If you’ve ever wanted to eat a s’more and a giant chocolate chip cookie at the same time — congratulations, today is your day. These s’mores stuffed cookies are thick, bakery-style chocolate chip cookies wrapped around a whole marshmallow, a square of milk chocolate, and a crisp biscuit, all baked into one ridiculously gooey, golden-edged situation. THEY ARE SO GOOD! No campfire. No sticky fingers from a stick. Just pure, over-the-top cookie perfection.
My daughter and I love baking together, and our favorite thing to bake is definitely cookies. We came up with the idea to do a series of cookies inspired by our favorite desserts- this is the first recipe, so stay tuned for a lot more!
These are delicious year round- summer for that campfire/s’mores vibe, and winter for utter comfort and holiday baking.
This was inspired by the classic chocolate chip cookie recipe on my website, but made with some tweaks to make them giant and bakery like. For a more classic s’mores (but made so convenient with the air fryer) try these air fryer s’mores!
Make s’mores cookies for extra special gatherings, bake sales to blow the competition out of the water, Eid or other holidays for the best celebration.
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What makes these a great everylittlecrumb recipe:
There are a lot of s’mores cookie recipes out there. Most of them fold in chunks of graham cracker crumbs and mini marshmallows into the dough and call it a day. These are not those cookies. These are fat cookies with the perfect exterior and an ooey gooey marshmallow and chocolate filling. NY style cookies, elevated.
- Levain style cookies (but dare I say better?)- I use the rough concepts of a Levain bakery style cookie, Cold eggs, a mix of brown and white sugar, and slightly softened butter. Most similar recipes use cake flour, which we don’t even get in the Middle East, so I just add a little cornstarch instead.
- They are kid friendly- I think my kids were going to combust with excitement when they bit into these. Perfect for celebrations!
- They are huge- These are 140–150g dough balls. Big enough to fully encase the s’more filling so nothing leaks, escapes, or disappears during baking.
- Two kinds of chocolate chips. Semi-sweet chips and milk chocolate squares — because one type is never enough! This guarantees a nice molten pool of chocolate when you break into these marshmallow stuffed cookies.
Ingredients you need:
For the cookie dough:
- Unsalted butter — slightly softened, not as soft as you’d usually have for cookies which helps create the structure of a big bakery style cookie.
- Light brown sugar — adds moisture and chewiness
- White granulated sugar — helps the edges crisp up beautifully
- Eggs — cold eggs help keep the dough thick and prevent overspreading
- Vanilla extract
- All-purpose flour — gives the cookies their sturdy bakery-style texture
- Cornflour (cornstarch) — keeps the cookies extra soft and tender for days
- Baking powder — adds lift and thickness
- Baking soda — encourages spread and caramelization
- Salt — balances the sweetness and enhances flavor
- Semi-sweet chocolate chips — keeps the cookies from becoming overly sweet
For assembling:
- Graham crackers, digestive biscuits, or Marie biscuits — like the base of a s’more, to mimic that classic flavor
- Milk chocolate squares — any square that’ll fit on top of the biscuit so that it bakes up and gets all melty in the oven.
- Large marshmallows — create the gooey molten center
- Mini chocolate-covered biscuit for garnish (optional) — adds bakery-style presentation and crunch on top, I used Leibniz biscuits.
See recipe card for quantities.
How to make s’mores stuffed cookies:
- Step 1: Sift the dry ingredients into a bowl.
- Step 2: Mix and set aside.
- Step 3: Add the butter and both sugars to a bowl and cream for a few minutes until light and fluffy.
- Step 4: Add the eggs and vanilla and beat until combined.
- Step 5: Add the dry ingredients to the wet.
- Step 6: Mix on low speed until a dough just comes together.
- Step 7: Add the chocolate chips and mix again on low until just combined.
- Step 8: Set the dough aside while you assemble the s’mores part.
- Step 9: Place biscuits or graham crackers on a baking sheet lined with parchment paper.
- Step 10: Top each biscuit with milk chocolate.
- Step 11: Add a marshmallow on top of the chocolate.
- Step 12: Wrap each s’mores with a large amount of cookie dough, over the top and sides making sure the marshmallow is completely sealed.
Hint: If your marshmallow starts leaking during baking, your dough likely wasn’t sealed fully around the edges. Make sure there are no cracks over the marshmallows before baking.
Pro Tip
For ultra bakery style s’mores cookies, reserve a few chocolate chips and press them into the tops of the cookies immediately after baking. This gives these s’mores stuffed cookies a bakery look.
How to serve:
These giant s’mores cookies are best served warm while the marshmallow center is still gooey and stretchy.
- Serve with cold milk for the ultimate nostalgic dessert
- Warm slightly in the microwave for 10–15 seconds before serving leftovers
- Pair with hot chocolate, iced coffee, or karak chai.
- Top a warm s’mores stuffed cookie with a big scoop of vanilla ice cream for an incredible dessert
- Wrap each cookie individually in cellophane and tie with a festive bow to make an incredible gift.
Recipe variations:
- Mini stuffed cookies – You can make these smaller for regular sized stuffed cookies, though the giant bakery-style version gives the best gooey center. Use 70–80g dough balls for smaller cookies. Reduce baking time to 10–11 minutes and use half a marshmallow in the filling.
- Nutella s’mores cookies -Replace the chocolate square with big dollops of Nutella, that you froze on a parchment paper lined baking sheet.
- Biscoff s’mores Cookie– Use Biscoff biscuits and add a spoonful of Biscoff spread inside.
