Our Chewy marshmallow stuffed S'mores Cookies are packed with graham cracker crumbs, fluffy marshmallows, and milk chocolate. The perfect cookie for any occasion !
Prep Time15 minutes mins
Cook Time15 minutes mins
Chill Time30 minutes mins
Total Time1 hour hr
- 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
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.
**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