These gooey and delicious S’mores Stuffed Chocolate Chip Cookies are to die for! This is the best jumbo cookies recipe ever!
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!”
Be sure to try my Oreo Stuffed Chocolate Chip Cookies too. Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- butter
- granulated sugar
- light brown sugar
- eggs
- pure vanilla extract
- all-purpose flour
- kosher salt
- baking soda
- chocolate chips
- graham cracker sheets
- hershey bars
- large marshmallows
How to Make The Best S’mores Cookies
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- 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.
Instead of full size s’mores, I separated the graham crackers into fourths to fit inside the cookies. Trust me, they are still massive, lol!
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 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.
Let them cool for at least 10 minutes before transferring to a cooling rack or serving plate.
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.
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 tbsp vanilla
- 3 1/2 cups all purpose flour
- 1 tsp kosher salt
- 1 tsp 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