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This decadent s'mores stuffed cookie recipe transforms the classic campfire treat into a gooey, chocolatey cookie experience that brings all those nostalgic flavors right to your kitchen. Each cookie features a melty marshmallow center surrounded by chocolate chunks and graham crackers, all wrapped in a rich chocolate chip cookie dough.
I first made these for my nephew's birthday party as an alternative to traditional s'mores, and they've become our family's most requested dessert ever since. The look on everyone's face when they discover the gooey center is absolutely priceless.
Ingredients
- 2 ¾ cups flour: provides the perfect structure for holding all the filling
- 1 teaspoon baking soda: helps the cookies rise just enough while maintaining chewiness
- ½ teaspoon salt: balances the sweetness and enhances all the flavors
- 1 ¼ cups butter: use room temperature for easier creaming with sugar
- 1 cup brown sugar: packed creates a deeper flavor and chewier texture
- ½ cup granulated sugar: works with the brown sugar for the perfect sweetness balance
- 1 tablespoon vanilla extract: use pure extract for the best flavor
- 2 large eggs: at room temperature help bind everything together
- 12 oz package semi sweet chocolate chips: about two cups offering rich chocolate flavor throughout
- 8 sheets of graham crackers: broken into halves provides that authentic s'mores crunch
- 8 10 full size marshmallows: cut in half creates that gooey center when melted
- 2 snack size candy bars for each cookie: milk chocolate bars work perfectly here
Step-by-Step Instructions
- Prepare The Dry Ingredients:
- In a medium bowl stir together the flour baking soda and salt until well combined then set aside. This prepares the structural components of your cookie dough making sure everything gets evenly distributed.
- Mix The Wet Ingredients:
- In a large bowl cream together the butter and both sugars until light and fluffy about 3 minutes. Then add in the eggs and vanilla and continue beating on medium speed until the mixture is soft smooth and fully incorporated. The creaming process incorporates air which helps create a tender cookie.
- Form The Cookie Dough:
- Gradually add the flour mixture to the wet ingredients mixing on slow speed to avoid overmixing. Continue until a soft cohesive dough forms. Then gently fold in the chocolate chips until they are evenly distributed throughout the dough. The slow incorporation prevents tough cookies.
- Prepare The Base Layer:
- Using a large cookie scoop or spoon place about 3 to 4 tablespoons of dough onto a parchment lined baking sheet. Press down gently with the back of a spoon to flatten to about ¼ inch thickness. This creates the foundation for your s'mores stuffing.
- Add The S'mores Filling:
- Place graham cracker halves directly on top of the flattened dough. Layer on two snack size candy bars covering the graham crackers. Then place at least two large marshmallow halves on top of the chocolate. This creates the classic s'mores layers inside your cookie.
- Complete The Cookie Assembly:
- Scoop another portion of dough and place it on top of the s'mores layer. Carefully flatten and pinch the edges of the dough to completely seal around the filling connecting with the bottom layer. Ensure no filling is exposed to prevent leaking during baking.
- Chill The Cookies:
- Refrigerate the assembled cookies on the baking sheet for 15 to 30 minutes before baking. This crucial step prevents excessive spreading and helps the cookies maintain their shape around the filling during baking.
- Bake To Perfection:
- Bake the cookies at 350°F for about 13 to 15 minutes leaving about an inch between each cookie. Look for golden brown edges and slightly firm tops before removing from the oven. Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
The marshmallow center is what truly makes these cookies magical. I remember the first time my daughter bit into one and her eyes went wide with surprise at the gooey marshmallow center. Now she helps me make them for every family gathering, carefully assembling each layer like a little architect.
Storage Tips
These cookies stay fresh in an airtight container at room temperature for up to 4 days. For longer storage, place fully cooled cookies in freezer bags with parchment between layers and freeze for up to 3 months. To enjoy from frozen, either thaw at room temperature or warm in the microwave for 15-20 seconds for that fresh-baked gooey center experience.
Make-Ahead Options
The cookie dough can be prepared up to 3 days ahead and refrigerated, or frozen for up to a month. You can also assemble the stuffed cookies completely and freeze them unbaked on a baking sheet, then transfer to freezer bags once solid. When ready to bake, add 2-3 minutes to the baking time if cooking from frozen.
Troubleshooting
If your cookies spread too much, your dough might be too warm. Make sure to chill the assembled cookies as directed. If marshmallow leaks out during baking, you likely have gaps in your dough seal. Take extra care to pinch and seal all edges completely before baking to contain the gooey filling.
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Frequently Asked Questions
- → What kind of chocolate works best?
Use semi-sweet chocolate chips or snack-sized milk chocolate bars for the perfect balance of sweetness and texture.
- → Can I use mini marshmallows instead of regular ones?
Yes! Mini marshmallows can work well; just layer a few to achieve the same gooey effect.
- → Why chill the cookies before baking?
Chilling helps firm up the dough, preventing the cookies from spreading too much while baking.
- → How can I store these cookies?
Store in an airtight container at room temperature for up to 5 days or freeze for extended shelf life.
- → Can I use homemade graham crackers?
Definitely! Homemade graham crackers can add a fresh, personalized touch to the cookies.