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.
annika says
these look so good! i've made the dough, and it's really really thick, is that normal?
Amanda says
Yes, the dough is very thick - it's not easy to fold in the graham crackers and chocolate!
AutumnFyre says
I can't wait to try thee out! Just how neccessary is the overnight chill? It's hard to manage sweets that take a lot of time and fridge space, especially considering there are so many residents in my household. Often, if we want to bake at all, it has to be a quick job, and anything requiring advanced planning never happens.
Amanda says
Hi! The overnight chill gives you the best results in terms of taste and marshmallow goo. You can get away with about a one hour chill in a pinch - long enough to chill the marshmallows inside.
AutumnFyre says
Okay, thank you!
Olivia says
I followed all the steps, but for some reason I didn't get the gooey marshmallow center! Any suggestions on what my have went wrong?
Noor says
Can't get enough from trying your recipes! I tried this one today .. but the mini marshmallows didn't melt like your pic i want to know how to get it melted like yours .. shall i use a special kind of marshmallows? Thank you so much ..
Tami says
Hi
These cookies looks amazing, I'm planning on making them soon.
I never had smores before (I'm not an American) - What happens to the cookies if you don't it them right-away? Do the marshmallow gets hard? Should I re-heat them?
Thanks
Amanda says
Hi! Excellent question! Since marshmallows are mostly sugar, they will usually end up dissolving into the cookie over time so you will end up with cookies with small holes where the marshmallow was.
Jessee says
Just made these - SO good 🙂 I only refrigerated them for a few hours and had to bake them at 9pm - pregnant mama is happy. I did let them go longer though until I could see the marshmallows inside expanding a bit. At 9 minutes I could see inside a crack in a cookie they hadn't done much yet - but that was just me. I may have made them a little bigger than the recipe. Thanks again!!!
Amanda says
I am so glad you (and baby) liked them! I do notice that oven times do vary by a couple of minutes, depending on your oven, but as long as they taste good, that is all that matters in the end 😉
critter says
I'm making these for the guy's hunting trip.
Why do you say eat within 24 hours.?.
Isn't a zip lock bag going to keep them safe...
Thanks for the recipe
Amanda says
I say 24 hours because the marshmallow isn't very good after that. It tends to thin out and become absorbed into the cookie
critter says
Okay dokey, gotcha.
Since there's only 18 and 5 cookie addicts no problem.
Getting ready to put them together now & fridge'em.
Need another idea, going on a search...
Love your site, are you on YouTube.?.
Thank you for sharing
Amanda says
Thank you so much! I am not on YouTube just yet. I am hoping to do video this year if all goes according to plan. I will be sure to make an announcement here on the site when I do!!
critter says
Hope you get your video made.
I'll go ahead & sign up for your newsletter so I'll be notified.
We ended up with 23 cookies - not sure how since my husband
kept getting more to cover the marshmallow - even after showing
him A LOT how to do it right. Had large mm so cut them in half.
Hope your site continues to grow & YouTube happens soon.
Peace to you Amanda
Monique says
Will they turn out just as good if you only use all purpose flour?
Amanda says
Hi Monique, Yes, you can use only all purpose flour. A lot of readers have said they loved it using just the one flour!
Brittanne says
Made these today. They taste pretty good, but I probably wouldn't make them again. They were a little fussy and I prefer plain ole chocolate chip 😉 Also, my filling disappeared from the cookie. I made 19 cookies and had to cook them for 12 minutes. I think they were still a little raw, even after 12.
Amanda says
Yes, they are a little fussy! Thanks for giving them a try! 🙂 Maybe next time try the little cheat I posted about if you want something simpler! 🙂 🙂
Ninoska says
Con qué harinas aptas para celíacos podría reemplazar para hacer estas galletas?
Amanda says
You can use an all-purpose gluten free flour (Puede utilizar una de uso múltiple gluten de harina libre - sorry if this isn't a great translation!)
Janna Kittle says
Making these now and it seems 8-9 minutes is not near enough. They are hardly cooked at that point. But boy the batter tastes nice.
Amanda says
Your oven is probably running a little cool. I would recommend checking them every minute until the edges look baked. The center will still look undercooked when you take them out, but will continue to cook out of the oven 🙂
jessica says
hello there
can i bake the cookies right away and not chill them?
Amanda says
Hi Jessica, yes you need to chill the dough or else the cookies will spread too much and the marshmallows are more likely to disappear when baking!
Amanda says
Hi Jessica, the waiting time is inportant otherwise the marshmallows won't get chilled enough to prevent them from disappearing!
jessica says
do i have to chill the cookies?
can i bake them right away?
Mikayla M. Udy says
Turned out amazing! Everyone in my family adored them, but I do have one question... what do you do with the cinnamon? Did it say what to do and I just didn't see it? Or does it not say? But, anyways, it was AMAZING, I will definitely be making this recipe again!!!
Mikayla M. Udy says
Opps, now I see what to do with the cinnamon, I missed it! HAHA sorry!
Amanda says
I am so glad you guys enjoyed them! They are one of my FAVORITE cookies ever! I can't make them anymore because I end up eating about 8 of them right out the oven!
Trina and Tina says
OMG! These look Ahmazing! We love a gooey cookie and these look right up our alley! Thanks for sharing your recipe!