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S’mores Stuffed Cookies

S'mores Stuffed Cookies: The Ultimate Gooey Campfire Treat

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Indulge in these decadent bakery-style treats that capture the nostalgic essence of a campfire favorite. Featuring a golden graham cracker-infused dough wrapped around a molten marshmallow and rich chocolate center, these cookies offer a perfect balance of chewy, gooey textures. They are the ultimate portable dessert for any gathering or weekend craving, bringing the classic s’more experience straight to your kitchen without the need for an open flame.

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup white granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour, sifted
1/2 tsp baking soda
1/2 tsp salt
4 sheets graham crackers, crushed into fine crumbs
12 large marshmallows
12 squares milk or dark chocolate

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs.
Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.
Divide the dough into 12 equal portions.
Flatten each portion, place one marshmallow and one square of chocolate in the center, and wrap the dough around to seal completely.
Place the stuffed dough balls on the prepared baking sheet.
Bake for 12 minutes or until the edges are golden brown.
Allow the cookies to cool for 5 minutes on the tray before transferring to a wire rack.

Notes

Ensure the dough completely seals the marshmallow and chocolate to prevent leakage during baking. If the dough feels too sticky, chill it in the refrigerator for 20 minutes before stuffing. Store in an airtight container for up to 3 days.