I turned Homemade Chocolate Chip Cookies into S’mores Stuffed Cookies by sandwiching graham crackers, marshmallows and Hershey’s chocolate inside, and I share the clever assembly trick that keeps the filling intact.

Jump to Recipe

I kept thinking cookies were predictable until I bit into a S’mores Stuffed Cookie I made. I tuck gooey marshmallows and a Hershey’s milk chocolate squares center inside thick Homemade Chocolate Chip Cookies and it melts into something outrageously sticky and addictive.

I even used a tiny S’mores Hack I saw online that gives a molten middle without torching anything so you get campfire nostalgia without the smoke. It’s messy, it’s loud with flavor and somehow makes you grin like a kid.

There’s this weird joy when a cookie surprises you, you wont be able to stop tasting it.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: Adds richness, fat and calories, makes cookies tender, gives buttery flavor.
Granulated and brown sugar: Give sweetness and chewiness, sugars are mostly carbs, little nutrition.
Eggs: Bind ingredients, add protein and moisture, not a big source of fiber.
All purpose flour: Main structure, mostly carbs, some protein, makes dough hold together.
Chocolate chips or squares: Brings melty sweetness and slight antioxidants, mostly sugar and fat though.
Marshmallows: Pure sugar, add gooey texture and nostalgic sweetness, no real nutrients, super fun.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder (optional)

1 teaspoon fine salt

1 tablespoon cornstarch (optional, for extra soft cookies)

1 cup semisweet chocolate chips

12 graham cracker squares

12 Hershey’s milk chocolate squares (about 3 full 1.55 oz bars) or equivalent chopped

12 large marshmallows or 2 cups mini marshmallows

Flaky sea salt for sprinkling (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat, set rack to center.

2. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes. Add 2 large eggs one at a time then 2 teaspoons vanilla extract, scrape the bowl so everything mixes.

3. In a separate bowl whisk together 3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder if using, 1 teaspoon fine salt and 1 tablespoon cornstarch if you want extra soft cookies.

4. Fold the dry mix into the wet just until combined, dont overmix. Stir in 1 cup semisweet chocolate chips.

5. Portion dough into 12 even pieces, about 2 tablespoon each, and flatten each into a disk in your palm. If the dough feels too soft chill the balls 15 to 30 minutes so they dont spread too much while baking.

6. To assemble: place a graham cracker square on the flattened dough, top with one Hershey’s milk chocolate square and one large marshmallow or a small handful of mini marshmallows. Bring the dough up around the fillings, pinch to seal completely and place seam side down on the prepared sheet. If the seam is weak add a bit more dough and press to seal.

7. Space cookies about 2 inches apart. If you like a little crunch sprinkle flaky sea salt on top now and gently press in a few extra chocolate chips if you want.

8. Bake 10 to 13 minutes until edges are set and tops are just turning light golden. Larger marshmallows may puff and brown a little, thats ok. Rotate pans halfway through for even baking.

9. Let cookies cool on the baking sheet for 8 to 10 minutes so the gooey center firms up, then transfer to a wire rack. If you try to cut them hot youll get lava marshmallow all over your counter so be patient.

10. Serve warm for max gooeyness or reheat briefly in the microwave. Store cooled cookies in an airtight container for up to 2 days, or freeze for longer.

Equipment Needed

1. Oven (set to 350 F)
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Wire cooling rack
5. Large mixing bowl and medium mixing bowl
6. Electric hand mixer (or a sturdy wooden spoon)
7. Measuring cups and spoons
8. Whisk, rubber spatula, and a 2-tablespoon cookie scoop (or a tablespoon and a small sharp knife for chocolate)

FAQ

How do I stop the chocolate and marshmallow from leaking out? Chill the dough balls for at least 30 minutes so they hold their shape, fully encase the filling and pinch the seams tight, and don't overfill — a single chocolate square and one marshmallow per cookie is plenty. Bake until edges are set but centers still look slightly soft, they'll firm up as they cool.

Can I use mini marshmallows instead of whole ones? Yes, but mini marshmallows melt much faster and can disappear into the dough, so use about 10 to 12 minis per cookie or toss a few extra in the center. Or freeze a whole marshmallow briefly so it holds up better during baking.

Do I need to chill the dough? You dont have to, but chilling for 30 to 60 minutes really helps prevent spreading and gives you a taller cookie with a gooey center. If you're short on time, chill for at least 15 minutes or bake on a cooler sheet.

What oven temp and bake time should I use? Bake at 350°F for about 10 to 13 minutes depending on your oven and how big you make the cookies. Pull them when the edges look set but centers are still soft, they finish cooking on the baking sheet.

