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Home - cookies - S’Mores Stuffed Cookies Recipe

Published: Feb 3, 2014 · Modified: Dec 2, 2019 by Amanda Powell · Estimated time to read: About 4 minutes to read this article. · This post may contain affiliate links.

S’Mores Stuffed Cookies Recipe

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!

S'mores Cookies showing off gooey marshmallow filling

I don’t know if you’ve noticed, but I kind of have a thing for cookies. Well, much more than 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 notes 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 in my time), 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. Aren’t they? 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.

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 S'mores Cookies overhead being pulled apart

There are actually many recipes using non-vegan marshmallows to stuff cookies. But the melting issue was there with these recipes, too. 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.

The secret to s’mores stuffed cookies

The trick, as it turns out, is to get the dough as cold as possible without freezing them, and getting the s’mores cookies to cool quickly, without putting them in the refrigerator.

Saying that, these S’Mores stuffed cookies can be made ahead of time, up to three days in advance.

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 being pulled apart with marshmallow filling coming out

S’mores stuffed cookies take a little extra time and love to make, but they’re worth it.

Trust me, they are worth it.

In need of more s’mores in your life?

Try my boozy s’mores milkshake (you can make it non-boozy too!), or my s’mores ice cream. 

Stuffed cookies your jam? Try these salted caramel stuffed chocolate chip cookies, these brownie stuffed cookies, or these Nutella stuffed red velvet cookies. Also, just check the cookies archive cause there’s so many more cookies you need to try! 

Don’t have time to make these delicious cookies now? Pin it for later!

 

These s'mores stuffed cookies will be the best thing you do all day.


Yield: 20 cookies

S’Mores Stuffed Cookies

S’Mores Stuffed Cookies

Gooey s'mores stuffed cookies,

Prep Time 30 minutes
Cook Time 8 minutes
Inactive Time 1 hour
Total Time 1 hour 38 minutes

Ingredients

  • 1 1/4 cup (160 grams) all-purpose flour
  • 1 1/4 cup (141 grams) whole wheat 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 honey graham crackers
  • 1 1/2 teaspoon (7.2 grams) ground cinnamon
  • 1 cup (227 grams) butter, room temperature
  • 3/4 cup (165 grams) brown sugar
  • 2 large eggs
  • 1 teaspoon (5 grams) vanilla extract
  • 2/3 cup (117 grams)  semi-sweet chocolate chips
  • 1/2 cup (88 grams) roughly chopped milk chocolate
  • 2 cups (100 grams) 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. Slowly add the eggs one at a time, then the vanilla. Beat well, then slowly add the flour mixture and beat until just incorporated.
  5. Fold in the graham crackers and chocolate.
  6. Take a tablespoon and a half of the cookie and create a small indentation.
  7. Stuff 4 - 5- mini marshmallows into the indentation. Make sure they are tightly packed in. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.
  8. Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator overnight, up to three days.
  9. Preheat the oven to 350 degrees.
  10. Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown.
  11. 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.
  12. Serve immediately or store in an airtight container and enjoy within 24 hours.
  13. If you want to learn how to cheat this recipe, take a look at the note below this recipe!

Notes

*Can replace with all-purpose flour

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 cracker to help prevent the marshmallow from disappearing

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 91 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 19mg Sodium: 42mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 2g
© Amanda Powell
Cuisine: American / Category: cookies

About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Previous Post: « New York Style Bagels Recipe
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Reader Interactions

Comments

  1. shelby says

    February 03, 2014 at 7:55 pm

    These look awesome. I’ve pinned but also saved to ziplist! I’m going to make these soon.

    Reply
    • Amanda says

      February 03, 2014 at 7:59 pm

      Yay, thank you!! Please let me know how they turn out!

      Reply
      • Kelly says

        June 11, 2014 at 7:13 pm

        I am in the process of making these – I’m not seeing where to put the chopped up milk chocolate??

        Reply
        • Amanda says

          June 11, 2014 at 7:25 pm

          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!

