Easy Homemade S’mores Stuffed Cookies
Indulge in Irresistible S’mores Stuffed Cookies
Imagine the warm, gooey delight of a cookie that’s bursting with flavors reminiscent of summer campfires. S’mores stuffed cookies are a unique twist on the classic treat, combining chocolate, marshmallows, and graham crackers into every bite. This recipe brings together everything you love about s’mores, making it perfect for cozy evenings, family gatherings, or just when you crave something sweet and nostalgic. Personal experiences with this treat often come laden with memories of friends and fun, making it a perfect recipe to share and create new moments with loved ones.
If you’re a fan of cookies and s’mores alike, you’re in for a real treat. Not only does this recipe come together quickly, but it’s also a budget-friendly option that kids and adults will adore. Aside from being delicious, the process of making these cookies is an engaging activity, whether you’re baking alone or inviting friends to join in.
How to Make S’mores Stuffed Cookies
Creating these scrumptious cookies is easier than you might think! Here’s a quick overview of the steps you’ll follow to bring these delightful treats to life:
- Whisk dry ingredients together.
- Cream butter and sugars until fluffy.
- Mix in graham cracker crumbs, egg, and vanilla.
- Combine dry ingredients and fold in chocolate chips.
- Portion, fill with marshmallows, and shape dough.
- Roll in crumbs and freeze before baking.
- Bake until puffy and slightly golden.
Now, let’s gather the ingredients and get started!
What You’ll Need
To make these s’mores stuffed cookies, you’ll need the following ingredients:
- 2 cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs, divided (½ cup in dough, ½ cup for coating)
- ¾ cup milk chocolate chips, plus extra for topping
- 10-ounce bag mini marshmallows
These simple ingredients come together to create a cookie that’s a joy to make. You can even substitute with different types of chocolate or nuts if you’d like to experiment with flavors!
Directions to Follow
- In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for now to let the flavors meld.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until it becomes light and fluffy, about 2-3 minutes.
- Add in ½ cup of the graham cracker crumbs, followed by the egg and vanilla extract. Mix until everything is just combined.
- Gradually incorporate the dry ingredients, mixing until you have a soft dough. Fold in the chocolate chips with a spatula to distribute them evenly.
- Using a 1½ tablespoon cookie scoop, portion out 35 grams of dough. Flatten each ball in your palm, place about 5 mini marshmallows in the center, and then fold and press the dough around the marshmallows, rolling it into a smooth ball.
- Roll each dough ball in the remaining ½ cup of graham cracker crumbs, pressing an extra 2-3 chocolate chips on top of each ball. Place these on a parchment-lined baking sheet.
- Freeze the cookie dough balls for at least 30 minutes. Meanwhile, preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Arrange the frozen dough balls on the prepared sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 10-11 minutes, until the cookies puff up and spread to about 2 inches wide. Keep an eye on them to prevent overbaking.
- Let the cookies rest on the baking sheets for 10 minutes before transferring them to a wire cooling rack for an additional 20 minutes or until they are set. Serve them warm or at room temperature.
Best Ways to Enjoy S’mores Stuffed Cookies
These cookies are delectable on their own, but why not elevate your experience? Pair them with a glass of cold milk or serve alongside a scoop of vanilla ice cream for an indulgent dessert. You could also try a fresh fruit salad or a simple whipped cream dip to enhance the flavors further.
How to Store & Freeze
To keep your s’mores stuffed cookies as fresh as possible, store them in an airtight container at room temperature. They’ll typically last for about a week, though I doubt they’ll last that long! If you want to freeze them, place the unbaked cookie dough balls in a Ziploc bag for up to three months. When you’re ready to bake, simply pop them into the oven straight from the freezer—just add a minute or two to the baking time.
Extra Advice
For the ultimate s’mores experience, consider toasting the marshmallows before filling the cookies. This adds a smoky flavor that brings the whole experience even closer to outdoor camping. Additionally, you might want to check out other delicious recipes, like bakery-style chocolate chip cookies for an extra treat or chewy homemade iced oatmeal cookies to offer a variety of textures and flavors.
Your Questions Answered
What is the best way to store leftover cookies?
Store them in an airtight container at room temperature for about a week.
Can I use a different type of chocolate?
Absolutely! Feel free to swap out for dark chocolate, white chocolate, or even a mix for variety.
How long does it take to prepare the dough?
Expect about 20-30 minutes for prep, plus freezing time for the dough.
Can I make these cookies gluten-free?
Yes, using a gluten-free all-purpose flour can work effectively for this recipe!
Conclusion
S’mores stuffed cookies are a delightful blend of flavors that capture the spirit of summer and bring joy to any gathering. If you’re looking for a new way to enjoy this classic treat, try making these cookies. For more cookie inspiration, check out this S’mores Cookies Recipe that will tantalize your taste buds!
S'mores Stuffed Cookies
Ingredients
Method
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in ½ cup of graham cracker crumbs, the egg, and vanilla extract. Mix until just combined.
- Gradually incorporate the dry ingredients, mixing until you have a soft dough. Fold in the chocolate chips.
- Using a 1½ tablespoon cookie scoop, portion out 35 grams of dough. Flatten each ball, place about 5 mini marshmallows in the center, and fold the dough around the marshmallows.
- Roll each dough ball in the remaining ½ cup of graham cracker crumbs and press extra chocolate chips on top.
- Freeze cookie dough balls for at least 30 minutes. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Arrange frozen dough balls on prepared sheets, spacing them 2 inches apart.
- Bake for 10-11 minutes, until puffed and slightly golden. Let them rest on sheets for 10 minutes before transferring to a wire rack for an additional 20 minutes.