Can I make these ahead or freeze them? Yes. Freeze assembled unbaked cookies on a tray until solid, then store in a freezer bag for up to 3 months; add 2 to 4 minutes to the bake time when baking from frozen. Baked cookies keep 3 days at room temp or up to 2 weeks in the fridge, reheat briefly to restore gooeyness.

Any good ingredient swaps or allergy tips? Use chopped chocolate bars or chocolate chunks instead of chips for bigger melty pockets. Swap graham crackers for digestives or gluten free crackers with a GF flour blend. For dairy free, use vegan butter and dairy free chocolate and marshmallows, but the texture might be slightly different.

S’mores Stuffed Cookies Recipe Substitutions and Variations

Butter: swap 1 cup butter for 1 cup stick margarine (1:1) or 1 cup solid coconut oil (use chilled if dough seems too soft). If your margarine is salted, cut the recipe salt a little so it doesnt come out too salty.
Light brown sugar: replace 1 cup light brown with 1 cup granulated sugar plus 1 tablespoon molasses (mix well) or just use dark brown sugar for a deeper molasses flavor.
Eggs: for each large egg use either 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 min) or 1/4 cup unsweetened applesauce. Cookies will be a touch denser/softer with these subs.
Graham cracker squares: use digestive biscuits, Nilla wafers, or any plain crisp cookie crushed to the same size (use equal weight or about 1 cookie per graham square depending on size).

Pro Tips

1. chill the dough longer if it feels too soft, like 30 to 45 minutes. warm dough = flat cookies, so dont skip this even if youre impatient.

2. really seal the seam all the way round and press the cookie seam side down on the sheet, if its weak add a tiny bit more dough and press. trust me, fixing it now beats a gooey explosion in the oven.

3. use mini marshmallows or tear big marshmallows into chunks so the filling heats more evenly, or pop the marshmallow in the freezer for a few minutes before wrapping to make assembly neater.

4. freeze the fully sealed cookie balls on a tray then store in a bag for later, you can bake from frozen and just add a few minutes to the bake time. to reheat theres no shame in a quick 8 to 12 second zap in the microwave for max gooeyness.

S'mores Stuffed Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I turned Homemade Chocolate Chip Cookies into S'mores Stuffed Cookies by sandwiching graham crackers, marshmallows and Hershey's chocolate inside, and I share the clever assembly trick that keeps the filling intact.

Servings

servings

Calories

580

kcal

Equipment: 1. Oven (set to 350 F)
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Wire cooling rack
5. Large mixing bowl and medium mixing bowl
6. Electric hand mixer (or a sturdy wooden spoon)
7. Measuring cups and spoons
8. Whisk, rubber spatula, and a 2-tablespoon cookie scoop (or a tablespoon and a small sharp knife for chocolate)

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder (optional)
1 teaspoon fine salt
1 tablespoon cornstarch (optional, for extra soft cookies)
1 cup semisweet chocolate chips
12 graham cracker squares
12 Hershey's milk chocolate squares (about 3 full 1.55 oz bars) or equivalent chopped
12 large marshmallows or 2 cups mini marshmallows
Flaky sea salt for sprinkling (optional)

Directions

Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat, set rack to center.
In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes. Add 2 large eggs one at a time then 2 teaspoons vanilla extract, scrape the bowl so everything mixes.
In a separate bowl whisk together 3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder if using, 1 teaspoon fine salt and 1 tablespoon cornstarch if you want extra soft cookies.
Fold the dry mix into the wet just until combined, dont overmix. Stir in 1 cup semisweet chocolate chips.
Portion dough into 12 even pieces, about 2 tablespoon each, and flatten each into a disk in your palm. If the dough feels too soft chill the balls 15 to 30 minutes so they dont spread too much while baking.
To assemble: place a graham cracker square on the flattened dough, top with one Hershey's milk chocolate square and one large marshmallow or a small handful of mini marshmallows. Bring the dough up around the fillings, pinch to seal completely and place seam side down on the prepared sheet. If the seam is weak add a bit more dough and press to seal.
Space cookies about 2 inches apart. If you like a little crunch sprinkle flaky sea salt on top now and gently press in a few extra chocolate chips if you want.
Bake 10 to 13 minutes until edges are set and tops are just turning light golden. Larger marshmallows may puff and brown a little, thats ok. Rotate pans halfway through for even baking.
Let cookies cool on the baking sheet for 8 to 10 minutes so the gooey center firms up, then transfer to a wire rack. If you try to cut them hot youll get lava marshmallow all over your counter so be patient.
Serve warm for max gooeyness or reheat briefly in the microwave. Store cooled cookies in an airtight container for up to 2 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.