          Reply
          • Emily says

            November 20, 2015 at 11:48 am

            Hi, I am making these for a Thanksgiving get together at work, can you tell me how many cookies this recipe yields?

          • Amanda says

            November 23, 2015 at 10:43 am

            They make about 18 cookies, but they are best served straight from the oven!

    • Rollndi says

      January 21, 2016 at 10:42 pm

      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!

      Reply
    • Miles says

      December 30, 2017 at 7:55 am

      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

      Reply
      • Amanda says

        January 01, 2018 at 7:13 pm

        They need at least an hour chill time minimum

        Reply
  2. Kimberly Curtis says

    February 07, 2014 at 12:42 pm

    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!

    Reply
    • Amanda says

      February 07, 2014 at 2:27 pm

      I am glad you like it! It look be ages to get them that gooey! Following you back!

      Reply
  3. Amanda R says

    February 12, 2014 at 9:05 am

    OMG. I want to lick the screen.
    Oh look! I have ALL the ingredients! Hmm. What’s a pregnant girl to do but bake?!

    Reply
  4. Angella says

    February 12, 2014 at 12:50 pm

    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)

    Reply
    • Amanda says

      February 12, 2014 at 1:32 pm

      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!

      Reply
      • Angella says

        February 12, 2014 at 3:57 pm

        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!

        Reply
  5. Alexa says

    February 12, 2014 at 9:35 pm

    When I weigh 400 lbs, I am totally blaming it on your blog! Another amazing recipe!

    Reply
    • Amanda says

      February 12, 2014 at 9:42 pm

      It is my secret evil plan to make everyone gloriously heavy but incredibly happy! Mwahahaha!

      Reply
  6. Kym says

    February 13, 2014 at 12:34 am

    Ok, you had me at stuffed cookie! Definitely have to try these- thanks for sharing <3 #SITSBlogging

    Reply
  7. [email protected] says

    February 13, 2014 at 12:50 am

    Oh. My. Goodness. These things look dangerous. Found you via SITS!

    Reply
  8. Ann says

    February 13, 2014 at 9:26 am

    These look delicious. I am definitely going to try them. Have you tried stuffing ROLOs in the middle of cookies. My kids love that.

    Reply
  9. Karen @TheMissingNiche says

    February 13, 2014 at 5:57 pm

    I am glad you have a thing for cookies!! These are amazing!

    Reply
  10. Anitra says

    February 14, 2014 at 11:10 pm

    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

    Reply
  11. Jodee Weiland says

    March 13, 2014 at 12:00 pm

    Great photos of your cookies! You make me what to reach out and bite into one!

    Reply
  12. Theresa (Capri + 3) says

    May 03, 2014 at 5:35 pm

    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.

    Reply
    • Amanda says

      May 03, 2014 at 5:54 pm

      Thanks! Please let me know if you try it out!

      Reply
  13. AwesomelyOZ says

    May 16, 2014 at 7:55 am

    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

    Reply
    • Amanda says

      May 16, 2014 at 9:03 am

      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!

      Reply
  14. Sondra @ Savers4Life says

    May 16, 2014 at 8:12 am

    Wow these look awesome! These will be must for our next “Party Bowl” night!

    Reply
  15. Kim @ row L seat 1 says

    May 16, 2014 at 10:21 am

    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!

    Reply
    • Amanda says

      May 16, 2014 at 10:40 am

      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!

      Reply
  16. Tiffany says

    May 16, 2014 at 10:30 am

    These look like absolute chewy gooey goodness!

    Reply
  17. Rabia @TheLiebers says

    May 16, 2014 at 10:32 am

    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!

    Reply
    • Amanda says

      May 16, 2014 at 10:38 am

      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!

      Reply
  18. Katherine says

    May 16, 2014 at 11:06 am

    These look absolutely amazing. Diet? What diet?

    Reply
  19. Stephanie says

    May 16, 2014 at 11:40 am

    Those look amazing! I’m definitely going to have to pin this recipe to save for later!

