S’mores Stuffed Cookies
Get ready for the ultimate campfire treat baked right into a thick, bakery-style dessert! These massive S’mores Stuffed Cookies feature a soft, chewy chocolate chip dough wrapped entirely around a graham cracker and jumbo marshmallow, making them a show-stopping addition to the inas recipes collection.
Ingredients
For the Cookie Dough:
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tbsp cornstarch
½ tsp baking soda
¼ tsp salt
1 cup milk chocolate chips
For the S’mores Center & Topping:
8 graham cracker squares
8 jumbo marshmallows
1 classic Hershey’s chocolate bar (broken into pieces)
Instructions
Prep the s’mores base: Line a baking sheet with parchment paper. Lay out 8 graham cracker squares and place one jumbo marshmallow on top of each to create your centers.
Mix the wet ingredients: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Beat in the egg and vanilla extract until smooth.
Add the dry ingredients: Stir in the all-purpose flour, cornstarch, baking soda, and salt just until a soft dough forms. Gently fold in the milk chocolate chips.
Stuff the cookies: Scoop about 2–3 tablespoons of dough and flatten it out flat in the palms of your hands. Drape the flattened dough over each marshmallow and graham cracker base, pressing the edges down to ensure the s’more is completely covered and sealed.
Freeze: Place the massive stuffed cookies on your prepared baking sheet, leaving plenty of space between them as they will spread in the oven. Freeze the cookies for 12–15 minutes. While they chill, preheat your oven to 350°F.
Bake: Bake for exactly 12 minutes.
Shape and garnish: Immediately after pulling them from the oven, place a large circular biscuit cutter, bowl, or mug over each cookie and swirl it in a circular motion to “scoot” the warm edges into perfect circles. Gently press a few Hershey’s chocolate bar pieces into the tops of the hot cookies, then let them cool!
Pro Tips
Do not skip freezing the assembled cookies! Giving them 12–15 minutes in the freezer while the oven preheats prevents the dough from spreading too thin and keeps the marshmallow from melting out entirely.
The tablespoon of cornstarch is the secret ingredient in the dough that guarantees a super soft, thick, and chewy bakery-style texture.