says
Kids – mmm! Is your mom a professional baker?
My son – no. She’s an internet bakery
Lol. At least to my sons classmates I’m pro! Thanks for a great recipe! Mmm..gooood
Amanda Powell says
Haha That’s so sweet!!! It’s not easy to impress kids so yay mom!
Amber says
Hi! This may not be the best idea but I really want to make this recipe as one huge cookie that I can write an announcement on. Do I think I could manage to do that with this recipe?
Teresa M Chase says
Amanda –
I really want to make these cookies for a co-worker’s birthday since she can’t go camping with her friends due to Covid-19, I thought these would be perfect, however I am a little confused by a few things.
1. The video shows you adding whole wheat flour, but whole wheat isn’t listed on the ingredients. How much whole wheat do you use?
2. The video doesn’t show you adding granulated sugar, but the ingredient list has it and the instructions. Do I add granulated or not?
3. The recipe and instruction has to add mini marshmallows to dough, but the video doesn’t show that. Do I add mini marshmallows to the dough? Or just to stuff?
Finally, I tried to print the recipe ,but it wanted to print the whole web page, not just the recipe card. Is there a special setting to just print the recipe card?
Thanks – Teresa
Amanda Powell says
Follow the recipe card. The recipe card should have its own button to print out just that portion
Sara Scott says
I made these today, and while they were delicious I had some serious issues with the dough. It was very sticky, and pinching it closed around marshmallows while it’s sticking to your fingers is no easy task! I thought I did a decent job, though they were a bit larger than they should have been–but then they sort of came apart as they baked. The marshmallows didn’t evaporate, but it was blobs of marshmallow in a flat cookie rather than any sort of “center.” I know I used the right amount of follower and I’m not a newbie baker, so I can’t figure out what I might have done wrong here.
Sara Scott says
Flour, sorry. Don’t know how we wound up with “follower!”
Amanda Powell says
Hi Sara, I’m sorry you had this issue! Something definitely went wrong somewhere because the cookie dough is actually on the drier side of things. This is the first time an issue like this has happened so I’m not entirely sure what might be the issue. If all the other ingredients were measured correctly, it might be a temperature issue? How soft was the butter?
Sara Scott says
The butter was room temperature. I realized after posting that I DID use eggs right out of the fridge, but I wouldn’t think that would make much of a difference. Maybe I’ll give it one more shot, since I’m the only one who had this issue 🙂
Amanda Powell says
This one really had me going a little crazy. I went through comments on Pinterest and older ones here on the post, and There are people who said the dough was a little crumbly for them, but nothing like that you said. It just must’ve been a weird fluke. If the dough is sticky again, before you roll them, try adding a few more tablespoons of flour to absorb some of that moisture
Sara Scott says
Alright, I owe you an apology! I was so sure I got the measurements on the dry ingredients right, but I’m making them again right now and not having any of the same issues–so clearly I did something wrong last time! I can already tell they’re going to be perfect this time, thank you so much for nudging me in the right direction.
Amanda Powell says
I’m just glad that you are giving it a second shot! That makes me so happy, and I’m glad it’s looking better this time around. I have my fingers (and toes) crossed that this batch comes out perfectly for you!!!
Sara Scott says
Thank you! I’ll let you know how they turn out next time I try it. Just because I’ve done lots of baking doesn’t mean I didn’t make a mistake 🙂