September 29, 2022
Review RecipeS’mores Stuffed Cookies
With these jumbo s'mores stuffed cookies, you get gooey s'mores surrounded by the perfect chocolate chip cookie dough.
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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.
S’mores Stuffed Cookies Ingredients
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
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 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.
OUR RECIPE DEVELOPER SAYS
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 the 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 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.
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: 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.
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, or our southern strawberry sweet tea to wash it all down.
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.
MORE COOKIE RECIPES
Storage
IN THE FRIDGE: You should enjoy these giant cookies once they have cooled but are still fresh out of the oven. They will keep in an airtight container on your counter for 2 to 3 days too.
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 the 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 freezing 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!
FREQUENTLY ASKED QUESTIONS
Can I use mini marshmallows instead of large ones?
You can use 2 mini marshmallows instead of half of a large one.
Can I use other types of chocolate instead of Hershey’s bars?
Any small pieces of chocolate would work fine, including chocolate chips or even Nutella. What about trying a Snickers bar for a nutty variation?
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.
More Recipes You’ll Love
- Vanilla Cupcake Recipe
- Texas Sheet Cake
- Campfire Chocolate Cake
- Double Chocolate Chip Cookies
- No-Bake Chocolate Pudding Pie
- Blondies
- Pizza Casserole with Biscuits
- Campfire Pizza
- No Bake Snickers Bar Pie
- S’mores Dip
S’mores Stuffed Cookies
With these jumbo s'mores stuffed cookies, you get gooey s'mores surrounded by the perfect chocolate chip cookie dough.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 JUMBO sized cookies
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
Calories: 478kcal | Carbohydrates: 66g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 488mg | Potassium: 89mg | Fiber: 1g | Sugar: 37g | Vitamin A: 690IU | Calcium: 34mg | Iron: 2mg
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Comments
jay platte says
these are some of the best cookies i’ve ever had!
Gloria says
These are such an amazing treat!!!!