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Gooey Marshmallow Stuffed S’mores Cookies

Close-up of gooey S'Mores Cookies, one broken open to show melted chocolate and marshmallow filling.
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Bake these cookies for a treat that combines a brown sugar graham cracker base, melted chocolate chunks, and soft, toasted marshmallows.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup finely crushed graham crackers (about 4 full sheets)
  • 1 cup semi-sweet chocolate chunks
  • 1 cup mini marshmallows, divided

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and crushed graham crackers.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chunks.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Press a small indentation into the center of each dough ball. Place 3 to 4 mini marshmallows into the indentation of half the cookies.
  9. Top the marshmallow-filled halves with the remaining dough balls to create stuffed cookies, sealing the edges gently. If not stuffing, simply place 3 to 4 marshmallows on top of each dough ball.
  10. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The marshmallows should be puffed and slightly toasted.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a better graham cracker flavor, use graham cracker crumbs instead of flour for about 1/4 cup of the flour measurement.
  • If you prefer a toasted marshmallow top without stuffing, place the cookies under the broiler for 30 to 60 seconds after they come out of the oven, watching constantly to prevent burning.
  • Chill the dough for 30 minutes before scooping for thicker cookies that spread less.

Nutrition

Find it online: https://cookifyme.com/smores-cookies-recipe-best-gooey-center/