S’mores Stuffed Chocolate Chip Cookies

Campfire Dreams in Every Bite

Remember the joy of toasting marshmallows over a crackling fire, sandwiching them with chocolate between graham crackers? Now imagine all that nostalgic deliciousness, perfectly encapsulated within a soft, chewy chocolate chip cookie. These S’mores Stuffed Chocolate Chip Cookies are an explosion of textures and flavors, bringing the beloved campfire treat right to your kitchen, without the smoke!

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

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips (or milk chocolate chips)
• 6-8 full graham cracker sheets, crushed into large pieces
• 18 large marshmallows (or 36 mini marshmallows, stacked)

Preparation

1. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar on medium speed until light and fluffy, about 2 minutes. The mixture should be airy and pale.
2. Add Egg and Vanilla: Beat in the egg until fully incorporated, then stir in the vanilla extract. The mixture will be smooth and well-emulsified.
3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until uniformly combined.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
5. Fold in Chocolate Chips and Graham Crackers: Gently fold in the semi-sweet chocolate chips and crushed graham cracker pieces until evenly distributed. The graham cracker pieces add a lovely texture and flavor.
6. Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes. This helps the dough firm up, making it easier to stuff and preventing too much spread.
7. Prepare Marshmallows: If using mini marshmallows, stack two together for each cookie. If using large marshmallows, be ready to work quickly.

Cooking

1. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This is crucial as marshmallows can get very sticky.
2. Portion and Stuff Dough: Scoop about 2 tablespoons of chilled dough. Flatten it into a disc in your palm. Place one large marshmallow (or two stacked minis) in the center. Carefully enclose the marshmallow with the dough, pinching the seams to seal it completely. Roll into a smooth ball. This step requires a bit of dexterity to ensure no marshmallow peeks out.
3. Bake Initial Stage: Place the stuffed dough balls onto the prepared baking sheets, leaving ample space (about 3 inches) between them as they will spread significantly. Bake for 8-10 minutes, or until the edges are golden brown. The cookies will be puffed and the marshmallow inside will be melting.
4. Toast Marshmallow (Optional Broil): If you want a perfectly golden, slightly toasted marshmallow on top (like a real s’more!), remove the cookies from the oven after 8-10 minutes. Gently press a fresh mini marshmallow (or part of a large one) onto the top of each cookie. Return to the oven for another 2-3 minutes, watching *very* carefully, or briefly place under a broiler for 30-60 seconds until the marshmallow is golden and toasted. Be extremely vigilant under the broiler, as marshmallows burn quickly.
5. Cool: Let the cookies cool on the baking sheets for at least 10-15 minutes. This is critical as the melted marshmallow inside is incredibly hot and gooey, needing time to set up slightly before transferring. Attempting to move them too soon will result in a sticky mess.

Serving

Serve these cookies warm, but allow them to cool enough so the marshmallow isn’t lava-hot. The gooey, melted marshmallow and chocolate combined with the soft cookie and graham cracker crunch are an incredible experience. Have napkins ready!

Storage

Store cooled cookies in an airtight container at room temperature for up to 2-3 days. Reheat briefly in the microwave for a fresh-from-the-oven gooey experience.

The Ultimate Indulgent Bite

These S’mores Stuffed Chocolate Chip Cookies are more than just a dessert; they’re an experience. Each bite delivers that perfect medley of rich chocolate, crunchy graham cracker, and irresistibly gooey, toasted marshmallow, all wrapped in a comforting cookie. They’re sure to bring smiles and sticky fingers!

Tags: S’mores Cookies, Stuffed Cookies, Marshmallow Cookies, Campfire Dessert, Gooey Chocolate Chip

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 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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