S’mores Cookies

S’mores cookies are an insane dessert that combines two of everyone’s favorite treats, the classic campfire s’more, and a traditional homemade chocolate chip cookie. Graham crackers, chocolate, and marshmallow stuffed into a soft and chewy cookie…Could it possibly get any better than a s’mores stuffed cookie?

S’mores Cookie Recipe

I truly did not believe that s’mores could get any better. They will forever be one of my all time favorite treats. From the gooey marshmallow, to the melted chocolate, and crunchy sweet graham crackers, I simply can’t get enough of them!

Well, let me just admit this now, I was wrong. S’mores can get even better and even more delicious. How? I’m happy you asked. By combining them with chocolate chip cookies! 

This recipe for s’mores stuffed cookies is the ultimate dessert. Combining two of the best sweet treats that we all love, s’mores and chocolate chip cookies. As you can imagine, it’s insanely delicious and satisfies even the craziest of sweet tooths! I can’t wait for you to give them a try.

Ingredients

• 1 ⅓ cups butter
• 1 cup granulated sugar
• 1 cup light brown sugar
• 3 eggs
• 2 tsp vanilla extract
• 3½ cups all-purpose flour
• 1½ tsp baking soda
• ¾ tsp salt
• 3½ cups semi-sweet chocolate chips
• 6 large marshmallows, cut in half
• 3 full-size graham crackers, broken into smaller pieces
• 2 (1.55 oz) Hershey’s milk chocolate bars, broken into pieces

SEE FULL PRINTABLE RECIPE CARD BELOW

How to Make S’mores Cookies

Prepare your s’mores filling ingredients by cutting your marshmallows in half, breaking your graham crackers into smaller pieces, and do the same with your chocolate bars. Set aside.
Pro-Tip: These ingredients will be divided between 12 cookies.

In a large mixing bowl beat the butter and both sugars until creamy.

Add the eggs, one at a time, and the vanilla. 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, do not overmix.

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 and divide those between the 2 prepared baking sheets (12 cookies per sheet).

Gently flatten each dough ball into a 3-inch disc. Place 1 half of a marshmallow, a couple of pieces of broken graham cracker, and a couple of pieces of broken chocolate bar.
Gently place the remaining cookie dough discs on top of the others. Gently press the edges together, then roll them into a jumbo cookie ball.
Pro-Tip: Do not overstuff your cookies.

Place them on the cookie sheet and into freezer for 30 minutes.
Pro-Tip: Make sure the cookie ball remain flat.

Place 4-6 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 13-15 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 3-4 minutes before enjoying them. Remember that gooey marshmallow inside will be very hot.

Ingredient Substitutions

• Chocolate chips: Using regular semi-sweet chocolate chips keeps this recipe traditional. However, if you want to vary the flavors a bit, you could use any type of chocolate chips! Butterscotch, dark chocolate, white chocolate, the list goes on! Since you are already using regular milk chocolate Hershey’s bars, it can be fun to switch up the chocolate chip flavor.
• Chocolate bars: Likewise, you could swap out your chocolate bars for a different type of chocolate as well. You could you dark chocolate or a chocolate bar with almonds in it. If you really want to spice things up try using Hershey’s Cookies ‘n Cream bars or Reese’s Peanut Butter Cups!
• Graham crackers: We love switching this out with cinnamon sugar graham crackers or chocolate graham crackers. If you don’t have graham crackers to crumble, you could also use vanilla wafers in their place! It won’t taste quite the same, but it works in a pinch.

Wanna try another stuffed cookie? Check out our Peppermint Patty Cookies! Chocolate cake mix stuffed with a York Peppermint Patty!

Pro Tips

• These cookies really are JUMBO so if you only want to make 1-2 at a time, follow all the steps up to baking them. You can keep the frozen cookie dough balls in the freezer up to a week. Marshmallows don’t like to be frozen too long before their texture starts to compromise.
• If you want to freeze your cookie dough for a longer period of time, just follow the instructions through step 7 (see recipe card). At that point you can flash freeze (placing the baking tray into the freezer and freeze the cookie dough discs for 30 minutes) the discs, once frozen you can store them in a freezer safe zip top bag for up to 3 months. Once you are ready for more Stuffed cookies, take out 2 discs per cookie, allow the dough to thaw for 15 minutes, then pick back up at step 8.
• If you don’t want this big of a cookie, you can follow all the steps upto step 7 (see recipe card), you will want to flatten your discs out a little larger). You will then place your s’mores fillings into the center and then wrap the sides of your cookie dough around the fillings and roll the dough balls in your hand making sure that none of the filling is poking out. You will get 24 cookies that will still be large but not jumbo. You will still freeze your dough balls but only for 20 minutes and your bake time will only be 11-12 minutes.

These s’mores stuffed cookies are no joke. They are insanely delicious. The combination of a gooey, chocolatey, marshmallow filled s’more combined with the classic flavor of your favorite homemade chocolate chip cookie is out of this world. This is a dessert that anyone would love!

Post & Recipe Updated – Originally Posted July 21, 2020