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
Scale
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.
