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I love a good chewy cookie, especially these Marshmallow Stuffed S’more Cookies. There are lots of pockets of goodies in these cookies. Like delicious pockets of gooey marshmallows, and milk chocolate. There is also a bunch of graham cracker crumbs in these cookies. These are just a really great cookie recipe to have if you too are a fan of chewy cookies. It’s the perfect cookie recipe to make when you want yummy chocolate chip but maybe a little something different. These are it! These are the ones!
♥ Teri

Marshmallow Stuffed S’more Cookies

Servings: 24


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 ½ teaspoons molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 ¼ cups all-purpose flour
  • cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup chopped milk chocolate
  • 72 mini marshmallows


  • Place butter in a bowl and using an electric mixer, beat until light and fluffy.
  • Add both sugars and continue to beat together until light and fluffy.
  • Scrape down sides of the bowl, add molasses, eggs and vanilla and continue to mix together.
  • In another bowl whisk dry ingredients together. Beat and add to the butter mixture.
  • Beat together until a dough comes together.
  • Fold in chopped chocolate until fully combined.
  • Scoop 3 tablespoon sized balls and create a deep indent in the center. Stuff each cookie with 3 mini marshmallows and pinch bottom to completely seal. Place Cookies onto a parchment lined baking sheet, about 3 inches apart. **They spread quite a bit and will have to be done in batches. Refrigerate cookies for about 30 minutes.
  • Preheat oven to 350˚F.
  • Bake cookies for about 18 minutes or until cookies are golden brown, have spread and are gooey in the center from the melted marshmallows.
  • Remove from oven and cool, about 10 minutes. Serve.

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  1. Mynda Not Specified Not Specified

    Aloha Folks! The look and sound so yummy! Do you place them onto the cookie sheet with the pinched seam facing up or down, or does it not matter? Mahalo! Mynda

  2. Ashley Not Specified Not Specified

    As the recipe is written… it was quite a disaster for me. I think it needed considerably more flour, I should’ve trusted my gut and added more but I didn’t so they just expanded all over the pan and were difficult to get out because of the marshmallows sticking. They still tasted delicious, but if there were process pictures along the way that would’ve been so helpful!

    • Ashley Not Specified Not Specified

      Note, made them again and added maybe 3/4-1 cup extra flour! Also put some extra marshmallows and sea salt on top. Then they were good.

  3. Ela Not Specified Not Specified

    Just made these last night. Although delicious, they tasted almost like a regular Chocolate Chip cookie! The marshmallows disappeared – somehow the cookie absorbed them. The gram crackers crumbs did not really produce a different flavor. The only thing barely noticeable was a grittier texture. Did I beat it too long and lose the texture of any discernible gram crackers? Why did the marshmallows disappear?