Introduction:

S’mores Stuffed Cookies are a fun and indulgent treat that combines the classic flavors of a campfire s’more with a delicious, chewy cookie. These cookies feature a soft and gooey center filled with chocolate, marshmallow, and graham cracker, all wrapped in a rich cookie dough, making them a perfect twist on a beloved dessert.

The History of S’mores Stuffed Cookies:

The inspiration for S’mores Stuffed Cookies comes from the classic American campfire treat, s’mores, which originated in the early 20th century. The term “s’mores” is a contraction of “some more,” reflecting their irresistible nature. Combining s’mores with cookies is a modern innovation that merges two beloved desserts into one, creating a nostalgic yet contemporary treat perfect for both kids and adults.

Ingredients Breakdown:

Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
S’mores Filling:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 cup mini marshmallows
- 6-8 graham crackers, broken into small pieces

Step-by-Step Recipe:

Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Assemble the S’mores Filling:
- Take a small scoop of cookie dough and flatten it in your hand. Place a few chocolate chips, marshmallows, and graham cracker pieces in the center.
- Top with another flattened scoop of dough, sealing the edges to encase the filling completely.
Bake the Cookies:
- Place the stuffed cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect S’mores Stuffed Cookies:

Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before assembling to make it easier to handle.
Seal the Edges: Make sure to seal the edges of the cookies well to prevent the filling from leaking out during baking.
Use Fresh Marshmallows: Fresh marshmallows will melt better and create a gooey center.

Variations and Customizations:

Dark Chocolate: Use dark chocolate instead of semi-sweet for a richer flavor.
Nutella Addition: Spread a small dollop of Nutella on the graham cracker pieces for a creamy twist.
Gluten-Free Option: Substitute the flour with a gluten-free baking mix for a gluten-free version.

Health Considerations and Nutritional Value:

High in Sugar and Calories: Due to the butter, sugar, and chocolate, these cookies are high in calories and sugar.
Moderate Enjoyment Recommended: Best enjoyed occasionally as a treat rather than a daily snack.
Possible Healthier Substitutes: Consider using whole wheat flour and reducing the sugar for a slightly healthier option.

FAQ:

Can I make the dough ahead of time?
- Yes, the dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
How do I store the cookies?
- Store cookies in an airtight container at room temperature for up to a week.
Can I reheat the cookies to make them gooey again?
- Yes, warm the cookies in a microwave for 10-15 seconds to make the centers gooey again.
Can I use a different type of chocolate?
- Absolutely, feel free to use milk, dark, or white chocolate, depending on your preference.
How do I prevent the marshmallows from melting out?
- Ensure the marshmallows are fully encased in the cookie dough and chill the dough before baking.

S’mores Stuffed Cookies

S’mores Stuffed Cookies bring together the gooey goodness of marshmallows, chocolate, and graham crackers inside a soft, chewy cookie dough. Perfect for indulging in nostalgic campfire flavors, these cookies are a delightful twist on a classic treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Chill 15

Total Time 40

Servings 6

Ingredients

2 ¾ cup flour
1 tsp baking soda
½ tsp salt
1 ¼ cup butter
1 cup brown sugar packed
½ cup sugar
1 tablespoon vanilla
2 large eggs
12 oz package semi sweet chocolate chips about two cups
8 sheets of graham crackers broken into halves
8-10 full size marshmallows cut in half
2 snack size candy bars for each cookie

Instructions

Preheat the oven to 375 degrees.
In a medium bowl, stir together the flour, baking soda, and salt, then set the bowl aside.
In a large bowl, cream together the butter and sugars. Once they have mixed, add in the eggs and vanilla, and continue to beat on medium speed, until it is soft and well combined.
Gradually add the flour mixture and mix on slow speed until a soft dough forms.
Stir in the chocolate chips, until they are evenly mixed into the dough.
Using a large scoop or large spoon, scoop about 3 or 4 Tablespoons of dough onto a baking sheet, lined with parchment paper. Press the top of the dough down with a spoon, until it is flattened, about ¼ inch thick.
Cover each flattened ball of dough with graham cracker cookies. Add two snack size candy bars to cover graham crackers, then top off with at least two large marshmallow halves.
Once you have assembled the s’mores, scoop another ball of dough and place on top of the s’more. Flattened and pinch the dough to completely surround the s’more with the bottom cookie dough. Repeat to cover each cookie.
Chill the cookies on the baking sheet for about 15-30 minutes before baking.
Bake for about 13-15 minutes, leaving about an inch in between the cookies so they have room to spread. Once the tops of the cookies begin to brown, remove from the oven and allow them to cool.

Notes

I used about ¼- ⅓ cup of dough for top and bottom. Although the dough looks big, it will flatten down perfectly around the s’more inside.

Nutrition

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