S’mores Stuffed Cookies Recipe
Introduction
These S’mores Stuffed Cookies combine all the gooey goodness of classic campfire s’mores inside soft, chewy cookies. Perfect for satisfying your sweet tooth with a fun twist on a beloved treat.
Ingredients
- 2 ¾ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ cups butter
- 1 cup brown sugar, packed
- ½ cup sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 12 oz package semi-sweet chocolate chips (about 2 cups)
- 8 sheets graham crackers, broken into halves
- 8-10 full size marshmallows, cut in half
- 2 snack size candy bars for each cookie
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream the butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, and beat on medium speed until soft and combined.
- Step 4: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
- Step 5: Stir in the chocolate chips evenly throughout the dough.
- Step 6: Using a large scoop or spoon, portion 3 to 4 tablespoons of dough onto a parchment-lined baking sheet. Flatten each piece to about ¼ inch thick with the back of a spoon.
- Step 7: Place graham cracker halves over each flattened dough piece. Then add two snack size candy bars on top, followed by at least two marshmallow halves.
- Step 8: Scoop another ball of dough and place it over the s’mores layers. Gently flatten and pinch the dough edges to seal around the s’mores completely.
- Step 9: Chill the assembled cookies on the baking sheet for 15 to 30 minutes before baking.
- Step 10: Bake the cookies for 13-15 minutes, spacing them about an inch apart to allow spreading. Remove when the tops begin to brown and let cool on the baking sheet.
Tips & Variations
- For a double chocolate treat, substitute half the flour with cocoa powder.
- If you prefer, use mini marshmallows for easier assembly and even melting.
- Try different candy bars like peanut butter or caramel-filled for unique flavors.
- Chilling the dough well helps prevent the cookies from spreading too much while baking.
Storage
Store leftover cookies in an airtight container at room temperature for up to 3 days. To reheat, warm them in the microwave for 10-15 seconds to refresh the gooey filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
Yes, use a gluten-free flour blend that measures cup-for-cup like regular flour to maintain the texture and structure of the cookies.
How do I prevent the marshmallows from leaking out?
Be sure to pinch the dough edges tightly around the s’more filling to seal it completely, and chill the cookies before baking to help them hold their shape.
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S’mores Stuffed Cookies Recipe
- Total Time: 45 minutes
- Yield: 12 large stuffed cookies 1x
Description
Delight in these indulgent S’mores Stuffed Cookies, combining classic cookie dough with gooey marshmallows, chocolate chips, graham crackers, and candy bars for a nostalgic campfire treat baked into a delicious cookie.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
Mix-ins & Fillings
- 12 oz package semi-sweet chocolate chips (about 2 cups)
- 8 sheets graham crackers, broken into halves
- 8–10 full size marshmallows, cut in half
- 2 snack size candy bars for each cookie (e.g., Snickers, Milky Way)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is creamy and smooth.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, then add vanilla extract, beating on medium speed until the dough is soft and fully combined.
- Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, blending on low speed until a soft dough forms.
- Fold in Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the cookie dough.
- Form Cookie Bases: Using a large scoop or spoon, drop 3 to 4 tablespoons of dough onto a parchment-lined baking sheet, pressing each mound flat to about ¼ inch thickness.
- Assemble S’mores Layers: Place halves of graham crackers over each flattened dough. Cover with two snack-size candy bars, then top with at least two marshmallow halves per cookie.
- Seal S’mores with Dough: Scoop another ball of dough and place it on top of the assembled s’more. Flatten gently and pinch the edges to fully encase the filling.
- Chill Cookies: Refrigerate the assembled cookies on the baking sheet for 15 to 30 minutes to help the dough firm up and prevent excessive spreading.
- Bake: Bake the chilled cookies in the preheated oven for 13 to 15 minutes, leaving about one inch between each cookie. Remove once the cookie edges begin to brown.
- Cool: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential to keep the cookies from spreading too thin during baking and helps maintain the s’mores filling inside.
- Use snack-size candy bars that melt well for the best gooey texture.
- For easier handling, use parchment paper to prevent sticking and for quick cleanup.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: S’mores cookies, stuffed cookies, chocolate chip cookies, marshmallow cookies, graham cracker cookies, campfire inspired dessert
