I turned Homemade Chocolate Chip Cookies into s’mores sandwiches by stuffing graham crackers, marshmallows and Hershey’s chocolate inside to hide a secret s’mores center.

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I love a dessert that looks simple but hides a trick. My S’mores Stuffed Cookies are sandwich cookies that cradle a crisp graham cracker square and a Hershey’s milk chocolate square, so when you break one open the chocolate pools into the crumbs and you kinda forget manners.

Call it a S’mores Hack if you want, its the little thing I bring when I need applause. This is one of those S’mores Cookies Recipe Easy ideas that looks fancy but gets gloriously messy.

I warn you though, make more than you think, everyone wants a second.

Ingredients

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All purpose flour gives dough structure, mostly carbs, tiny protein, not much fiber
Butter adds richness and tenderness, mostly fat, lots of flavor, not healthy in large amounts
Chocolate chips bring sweetness and chocolatey goo, provide sugar and some fat, small cocoa benefits
Graham crackers add crunch and that campfire flavor, mostly refined carbs and sugar
Marshmallows make it pillowy sweet, mostly sugar, zero protein, melts into sticky bliss
Eggs bind dough, give protein and moisture, help rise and brown, small but important
Brown sugar keeps cookies chewy and deep flavored, adds moisture and caramel notes

Ingredient Quantities

2 1/4 cups (280 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks, 226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups (255 g) semi-sweet chocolate chips

12 graham cracker squares (about 3 full graham cracker sheets, broken into squares)

12 Hershey’s milk chocolate squares (about 3 standard 1.55 oz bars)

12 large marshmallows, halved (or about 2 cups mini marshmallows)

Optional: flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C), line two baking sheets with parchment paper and set aside.

2. Whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set dry mix aside.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2-3 minutes. Add 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract, scraping the bowl so everything mixes.

4. Fold the dry mix into the wet just until combined, then stir in 1 1/2 cups (255 g) semi-sweet chocolate chips. Don’t overmix or cookies get tough.

5. Chill the dough 20-30 minutes if you have time, it helps keep the cookies thick and makes stuffing easier. Meanwhile break 3 graham cracker sheets into 12 squares, unwrap 12 Hershey’s milk chocolate squares and halve 12 large marshmallows (or measure about 2 cups mini marshmallows).

6. Divide dough into 24 equal pieces (about 1 1/2 tablespoons each). Roll each piece into a ball and slightly flatten into a disk with your palm.

7. On 12 of the flattened disks place 1 graham cracker square, 1 Hershey’s square and one marshmallow half (sticky side in). Top with a second flattened dough disk and carefully seal edges by pinching so no filling is exposed. Place seam-side down on the prepared sheets, leaving space to spread.

8. Optional: sprinkle a little flaky sea salt on top of each cookie before baking for contrast.

9. Bake 10-12 minutes, until edges are golden and centers still soft. Rotate pans halfway if needed so they brown evenly.

10. Cool on the baking sheet 5-10 minutes so the marshmallow sets a bit, then transfer to a wire rack to finish cooling. Eat warm for the best gooey s’more effect or reheat briefly to revive the melty center.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two rimmed baking sheets and parchment paper
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric mixer or hand mixer (or a sturdy whisk and some elbow grease)
5. Measuring cups and spoons plus a kitchen scale (helps keep portions even)
6. Rubber spatula and a wooden spoon for folding and scraping the bowl
7. Cookie scoop (~1 1/2 tbsp) or a tablespoon and your hands to shape and seal dough balls
8. Wire cooling rack and a sharp knife or kitchen shears to halve big marshmallows

FAQ

Q: Can I use mini marshmallows instead of halved large marshmallows? A: Yes, you can. Use about 2 cups of mini marshmallows in place of the 12 halved large ones. Pack them into the center so they don’t melt out, and chill the cookie balls before baking so they hold together better.

Q: How do I assemble the stuffed cookies so the filling doesn’t leak? A: Flatten a 2 1/2 tablespoon (or golf ball sized) piece of dough, stack a Hershey square, a graham cracker square, and a marshmallow half, then fold the dough around and seal the edges well. Chill the formed balls 20 to 30 minutes, then bake on parchment. Don’t overfill and space them 2 inches apart.

Q: What temperature and time should I bake them? A: Bake at 350°F (175°C) on a lined sheet for about 10 to 12 minutes until the edges are set and light golden. The centers will look a bit soft, that’s okay. Let them cool 5 minutes on the sheet so the filling sets before moving.

Q: Can I swap the Hershey squares for chocolate chips or another chocolate? A: You can, but whole squares give a nice melty center. If using chips, press a generous tablespoon of chips into the center and consider adding a small piece of chopped chocolate for more melt. Dark chocolate works fine, but adjust sweetness to taste.

Q: How should I store leftovers and can I freeze them? A: Store at room temp in an airtight container for up to 3 days, or in the fridge up to 1 week. Freeze cooled cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Reheat in the microwave 10 to 20 seconds to refresh the gooey center.

