S'mores Stuffed Cookies

Name: S'mores Stuffed Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Ingredients: 6 large marshmallows, (cut in half); 3 full-size graham crackers, (broken into smaller pieces); 2 Hershey’s milk chocolate bars, (broken into pieces (1.55-ounce bars)); 1⅓ cups salted butter, (softened); 1 cup sugar; 1 cup light brown sugar, (packed); 3 eggs; 2 teaspoons vanilla extract; 3½ cups all-purpose flour; 1½ teaspoons baking soda; ¾ teaspoon salt; 3½ cups chocolate chips, (semi-sweet)

A gooey s'mores cookie split open in the middle.

With these jumbo s'mores stuffed cookies, you get gooey s'mores surrounded by the perfect chocolate chip cookie dough.

Jump to Recipe

Prep Time10

Cook Time15

Total Time55

Servings JUMBO sized cookies

Table of Contents

S’mores Stuffed Cookies Ingredients
Substitutions And Additions for This Filled Cookie Recipe
How To Make This S’mores Cookies Recipe
How To Bake Multiple Batches With One Cookie Sheet
Troubleshooting Smores Cookies
How To Serve This Smores Cookies Recipe
Storing This Marshmallow Stuffed Cookie Recipe
Frequently Asked Questions About A Filled Cookie Recipe
More S’mores Recipes You’ll Love
More Cookie Recipes You’ll Love
More Camping-Themed Recipes You’ll Love
JUMP TO RECIPE
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These s’mores cookies are over the top. A fun twist on the campfire classic treat, they’re soft and chewy stuffed cookies with chocolate, graham crackers, and marshmallows inside.

A person is pulling apart a S'mores Cookie to reveal the gooey inside.

S’mores Stuffed Cookies Ingredients

s'mores stuffed cookies raw ingredients that are labeled

You’ll need:

6 large marshmallows, cut in half
3 full-size graham crackers, broken into smaller pieces
2 (1.55-ounce) Hershey’s milk chocolate bars, broken into pieces
1⅓ cups of salted butter, softened
1 cup of white sugar
1 cup of light brown sugar
3 eggs
2 teaspoons of vanilla extract
3½ cups of all-purpose flour
1½ teaspoons of baking soda
¾ teaspoon of salt
3½ cups of semi-sweet chocolate chips

GRAHAM CRACKERS: If graham crackers aren’t available in your country, the nearest thing to use would be digestive biscuits.

CHOCOLATE: While we love the presence of Hershey’s bars in smores recipes, any brand of chocolate will do. Snickers and Kit Kat are among my favorite bars for smores.

In addition, you could experiment using dark or white chocolate, chocolate chips, or, even, Nutella.

COOKIE DOUGH: If you are feeling less than ambitious but still craving s’mores, you could use store-bought cookie dough instead of making it from scratch.

MARSHMALLOWS: You can substitute two mini marshmallows instead of half of a large one.

How To Make This S’mores Cookies Recipe

Prep Work: When baking, using room-temperature eggs and butter can help them incorporate more evenly into the batter, leading to a smoother texture.

Take them out of the fridge before you start!

STEP ONE: Line two large baking sheets with parchment paper. Set aside.

STEP TWO: Prepare your s’mores filling ingredients.

Note: These ingredients will be divided between 12 cookies.

marshmallows, graham crackers and chocolate bars broken into smaller pieces

Cut your marshmallows in half. Using a pair of kitchen scissors can cut down on the mess.
Just lightly coat the scissors in oil or cooking spray so that the marshmallows don’t stick.
Break your graham crackers into smaller pieces (break the larger cracker into rectangles and then break those rectangles in half).
Divide the chocolate bars into pieces.

s'mores stuffed cookies process shot of ingredient before and after being whisked together in a bowl

STEP THREE: In a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the butter and both sugars until creamy.

Add the eggs, one at a time, and the vanilla. Beat mixture until well combined and fluffy.

