S'mores Stuffed Cookies

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

Print Recipe

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 Time10

Cook Time15

Chill Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: S'mores Stuffed Cookies Recipe

Servings: JUMBO sized cookies

Calories: 478kcal

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