Stuffed S’mores Cookies

Stuffed S’mores Cookies tuck a soft marshmallow center inside a thick graham cracker cookie. Chopped chocolate melts through the dough, while the edges turn golden and chewy. You get that familiar chocolate-and-marshmallow bite without building a fire. Give the dough time to chill, then let the baked cookies settle before breaking one open.

Why I Love This Recipe

The graham flavor belongs in the cookie itself, so every bite tastes like more than a chocolate chip cookie with a sweet center. A small marshmallow filling keeps these easy to seal, and chopped chocolate leaves soft pockets throughout the crumb.

• A hidden center: A marshmallow half makes a sweet, soft pocket inside each cookie.
• Graham in every bite: Fine crumbs blend into the dough without sharp cracker pieces breaking the seal.
• Simple ingredients: The dough uses familiar baking staples and regular marshmallows.
• Thick, chewy cookies: Chilling helps the dough hold its shape long enough for the edges to set.

What You’ll Need

• Servings: 12 large cookies; 1 cookie per serving
• Prep Time: 25 minutes
• Chill Time: 1 hour
• Cook Time: 24–28 minutes for 2 batches
• Cooling Time: 20 minutes per batch, overlapping the next bake
• Total Time: About 2 hours 13 minutes, including the final batch’s cooling time
• Oven Temperature: 350°F (175°C), conventional oven
• Pan Size: Two 13-by-18-inch rimmed baking sheets

Ingredients:

• 1 1/2 cups (180 g) all-purpose flour, spooned and leveled
• 1/2 cup (60 g) finely crushed honey graham crackers
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened but not melted
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 6 ounces (170 g) semisweet chocolate, chopped into small pieces
• 6 regular marshmallows (about 42 g total), cut crosswise into 12 halves; not jumbo

Use fine graham crumbs rather than big shards. Choose regular marshmallows that are soft and fresh; jumbo ones make the cookies harder to seal.

Tools You Need

• Digital kitchen scale or measuring cups and spoons
• Mixing bowls
• Hand mixer
• Flexible spatula
• Cookie scoop
• Kitchen scissors for the marshmallows
• Two 13-by-18-inch rimmed baking sheets
• Parchment paper
• Cooling rack

How to Make Stuffed S’mores Cookies

Make the dough, seal in the centers, and chill before baking.

Step 1: Combine the Dry Ingredients

Whisk 1 1/2 cups (180 g) all-purpose flour, 1/2 cup (60 g) finely crushed honey graham crackers, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a mixing bowl.

Break up any clumps so the graham crumbs and baking soda are spread evenly through the flour.

Step 2: Cream the Butter and Sugars

Beat 1/2 cup (113 g) softened unsalted butter, 1/2 cup (100 g) packed light brown sugar, and 1/4 cup (50 g) granulated sugar on medium speed for 2 minutes, until smooth and a little fluffy.

Beat in 1 large egg and 1 teaspoon vanilla extract for about 30 seconds, just until blended.

Scrape the bottom and sides of the bowl so no butter streaks remain.

Step 3: Finish the Dough

Add the entire dry mixture from Step 1 to the butter mixture. Mix on low just until the flour disappears; stop before the dough becomes tough or elastic.

Fold in 6 ounces (170 g) chopped semisweet chocolate with a spatula, spreading the pieces evenly through the dough.

The dough should be soft but hold together when pressed. If it feels too sticky to shape, refrigerate it for 10 minutes; this adds to the total time.

Step 4: Stuff and Chill the Cookies

Cut 6 regular marshmallows (about 42 g total) crosswise into 12 halves with kitchen scissors.

Divide all the dough into 12 equal portions, roughly 69–70 g each before filling. Flatten a portion into a thick disk in your palm.

Place 1 marshmallow half in its center.

Fold the dough around it and pinch every opening closed, then gently round the ball. Keep a thick layer underneath the filling and set the seam on the bottom.

Repeat with the remaining dough and marshmallow halves.

Place all 12 stuffed dough balls on a parchment-lined baking sheet, cover, and refrigerate for 1 hour, until firm.

Step 5: Bake Until the Edges Set

Near the end of chilling, preheat the oven to 350°F (175°C) with a rack in the center. Line the second 13-by-18-inch baking sheet with parchment.

Arrange 6 chilled dough balls on the second sheet, about 3 inches apart. Keep the other 6 dough balls refrigerated.

Bake for 12–14 minutes, until the edges are golden-brown and set and the centers have lost their wet dough sheen. The centers should still feel soft; a small marshmallow crack on top is fine.

Remove the sheet from the oven. Bake the remaining 6 dough balls on the first sheet for 12–14 minutes. Do not put chilled dough onto a hot baking sheet.

Step 6: Cool and Serve

Let each batch rest on its baking sheet for 15 minutes so the cookies can firm up around the soft centers.

