S’mores Cookies Stuffed with Gooey Marshmallows

Thick, chewy S’mores Cookies are bakery-style treats loaded with graham cracker crumbs, chopped Hershey bars, and chocolate chips. Each cookie is wrapped around a whole marshmallow and rolled in graham crumbs before baking, resulting in a warm, gooey center and the nostalgic flavor of a campfire s’more—no fire required.

This recipe was originally published in June 2020 and updated in June 2024 to better capture classic s’mores flavors. If you prefer the earlier version, please leave a comment on the original post to request it.

Why you’ll love these chewy S’mores Cookies

• Bakery-style texture: Thick, soft, and chewy—just like a bakery cookie.
• Full s’mores flavor: Graham cracker crumbs, milk chocolate pieces, and semi-sweet chips are mixed into the dough and used to finish the outside for authentic crunch and flavor.
• Gooey marshmallow center: A whole marshmallow melts into a pillowy, melty center when baked.

Ingredient overview

Below is a concise overview of the main ingredients you’ll need; full measurements and step-by-step instructions are included in the recipe section.

• Butter: Salted butter at room temperature or melted, for flavor and tenderness.
• Flour: All-purpose flour, spooned and leveled or weighed for accuracy to avoid dry cookies.
• Eggs & vanilla: Large eggs at room temperature and real vanilla extract for the best taste.
• Chocolate: A combination of chopped milk chocolate bars (such as Hershey’s) and semi-sweet chocolate chips for texture and flavor balance.
• Graham crackers: Use whole graham crackers and crush them to a mix of fine crumbs and small chunks—this yields better texture than pre-made crumbs.
• Marshmallows: Full-size marshmallows are used for a melty center.

Substitutions & variations

• Gluten-free: Not tested; results may vary if you try a cup-for-cup gluten-free flour blend.
• Dairy-free: Use a stick-style dairy-free butter and dairy-free chocolate to adapt the recipe.
• Peanut butter cup twist: Replace chopped Hershey bars with chopped peanut butter cups for a different but delicious flavor.
• Mini marshmallows: Not recommended here—mini marshmallows can cause excess spreading in the oven.
• Chocolate options: Any milk chocolate bar will work in place of Hershey’s if preferred.

How to make S’mores Cookies

Step 1 — Make the dough: Whisk melted butter with brown and granulated sugars until combined. Add eggs and vanilla, whisking until smooth. Fold in the dry ingredients (flour, baking powder, baking soda, and salt), then stir in chopped Hershey bars, semi-sweet chocolate chips, and the crushed graham crackers.

Step 2 — Scoop and assemble: Portion dough into balls (about 55 grams each). Flatten each ball slightly, place a full-size marshmallow in the center, and wrap the dough completely around the marshmallow so a little marshmallow may peek out at the top. Roll the sides of each dough ball in fine graham cracker crumbs (not over the marshmallow).

Step 3 — Chill: Freeze the assembled cookies for 30 minutes so the dough firms up. Freezing helps prevent the marshmallow from dissolving into the dough during baking.

Step 4 — Bake and finish: Preheat oven to 365°F (185°C). Arrange about five cookies per sheet, leaving room for spreading. Bake 8–10 minutes: the edges should look just set while the centers remain soft. Immediately after removing from the oven, use a round cutter to gently “scoot” each cookie into a neat circle—this step firms the shape and keeps cookies thick. Add extra chocolate pieces to the tops if desired. If you want a toastier marshmallow, briefly use a kitchen torch after baking.

Serving & storing

Let the cookies rest for 10–15 minutes on the baking sheet placed on a wire rack so they finish setting. They’re fantastic warm and gooey. Store completely cooled cookies in an airtight container at room temperature for 3–4 days.

Tip: These cookies are best eaten the day they are baked for the meltiest marshmallow center, but properly stored cookies remain enjoyable for several days.

Expert baking tips

• Oven thermometer: Use one if you suspect your oven runs hot or cold; accurate temperature improves consistency.
• Weigh your flour: A kitchen scale gives the most consistent results; spoon-and-level measuring is the next best option.
• If cookies spread or look uneven: Some dough may not fully adhere to the marshmallow and can slide while baking—use a round cutter to reshape them while still warm.

FAQs

Can I double or halve this recipe?

Yes. Use a sufficiently large bowl if you double the recipe.

Can I prepare these ahead of time?

The cookies are best baked immediately after stuffing to ensure the dough adheres to the marshmallow. You can, however, form the dough balls without marshmallows and freeze them for 1–2 months or refrigerate for 1–2 days. Thaw frozen dough in the fridge overnight before stuffing and baking.

Do I have to freeze the dough before baking?

Freezing the assembled cookies for about 30 minutes is highly recommended to help the marshmallows maintain their shape while baking.

Special tools

• Round cutter: Useful for “scooting” and shaping warm cookies so they look thick and round. A glass or bowl of the right size will work too.
• Kitchen torch (optional): If you want a toasted marshmallow top, a small butane torch can add color and flavor after baking.

More s’mores recipes to try

• Gooey Caramel S’more Bars
• No Bake S’mores Pie
• Gooey S’mores Brownies
• S’mores Stuffed Skillet Cookie
• Skillet S’mores Dip
• S’mores Tart

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Did you make these cookies? Leave a comment and rating on the original post to share your experience.

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Recipe Card — S’mores Cookies (Marshmallow Stuffed!)

Yields: 24 cookies

Prep time: 35 minutes (plus 30 minutes chill)

Cook time: 8–10 minutes

Total time: Approximately 1 hour 14 minutes

Ingredients

For the cookies

• 14 1/2 tbsp salted butter, melted (206 g)
• 3/4 cup dark brown sugar, packed (163 g)
• 3/4 cup granulated sugar (156 g)
• 2 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 2 2/3 cups all-purpose flour, spooned & leveled or weighed (347 g)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 full-size Hershey’s bars, roughly chopped (219 g)
• 1 1/3 cups semi-sweet chocolate chips (230 g)
• 8 whole graham crackers, crushed into a mix of crumbs and small chunks

For assembling

• 24 full-size marshmallows
• 3 whole graham crackers, crushed into fine crumbs (for rolling)
• Extra chocolate chips for topping (optional)

Instructions (summary)

1. Preheat oven to 365°F (185°C). Line baking sheets with parchment.
2. Melt butter and whisk with both sugars. Add eggs and vanilla until smooth.
3. Stir in flour, baking powder, baking soda, and salt. Fold in chopped Hershey bars, chocolate chips, and crushed graham crackers.
4. Scoop 55 g dough balls. Flatten each, add a marshmallow, seal the dough around it, and roll the sides in fine graham crumbs (not over the marshmallow).
5. Freeze assembled cookies for 30 minutes.
6. Bake about five cookies at a time for 8–10 minutes, until edges are set. Immediately use a round cutter to “scoot” cookies into neat circles and add extra chocolate if desired. Toast marshmallows with a torch if you like.
7. Cool 10–15 minutes on the baking sheet on a wire rack before serving. Store cooled cookies in an airtight container at room temperature for 3–4 days.

Nutrition (per cookie, approximate)

Serving: 1 cookie • Calories: 232 kcal • Carbohydrates: 30 g • Protein: 3 g • Fat: 11 g • Saturated fat: 7 g • Sodium: 179 mg • Sugar: 17 g