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!
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 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!
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
K says
Is there any reason they can’t be put in the fridge immediately after baking to cool? With temps in the 80s a window or fan won’t be much help…
Amanda Powell says
Hi! It is because the cookies need the residual heat to continue to bake the cookie dough. You may try putting them in the fridge though!
Lisa says
Ok thanks!
Lisa says
Can you freeze these?
Amanda Powell says
The cookie dough freezes well! You can freeze the baked cookies, but they will likely not have a gooey center when thawed
Megan B says
I just made these and they were delicious! I made a couple changes after the 1st batch came out. I would recommend not mixing the mini marshmallows with the dough but just put 4-5 in for filling. The mini marshmallows in the dough melted to the bottom of the cookie sheet so when removing them from the pan to the cooling rack the marshmallow parts stuck like glue and the gooey parts then fell apart as I jammed the spatula under the stuck parts. I ended up putting a piece of graham cracker and 1/2 of a regular size marshmallow on top during the last minute of baking and then immediately pushed a Hershey’s chocolate piece on top to squish the marshmallow so it looked like an actual s’more because it hid some of the flaws and added more marshmallow goodness.
Anna says
Hi! I just made this and let me say, despite years of avid baking I was sure I had messed something up while assembling. I had very little faith in myself as I pulled three of them off the tray in the fridge. Very little faith the entire time they were in the oven.
And then I pulled them out. And let me tell you, my husband asked why I ever doubted these. They are INCREDIBLE. Great job with this recipe!!
Amanda Powell says
Oh my gosh, I am SO happy you liked them!! :):)
Shaun Spurlock says
I’m always looking for autumn kinds of food to make and this is going to be so much fun and yummy to make thank you for sharing your yummy food ideas
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 🙂
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!!!
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
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?
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!
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 🙂
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!
Christine says
LOVED!! So good, they disappeared as soon as they left the oven
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!