STEP FOUR: In a separate bowl, combine the flour, baking soda, and salt. Whisk the flour mixture together.

STEP FIVE: Slowly add the dry ingredients to the wet ingredients. Beat together until well combined.

Be careful not to overmix the dough, as it will result in crumbly cookies.

chocolate chips added to the flour mixture and folded in a bowl

STEP SIX: Using a large spatula, add the chocolate chips and gently fold them into the dough.

STEP SEVEN: Using a 3-tablespoon cookie scoop, scoop out 24 cookie dough balls. Divide those between the two prepared baking sheets (12 cookies per sheet).

Gently flatten each dough ball into a 3-inch disc. Ensure consistent thickness when flattening the cookie dough. This ensures even baking and a uniform pocket for the s’mores filling.

If the dough is too sticky to handle, dampen your hands with a little water or lightly flour them to make the process easier.

s'mores stuffed cookies process shot of chocolate chips being folded into dough

PRO TIP:

If you don’t have a large enough cookie scoop for three tablespoons, a standard ice cream scoop holds about three tablespoons.

s'mores stuffed cookies process shot of cookie dough topped with graham crackers, chocolate, and a marshmallow

STEP EIGHT: On only 12 of your cookie discs, you will place half of a marshmallow, a couple of pieces of graham cracker, and a couple of pieces of broken chocolate bar.

Be careful not to overstuff your cookies. Also, ensure the marshmallow and chocolate are centered in the dough to prevent them from oozing out during baking.

STEP NINE: Gently place the remaining 12 cookie dough discs on top of the others.

Gently press the edges together, then roll them around in your hands to create a jumbo cookie ball.

STEP TEN: Once you have finished making all your stuffed s’mores cookie balls, place them on just one of your prepared cookie sheets and place that cookie sheet into your freezer for 30 minutes.

Be careful that the cookie sheet remains flat!

STEP ELEVEN: While your cookies are in the freezer, preheat your oven to 375°F.

STEP TWELVE: Depending on the size of your baking sheets, place four to six frozen cookie balls onto your parchment-lined baking sheets.

Be sure to leave plenty of space between cookies. These cookies will be very large once baked.

s'mores stuffed cookies process shot of cookie dough on a tin pan

STEP THIRTEEN: Bake your cookies for 13 to 15 minutes or until lightly golden brown on the edges and the centers are just set. Repeat with your next batch.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

STEP FOURTEEN: Once out of the oven, let the cookies sit on the baking sheet for a few minutes before transferring to a cooling rack.

This allows them to set and makes them easier to handle. Remember that the gooey marshmallow inside will be very hot.

If you’re working with just one cookie sheet and aiming to bake multiple batches of cookies, you’ll just need a tad more patience and careful timing.

Line the Cookie Sheet
Once your cookie dough is prepared, line your cookie sheet with parchment paper.

This not only ensures the cookies won’t stick but also facilitates a swift transition between batches.

Bake the First Batch
After portioning out the dough for the first batch and placing it on the cookie sheet, bake it in the preheated oven.

Cool the Cookies
Upon completion, allow the cookies to briefly cool on the sheet until they’re firm enough to transfer.

Using a spatula, move the cookies to a cooling rack.

If you’ve used parchment paper, you have the added convenience of sliding the entire paper, with the cookies, onto the rack.

Prepare for the Next Batch
Before proceeding with the next batch, it’s crucial to prepare the cookie sheet. If you’ve used parchment paper, simply discard the used sheet and lay down a fresh one.

If not, you’ll need to wait for the cookie sheet to cool down, as a warm sheet can cause the cookies to over-spread or bake unevenly.

Repeat the Process
Continue this process of baking, cooling, and preparing the sheet until all your cookie dough is used.

Monitor Oven Temperature
Given the frequent opening and closing of the oven door, it’s wise to monitor the oven’s temperature to ensure consistency.

Troubleshooting Smores Cookies

My cookie dough is too sticky or too dry – Always measure ingredients accurately. The moisture content in the dough can be affected by the proportion of wet to dry ingredients.

