S’mores Stuffed Cookies

Table of Contents

1. S'MORES STUFFED COOKIES INGREDIENTS
2. HOW TO MAKE THIS S'MORES STUFFED COOKIES RECIPE
3. HOW TO SERVE
4. STORAGE
5. FAQ
6. MORE RECIPES YOU'LL LOVE
7. JUMP TO RECIPE

Extra-large means extra delicious with these over-the-top S’mores Stuffed Cookies. Soft, chewy, and stuffed with chocolate, graham crackers and marshmallows, s’mores cookies are a fun twist on the campfire classic treat.

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.

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S’MORES STUFFED COOKIES INGREDIENTS

You will need:

• 1 ⅓ cups of salted butter, softened
• 1 cup of white sugar
• 1 cup of light brown sugar
• 3 eggs
• 2 teaspoons of vanilla extract
• 3 ½ cups of all-purpose flour
• 1 ½ teaspoons of baking soda
• ¾ teaspoon of salt
• 3 ½ cups of semi-sweet chocolate chips
• 6 large marshmallows, cut in half
• 3 full-size graham crackers, broken into smaller pieces
• 2 (1.55 ounces.) Hershey’s milk chocolate bars, broken into pieces

SUBSTITUTIONS AND ADDITIONS

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 creaminess of the Hershey’s bars, any brand of chocolate will do. You could even try dark or white chocolate if you prefer. You could also add a nutty twist by using a piece of a Snickers bar. Any small pieces of chocolate bar would work well in these cookies.

FUDGE: Adding small fudge pieces in place of some of the chocolate chips gives an extra layer of deliciousness.

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.

HOW TO MAKE THIS S’MORES STUFFED COOKIES RECIPE

STEP ONE: Line 2 large baking sheets with parchment paper. Set aside.

STEP TWO: 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 the chocolate bars into chocolate pieces. Set aside. Note: These ingredients will be divided between 12 cookies.

PRO TIP: 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.

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 flour mixture together. 

STEP FIVE: Slowly add the dry ingredients to the wet ingredients. Beat together until well combined, being careful not to overmix it.

PRO TIP: Over mixing the dough will result in crumbly cookies.

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 2 prepared baking sheets (12 cookies per sheet). Gently flatten each dough ball into a 3-inch disc.

PRO TIP: If you don’t have a large enough cookie scoop for 3 tablespoons, a standard ice cream scoop holds about 3 tablespoons.

STEP EIGHT: On only 12 of your cookie discs, you will place 1 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.

STEP NINE: 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.

STEP TEN: 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.

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 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.

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.

STEP FOURTEEN: Allow your cookies to cool on the tray for 3 to 4 minutes before enjoying them. Remember that gooey marshmallow inside will be very hot.

HOW TO SERVE

These stuffed cookies are delicious! Gooey and oozing, all the things you love in the traditional campfire treat. Serve these cookies around the campfire on a warm summer evening along with a cold refreshing drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea to wash it all down.

STORAGE

IN THE FRIDGE: You should enjoy these giant cookies after they cool but they will keep, in an airtight container, on your counter for 2 to 3 days.

IN THE FREEZER: 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.

If you want to freeze dough for a longer period of time, just follow the instructions through step 7. At that point you can flash freeze (placing the baking tray into the freezer and freeze the cookie dough discs for 30 minutes) the discs, once frozen you can store them in a freezer-safe zip-top bag for up to 3 months. Once you are ready for more stuffed cookies, take out 2 discs per cookie, allow the dough to thaw for 15 minutes, then pick back up at step 8.

SMALLER COOKIES: If you don’t want this big of a cookie, you can follow all the steps up to step 7 (you will want to flatten your discs out a little larger).  You will then place your s’mores fillings into the center and then wrap the sides of your cookie dough around the fillings and roll the dough balls in your hand making sure that none of the filling is poking out. You will get 24 cookies that will still be large but not jumbo. You will still freeze your dough balls but only for 20 minutes and your bake time will only be 11 to 12 minutes. 

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!

FAQ

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