- Gluten-Free Version– Use a good quality 1:1 gluten-free flour blend and gluten-free graham crackers.
- Scoopable s’mores cookie- use this recipe from my website, dotting the top of the cookie dough with marshmallows and milk chocolate squares for the most decadent scoopable s’mores cookie dessert.
Storing Leftovers:
Store leftover cookies in an airtight container at room temperature for up to 3 days.
For the best texture:
- Microwave for 10–15 seconds before eating
- Avoid refrigerating baked cookies, which can dry them out.
You can also freeze:
- Unbaked stuffed cookie dough balls for up to 2 months
- Fully baked cookies for up to 1 month
Bake frozen cookie dough straight from frozen, adding 1–2 extra minutes to the baking time.
Expert tips and tricks:
- Use slightly softened butter, not fully room-temperature butter.
- Cold eggs help keep the dough thick.
- Don’t overmix after adding flour.
- Seal the marshmallow completely to prevent leaking.
- Slightly underbake for gooey centers, then let cookies rest on the tray after baking — they continue cooking from residual heat.
- Weigh your dough portions for evenly sized bakery-style cookies Use high-quality chocolate for the best flavor.
- Chill the assembled cookies for 10 minutes if your kitchen is warm.
Top Tip
The key to perfect stuffed s’mores cookies is fully enclosing the filling inside the dough. If the marshmallow is exposed anywhere, it will leak during baking, and you won’t get that thick puffy surprise marshmallow center to the chocolate chip cookies.
Recipe FAQs:
Any milk chocolate square that you’d typically use for making s’mores. You can also use dark or semi sweet chocolate for a more gourmet and less sweet version.
Usually this happens when the dough wasn’t sealed fully around the filling. Make sure there are no cracks or thin spots before baking.
Yes! These freeze beautifully. Freeze the assembled dough balls on a tray, then transfer to a freezer-safe bag.
The giant bakery-style version gives the best gooey center, but yes you can. Use 70–80g dough balls for smaller cookies. Reduce baking time to 10–11 minutes and use half a marshmallow in the filling.
You can, but fluff melts and spreads through the dough during baking rather than staying as a defined gooey center. For the best result, freeze tablespoon-sized dollops of fluff on a lined tray until solid, then use the frozen blob as your filling. That said, a whole marshmallow will always give you the best dramatic pull-apart center.
Although I haven’t tried it, you can replace ¼ cup of the flour with ¼ cup of finely crushed graham cracker crumbs. The dough will be slightly stickier, so chill for 15–20 minutes before shaping.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with s’mores stuffed cookies:
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S’mores Stuffed Cookies
Equipment
- Stand Mixer
Ingredients
For the cookie dough:
- 1/2 cup unsalted butter, slightly softened (less soft than you'd generally have for cookies) 113g
- 3/4 cup light brown sugar 150g
- 1/4 cup white sugar 50g
- 2 large eggs, cold
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour 310g
- 1/4 cup cornstarch (cornflour) 30g
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semi sweet chocolate chips 170 g
For stuffing and topping:
- 6-8 biscuits like Marie biscuits or graham cracker squares
- 12-16 milk chocolate squares, I like to place two on each biscuit
- 6-8 large marshmallows
- 6-8 small chocolate covered biscuits like Leibniz, optional
Instructions
For the cookie dough:
- In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt, whisking to combine. Set aside.
- Beat slightly softened butter with both sugars in a stand mixer on medium-low for 3–4 minutes until creamy and pale.
- Add first cold egg, beat until incorporated. Add second egg and vanilla, mix until combined. Turn mixer off.
- Add dry ingredients all at once to the mixer. Mix on low until just combined. Fold in chocolate chips.
- Refrigerate dough briefly while preheating oven to 190°C (375°F). Line two baking sheets with parchment paper.
- On each baking sheet, place 4 biscuits, evenly apart. Top each biscuit with 1-2 chocolate squares, then top with a marshmallow. (you may end up with only 5 cookies, depends how much dough you use for each)
- Weigh out 140–150g dough per cookie. Flatten into a disc, then wrap over each marshmallow topped biscuit, over the top and sides (not the bottom). Pinch to seal any cracks that show up so that the cookie dough is totally covering the marshmallow. Watch the video in the recipe card for a visual demonstration.
- Garnish with small chocolate covered biscuits or extra chocolate chips.
- Bake 13–14 minutes until edges are golden and center is still soft. Check at 11 minutes.
- Cool on baking sheet for 10 minutes before eating, then enjoy while still warm.
Video
Notes
IMPORTANT RECIPE TIPS: Weigh dough balls at 140-150g each — you need enough dough to fully seal the filling or the marshmallow will escape. Seal the dough firmly, pinch the seam, roll smooth, and check for cracks before baking. Patch anything you find. Pull cookies when edges are golden and the center still looks soft. They set as they cool. Start checking at 11 minutes. If cookies spread too much, refrigerate remaining dough for 20-30 minutes before baking the next batch.
STORING LEFTOVERS: Room temperature: airtight container for up to 3 days. Freezing baked cookies: freeze in a single layer, then bag. Reheat from frozen at 230F (160F) for 8-10 minutes or microwave 30-45 seconds. They also heat really well in an air fryer at 350F (180C) for 1-2 minutes. Keeps for up to 2 months. Freezing unbaked dough balls: freeze assembled on a lined tray until solid, then bag. Bake from frozen at 190C (375F) for 16-18 minutes, no need to thaw. You can freeze for up to 2 months.
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