These gooey and delicious S’mores Stuffed Chocolate Chip Cookies are stuffed cookie perfection! This is the best jumbo cookies recipe stuffed with graham cracker, chocolate bars and marshmallows!
If you love stuffed cookies like we do, try our Stuffed Salted Caramel Cookies too.
S’mores Stuffed Chocolate Chip Cookies
This stuffed cookie is one of my very favorites, it’s an inside out gooey s’mores wrapped in butter crisp chocolate chip cookie dough. If that doesn’t sound to die for, I don’t know what does. Hope you’ll enjoy taking a peek at my “S’mores Stuffed Chocolate Chip Cookies!”
Why You’ll Love This Recipe
- Fun! These cookies are so much fun and talk about show stoppers with a s’mores filling.
- Giant. It’s so much fun making these giant chocolate chip cookies stuffed with s’mores!
- Great For Parties. Bring these cookies to your next party or Holiday gathering and watch everyone go nuts for them!
Be sure to try my Oreo Stuffed Chocolate Chip Cookies too. Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make s’mores cookies at home. See the recipe card located at the bottom of the post for full details.
- Butter– For most of my recipes I use salted butter. Unsalted works too.
- Granulated Sugar– This fine white sugar adds sweetness to the cookies.
- Light Brown Sugar– Brown sugar also add sweetness to the cookies.
- Eggs– For consistency, I use large eggs in my cooking and baking.
- Pure Vanilla Extract– For best tasting results use pure vanilla.
- All-Purpose Flour- Flour is the main dry ingredient in the cookies.
- Kosher Salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- Baking Soda– Baking soda helps the cookies rise during baking.
- Chocolate Chips– Use your favorite chocolate chips. Milk, semi-sweet or white chip.
- Graham Cracker Sheets– Graham crackers are used in the middle of the cookie dough.
- Hershey Bars– Cut pieces of Hershey Bars are used in the middle of the cookie dough.
- Large Marshmallows– Cut pieces of marshmallows also get stuffed in the cookie dough.
How to Make The Best S’mores Cookies
Preheat Oven to 350 Degrees F. and line a large baking sheet with parchment paper.
Cream Butter and Sugars. In a stand or electric mixer, beat the butter and sugars until light and fluffy.
Eggs and Vanilla. Add eggs and vanilla, continue to beat until well combined.
Dry Ingredients. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
Arrange S’more’s Layer. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker.
Add Cookie Dough To S’mores. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed.
Form Cookie Dough Around S’mores. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Once you get the 2 scoops of dough on top and bottom, you’ll need more on the front and back, do this while holding it in your hands.
Note. This step gets a little finicky. Your graham crackers want to move around, but just place it and the dough in your hands to enclose it the best you can. Trust me, they do NOT have to perfectly stuffed. Time to bake.
Place Cookies On Baking Sheet. Place large cookies onto prepared baking sheet.
Bake. Bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
Cool. Let them cool for at least 10 minutes before transferring to a cooling rack or serving plate.
Recipe Tips For Success
- Prepare little stacks of s’mores so they’re ready for the cookie dough. This will save some time.
- Don’t worry about s’mores filling staying perfect when wrapped around cookie dough. It will move around, but don’t worry, it bakes so nice.
- Let cookies cool completely before cutting in half.
How gorgeous is this? The marshmallow melts and puffs right inside the cookie for a gooey texture.
How To Serve
Serve stuffed cookies at any occasion where cookies are needed. They make a great cookie for bake sales, Holidays, baby showers and so much more. Serve warm or room temperature.
How To Store Leftovers
Store any leftover cookies in an airtight container for up to 2 days.
Try More Stuffed Cookie Recipes
- Stuffed Peanut Butter and Jelly Cookies
- Brownie Stuffed Chocolate Chip Cookies
- Nutella Stuffed Chocolate Chip Cookies
S’mores Stuffed Chocolate Chip Cookies
Equipment
- Oven
- baking sheet
- mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- cookie scoop
- parchment paper
Ingredients
- 2 sticks softened butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 12 graham cracker sheets separated at perforations
- 3 Hershey bars broken into rows of 3
- 12 large marshmallows cut in half length-wise
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
- In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
- Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
- Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s'more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed.
- Form dough around s'mores. Will get messy, but stick with it, it does not have to be perfect. S'mores will move around but it's no big deal.
- Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
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I just made these and followed it to the T. They cam out WAY too big. Cut the marshmallows down to get cookies per marshmallow plus everything else. Cookies stuck to fingers way too much. Takes way too much time to make. I’m sure they teste very good but I am never making them again
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These are awesome. I made a huge batch this weekend to give as holiday cookies. I wanted them to be smaller so I quartered the graham crackers, halved the chocolate pieces and used mini marshmallows. I was able to get 22 3″ cookies with this method. My husband said they were the best cookies I’ve ever made so thank you!
So glad to hear it Kelly, thanks for sharing 🙂
These look delicious!!! But is it possible to use store bought cookie dough instead of making your own, I dont bake often and honestly I’m really lazy lol