    Reply
  20. JoAnn says

    May 16, 2014 at 12:23 pm

    Wow! These look amazing! I want to go to the store and get the ingredients right now!

    Reply
  21. Sandra from It's Tidy Time says

    May 16, 2014 at 3:52 pm

    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

    Reply
    • Amanda says

      May 16, 2014 at 3:59 pm

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

      Reply
  22. Kate says

    May 16, 2014 at 6:42 pm

    I love Smores and these cookies sound amazing! Thanks for sharing and Happy Sits Day!

    Reply
  23. Tonya says

    May 16, 2014 at 7:22 pm

    These look divine. Cheat day coming up!

    Tonya

    Reply
  24. Meeghan says

    May 16, 2014 at 9:18 pm

    Wow, this looks amazing! Thanks, I will pin for later.

    Reply
  25. Rhiana Jones says

    May 16, 2014 at 9:21 pm

    I’m in heaven, I have to make these for work.

    Reply
  26. Joan says

    May 16, 2014 at 10:18 pm

    I can’t NOT wait to try these – always looking for something new! thanks!

    Reply
  27. Yulunda says

    May 17, 2014 at 12:37 am

    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!

    Reply
  28. Natasha says

    May 18, 2014 at 8:21 am

    These look delish. I can see me devouring them all and my kids looking at me like really mom.

    Reply
  29. Susan Maccarelli says

    May 20, 2014 at 2:57 pm

    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

    Reply
  30. Jennifer | The Deliberate Mom says

    May 20, 2014 at 8:11 pm

    Wow, these look and sound completely, totally FABULOUS! I have got to make them!

    Thanks for sharing.
    xoxo

    Reply
  31. cookielover says

    May 20, 2014 at 10:19 pm

    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! 🙂

    Reply
  32. cookielover says

    May 20, 2014 at 10:20 pm

    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! 🙂

    Reply
    • Amanda says

      May 20, 2014 at 10:49 pm

      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!

      Reply
  33. Carey says

    May 28, 2014 at 5:43 pm

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

    Reply
    • Amanda says

      May 29, 2014 at 8:50 am

      It makes about 18 – 20ish cookies, depending on how generous your tablespoons are!

      Reply
  34. Navi says

    June 24, 2014 at 12:02 am

    I see brown sugar but no granulated sugar. Is this because the cookies are already very naturally sweet?

    Reply
    • Amanda says

      June 24, 2014 at 9:24 am

      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!

      Reply
  35. Diane says

    June 26, 2014 at 1:33 pm

    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….

    Reply
    • Amanda says

      June 26, 2014 at 1:59 pm

      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. 🙂

      Reply
  36. stephanie says

    June 29, 2014 at 1:48 pm

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

    Reply
  37. stephanie says

    June 29, 2014 at 1:49 pm

    just wondering if there a reason to use whole wheat flour or can I use all purpose flour for the whole recipe?

    Reply
    • Amanda says

      June 29, 2014 at 3:34 pm

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

      Reply
  38. Mykel says

    July 06, 2014 at 9:45 am

    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.

    Reply
    • Amanda says

      July 07, 2014 at 9:04 am

      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!

      Reply
      • Mykel says

        July 07, 2014 at 1:48 pm

        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.

        Reply
  39. Nicole Lauren says

    August 12, 2014 at 1:17 pm

    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!

    Reply
    • Amanda says

      August 12, 2014 at 2:15 pm

      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!

      Reply
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    August 16, 2014 at 1:49 pm

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  41. Nicki says

    August 26, 2014 at 6:20 pm

    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?

    Reply
    • Amanda says

      August 26, 2014 at 10:25 pm

      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 🙂

      Reply
    • Amanda says

      August 28, 2014 at 12:09 pm

      It is about 90 grams… Sorry for the late reply!

      Reply
  42. Mimi says

    October 26, 2014 at 5:12 pm

    Can the smores stuffed cookies be frozen after baking?

