This stuffed s'more cookie recipe takes everything you love about a classic s'more and turns it into a bakery-style cookie with a gooey marshmallow center, melted chocolate on top, and a rich brown butter dough.
These Stuffed S'more Cookie Recipe were inspired by campfire s'mores, but upgraded into something you actually want to bake in your oven. Browning the butter adds depth, graham cracker crumbs bring that unmistakable s'mores flavor, and marshmallow fluff tucked inside the cookie dough keeps the centers soft and gooey without completely melting away. Finished with chocolate pressed on top while warm, these cookies look just as good as they taste.
If you love cookies like this, a few of my other favorites are my NYC thin and gooey chocolate chip cookies, brown butter snickerdoodle cookie sandwiches, and my s'mores sandwich cookies, which lean more classic but are just as indulgent.
Why You'll Love This Stuffed S'more Cookie Recipe
- It has all the flavors of a classic s'more in cookie form, no campfire required.
- Browning the unsalted butter adds a rich, nutty flavor that keeps the cookies from tasting overly sweet.
- The marshmallow stays gooey instead of disappearing into the cookie dough.
- Graham crackers add flavor and help control spread.
- These cookies bake up chewy in the center with set edges and a dramatic finish.
Ingredients Overview
This stuffed s'more cookie recipe uses familiar ingredients, but each one plays an important role in how the cookies bake.
- Unsalted butter is browned until golden brown to add depth and richness.
- Brown sugar and granulated sugar create a chewy cookie texture; if you only have light brown sugar, it will still work.
- Eggs and an extra egg yolk add structure and richness without making the cookies cakey.
- Vanilla extract enhances the flavor of both the chocolate and the marshmallow.
- Baking soda and baking powder help the cookies rise while keeping the centers soft.
- Salt balances the sweetness and keeps the cookies from tasting flat.
- All-purpose flour gives the cookie dough structure while still allowing it to spread slightly.
- Graham crackers, crushed into fine crumbs, add classic s'mores flavor and help absorb excess butter.
- Chocolate chips or chopped chocolate bars melt into the cookies and on top for that signature finish.
- Marshmallow fluff creates a gooey center without melting as aggressively as mini marshmallows or large marshmallows.
How Do You Make S'more Cookies?
Making s'more cookies at home is straightforward, as long as the marshmallow is handled intentionally.
- Start by browning the butter until deeply golden, then let it cool completely to room temperature before mixing.
- Whisk the sugars into the cooled butter in a large bowl until smooth and glossy.
- Add the eggs and vanilla extract, whisking until the mixture lightens slightly and increases in volume.
- Fold in the dry ingredients, including all-purpose flour, baking soda, salt, and graham cracker crumbs, just until combined.
- Scoop the cookie dough, flatten it slightly, and add marshmallow fluff to the center instead of mixing it directly into the dough.
- Loosely seal the dough around the marshmallow, leaving a little exposed so it stays visible after baking.
- Place the cookies on a parchment paper-lined baking sheet and bake in a preheated oven.
- Press chocolate on top immediately after baking so it melts into the surface and looks intentional.
How Long to Bake Stuffed Cookies?
The cookies bake at 350°F for about 10 minutes, developing set edges and soft centers while the marshmallow stays gooey and the texture remains chewy. This timing lets the dough spread just enough while keeping the marshmallow melty and the centers chewy.
Why Does My Cookie Spread So Much?
Cookies can spread too much if the butter is too warm, the baking sheet is hot, or the dough lacks structure. Letting the browned butter cool fully, using graham cracker crumbs, and baking on parchment paper all help control spread in this stuffed s'more cookie recipe.
Tips and Tricks - Stuffed S'more Cookie Recipe
- Use a light-colored saucepan when browning butter so you can clearly see when it turns golden brown.
- Scoop larger portions of dough for thick, bakery-style cookies.
- Press chocolate on top while the cookies are still hot so it melts smoothly.
- Sprinkle flaky sea salt after baking to balance the sweetness.
- All the flavors of a campfire s'more, minus the smoke and someone insisting the marshmallow isn't done yet.
Storing and Freezing
Store these Stuffed S'more Cookie Recipe in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months and thaw at room temperature before serving.
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Recipe
Stuffed S'more Cookie Recipe
Ingredients
- 1 cup unsalted butter browned until deeply golden and slightly cooled.
- ¾ cup packed brown sugar.
- 1 cup granulated sugar.
- 2 large eggs at room temperature.
- 1 large egg yolk at room temperature.
- 1 teaspoon vanilla extract.
- 1 teaspoon baking soda.
- 1 teaspoon baking powder.
- 1 teaspoon corn starch
- 1 teaspoon salt.
- 2 cups all-purpose flour spooned and leveled.
- 1 cup graham cracker crumbs very finely crushed.
- 6 ounces chocolate bar chopped.
- ½ to ¾ cup marshmallow fluff.
- 1 chocolate bar broken into pieces for topping.
- Flaky sea salt optional, for finishing.
Instructions
- Add the butter to a medium saucepan and cook over medium heat until melted, foamy, starts making crackling noises, and deeply golden with brown flecks and a nutty aroma, stirring frequently, then immediately pour into a large heatproof mixing bowl (scraping in the brown bits) and let cool to room temp (about 45 minutes)1 cup unsalted butter
- Once the butter has completely cooled, preheat your oven 350 and line two sheet pans with parchment paper. Set aside.
- Add the brown sugar and granulated sugar to the cooled browned butter and using an electric mixer or a hand whisk, whisk until smooth and glossy and the mixture has slightly lightened up in color. About 2 minutes.¾ cup packed brown sugar., 1 cup granulated sugar.
- One at a time, whisk in the eggs, egg yolk, and vanilla extract and whisk for about 15 second after each addition until fully combined. The volume should start to increase and the color should be lighter!2 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract.
- Switch to a rubber spatula, add in the baking soda, baking powder, corn starch, salt, flour, graham cracker crumbs, and chopped chocolate and fold until evenly distributed and no dry streaks remain and the dough is soft but scoopable.1 teaspoon baking soda., 1 teaspoon baking powder., 1 teaspoon corn starch, 1 teaspoon salt., 2 cups all-purpose flour, 1 cup graham cracker crumbs, 6 ounces chocolate bar
- Scoop the dough into 3 tablespoon portions and gently flatten each scoop into a thick disk.
- Spoon 1-2 teaspoons of marshmallow fluff onto the center of each portion, then loosely bring the dough up and around the marshmallow, rolling into a ball and leaving a small amount of marshmallow visible on top.½ to ¾ cup marshmallow fluff.
- Place the dough balls on the prepared baking sheets, spacing them 2-3 inches apart.
- Bake for 10 minutes, until the edges are set and the centers still look slightly underbaked.
- Pull out the cookies, and Immediately press two pieces of chocolate bar into the top of each warm cookie so the chocolate melts into the surface.1 chocolate bar
- Sprinkle lightly with flaky sea salt and more cracker crumbs if desired, then let the cookies cool on the baking sheet.Flaky sea salt
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