Craving a s’more but not interested in starting a campfire? I’ve got you covered with these delicious Stuffed S’mores Cookies! These chewy cookies with milk chocolate and graham crackers are stuffed with a big marshmallow. No need to be outdoorsy to enjoy this incredible flavor combo 🙂
Recipe tips
- Chill the dough. Chilling the dough is crucial to achieving the best possible flavor out of this cookie. At minimum make sure to chill for at least 2 hours, but preferably overnight. You can also freeze these and bake within 3 months.
- Use milk chocolate. This is a personal preference but the milk chocolate is the most reminiscent of the classic s’more flavor. Although I like to use Ghirardelli bakhttps://amzn.to/3RqKJWLing bars you can easily use Hershey’s our your favorite. You can also use chocolate chips, but I prefer big chunks of chocolate in my cookies. Feel free to customize however you want!
- Do not over bake the cookies. These cookies are soft and chewy, but you cannot over bake them! Mine cook for exactly 9 minutes, and when I pull them out they do not look fully cooked. That’s okay, they’ll continue to cook on the baking sheet while they cool. You want the edges to just be set and turning golden brown.
- Use a cookie cutter to make perfectly round cookies. I gave a quick video tutorial on how to do this on Instagram, but it’s very simple and makes a huge impact on making your cookies look beautiful! As soon as the cookies come out of the oven, use a round cookie cutter, glass or bowl (really anything that is round and larger than the cookie itself) and place over top of the cookie. Gently scoot the cookie around inside, causing the edges to move and creating a perfectly round cookie.
How to stuff with the marshmallow
I like to take regular sized marshmallows and cut them in half and then stuff them inside the dough. If you’re using mini marshmallows, use 2-3 inside each. Make sure to completely seal the marshmallow inside otherwise it will melt and leak out and you won’t have that incredible marshmallow gooey inside.
Stuffed S’mores Cookies
These Stuffed S'mores Cookies are packed with incredibly nostalgic flavors. The cookies are soft and chewy and are an incredible treat!
Ingredients
- ¾ cup salted butter room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tsp vanilla extract
- 2 egg yolks
- 1 ½ tsp corn starch
- 1 ⅔ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 8 oz milk chocolate baking bars
- 1 cup graham crackers
- 9 regular sized marshmallows
Instructions
- In the bowl of a stand mixer (or using a hand mixer and a large bowl) beat butter, both granulated and brown sugars, and vanilla on medium speed until pale and fluffy, 3-5 minutes. Add in egg yolks and mix on low until just combined. Add in corn starch, flour, baking powder, baking soda, and salt. Slowly mix just until the dough comes together.
- Roughly chop the milk chocolate and graham crackers. Use a spatula to fold in in ½ cup of chopped chocolate and ½ cup the graham crackers. Cover the ret of the graham crackers and chocolate with saran wrap to use to top the cookies with right before baking. Cut marshmallows in half.
- Line a baking sheet with parchment paper. Scoop the cookie dough using about 2 tbsp of dough per ball (this will make 18 in total) Lightly flatten each dough ball and lay half of a marshmallow in the center. Pinch the dough together completely sealing in the marshmallow. Place on the prepared baking sheet and repeat until all dough balls have been made. Cover with saran wrap and chill in the refrigerator for at least 2 hours, but preferably 24 hours.
- When ready to bake, pull the cookie dough from the refrigerator and preheat the oven to 350°. Line additional baking sheet with parchment paper and space dough balls about 2 inches apart. They will spread so give them enough room! Place leftover chocolate and graham crackers on top of each cookie dough ball (about 1-2 pieces of chocolate and graham crackers each) Bake for 9 minutes, or until the edges are just set and starting to look golden brown. Do not over bake! As soon as the cookies come from the oven use a round cookie cutter or glass to gently reshape the cookies. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 4 minutes on the baking sheet before gently transferring to a cooling rack to cool completely. Serve for up to 5 days!