    Reply
    • Amanda says

      October 26, 2014 at 5:14 pm

      To save for later? I dont see why not, but i have not tried it

      Reply
  43. Lapinka says

    November 05, 2014 at 8:11 am

    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 🙂

    Reply
    • Amanda says

      November 05, 2014 at 8:12 am

      Yum! Please let me know how they turn out!!

      Reply
      • Lapinka says

        November 05, 2014 at 10:19 am

        They are really good! My friends love them:))

        Reply
        • Amanda says

          November 05, 2014 at 10:59 am

          I am so happy to hear that! If you ever make any of my other recipes, let me know xxxx

          Reply
  44. Dini @ giramuks kitchen says

    November 12, 2014 at 4:06 pm

    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!)

    Reply
    • Amanda says

      November 12, 2014 at 4:09 pm

      Disappearing marshmallows are the worst! Please let me know how they come out for you! 🙂

      Reply
  45. Deb says

    November 28, 2014 at 2:24 pm

    Can these cookies be frozen?

    Reply
    • Amanda says

      November 28, 2014 at 3:09 pm

      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!

      Reply
  46. Stacey says

    December 09, 2014 at 8:23 pm

    Is the Wheat flour really necessary? Can’t all purpose be used? Is there a specific reason for the wheat flour?

    Reply
    • Amanda says

      December 09, 2014 at 8:33 pm

      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

      Reply
  47. carey says

    December 13, 2014 at 11:42 pm

    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!

    Reply
    • Amanda says

      December 13, 2014 at 11:47 pm

      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!

      Reply
  48. Melody says

    December 21, 2014 at 2:33 pm

    Do you have to use wheat flour? I don’t think my husband would be happy with that.

    Reply
    • Amanda says

      December 22, 2014 at 10:56 am

      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! 🙂

      Reply
  49. Sara says

    February 05, 2015 at 10:51 am

    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 🙂

    Reply
    • Amanda says

      February 05, 2015 at 11:08 am

      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!

      Reply
      • Sara says

        February 06, 2015 at 12:06 am

        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!

        Reply
        • Amanda says

          February 06, 2015 at 12:11 am

          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)

          Reply
        • Amanda says

          February 07, 2015 at 5:18 pm

          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!!!!

          Reply
  50. Jeni says

    February 09, 2015 at 1:25 pm

    Oh. My. Heavens this looks amazing! I am never making a normal chocolate chip cookie again!

    Reply
    • Amanda says

      February 10, 2015 at 7:06 pm

      Thank you! I definitely don’t blame you – these are so tasty!

      Reply
  51. Taylor @ The Girls on Bloor says

    March 16, 2015 at 2:14 pm

    Love how gooey the centre turned out!!! Great shots!

    Reply
  52. Holly | Twisted Tastes says

    June 09, 2015 at 1:30 pm

    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!

    Reply
  53. christine says

    June 09, 2015 at 3:05 pm

    Holy Mother these look good! I feel like I can taste them right through my computer. Bravo!

    Reply
  54. Kimberly Tolleson says

    September 16, 2015 at 10:52 am

    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?

    Reply
    • Amanda says

      September 16, 2015 at 6:11 pm

      Yes, you can use just all-purpose flour in this recipe if needed!

      Reply
  55. Kim says

    September 16, 2015 at 10:54 am

    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?

    Reply
  56. Katelyn says

    September 24, 2015 at 10:05 pm

    how many cookies does this recipe make?

    Reply
  57. Katelyn says

    September 24, 2015 at 10:06 pm

    How many cookies will this recipe make?

    Reply
    • Amanda says

      September 24, 2015 at 10:12 pm

      Roughly 18

      Reply
  58. Ria says

    October 09, 2015 at 12:28 pm

    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

    Reply
    • Amanda says

      October 09, 2015 at 3:48 pm

      Of course you can make the recipe for your blog with a link back. I hope you like it!!!

      Reply
  59. Rian says

    November 20, 2015 at 6:36 am

    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)

    Reply
    • Amanda says

      November 24, 2015 at 5:42 pm

      Hi Rian, my email is [email protected] thank you!!

