If you have a soft spot for campfire treats but want to enjoy that gooey, chocolaty goodness anytime, the S’mores Stuffed Cookies Recipe is exactly what you need. Imagine biting into a warm, chewy cookie that magically hides a melted marshmallow, a chunk of chocolate, and crunchy graham cracker pieces inside. This delightful fusion of textures and flavors takes that beloved s’mores experience and elevates it into a portable, indulgent treat that’s perfect for any occasion. It’s cozy, nostalgic, and guaranteed to bring smiles with every bite.
Ingredients You’ll Need
Let’s keep things simple and straightforward with ingredients that are easy to find but essential for creating those perfect cookies. Each element plays a role in building that signature chewy texture, rich flavor, and classic s’mores taste you’re craving.
- Flour (2 ¾ cups): The sturdy base that holds your cookie together with the perfect chew.
- Baking soda (1 tsp): Helps your cookies rise just enough for softness without being cakey.
- Salt (½ tsp): Balances sweetness and enhances all the flavors.
- Butter (1 ¼ cup): Adds richness and keeps the cookies tender.
- Brown sugar (1 cup, packed): Adds moisture and a deeper caramel flavor.
- Sugar (½ cup): Brings the right amount of sweetness and helps with texture.
- Vanilla extract (1 tablespoon): Infuses warm aroma and depth.
- Large eggs (2): Bind everything together and add moisture.
- Semi-sweet chocolate chips (12 oz): Classic melty chocolate morsels to savor inside and out.
- Graham crackers (8 sheets, broken in halves): The crunchy, nostalgic crunch you expect in s’mores.
- Large marshmallows (8-10, cut in halves): The gooey center that makes these cookies unforgettable.
- Snack-size candy bars (2 per cookie): Extra chocolatey decadence tucked right inside each cookie.
How to Make S’mores Stuffed Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking soda, and salt in a medium bowl. This ensures even distribution and prevents clumps later on. Setting aside this mix keeps your workflow smooth once you move on to the butter and sugar.
Step 2: Cream the Butter and Sugars
Using a mixer or by hand, beat the softened butter with the brown sugar and white sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes. The creaming process adds air, which is essential for a tender and chewy cookie texture.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. This liquid combination brings the dough together with added moisture and flavor.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry flour mixture to the wet ingredients, stirring just until combined. Overmixing can make the cookies tough, so be gentle. At this point, the cookie dough is ready for the fun part!
Step 5: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips to evenly distribute those irresistible bites without breaking them down.
Step 6: Assemble the Cookies with Fillings
Take a generous scoop of cookie dough and flatten it slightly in your palm. Place half a marshmallow, a piece of graham cracker half, and two pieces of your snack-size candy bars right in the center. Carefully fold dough around the fillings, sealing them inside completely. Repeat this step for all 6 cookies.
Step 7: Bake to Gooey Perfection
Preheat the oven to 350°F (175°C). Place the stuffed cookies on a baking sheet lined with parchment paper, spacing them a few inches apart to allow for spreading. Bake for 12 to 15 minutes until the edges turn golden brown but the centers stay soft and gooey. Let cool slightly before handling—they’re piping hot and delightfully melty inside.
How to Serve S’mores Stuffed Cookies Recipe
Garnishes
To elevate your cookies, consider dusting them with a light sprinkle of powdered sugar or drizzle some melted chocolate on top. A few crushed graham cracker crumbs scattered over the warm cookies add both a decorative touch and extra crunch.
Side Dishes
These cookies shine best with a cold glass of milk to balance their richness. For a grown-up twist, a cup of freshly brewed coffee or a mug of hot chocolate makes a comforting duo that complements the melty chocolate and marshmallow flavors beautifully.
Creative Ways to Present
Serve these beauties stacked on a rustic wooden board with a small bowl of extra gooey marshmallow fluff or chocolate sauce for dipping. Another fun idea is to sandwich two stuffed cookies with a scoop of vanilla ice cream in between—a playful take on the classic ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Place your cooled S’mores Stuffed Cookies in an airtight container at room temperature. They should stay delectably fresh for up to 3 days, maintaining that soft, chewy texture and gooey center.
Freezing
If you want to save some for later, these cookies freeze wonderfully. Wrap each cookie individually in plastic wrap and store them in a freezer-safe bag. They keep well for up to 2 months, perfect for spontaneous cravings or last-minute guests.
Reheating
To revive that just-baked warmth, pop the cookies in a microwave for about 15-20 seconds or warm them in a preheated oven at 300°F (150°C) for 5 minutes. You’ll get that ooey-gooey marshmallow and melted chocolate experience fresh again.
FAQs
Can I use mini marshmallows instead of large marshmallows for the filling?
Mini marshmallows can work, but you may want to use more pieces per cookie to maintain that satisfying gooey center, as they tend to melt and blend more into the dough.
What type of chocolate works best for the S’mores Stuffed Cookies Recipe?
Semi-sweet chocolate chips are classic and melt beautifully, but you can also experiment with milk chocolate for extra sweetness or even dark chocolate for a richer flavor.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend, ensuring it includes xanthan gum or a similar binder. Keep in mind that texture may slightly vary but the flavors will still delight.
How do I know when the cookies are fully baked without overdoing it?
Look for golden edges with a slightly soft, underbaked-looking center—this is where the chewy, gooey magic happens. They’ll firm up as they cool, so avoid overbaking.
Can I prepare the dough ahead of time and bake later?
Yes! You can chill the dough in the fridge for up to 24 hours. Just assemble and bake the stuffed cookies when you’re ready to enjoy fresh-baked goodness.
Final Thoughts
There’s something truly special about making and savoring the S’mores Stuffed Cookies Recipe—it’s like wrapping up summer campfire fun into a soft, warm, and portable package. Whether you bake them for a cozy night in or a fun gathering with friends, these cookies never fail to bring smiles and a little nostalgia. Give this recipe a try and prepare to fall in love with every melty, chewy bite.
Print
S’mores Stuffed Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the gooey, chocolatey goodness of these S’mores Stuffed Cookies, featuring a perfect blend of classic cookie dough filled with melty marshmallows, crunchy graham crackers, and rich candy bars. A campfire favorite transformed into an irresistible homemade treat.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
Mix-Ins and Fillings
- 12 oz package semi-sweet chocolate chips (about 2 cups)
- 8 sheets graham crackers, broken into halves
- 8–10 full size marshmallows, cut in halves
- 2 snack size candy bars per cookie
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. This usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough to evenly distribute.
- Form Cookie Bases: Take a generous scoop of dough and flatten it slightly in the palm of your hand to form a base.
- Add the S’mores Fillings: Place a half sheet of graham cracker on the dough base, then layer half a marshmallow and two snack size candy bar pieces over the cracker.
- Seal the Cookies: Top with another scoop of dough, carefully sealing the edges around the filling so nothing leaks during baking. Shape into a ball.
- Bake: Place the stuffed cookie dough balls onto a parchment-lined baking sheet, spacing them evenly. Bake in the preheated oven for 12-15 minutes or until the edges are golden and the center is set but still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm for gooey marshmallows or room temperature.
Notes
- For easier handling, chill the cookie dough for 15-20 minutes before stuffing and baking.
- Use different candy bars such as Snickers, Milky Way, or Reese’s for varied flavors.
- Ensure the marshmallow halves are fully enclosed in the dough to prevent them from melting out during baking.
- Store cookies in an airtight container for up to 3 days; reheat slightly for a warm treat.
