Easy S’mores Stuffed Cookies

These easy s’mores stuffed cookies is tasty twist on campfire s’mores. These cookies are thick, soft and filled with marshmallows. The cookie dough is loaded with chocolate and graham crackers. Once baked the cookies turn into gooey, chocolaty and marshmallow-y deliciousness!

So I’ve been wanting to make stuffed cookies for some time now. After coming across s’mores stuffed cookies, I knew I had to give it a try. I mean who can say no to a cookie stuffed with marshmallow? I’ve made this cookie recipe a few times to be sure it’s perfect. And it is. These easy s’mores stuffed cookies are delicious! They’re easy for a few reasons. 1. They only need 10 minutes of chill time. 2. They are so simple to make. You will love these. Instead of filling these with graham crackers; the graham crackers will be added to the cookie dough. This creates an amazing cookie texture. Lots of chocolate chips are added to the cookie dough. These easy s’mores cookies are the perfect way to recreate the campfire s’more.

Ingredients needed for s’mores cookies

• Butter: Unsalted softened butter works best for this recipe.
• Sugar: We will be using brown sugar and granulated sugar. Brown sugar makes the cookies moist and chewy, while granulated sugar adds crispiness to the cookies.
• Eggs: We will use one whole egg, and one egg yolk. The additional egg yolk makes the cookies even more chewy.
• Vanilla extract
• Flour: The flour binds the cookie dough together.
• Baking soda: This ensures that the cookie dough rises to create a soft cookie.
• Cornstarch: Cornstarch helps the cookie spread less and stay thick while baking.
• Graham crackers: These will need to be slightly crushed to give a slight graham cracker flavor to the cookie.
• Chocolate: Chocolate chips or chocolate chunks will work perfect for this recipe.
• Marshmallows: Mini marshmallows or large marshmallows will work for this recipe. If using large marshmallows cut them into thirds.

How to make the s’mores cookies

1. Whisk dry ingredients. In a medium bowl, whisk together flour, baking soda, cornstarch and a pinch of salt. Set aside.
2. Cream butter and sugars. In a mixer bowl, add the butter. Beat on low speed for 30 seconds, just until the butter is smooth. Add the sugars. Beat on medium/high speed for 3 minutes or until fluffy and combined.
3. Add eggs and vanilla extract. Beat on medium/high speed for 3-4 minutes or until the mixture is light and fluffy.
4. Add dry ingredients. Add the flour, baking powder, cornstarch and salt. Beat for 30 seconds or until almost combined. Add the lightly crushed graham crackers and beat until combined. About 30 seconds. Fold in chocolate chips.
5. Preheat oven, and chill dough. While the oven is preheating, chill the dough. Chilling the dough isn’t necessary, but it will help bind the dough together making it easier to handle.
6. Shape the cookies. Shape the cookies in to 1.5 tbsp. balls. Flatten the cookie dough and place a few marshmallows inside. (if you’re using mini marshmallows place around 3 marshmallows. If using large marshmallows, cut the marshmallows into thirds and place one third inside) Close the cookie leaving a part of the marshmallow visible.
7. Bake. Place cookies on baking sheet. Add more chocolate and marshmallows on top. Bake for 10-13 minutes or until cookies are lightly golden brown. Do not over bake!

Tips for sucess

• While the dough does not require chilling, I recommend placing the dough in the refrigerator for at least 10 minutes. Or while the oven is preheating. This helps the dough come together and makes it easier to handle.
• Beat well after adding the eggs. The mixture should be very light and fluffy. This can take anywhere from 3-4 minutes.
• Don’t close the cookie dough all the way over the marshmallows. When adding the marshmallows to the center of the cookie dough, don’t form a complete ball with the cookie dough. The marshmallows should still be visible on top. It will kind of look like the marshmallows are in a nest. I found that when I completely closed up the marshmallows, the marshmallows disappeared after the cookies were baked. But when I left the marshmallows exposed, they became gooey and melted after baking.
• Add additional marshmallows and chocolate to to cookie dough. You’ll want to add these after the cookie dough is shaped,. This creates those delicious chocolate puddles and perfectly toasted marshmallows.

Can I make any substitutions or variations?

• Use any kind of chocolate. You can use milk chocolate for a sweeter cookie. Or dark chocolate for a more rich chocolate flavor.
• Mini marshmallows or large marshmallows can be used. If using large marshmallows be sure to cut them into thirds, and stuff one third of the marshmallow in the cookie.
• I haven’t tested this in the recipe, but if you don’t have cornstarch; can omit it. Cornstarch makes the cookies spread less during baking and ensures that they stay thick.

Store the cookies in an airtight container.

Other s’mores and chocolate recipes you may like

• Easy S’mores Tartlets
• Chocolate Peanut Butter Ice Cream Cake
• Chocolate Ganache Mini Tarts

If you made this recipe, I would love to hear from you! Comment and rate below. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.

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