Ultimate Homemade S'mores-Stuffed Cookies
Ultimate Homemade S'mores-Stuffed Cookies
Introduction
Get ready to bring the cozy campfire experience right into your kitchen with these Ultimate Homemade S'mores-Stuffed Cookies! Imagine biting into a warm, golden cookie to discover a glorious explosion of gooey melted marshmallow, rich chocolate, and the satisfying crunch of graham cracker. These aren't just cookies; they're a celebration of that iconic summer treat, perfected for any time of year. Easy to make and impossible to resist, they're guaranteed to be a new family favorite that will have everyone asking for more!
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips (or chopped chocolate bars)
- 12 large marshmallows (or 24 standard, cut in half)
- 6 full sheets graham crackers, broken into 1-inch pieces
Instructions
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- To assemble the cookies: Take about 2 tablespoons of cookie dough and flatten it into a disc. Place one large marshmallow (or two standard halves) and 2-3 pieces of graham cracker in the center. Take another 1-2 tablespoons of dough and flatten it over the top. Carefully seal the edges, forming a ball and ensuring the filling is completely enclosed. Repeat with the remaining dough and filling.
- Place the stuffed cookie dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-14 minutes, or until the edges are golden brown and the centers are just set. The marshmallows inside may slightly peek out – that's perfectly okay and adds to their charm!
- Remove from oven and let cool on the baking sheets for at least 5 minutes before carefully transferring them to a wire rack to cool completely. The centers will be very soft when warm due to the melted marshmallow and chocolate.
Pro Tips & Notes
- Marshmallow Melt Control: For less marshmallow oozing during baking, use jumbo marshmallows and cut them into smaller, more manageable pieces that are easier to fully enclose in the dough. Chilling the marshmallows for 15-20 minutes before stuffing can also help them hold their shape a bit better.
- Don't Overbake: These cookies are truly at their best when slightly underbaked in the center, allowing the marshmallow to remain wonderfully gooey. The edges should be golden, but the middle should still look soft and just set.
- Cooling Patience: While it's tempting to dive right in, allow the cookies to cool for at least 5-10 minutes on the baking sheet before moving them. This crucial step allows the super hot marshmallow and chocolate to firm up slightly, preventing breakage and mess.
- Chocolate Choice: Feel free to customize your S'mores experience by using different types of chocolate! Milk chocolate, dark chocolate, or even a mix of your favorite chopped chocolate bars can add delightful variations to the classic.
Nutrition Facts (per serving)
- Approximate per cookie (based on 18 cookies):
- Calories: 320
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Sugar: 25g
- Fiber: 1g
- Sodium: 180mg
Frequently Asked Questions
- Q: Can I use different types of marshmallows for this recipe? A: Yes, you can use regular or mini marshmallows, but you'll need to adjust the quantity to achieve the desired gooey center. The most important thing is to ensure they are fully enclosed in the cookie dough to prevent excessive oozing during baking. Large marshmallows tend to work best for easy stuffing.
- Q: How should I store these S'mores-Stuffed Cookies? A: Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. For an extra delightful treat, warm them slightly in the microwave for 10-15 seconds before serving to bring back that irresistible gooey center.
- Q: Can I make the cookie dough ahead of time or freeze it? A: You can prepare the unstuffed cookie dough and refrigerate it for up to 2-3 days, or freeze it for up to 3 months. If freezing, thaw in the refrigerator overnight before stuffing and baking. For stuffed cookies, it's generally best to bake them fresh; freezing raw stuffed cookies can sometimes affect the marshmallow texture upon baking.