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    Home > Blog > Desserts > S’mores Cookies

    S’mores Cookies

    by Jenny Park · Published: Jun 19, 2019 · Modified: Feb 13, 2021

    Jump to Recipe
    Our Chewy marshmallow stuffed S'mores Cookies are packed with graham cracker crumbs, fluffy marshmallows, and milk chocolate. The perfect cookie for any occasion !
    A close up of a marshmallow stuffed S\'more cookie broken in half.

    I love a good chewy cookie, especially these Marshmallow Stuffed S’mores Cookies. There are lots of pockets of goodies in these cookies. Like delicious pockets of gooey vegan 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.

    Why Vegan Marshmallows?

    We use vegan marshmallows in this recipe because they tend to hold up better when baked. So when you break the cookie open, you’ll still get a nice gooey center! Regular marshmallows will generally leak through the cookie, leaving you with a more chewy center without the melty marshmallow goodness.

    Graham Cracker Substitute

    If you don’t have graham cracker crumbs and can add an extra 1/2 cup of flour instead. You’ll miss out on a little bit of the graham cracker flavor, but will still have a delicious cookie!

    Freeze Ahead

    To freeze these cookies, make and stuff cookies as directed. Place stuffed, pre-bake cookies onto a parchment lined baking sheet and place in the freezer until cookie balls are fully frozen. Transfer cookie balls into a resealable bag and freeze for up to 3 months. When ready to bake, add an additional 3 to 5 minutes to the bake time.

    These s’mores cookies are special and totally worth making! If you are more of a just chocolate chip cookie type of person, our Browned Butter Chocolate Chip Cookies are amazing as well!

    Marshmallow stuffed S\'more cookies with one broken in half.

    Check out our round up for our Best S’mores Recipes!

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    Subscribe to never miss a recipe.

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    A close up of a marshmallow stuffed S'more cookie broken in half.

    S’mores Cookies

    5 from 19 votes
    PRINT RECIPE Pin Recipe
    Our Chewy marshmallow stuffed S'mores Cookies are packed with graham cracker crumbs, fluffy marshmallows, and milk chocolate. The perfect cookie for any occasion !
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 15 mins
    Chill Time: 30 mins
    Total Time: 1 hr
    Servings: 24

      INGREDIENTS  

    • 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
    • ⅔ cup graham cracker crumbs
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup chopped milk chocolate
    • 24 vegan marshmallows

      INSTRUCTIONS  

    • 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 a marshmallow 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 15 to 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.

      NOTES  

    **Vegan marshmallows hold up better when baking (non-vegan marshmallows will melt away and disappear by the time the cookies are finished baking), so you’re ensured to end up with a gooey center!
     
    Calories: 238kcal Carbohydrates: 34g Protein: 2g Fat: 11g Saturated Fat: 6g Cholesterol: 34mg Sodium: 192mg Potassium: 64mg Fiber: 1g Sugar: 22g Vitamin A: 256IU Calcium: 28mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: marshmallow stuffed cookie, sweets
    COURSE: Dessert

    June 19, 2019 / 9 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Hawaiian Style Crispy Garlic-Butter Shrimp
    Next Post: Heirloom Tomato, Peach and Burrata Summer Plate Next Post >

    Reader Interactions

    June 19, 2019 / 9 Comments

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    1. Amber

      December 24, 2020 at 10:38 am

      Was I suppose to use mini marshmallows ?

      Reply
      • Jenny Park

        December 24, 2020 at 2:22 pm

        Yes!

        Reply
    2. MyDessertPlate

      October 07, 2020 at 11:52 pm

      5 stars
      Amazing recipe. Thank you for this! :)

      Reply
    3. Jordan

      March 21, 2020 at 11:33 am

      5 stars
      Just made these! The tip about the vegan marshmallows really helped! So good!

      Reply
    4. Ela

      December 20, 2019 at 4:43 am

      5 stars
      Just made these last night. Delicious!

      Reply
    5. Ashley

      June 23, 2019 at 7:56 am

      5 stars
      Note, I put some extra marshmallows and sea salt on top. They were good!

      Reply
      • Ashley

        September 03, 2019 at 5:37 pm

        Reply
      • Ashley

        December 18, 2020 at 4:47 pm

        I wish I could send a picture bc mine tuned out looking like huge flowers with a marshmallow middle LOL I used reg marshmallows not vegan ..im not sure what I did wrong! I took 3 tablespoon size balls and put together on sheet and put marshmallow in the middle..is that correct?

        Reply
    6. Mynda

      June 19, 2019 at 1:10 pm

      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

      Reply

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