Q: Any tips for extra texture or presentation? A: Sprinkle flaky sea salt on warm cookies right out of the oven for contrast. For crunch, pulse a graham cracker into crumbs and roll the dough balls lightly before baking. If you want smaller cookies, halve the dough and shorten bake time to 8 to 10 minutes.

S’mores Stuffed Cookies Recipe Substitutions and Variations

All purpose flour: swap with a 1 to 1 gluten free flour blend by weight for a gluten free cookie; or use whole wheat pastry flour cup for cup but expect a slightly denser, nuttier bite; or try 3 parts oat flour plus 1 part tapioca starch to mimic texture, add a touch more liquid if dough seems dry.
Unsalted butter: use salted butter cup for cup but cut added salt a tad; or use solid coconut oil cup for cup for a dairy free cookie, it will spread a bit more; or use vegan buttery spread cup for cup to keep texture close to the original.
Semi sweet chocolate chips: swap with chopped milk or dark chocolate bars using the same weight, chocolate chunks give gooey pockets and rustic bites; or use white chocolate chips for a sweeter, creamier note; or try peanut butter chips if you want a nutty twist.
Graham cracker squares: use crushed digestive biscuits or vanilla wafers in the same amount for a similar crunch; or break up graham cracker crumbs with a pinch of cinnamon for extra warmth; or use pretzel squares for a salty sweet contrast if youre feeling bold.

Pro Tips

1) Chill and freeze for shape: If you have the time chill the dough 30 to 60 minutes. After you stuff the cookies pop the sheet in the freezer for 10 to 15 minutes so the balls hold their shape and the filling wont leak out while baking.

2) Seal like you mean it: Pinch the edges together twice and roll the seam between your palms to smooth it. If the dough is dry a tiny dab of water on the edge helps them stick, dont just press once or chocolate/marshmallow will ooze.

3) Underbake and rest: Bake until the edges are golden but the centers still look a little soft, 10 to 11 minutes usually. Let them cool on the sheet 5 to 10 minutes so the marshmallow firms up but stays gooey inside, otherwise they’ll be flat and stiff.

4) Finish for extra melty flavor: Right out of the oven press an extra Hershey square on top so it melts into a glossy layer, and sprinkle a little flaky sea salt for contrast. If you want that campfire taste, quickly torch or broil a few marshmallows and press them on top just before serving.

S'mores Stuffed Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I turned Homemade Chocolate Chip Cookies into s'mores sandwiches by stuffing graham crackers, marshmallows and Hershey's chocolate inside to hide a secret s'mores center.

Servings

servings

Calories

647

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two rimmed baking sheets and parchment paper
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric mixer or hand mixer (or a sturdy whisk and some elbow grease)
5. Measuring cups and spoons plus a kitchen scale (helps keep portions even)
6. Rubber spatula and a wooden spoon for folding and scraping the bowl
7. Cookie scoop (~1 1/2 tbsp) or a tablespoon and your hands to shape and seal dough balls
8. Wire cooling rack and a sharp knife or kitchen shears to halve big marshmallows

Ingredients

2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks, 226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups (255 g) semi-sweet chocolate chips
12 graham cracker squares (about 3 full graham cracker sheets, broken into squares)
12 Hershey's milk chocolate squares (about 3 standard 1.55 oz bars)
12 large marshmallows, halved (or about 2 cups mini marshmallows)
Optional: flaky sea salt for sprinkling

Directions

Preheat oven to 350°F (175°C), line two baking sheets with parchment paper and set aside.
Whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set dry mix aside.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2-3 minutes. Add 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract, scraping the bowl so everything mixes.
Fold the dry mix into the wet just until combined, then stir in 1 1/2 cups (255 g) semi-sweet chocolate chips. Don’t overmix or cookies get tough.
Chill the dough 20-30 minutes if you have time, it helps keep the cookies thick and makes stuffing easier. Meanwhile break 3 graham cracker sheets into 12 squares, unwrap 12 Hershey's milk chocolate squares and halve 12 large marshmallows (or measure about 2 cups mini marshmallows).
Divide dough into 24 equal pieces (about 1 1/2 tablespoons each). Roll each piece into a ball and slightly flatten into a disk with your palm.
On 12 of the flattened disks place 1 graham cracker square, 1 Hershey's square and one marshmallow half (sticky side in). Top with a second flattened dough disk and carefully seal edges by pinching so no filling is exposed. Place seam-side down on the prepared sheets, leaving space to spread.
Optional: sprinkle a little flaky sea salt on top of each cookie before baking for contrast.
Bake 10-12 minutes, until edges are golden and centers still soft. Rotate pans halfway if needed so they brown evenly.
Cool on the baking sheet 5-10 minutes so the marshmallow sets a bit, then transfer to a wire rack to finish cooling. Eat warm for the best gooey s'more effect or reheat briefly to revive the melty center.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.