S'mores cookies are a delicious twist on your favorite campfire treat! These cookies are soft and chewy, filled with graham crackers and chocolate, then stuffed with gooey marshmallows for the ultimate s'mores dessert. Trust me, everyone will fall in love with these s'mores stuffed cookies!
The Challenge
Don't know if you've noticed, but I kind of have a deep love for cookies. I also have a fondess for challenges.
While browsing online, I came across a few recipes for cookies stuffed with marshmallows which looked out-of-this-world incredible, but every single comment on the recipe notes that unless they used vegan marshmallows, the marshmallows would disappear.
Now, I don't have any issues with vegan marshmallows. They taste okay, but the texture isn't my favorite. Every vegan marshmallow I've tried always seemed a bit tough and a little too chewy.
Personally, I prefer soft and fluffy marshmallows, but I can certainly see how they would be able to stand up against the heat without any issues. My main concern here is the fact that not everyone is going to have ready access to vegan marshmallows and not everyone will want to have to order them online or make their own.
What are s'mores cookies?
These s'mores cookies are made with my favorite chocolate chip cookie with a serious upgrade. This soft, chewy cookie with crisp, buttery edges is kicked up a notch with graham crackers, chocolate, and stuffed some marshmallows for a gooey, fun filling that will have everyone going back for more.
They're the cookie you need to make as often as possible.
Ingredients
First, you need the basic ingredients to make a deliciously chewy cookie. These are:
- Unsalted butter - We use unsalted so we can control the amount of salt. The butter adds richness, plus gives us those delicious buttery edges we can't resist.
- Sugar - We use brown and granulated sugar to give us just the right amount of sweetness and chewiness.
- Eggs - Eggs bind the cookie dough, add moisture for easier rolling, and adds richnes.
- Flour - I always use all-purpose flour. You can also substitute some of the all-purpose flour with whole wheat flour.
- Salt - I prefer to use fine sea salt in my recipes. If you want to top the cookie dough with salt, I recommend a flaky sea salt like Maldon.
- Leaveners - Baking powder and baking soda give the cookies some rise and a wonderful texture.
- Ground cinnamon - Optional. I like it to emphasize the cinnamon in the graham crackers.
- Vanilla extract - I recommend using a nice pure vanilla extract. You can also use vanilla bean paste.
Then, you need the ingredients to turn them into s'mores cookies, which are:
- Chocolate - Chopped chocolate or chocolate chips work. I like to use a mix. For a real s'mores flavor, add some chopped Hershey's milk chocolate bars in the mix.
- Marshmallows - I get asked a lot why I say you need to use mini marshmallows instead of a single large marshmallow. The answer is because of the coating around the marshmallow. That coating actually helps prevent the marshmallow from disappearing too fast while baking, so mini marshmallows give us more coating than one large marshmallow.
- Graham crackers - This is probably my favorite part of s'mores. I like having my graham crackers crushed to varying degrees. Some readers also suggest sandwiching your marshmallows between two small graham cracker pieces to further protect them from disappearing.
The secret to s'mores stuffed cookies
The trick, as it turns out, is two fold:
- to get the dough as cold as possible without freezing them
- getting the s'mores cookies to cool quickly, without putting them in the refrigerator
I tried using frozen marshmallows, but they thaw as you put them in the cookie dough, so it is pointless. But cooled dough keeps the marshmallows cool enough while the cookie bakes. Cooling the cookies quickly also means the marshmallows aren't in the heat too long which is what makes them disappear.
Making your cookie dough balls
When you form the s'mores cookies, it is also important to keep the top cookie thinner than the bottom. The marshmallows will be able to stand the heat while in the oven when they are a little more exposed.
The thinner top allows the marshmallows to lower their temperature faster once they are out of the oven. Which is the critical part. You can put these cookies by a window or near a fan to help the process.
I have also noticed that there is a difference between how you bake them. These cookies bake better in a convection oven and you are almost guaranteed success if you are using a convection oven (or using "convection bake" if your oven has the option of doing that or just "bake").
Non-convection ovens tend to need a longer bake time and can dissolve the marshmallows more easily. I recommend checking on the s'mores cookies every minute past 8 minutes if your cookies still look very raw at the top.
Please also note that, in general, s'mores stuffed cookies will look underbaked. This is normal. We want them underbaked, because that's what makes them soft and chewy. They continue to bake while on the baking sheet.
S'mores stuffed cookies take a little extra time and love to make, but they're worth it.
Trust me, they are worth it.
Want more s'mores recipes?
If you love these s'mores cookies you must try these other recipes. Try my boozy s'mores milkshake (you can make it non-boozy too!), or my s'mores ice cream. These s'mores brownies are irresistible, as is my s'mores cheesecake and s'mores pudding.
Stuffed cookies your jam? Try these salted caramel stuffed chocolate chip cookies, these brownie stuffed cookies, or these Nutella stuffed red velvet cookies. Remember to also check the cookies archive cause there are so many more cookies you need to try! You can also check out the s'mores cookie story here.
Don't have time to make these delicious cookies now? Pin it for later!
Recipe Card
S’Mores Cookies
Ingredients
- 2 ½ cups 320 grams all-purpose flour
- ½ 2.5 grams teaspoon salt
- 1 teaspoon 5 grams baking soda
- ½ teaspoon 2.5 grams baking powder
- 1 cup 90 grams crushed cinnamon graham crackers
- 1 teaspoon ground cinnamon optional
- 1 cup 227 grams butter, room temperature
- ¾ cup 165 grams brown sugar
- ½ cup 100 grams granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon 5 grams vanilla extract
- ⅔ cup 117 grams semi-sweet chocolate chips
- ½ cup 88 grams roughly chopped milk chocolate
- 1 cup 50 grams mini marshmallows, for dough
- 2 cups 100 grams mini marshmallows, for filling
Instructions
- Mix together flour, salt, cinnamon, baking soda, and baking powder. Set aside.
- Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
- Cream the butter and sugars together until fluffy.
- Slowly add the egg and yolk one at a time, then the vanilla. Beat well, then slowly add the flour mixture and beat until just incorporated.
- Fold in the graham crackers, chocolate, and mini marshmallows.
- Take a tablespoon of the cookie and create a small indentation.
- Stuff 4 - 5- mini marshmallows into the indentation. Make sure they are TIGHTLY packed in. Top with another 2 teaspoons of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows. Top the finished cookies with additional chocolate and/or marshmallows to make them prettier, if desired!
- Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator for at least an hour, preferably overnight, up to three days.
- Preheat the oven to 350°F.
- Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown.
- Use a spatula to remove the cookies to cool on a wire rack. For the best results, place the cookies near a fan to cool them quickly.
- Serve immediately or store in an airtight container and enjoy within 24 hours.
- If you want to learn how to cheat this recipe, take a look at the note below this recipe!
Video
Notes
- Cheat the recipe: Roll the cookie dough without the marshmallows into balls 2 tablespoons big. Bake for 8 - 10 minutes. Once cooled, toast marshmallows and use the cookies to sandwich them.
- Some readers said they prefer sandwiching a large marshmallow with two small squares of graham crackers to help prevent the marshmallow from disappearing.
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!
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! 🙂
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
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
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!
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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!
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.
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!
stephanie says
Just wondering if there a reason for using whole wheat flour or can I use just all-purpose flour?
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. 🙂
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!
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!
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!
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! 🙂