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S'mores Stuffed Cookies

Indulge in these warm, gooey cookies bursting with flavors of chocolate, marshmallows, and graham crackers, perfect for cozy evenings or family gatherings.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 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
Mix-ins and Coating
  • 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 mini marshmallows

Method
 

Preparation
  1. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add in ½ cup of graham cracker crumbs, the egg, and vanilla extract. Mix until just combined.
  4. Gradually incorporate the dry ingredients, mixing until you have a soft dough. Fold in the chocolate chips.
Forming Cookies
  1. 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.
  2. Roll each dough ball in the remaining ½ cup of graham cracker crumbs and press extra chocolate chips on top.
  3. Freeze cookie dough balls for at least 30 minutes. Preheat the oven to 350°F and line baking sheets with parchment paper.
Baking
  1. Arrange frozen dough balls on prepared sheets, spacing them 2 inches apart.
  2. 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.

Notes

Store in an airtight container at room temperature for about a week. Freeze unbaked dough balls in a Ziploc bag for up to three months. For enhanced flavor, consider toasting the marshmallows before filling the cookies.