      Reply
  60. Angel Adam says

    December 03, 2015 at 5:43 pm

    So do you use a Hershey bar and semi – sweet chocolate

    Reply
    • Amanda says

      December 03, 2015 at 6:00 pm

      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

      Reply
  61. Trina and Tina says

    February 03, 2016 at 8:28 pm

    OMG! These look Ahmazing! We love a gooey cookie and these look right up our alley! Thanks for sharing your recipe!

    Reply
  62. Mikayla M. Udy says

    April 05, 2016 at 7:29 pm

    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!!!

    Reply
    • Mikayla M. Udy says

      April 05, 2016 at 7:31 pm

      Opps, now I see what to do with the cinnamon, I missed it! HAHA sorry!

      Reply
    • Amanda says

      April 05, 2016 at 9:19 pm

      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!

      Reply
  63. jessica says

    April 22, 2016 at 5:47 pm

    do i have to chill the cookies?

    can i bake them right away?

    Reply
  64. jessica says

    April 22, 2016 at 5:49 pm

    hello there

    can i bake the cookies right away and not chill them?

    Reply
    • Amanda says

      April 23, 2016 at 1:24 am

      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!

      Reply
    • Amanda says

      April 27, 2016 at 12:23 am

      Hi Jessica, the waiting time is inportant otherwise the marshmallows won’t get chilled enough to prevent them from disappearing!

      Reply
  65. Janna Kittle says

    June 09, 2016 at 9:25 pm

    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.

    Reply
    • Amanda says

      June 09, 2016 at 9:45 pm

      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 🙂

      Reply
  66. Ninoska says

    June 11, 2016 at 8:58 pm

    Con qué harinas aptas para celíacos podría reemplazar para hacer estas galletas?

    Reply
    • Amanda says

      June 18, 2016 at 5:43 pm

      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!)

      Reply
  67. Brittanne says

    June 25, 2016 at 9:41 am

    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.

    Reply
    • Amanda says

      June 25, 2016 at 11:16 am

      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! 🙂 🙂

      Reply
  68. Monique says

    September 23, 2016 at 11:08 am

    Will they turn out just as good if you only use all purpose flour?

    Reply
    • Amanda says

      September 23, 2016 at 11:35 am

      Hi Monique, Yes, you can use only all purpose flour. A lot of readers have said they loved it using just the one flour!

      Reply
  69. critter says

    September 28, 2016 at 1:55 pm

    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

    Reply
    • Amanda says

      September 28, 2016 at 3:33 pm

      I say 24 hours because the marshmallow isn’t very good after that. It tends to thin out and become absorbed into the cookie

      Reply
      • critter says

        September 28, 2016 at 4:17 pm

        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

        Reply
        • Amanda says

          September 28, 2016 at 4:25 pm

          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!!

          Reply
          • critter says

            September 28, 2016 at 8:48 pm

            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

  70. Jessee says

    September 30, 2016 at 10:21 pm

    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!!!

    Reply
    • Amanda says

      October 02, 2016 at 12:21 am

      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 😉

      Reply
  71. Tami says

    November 29, 2016 at 8:02 am

    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

    Reply
    • Amanda says

      November 30, 2016 at 5:31 pm

      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.

      Reply
  72. Noor says

    December 13, 2016 at 2:21 pm

    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 ..

    Reply
  73. Olivia says

    January 12, 2017 at 8:15 pm

    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?

    Reply
  74. AutumnFyre says

    February 07, 2017 at 5:16 pm

    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.

    Reply
    • Amanda says

      February 07, 2017 at 5:35 pm

      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.

      Reply
      • AutumnFyre says

        February 08, 2017 at 6:14 pm

        Okay, thank you!

        Reply
  75. annika says

    February 21, 2017 at 8:03 am

    these look so good! i’ve made the dough, and it’s really really thick, is that normal?

    Reply
    • Amanda says

      February 22, 2017 at 6:28 pm

      Yes, the dough is very thick – it’s not easy to fold in the graham crackers and chocolate!

