Gooey S’mores Stuffed Chocolate Chip Cookies

Campfire Magic in Your Kitchen

Remember the joy of a perfectly toasted s’more by the fire? We’ve captured that magic and packed it into a warm, gooey-centered cookie. Each bite starts with a familiar, chewy chocolate chip cookie, but quickly gives way to a surprise molten marshmallow and chocolate core. It’s nostalgic, messy in the best way, and utterly irresistible.

Cuisine: American | Diet: None | Skill Level: Intermediate | Cost: Moderate

Ingredients

• 1/2 cup (113g) unsalted butter, melted
• 3/4 cup (165g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (170g) semi-sweet chocolate chips
• 6 large marshmallows, cut in half
• 1 bar of milk chocolate (like Hershey’s), broken into 12 small rectangles
• 3 full graham cracker sheets, broken into 12 squares

Preparation

1. Step 1: Mix the base. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. The mixture will look like wet sand. Whisk in the egg, egg yolk, and vanilla extract until smooth and glossy. The extra yolk adds richness and chewiness.
2. Step 2: Add dry ingredients. In a separate bowl, stir together the flour, baking soda, and salt. Add this to the wet ingredients and mix with a spatula until just combined. Fold in the chocolate chips. The dough will be soft.
3. Step 3: Portion and stuff the cookies. Scoop out a large ball of dough (about 3 tablespoons). Flatten it in your palm. Place one half of a marshmallow and a small rectangle of milk chocolate in the center. Carefully wrap the dough around the fillings, pinching the seams to seal it completely. This is key to keeping the marshmallow from leaking out during baking.
4. Step 4: Chill for success. Place the stuffed dough balls on a parchment-lined plate or tray. Gently press a graham cracker square onto the top of each one. Chill in the refrigerator for at least 30 minutes. Chilling prevents the cookies from spreading too thin and helps create that thick, gooey center.

Cooking

1. Step 1: Preheat oven. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step 2: Arrange and bake. Place the chilled, stuffed cookie dough balls on the prepared baking sheet, leaving about 3 inches between them as they will spread.
3. Step 3: Bake until golden. Bake for 12-15 minutes. The edges should be set and golden brown, and the centers will look soft and slightly underdone. You might see the marshmallow peeking through a little, which is perfect. The aroma of toasted marshmallow and chocolate will be irresistible.
4. Step 4: Cool and set. Let the cookies cool on the baking sheet for 10 minutes. This allows the molten center to set up slightly, so they don’t fall apart when you move them. Then, transfer to a wire rack to cool further. They are best enjoyed warm!

Serving

Serve these cookies warm to experience the full effect of the gooey, melted marshmallow center. Be prepared with napkins! They are a complete dessert on their own.

Storage

Store in an airtight container at room temperature for up to 3 days. To restore the gooey center, microwave a cookie for 10-15 seconds before eating.

The Ultimate Indulgence

This isn’t just a cookie; it’s an experience. Breaking one open to reveal the stretchy, melted marshmallow is half the fun. Share them with friends and family to bring a little bit of campfire joy to any occasion.

Tags: s’mores cookies, stuffed cookies, marshmallow recipe, chocolate chip cookies, gooey cookies

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

Author

Rooted in the hearts of Dyment and Borups Corners, this recreational, participatory food security project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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