S’mores is the iconic American campfire snack with its rich, chocolatey bite paired with gooey toasted marshmallow, all resting on a sturdy graham cracker. Now imagine wrapping s’mores inside a chocolate chip cookie dough that bakes to perfection: crispy golden edges giving way to a molten, gooey center. These S’mores Stuffed Cookies take your classic chocolate chip cookie to an entirely new level. Each one hides a pillowy marshmallow and melted chocolate heart inside. One bite of the s’mores cookies stuffed with marshmallow, and you will never look at a plain chocolate chip cookie the same way again.
Why You Will Love This S’mores Cookies Stuffed with Marshmallow Recipe
Fusion of Two Classics: Why choose between a s’more and a chocolate chip cookie when you can have both?
Molten Center: Pull one apart while it’s still warm and watch the marshmallow stretch and the chocolate ooze.
Crispy Edges, Gooey Middle: The perfect texture combo here is unreal. You get that satisfying crunch at the edge and a soft, molten heart at the center.
Impressive Appearance: Despite how easy they are to make, these cookies look like something straight out of a bakery window.
S’mores Origin
The original creator of the s’more may be lost to history, but it was the Girl Scouts of America who brought it to the masses. They published the first known recipe in a 1927 handbook.. The name itself says it all: s’more is simply a contraction of “some more,” because one has never, ever been enough. Today, s’mores are deeply integrated into the fabric of American tradition. Few things capture the magic of summer quite like gathering around a crackling campfire, skewering a marshmallow, and watching it toast to golden perfection before sandwiching it between chocolate and graham crackers.
Ingredients
- 1/2 cup unsalted butter, melted
- Adds richness to the base for a soft and chewy texture
- 1/3 cup brown sugar
- Adds moisture and chewiness
- 1/4 cup granulated sugar
- Helps create the crispy edges
- 1 large egg
- Binds everything together
- 1 tsp vanilla extract
- Adds warmth
- 1 1/4 cups (150g) all-purpose flour
- Gives the cookies structure
- 1/2 tsp baking soda
- Helps the cookies rise
- 1/2 tsp salt
- Balances the sweetness
- 1 cup chocolate chips
- Adds chocolate into each bite
- Graham crackers
- Adds crunch
- Hershey’s chocolate bar pieces
- Adds the classic s’mores flavor
- Large marshmallows
- Creates a gooey, molten center
Click on the images for the direct link to the ingredients/tools I used:
S’mores Cookies Stuffed with Marshmallow Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined.
Add the egg and vanilla extract, then whisk until the mixture is glossy and well incorporated.
In a separate bowl, mix the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips.
On the prepared baking sheet, place a graham cracker square as the base.
Top with a few pieces of Hershey’s chocolate and one large marshmallow.
Scoop cookie dough, flatten it in your hand, and wrap it completely around the s’mores filling, sealing the edges well.
Bake for 12–14 minutes, or until the edges are golden and the centers are just set. Baking time may vary depending on cookie size.
Let cool for at least 10 minutes before eating; the marshmallow filling will be extremely hot.
S’mores Cookies Stuffed with Marshmallow Tips
Use melted butter that has cooled slightly to prevent it from scrambling the eggs.
Do not overmix the dough.
Seal the cookie dough well around the graham cracker to prevent the filling from leaking out.
Bake until the edges are golden and the center looks slightly underdone. It will firm up as it cools.
Let the cookies rest on the pan for about 10 minutes to set.
Storage Tips
Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also store them in the fridge for up to 1 week.
Warm in the microwave for 12-15 seconds. This will bring back the gooey marshmallow and oozing chocolate center.
Ingredient Substitutions
Chocolate Chips –> Dark chocolate chips
Graham crackers –> Biscoff cookies
Vanilla extract –> Vanilla bean paste
S’mores Cookies Stuffed with Marshmallow
Ingredients
- 1/2 cup unsalted butter melted
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups 150g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- Graham crackers
- Hershey’s chocolate bar pieces
- Large marshmallows
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined.
- Add the egg and vanilla extract, then whisk until the mixture is glossy and well incorporated.
- In a separate bowl, mix the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- On the prepared baking sheet, place a graham cracker square as the base.
- Top with a few pieces of Hershey’s chocolate and one large marshmallow.
- Scoop cookie dough, flatten it in your hand, and wrap it completely around the s’mores filling, sealing the edges well.
- Bake for 12–14 minutes, or until the edges are golden and the centers are just set. Baking time may vary depending on cookie size.
- Let cool for at least 10 minutes before eating; the marshmallow filling will be extremely hot.
If you enjoyed this smores cookies recipe, you might also like my Nutella stuffed cookies recipe.
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