Too much liquid or not enough flour can make it sticky, while too much flour or not enough liquid can dry it out.

My s’mores cookies are crumbly – This can be a result of overmixing. Once the dry ingredients are added, mix just until combined to maintain the right texture and avoid crumbly cookies.

My s’mores cookies didn’t hold their shape – Ensure that the cookie dough balls are chilled in the freezer as instructed.

Chilling helps s’mores cookies maintain their shape during baking.

My s’mores cookies baked unevenly – Rotate the baking sheet halfway through the baking time. This ensures even baking, especially if your oven has hot spots.

Marshmallow is oozing out – Ensure that the marshmallow is well encased within the cookie dough. If using mini marshmallows, adjust the quantity to prevent overflow.

My cookies are hard instead of soft and chewy – Overbaking can result in hard cookies.

It’s essential to remove cookies from the oven when they’re just set but still soft in the middle.

How To Serve This Smores Cookies Recipe

You should enjoy these smores cookies once they have cooled but are still fresh out of the oven.

With Milk: There’s nothing quite like the classic pairing of cookies and milk. Serve these s’mores stuffed cookies with a glass of cold milk.

The milk helps balance the sweetness of the cookies and adds a refreshing contrast.

Other cold, refreshing drinks that would pair well are our iced tea, raspberry iced tea, or our southern strawberry sweet tea.

With Coffee: These cookies go great with a cup of coffee.

The bitterness of the coffee would balance out the sweetness of the cookies.

Try a dark roast for a robust flavor contrast or a flavored coffee, such as a vanilla latte, to complement the cookie’s flavors.

At a S’mores-Themed Event: You could host a s’mores-themed / camping themed-party.

Start with a main course of BBQ chicken or grilled steak, then move on to a side dish of sweet potato fries with a marshmallow dipping sauce.

Finally, serve these smores filled cookies as the grand finale.

MORE COOKIE RECIPES

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Ever had a s’mores cookie at Pizza Hut? We think this homemade s’mores cookie recipe is even better! And if you love these, you should also check out our s’mores bites, s’mores lasagna, and s’mores hand pies.

After baking, let the s’mores cookies cool completely on a cooling rack. Placing warm cookies in a container can cause condensation, which can make them soggy.

IN THE FRIDGE: After baking, any leftover s’mores stuffed cookies can be stored at room temperature for up to three days.

Store cookies in an airtight container with a slice of bread. The bread will become hard while the cookies remain soft due to moisture transfer.

If you prefer to store them in the refrigerator, they can last for up to a week. Be sure to let them come to room temperature before serving for the best flavor and texture.

IN THE FREEZER: Smore cookies can be frozen for longer storage.

Allow the cookies to cool completely, then place them in a single layer on a baking sheet to freeze.

Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

REHEATING: To reheat a stuffed cookie recipe, preheat your oven (or toaster oven) to 275°F. Place the cookies on a baking sheet and heat for about ten minutes or until warm.

If using a microwave, place the cookie on a microwave-safe plate and heat for about 10-15 seconds. Be sure to watch closely to prevent the cookie from becoming too soft.

overhead shot of S'mores Stuffed Cookies piled on top of each other on a baking sheet

These oversized gooey s’mores stuffed cookies are easy and fun to make. The soft chewy cookie, toasted marshmallows, melted chocolate, and graham crackers taste like they are straight off the campfire. You’ll never want to make plain old chocolate chip cookies again!

Can I use premade cookie dough?

You can use premade cookie dough for this recipe. Let it soften at room temperature so that you can mold it around your fillings, and then chill before baking according to the above directions.

Why are the bottoms of my cookies getting too brown?

The bottom of your cookies may be getting too brown due to an oven that runs hot, placing the cookies on a lower oven rack, or using a dark-colored baking sheet.

It’s a good idea to rotate the baking sheet halfway through baking and to use parchment paper.

Can I use margarine instead of butter in my cookie recipe?

