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.
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
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!!
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!!!
Katelyn says
How many cookies will this recipe make?
Amanda says
Roughly 18
Katelyn says
how many cookies does this recipe make?
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?
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!
christine says
Holy Mother these look good! I feel like I can taste them right through my computer. Bravo!
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!
Taylor @ The Girls on Bloor says
Love how gooey the centre turned out!!! Great shots!
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!
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!!!!
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! 🙂
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!
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