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To make S’mores stuffed cookies, you'll need a few simple ingredients. Here’s the list: - 1 cup unsalted butter, softened to room temperature - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1 cup crushed graham crackers Each ingredient plays a key role. The butter gives the cookies that rich flavor, while the sugars add sweetness and texture. The egg helps bind everything together, making the cookies soft and chewy. Vanilla adds a nice aroma that enhances the overall taste. The flour is the backbone of the cookie dough. Baking soda helps the cookies rise, ensuring they aren’t too dense. The salt balances the sweetness. Chocolate chips bring that classic s’mores taste, and mini marshmallows provide gooey goodness. Lastly, crushed graham crackers give that essential crunch, making the cookies taste like a campfire treat. Feel free to gather all these ingredients before you start. It makes the process smooth and fun! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This is key for even baking. 2. Line a baking sheet with parchment paper. This helps prevent sticking. 3. In a large bowl, cream together 1 cup of softened butter, 3/4 cup of brown sugar, and 1/2 cup of granulated sugar. Mix on medium speed for 2-3 minutes until it's light and fluffy. 4. Add 1 large egg and 1 teaspoon of vanilla extract. Mix on low speed until everything blends well. 1. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. 2. Gradually add the dry mix to your wet ingredients. Mix carefully to avoid overmixing. 1. Gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of crushed graham crackers. 2. To form the cookies, take about 1 tablespoon of dough and flatten it slightly in your palm. Create a small well in the center. 3. Place 3-4 mini marshmallows into this well. Cover with more dough, sealing the edges tightly. Repeat this with the rest of the dough. 4. Arrange the stuffed cookies on your prepared baking sheet. Leave about 2 inches between each cookie. 1. Bake the cookies for 10-12 minutes. The edges should be golden, and the centers might look undercooked. This is okay for a gooey texture! 2. Let the cookies rest on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. To make great cookies, avoid overmixing your dough. When mixing in the flour, stop as soon as you see no dry flour. Overmixing makes cookies tough. Use room temperature ingredients. Softened butter and a room-temperature egg mix better. This helps your cookies rise and stay soft. Serve your cookies warm on a nice plate. For a fun twist, add extra mini marshmallows and chocolate chips around them. This makes the dish look like a s'mores feast! Pair these cookies with milk or hot cocoa. They also taste great with ice cream or coffee. The warm cookies and cold drinks create a yummy contrast! Make sure to seal your cookies well. If you don’t, the marshmallows can leak out. This can make a mess and ruin the surprise inside. Watch your baking time closely. Bake them for 10 to 12 minutes. If you bake too long, they will be hard, not gooey. Look for lightly golden edges and soft centers for the best texture! Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the texture. Use Fresh Ingredients: Ensure your baking soda and flour are fresh for the best rise and texture. Stale ingredients can lead to flat cookies. Watch the Baking Time: Keep an eye on the cookies as they bake. They should look slightly underbaked in the center; they will continue to cook as they cool. Experiment with Fillings: Feel free to mix up the fillings! Try different types of chocolate or add peanut butter for a unique twist on the classic s'mores flavor. {{image_4}} You can change the taste of your s'mores stuffed cookies in fun ways. Try different types of chocolate. White chocolate adds a sweet twist, while dark chocolate gives a rich flavor. Mixing and matching chocolate types can make your cookies unique. You can also add flavors like peanut butter or Nutella. A scoop of peanut butter inside the cookie makes it creamy and delicious. Nutella brings a hazelnut twist that pairs well with marshmallows. If you need gluten-free options, use alternative flours like almond flour or coconut flour. This will change the texture but keep the flavor. For a vegan version, swap the butter with coconut oil and use a flax egg instead of a regular egg. You can also find vegan chocolate chips for your cookies. These swaps help everyone enjoy this treat without worry. Making mini cookies is easy and fun. Just take a smaller amount of dough, about one teaspoon. Flatten it slightly, add the marshmallows, and cover them with dough. Bake them for less time, about 8-10 minutes, to keep them soft. For serving, arrange mini cookies on a colorful plate. You can stack them or place them in small bags for gifts. Adding tiny marshmallows and chocolate chips around the plate makes it look festive! To keep your s'mores stuffed cookies fresh, store them in an airtight container. This helps lock in moisture and keeps them soft. Place a piece of parchment paper between layers to avoid sticking. For best results, store them at room temperature for up to a week. If you want to keep them longer, freezing is a great option. Wrap each cookie well in plastic wrap. Then, place the wrapped cookies in a freezer bag. They can last for about three months in the freezer. When you're ready to enjoy, just take them out and let them thaw at room temperature. To revive your cookies after storage, use the microwave. Heat them for about 10-15 seconds. This warms them up and helps restore their gooey texture. You can also use the oven for reheating. Preheat it to 350°F (175°C) and place cookies on a baking sheet. Heat for about 5 minutes. This method keeps the edges crisp while making the center warm and soft. For the best experience, enjoy them warm. The chocolate should be melty, and the marshmallows should be gooey, just like when they were fresh! Yes, you can use margarine instead of butter. Margarine will work in the recipe. It may change the taste slightly. Butter adds a richer flavor. Choose a margarine that is close to butter in texture. Look for a stick form for best results. Soft or spreadable margarine may not work well. You can make the dough ahead of time. Simply prepare it and store it in the fridge. Wrap it tightly in plastic wrap. You can keep it in the fridge for up to three days. When ready to bake, let the dough warm up a bit. This helps with shaping the cookies. You can also freeze the dough for longer storage. Just scoop the dough into balls, freeze on a baking sheet, then transfer to a bag. If you don’t have graham crackers, use other cookies. Vanilla wafers or digestive biscuits work well. You can also crush up regular crackers. Just add a bit of sugar to mimic the sweetness. If you want a different flavor, try chocolate cookies. They will add a rich taste to your s'mores stuffed cookies. This blog post covered all you need to know to make perfect cookies. We explored key ingredients and shared step-by-step instructions. I provided tips for the best texture and delicious serving ideas. I also discussed variations and how to store your cookies for later. Remember, small changes can bring big flavor. Enjoy your baking journey and the sweet rewards that come with it. No matter your style, there’s a cookie option for everyone. Happy baking!

S'mores Stuffed Cookies

Delicious cookies filled with chocolate, marshmallows, and graham crackers, reminiscent of classic s'mores.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3.75 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1 cup crushed graham crackers

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed to cream these ingredients together for about 2-3 minutes, or until the mixture becomes light and fluffy.
  • Next, add the egg and vanilla extract to the bowl. Mix on low speed until the egg and vanilla are fully incorporated into the butter-sugar mixture.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing cautiously until just combined to avoid overmixing.
  • Gently fold in the chocolate chips and the crushed graham crackers using a spatula, ensuring an even distribution throughout the dough.
  • To form the cookies, take approximately 1 tablespoon of dough and flatten it slightly in your palm. Create a small well in the center and place 3-4 mini marshmallows into this well. Then, cover the marshmallows with another tablespoon of dough, sealing the edges thoroughly to encase the filling. Repeat this process with the remaining cookie dough.
  • Arrange the stuffed cookies on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
  • Bake the cookies in the preheated oven for 10-12 minutes. The edges should be lightly golden, while the centers may appear slightly undercooked—this is intentional as it contributes to the gooey texture once they cool.
  • Allow the cookies to rest on the baking sheet for 5 minutes before gently transferring them to a wire rack to cool completely.

Notes

Serve warm for the best gooey texture.
Keyword cookies, dessert, s'mores