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To make these tasty cookies, you need: - 1 cup unsalted butter, softened - ¾ cup granulated sugar - ¾ cup packed light brown sugar - 1 large egg - 2 teaspoons pure vanilla extract - 2 ¼ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1 cup graham cracker crumbs These ingredients create a base that combines sweetness with a fun, gooey center. You can add a twist to your cookies with: - Nuts like walnuts or pecans - Different chocolate types, like dark or milk - A pinch of sea salt on top for contrast These extras let you personalize the flavors to your liking. I recommend using: - Pure vanilla extract instead of imitation - High-quality chocolate chips for rich taste - Fresh mini marshmallows for best texture Using top-notch ingredients makes a big difference in flavor and texture. Enjoy the process of picking out your ingredients! {{ingredient_image_2}} To start, gather your ingredients. You need butter, granulated sugar, brown sugar, an egg, and vanilla. Mix the softened butter, granulated sugar, and brown sugar in a bowl. Use an electric mixer on medium speed for about 2-3 minutes. The mix should be light and fluffy. Next, add the egg and vanilla. Mix again until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Slowly add this to the wet mix. Stir gently until combined. Be careful not to overmix. Lastly, fold in chocolate chips and graham cracker crumbs. Make sure they spread evenly through the dough. Now it's time to assemble the filling. Use a cookie scoop or tablespoon to scoop half of the dough onto a lined baking sheet. Leave about 2 inches between each scoop. Press a few mini marshmallows into the center of each scoop. Take another scoop of dough, flatten it, and place it on top of the marshmallows. Seal the filling inside carefully. For added appeal, flatten each cookie mound slightly. Sprinkle more chocolate chips and graham cracker crumbs on top. This makes them look even better when baked. Preheat your oven to 350°F (175°C). Once preheated, bake the cookies for 10-12 minutes. They should have golden brown edges. The centers will look soft but will firm up as they cool. When the time is up, take the baking sheet out of the oven. Let the cookies cool on the sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This simple process creates delicious S'mores stuffed cookies that are gooey and satisfying. Enjoy every bite! To get that perfect cookie texture, cream the butter and sugars well. Aim for light and fluffy. This process adds air, making your cookies soft. Use room temperature butter for best results. Don't overmix the dough once you add flour. Overmixing can lead to tough cookies. Also, let your dough chill for about 30 minutes before baking. This helps the cookies keep their shape. One common mistake is using cold butter. Cold butter makes it hard to cream well. Another mistake is not measuring flour correctly. Too much flour can make cookies dry. Make sure to use a spoon to scoop flour into your measuring cup. Then level it off with a knife. Lastly, avoid opening the oven door too often. This can cause uneven baking and affect the cookie rise. After baking, let the cookies cool on the sheet for 5 minutes. This helps them set before moving them. Then, transfer cookies to a wire rack to cool completely. Store cookies in an airtight container at room temperature. This keeps them soft and chewy. If you want to keep them longer, freeze the cookies. Just make sure to wrap them well in plastic wrap. 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 flavors. Use Fresh Ingredients: Ensure your marshmallows and chocolate chips are fresh for the best taste and texture. Stale ingredients can affect the overall flavor of your cookies. Experiment with Fillings: Don’t hesitate to mix in other delicious fillings like peanut butter or caramel for a unique twist on your s'mores cookies. Check for Doneness: Keep an eye on your cookies during the last few minutes of baking. Pull them out when the edges are golden and the centers look slightly underbaked for a gooey texture. {{image_4}} To make gluten-free s'mores stuffed cookies, swap the all-purpose flour for a gluten-free blend. Look for one that works well in baking. Measure it out just like regular flour. The cookies will still taste great and have the same gooey center. To create vegan s'mores stuffed cookies, use plant-based butter instead of unsalted butter. Replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. For chocolate chips, choose dairy-free options. You can still enjoy a tasty treat without animal products! Want to change up your s'mores stuffed cookies? You can add different flavors. Try mixing in peanut butter for a nutty twist. You can also add mint extract for a refreshing taste. Just a little can make a big difference. Get creative with your flavors, and have fun with it! To keep your S'mores stuffed cookies fresh, store them in an airtight container. This helps keep the cookies soft and chewy. Place a slice of bread in the container to maintain moisture. The bread will absorb extra air, and your cookies will stay fresh longer. You can freeze these cookies for up to three months. To freeze, let the cookies cool completely. Then, wrap each cookie in plastic wrap or foil. Place the wrapped cookies in a freezer-safe bag. Label the bag with the date for easy tracking. When it’s time to enjoy your frozen cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for 5-7 minutes until warm. This will bring back their soft and chewy texture. If you prefer, you can also microwave them for about 10-15 seconds. Just be careful not to overheat! You can replace the egg with a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. This mix will help bind your cookie dough. You can also use unsweetened applesauce. Use ¼ cup for one egg. This will keep the cookies moist and tasty. Yes, you can use different chocolates. Dark chocolate adds a rich taste. White chocolate gives a sweet flavor. You can also mix chocolate types for a fun twist. Just make sure to chop larger chocolate bars into small pieces. This will help them melt well inside the cookie. Look for golden brown edges on your cookies. The centers should look soft but not raw. If they look shiny, give them a minute more. They will continue to cook slightly after you take them out. Trust your instincts, and don’t overbake! Serve these cookies warm for the best taste. Stack them on a nice platter for a fun look. Drizzle melted chocolate over the tops for extra sweetness. Add graham crackers on the side for a rustic touch. You can also sprinkle some mini marshmallows on top. Enjoy with a glass of milk for a sweet treat! S'mores stuffed cookies are fun and easy to make. You need just a few key ingredients and some simple steps. Customizing the recipe adds your own flair. With the right tips, your cookies can turn out perfectly every time. Remember, storing them well keeps them soft and tasty. Don't hesitate to try variations that suit your taste. Learning these basics will help you impress everyone with your baking skills. Enjoy making these delightful treats!

S'mores Stuffed Cookies

Delicious cookies filled with chocolate, marshmallows, and graham crackers, reminiscent of classic s'mores.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 18
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3.4 cup granulated sugar
  • 3.4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1 cup graham cracker crumbs

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—about 2-3 minutes using an electric mixer at medium speed.
  • Add the egg and vanilla extract to the bowl, beating well until fully incorporated and smooth, scraping down the sides as needed.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined—be careful not to overmix.
  • Carefully fold in the semi-sweet chocolate chips and graham cracker crumbs, making sure they are evenly distributed throughout the cookie dough without overworking it.
  • Using a cookie scoop or a tablespoon, portion out half of the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop to allow for spreading.
  • Press a few mini marshmallows into the center of each dough portion. Take another scoop of cookie dough, flatten it slightly, and place it on top of the marshmallows, sealing the filling inside.
  • Gently flatten the top of each cookie dough mound and sprinkle a few additional chocolate chips and graham cracker crumbs on top for an appealing look.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should look slightly soft; they'll firm up as they cool.
  • Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Afterward, transfer them to a wire rack to cool completely.

Notes

Serve these delightful cookies warm and gooey by stacking them on a serving platter. Enhance their appeal with a drizzle of melted chocolate over the tops, and add a few graham crackers alongside for a rustic touch!
Keyword cookies, dessert, s'mores