      Reply
  76. Kendra says

    April 10, 2017 at 4:35 pm

    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…

    Reply
  77. Jeun says

    July 14, 2017 at 10:56 pm

    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!!

    Reply
    • Amanda says

      July 18, 2017 at 7:10 pm

      You can replace it with all-purpose flour instead!

      Reply
  78. Kayla McClure says

    August 08, 2017 at 8:09 pm

    Just made these! They are great. May have to add more Marshmellow’s next time!

    Reply
  79. Ann says

    December 02, 2017 at 8:41 pm

    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!

    Reply
  80. Aysegu says

    February 25, 2018 at 5:04 pm

    These cookies are just AWESOME. It was so hard to resist eating them all in one sitting. 🙂

    Reply
  81. Harriet Beaker says

    March 12, 2018 at 4:59 pm

    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.

    Reply
  82. Judy says

    March 26, 2018 at 4:48 pm

    Sorry, not finding the NOTE BELOW

    Reply
    • Amanda says

      April 02, 2018 at 4:19 pm

      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.

      Reply
  83. Naila says

    April 08, 2018 at 6:38 pm

    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.

    Reply
    • Amanda says

      April 08, 2018 at 11:29 pm

      As long as it has a one hour chill time it should be okay

      Reply
  84. Ayesha says

    May 20, 2018 at 5:56 am

    Can I substitute all purpose flour instead of whole wheat?

    Reply
    • Amanda says

      May 21, 2018 at 5:08 pm

      You definitely can!

      Reply
  85. brooksms says

    October 10, 2018 at 9:49 am

    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!

    Reply
    • Amanda says

      October 11, 2018 at 10:10 am

      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!

      Reply
  86. Aym says

    November 11, 2018 at 7:56 am

    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?

    Reply
    • Amanda says

      November 12, 2018 at 3:17 pm

      It should last at least 3 days, but most people find the marshmallow filling disappears by then!

      Reply
  87. Kendal says

    November 16, 2018 at 8:39 pm

    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?

    Reply
    • Amanda says

      November 16, 2018 at 9:02 pm

      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!

      Reply
      • Kendal says

        November 17, 2018 at 5:14 am

        Okay, thanks so much!

        Reply
  88. Denise says

    December 22, 2018 at 2:00 pm

    These look wonderful! Do they really need to be eaten in 24 hours? Exited to try them!

    Reply
  89. Karen G says

    March 01, 2019 at 12:15 pm

    This cookie is AMAZING!!!! I wasn’t sure about the wheat flour but it all works!!!!! Definitely will make these again!!

    Reply
  90. Ainur says

    March 05, 2019 at 12:24 am

    Does it wont be good after 24 hours?

    Reply
    • Amanda says

      March 05, 2019 at 12:06 pm

      They’ll taste fine, but the marshmallow in the middle tends to disappear after 24 hours!

      Reply
  91. Kari Edelson says

    May 30, 2019 at 11:50 pm

    Do you have to use wheat flour or can you just all purpose for the whole thing?

    Reply
    • Amanda Powell says

      June 03, 2019 at 6:32 pm

      You can use all purpose flour!

      Reply
  92. Christine says

    September 04, 2019 at 11:40 pm

    LOVED!! So good, they disappeared as soon as they left the oven

    Reply
  93. Rachel says

    November 21, 2019 at 5:27 pm

    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!

    Reply
    • Amanda Powell says

      November 21, 2019 at 5:38 pm

      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

      Reply
    • Rachel says

      November 21, 2019 at 5:46 pm

      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.

      Reply
      • Amanda Powell says

        November 21, 2019 at 5:49 pm

        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!

        Reply
  94. Hope says

    December 13, 2019 at 7:40 pm

    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??

    Reply
    • Amanda Powell says

      December 13, 2019 at 7:44 pm

      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 🙂

      Reply

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Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with ice cream and run-on sentences. Check out my bio for more information about me, or email [email protected] with questions!

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