S'mores Stuffed Cookies
S’mores Stuffed Cookies turn the campfire classic into a chewy, golden treat that’s right at home at Christmas cookie exchanges, holiday baking weekends, or summer BBQs. They’re easy to prep, and a simple step keeps everything in place as they bake. I like keeping a batch in the freezer for any last-minute plans. They never last long once they hit the table.
Equipment
Ingredients
- 1 cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 10 to 12 medium-sized marshmallows
- 10 to 12 Graham cracker squares
- 10 to 12 semi-sweet baking chocolate squares
Instructions
- Start by browning the butter in a saucepan over medium-high heat. Stir constantly as it melts and begins to foam, cooking until it turns a golden amber color and gives off a rich, nutty aroma. This takes about 5 to 10 minutes. Once browned, remove it from the heat and let it cool for a few minutes.1 cup unsalted butter
- In a large mixing bowl, combine the browned butter with brown and granulated sugar, whisking until smooth. Add the eggs and vanilla extract, and mix again until everything is fully combined and silky.¾ cup brown sugar, ¼ cup granulated sugar, 2 teaspoons vanilla extract, 2 large eggs
- In another bowl, whisk together the flour, salt, and baking soda. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Fold in the chocolate chips to finish the dough.2 ½ cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda
- Line your baking sheet with parchment paper. On each spot, place a graham cracker square topped with a baking chocolate square and a marshmallow.10 to 12 Graham cracker squares, 10 to 12 semi-sweet baking chocolate squares, 10 to 12 medium-sized marshmallows
- Take a generous scoop of the cookie dough, flatten it in your hand, and carefully wrap it around the s’mores stack—covering it completely. Add a few extra chocolate chips or chunks on top for a gooey finish.1 cup semi-sweet chocolate chips
- Place the assembled cookies in the fridge for about 15 minutes to firm up and hold their shape while baking.
- Preheat your oven to 350°F (180°C). Once ready, bake the cookies for 12 to 15 minutes, until the edges are golden and the tops are just set.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. For an extra touch, sprinkle with flaky sea salt and serve while still warm to enjoy the full gooey s’mores experience.
Notes
- Don’t Rush the Butter: Browning the butter adds a toasted flavor, making the cookies richer and more complex. Keep stirring so it doesn’t burn.
- Cool the Butter Slightly: If the butter is too hot, it can scramble the eggs when you mix it in. Let it sit for a few minutes first.
- Use Room-Temp Eggs: Cold eggs can cause the butter to seize, which can affect how the dough mixes.
- Chill the Dough: Popping the dough in the fridge before baking helps the cookies hold their shape and prevents too much spreading. If you’ve added mini marshmallows into the dough itself for extra gooey pockets, the chill helps keep them from melting too fast.
- Switch It Up and Shape Like a Pro: Swap in a milk chocolate bar or a peanut butter cup in the center for a richer twist.
- Avoid Extra Moisture: Be sure to measure ingredients like butter accurately using a measuring cup; too much can make the cookies greasy or cause them to spread too far.
- Finish with Balance: A light dusting of cinnamon in the dough adds gentle warmth, and a final sprinkle of sea salt on top makes the sweetness pop while balancing the melty chocolate squares inside.
Nutrition
Calories: 445kcalCarbohydrates: 55gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 69mgSodium: 250mgPotassium: 164mgFiber: 2gSugar: 28gVitamin A: 520IUCalcium: 39mgIron: 3mg
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