S'mores Stuffed Cookies

The most amazing giant chocolate chip cookies stuffed with an entire s'more, these are easy, show stopping and delicious.

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 15

Cook Time 13

Servings people

Calories 604kcal

Author Farah Abumaizar

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

INGREDIENT NOTES:

Butter: slightly softened, not fully room temperature. Too warm and the cookies will spread flat.

Eggs: use cold from the fridge.

Cornflour (cornstarch): don't skip this — it's what gives these cookies their soft, bakery-style chew. Sub with an extra 2 tablespoons of flour if needed.

Biscuit for stuffing: I like using Marie biscuits since they have the same circular shape as cookies, Digestives or graham crackers work great too.

Marshmallow: standard large white marshmallows only — not jumbo, not mini.

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.

Nutrition