While it can be possible to substitute margarine for butter in a recipe, it will most likely change the texture and flavor of the cookies.

Butter has a higher fat content than most margarine brands, which can affect the cookie’s spread and taste

How can I prevent the edges of my filled cookies from opening during baking?

To keep filling from leaking out while baking, ensure the edges of the cookies are sealed tightly by pressing them with a fork or pinching them together.

More S’mores Recipes You’ll Love

More Camping-Themed Recipes You’ll Love

S’mores Stuffed Cookies

5 from 3 votes

With these jumbo s'mores stuffed cookies, you get gooey s'mores surrounded by the perfect chocolate chip cookie dough.

Prep Time 10

Cook Time 15

Total Time 55

Servings JUMBO sized cookies

Print Recipe Pin Recipe Review Recipe

Ingredients

6 large marshmallows, cut in half
3 full-size graham crackers, broken into smaller pieces
2 Hershey’s milk chocolate bars, broken into pieces (1.55-ounce bars)
1⅓ cups salted butter, softened
1 cup sugar
1 cup light brown sugar, packed
3 eggs
2 teaspoons vanilla extract
3½ cups all-purpose flour
1½ teaspoons baking soda
¾ teaspoon salt
3½ cups chocolate chips, semi-sweet

Instructions

Line 2 large baking sheets with parchment paper. Set aside.
Prepare your s’mores filling ingredients by cutting your marshmallows in half, breaking your graham crackers into smaller pieces (break the larger cracker into the rectangles and then break those rectangles in half) and do the same with your chocolate bars. Set aside. Note: These ingredients will be divided between 12 cookies.
In a large mixing bowl with a hand held mixer or the bowl of a stand mixer, beat the butter and both sugars until creamy. Add the eggs, one at a time and the vanilla extract. Beat mixture until well combined and fluffy.
In another large bowl, combine the flour, baking soda, and salt. Whisk together.
Slowly add the dry ingredients to the butter mixture. Beat together until well combined, being careful not to overmix it.
Using a large spatula, add the chocolate chips and gently fold them into the dough.
Using a 3-tablespoon cookie scoop, scoop out 24 cookie dough balls. Divide those between the 2 prepared baking sheets (12 cookies per sheet). Gently flatten each dough ball into a 3-inch disc.
On only 12 of your cookie discs, you will place half of a marshmallow, a couple of pieces of broken graham cracker, and a couple of pieces of broken chocolate bar. Be careful not to overstuff your cookies.
Gently place the remaining cookie dough discs on top of the others. Gently press the edges together, then roll them around in your hands to create a jumbo cookie ball.
Once you have finished making all your stuffed s’mores cookie balls, place them on just 1 of your prepared cookie sheets and place that cookie sheet into your freezer (being careful that it remains flat) for 30 minutes.
While your cookies are in the freezer, preheat your oven to 375°F.
Depending on the size of your baking sheets, place 4 to 6 frozen cookie balls onto your parchment-lined baking sheets. Be sure to leave plenty of space between cookies. These cookies will be very large once baked.
Bake your cookies for 13 to 15 minutes or until lightly golden on the edges and the centers are just set. Repeat with your next batch.
Allow your cookies to cool on the tray for 3 to 4 minutes before enjoying them. Remember that the gooey marshmallow inside will be very hot.

Video

Notes

To cut the marshmallows in half without making a huge mess, use a pair of kitchen scissors. Lightly coat the scissors in oil or cooking spray so that the marshmallows don’t stick.
Over-mixing the dough will result in crumbly cookies.
If you don’t have a large enough cookie scoop for 3 tablespoons, a standard ice cream scoop holds about 3 tablespoons.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
These cookies really are JUMBO, so if you only want to make 1 to 2 at a time, follow all the steps up to baking them. You can keep the frozen cookie dough balls in the freezer for up to a week. Marshmallows don’t like to be frozen too long before their texture starts to compromise.

Nutrition

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S’mores Cookies