Move them gently to a cooling rack and wait another 5 minutes before serving. Melted marshmallow can burn your mouth, so do not eat the cookies straight from the oven.

Arrange the cookies closely on a serving plate and serve them alone. Break a cookie in half after resting if you want to show the marshmallow pocket; the center gets firmer as it cools.

Why This Recipe Works (Quick Science)

Graham crumbs bring toasted wheat flavor, while all-purpose flour supplies the structure needed to wrap the filling. Brown sugar helps the crumb stay chewy. Granulated sugar helps the edges spread and crisp.

Chilled butter melts more slowly than soft butter, giving the cookie dough a better chance to set before it spreads too far. A sealed dough shell helps contain the marshmallow as it softens. Resting after baking lets the cookie set enough to lift without tearing the bottom.

Common Mistakes to Avoid

• Leaving a thin spot underneath: Marshmallow can melt through a weak base. Keep the dough shell even and pinch the seam closed.
• Using jumbo marshmallows: Too much filling pushes through the dough before it sets.
• Skipping the chill: Soft dough spreads quickly and is more likely to leak.
• Adding too much flour: Use the gram weight when possible. Packed cups can make the cookies dry.
• Waiting for firm centers in the oven: The edges should set first. Cookies continue to firm on the sheet.
• Stacking before cooling: Soft marshmallow and chocolate can make the cookies stick together.

Pro Tips

Keep chocolate pieces small enough that they do not poke large holes through the dough. If a piece sits right on a seam, press a little dough over it before chilling.

A small top crack is normal. If marshmallow leaks onto the parchment, let it cool and set before moving that cookie. Trying to scrape it up immediately can tear the soft bottom.

Make-Ahead and Storage

You can refrigerate the unstuffed dough, covered, for up to 24 hours. Let it soften just enough to shape, add the marshmallow halves, then chill the stuffed portions as directed.

Store completely cooled cookies in an airtight container at room temperature for up to 3 days. Separate layers with parchment to prevent sticking. The marshmallow center becomes chewier during storage.

Freeze baked, cooled cookies for up to 2 months. Thaw in the closed container at room temperature. For a softer center, microwave a thawed cookie for 5–8 seconds, then let it stand briefly and check the filling before eating.

Substitutions and Variations

Milk chocolate can replace the semisweet chocolate in the same 6-ounce (170 g) amount for a sweeter cookie. Chopped dark chocolate works too, though the finished flavor will be less sweet.

If using salted butter, reduce the added fine salt to 1/4 teaspoon. Marshmallow fluff is not a direct swap for the regular marshmallow halves because it is harder to contain during shaping.

Macros Information

These are estimates per large cookie, based on 12 cookies and standard ingredient values. Brands and portion sizes will change the numbers.

• Calories: 310
• Protein: 4 g
• Carbohydrates: 44 g
• Fat: 14 g
• Saturated Fat: 8 g
• Fiber: 2 g
• Sugar: 27 g
• Sodium: 190 mg

Frequently Asked Questions (FAQ)

Q: Can I use mini marshmallows?

A: Regular marshmallow halves are easier to seal into a neat central pocket. Mini marshmallows leave more gaps, so keep the listed filling for the most predictable result.

Q: Why did my marshmallow disappear?

A: It may have melted into the crumb or leaked through a thin spot. Use fresh regular marshmallows, seal the dough carefully, chill fully, and avoid baking until the entire cookie is firm.

Q: Should the marshmallow be toasted on top?

A: No. These cookies have a stuffed center rather than a broiled marshmallow topping. A little white filling may show through a natural crack.

Q: Can I skip the graham crackers?

A: They provide part of the dry mixture as well as flavor. Leaving them out changes the dough, so use the measured crumbs for this version.

Q: Can I use chocolate chips?

A: Yes. Replace the chopped chocolate with the same 170 g weight of semisweet chips. They usually hold their shape more than chopped chocolate.

Q: Why are the cookies fragile after baking?

A: The cookie crumb and marshmallow are both soft when they leave the oven. Rest them on the sheet for 15 minutes before moving them gently.

Q: Can I bake both sheets at once?

A: One sheet at a time gives more even results in a conventional oven. Keep the waiting dough chilled while the first batch bakes.

Q: Will the centers stay soft after cooling?

A: The marshmallow stays softest while the cookie is slightly warm. Once cool, it becomes chewy. A brief, gentle reheat softens it again.

Q: Can I make smaller cookies?

A: Smaller portions need less filling and a shorter bake. This recipe is designed for 12 large cookies, so keep that size for the stated timing.

Final Thoughts

Stuffed S’mores Cookies bring graham flavor, soft chocolate pockets, and a hidden marshmallow center into a generous homemade cookie. Seal the dough well, chill it, and give each batch time to settle. Leave a comment and share how your cookies turned out.

Happy cooking!