S"mores Stuffed Cookies
Tested & Approved
by Sophie Lane
There's a reason campfire s'mores have a fan club that spans generations, and these s'mores stuffed cookies bottle up all that toasty, gooey magic into one soft, chewy bite. Each cookie hides a molten pocket of melted chocolate and marshmallow inside a graham-cracker-studded dough, no campfire required.
Published: August 8, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintS"mores Stuffed Cookies
Soft, chewy graham cracker cookies stuffed with a gooey pocket of melted chocolate and toasted marshmallow.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup graham crackers, crushed into fine crumbs
- 2 milk chocolate bars, broken into squares
- 1 1/2 cups mini marshmallows
- Flaky salt, for finishing
Instructions
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
- Beat in the egg, egg yolk, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt, then stir in the graham cracker crumbs.
- Gradually mix the dry ingredients into the wet ingredients until just combined into a soft dough.
- Scoop the dough into 12 equal portions and flatten each into a disc in your palm.
- Place a square or two of chocolate and a few mini marshmallows in the center of each disc, then fold and pinch the dough around the filling, fully sealing it into a ball.
- Place the stuffed dough balls on a parchment-lined tray and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and arrange the chilled dough balls on a parchment-lined baking sheet, spaced well apart.
- Bake for 11 to 13 minutes, until the edges are golden and set but the centers still look soft.
- Sprinkle warm cookies with flaky salt and let them rest on the pan for 10 minutes before transferring to a wire rack.
Notes
Chilling the stuffed dough is essential to prevent the marshmallow filling from leaking out during baking. For extra gooey centers, slightly underbake and let the cookies finish setting as they cool.
Frequently Asked Questions
Why are my smores stuffed cookies leaking marshmallow?
This usually happens when the dough isn't fully sealed around the filling or the dough hasn't been chilled long enough. Make sure to pinch the dough completely closed and chill the stuffed balls for at least 30 minutes before baking.
Can I make smores stuffed cookies ahead of time?
Yes, you can assemble and stuff the cookie dough balls up to 2 days in advance and keep them covered in the refrigerator, or freeze them for up to 2 months and bake straight from frozen, adding a couple extra minutes to the bake time.
What is the best chocolate to use for the filling?
Milk chocolate bars work best because they melt into a smooth, gooey pool, but dark chocolate or chocolate chips are great substitutes if you prefer a less sweet center.
Can I use regular marshmallows instead of mini ones?
Yes, just cut regular marshmallows into smaller pieces so they distribute evenly and melt fully inside each cookie.
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