S'mores Stuffed Cookies (Print-Friendly Version)
Perfect for summer or cozy nights, these s'mores stuffed cookies sandwich marshmallow, chocolate, and graham crackers inside homemade cookie dough. A delicious take on a campfire classic, every bite melts in your mouth. One to keep handy for treat lovers.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
2 3/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/4 cups unsalted butter, softened
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1 cup packed light brown sugar
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1/2 cup granulated sugar
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1 tablespoon vanilla extract
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2 large eggs
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2 cups semi-sweet chocolate chips (12 ounces)
→ S'mores Filling
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8 sheets graham crackers, broken in half
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8 to 10 full-size marshmallows, cut in half
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12 snack size milk chocolate bars (such as Hershey's), 2 bars per cookie
# How to Make It:
01 -
Set oven temperature to 375°F and line baking sheets with parchment paper.
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Whisk together flour, baking soda, and salt in a medium bowl and set aside.
03 -
Cream together softened butter, brown sugar, and granulated sugar in a large bowl until smooth. Add eggs and vanilla extract; beat until incorporated.
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Gradually add dry ingredients to the wet mixture, mixing at low speed until a soft, cohesive dough forms. Fold in semi-sweet chocolate chips evenly.
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Scoop about 1/4 to 1/3 cup dough per cookie onto prepared baking sheets, spacing each portion 1 inch apart. Flatten each dough mound to approximately 1/4 inch thickness.
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Place a graham cracker half onto each circle of dough. Position two snack size milk chocolate bars over the cracker, then add at least two marshmallow halves on top.
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Place another scoop of cookie dough over each assembled s'more. Flatten and pinch edges to fully enclose the graham cracker, chocolate, and marshmallow inside the dough.
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Refrigerate assembled cookies on the baking sheet for 15 to 30 minutes to prevent excessive spreading during baking.
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Transfer cookies to the oven and bake for 13 to 15 minutes, until the tops are golden. Remove from the oven and let cool directly on the baking sheet before serving.
# Extra Suggestions:
01 -
Each cookie uses about 1/4 to 1/3 cup dough for both the base and the top. Although the unbaked dough is large, it spreads and encapsulates the filling while baking.