I’m excited to share my version of these irresistible cookies — soft and chewy, filled with graham crackers, chocolate, and gooey marshmallows. Every bite reminds me of cozy nights around the campfire, and I know I’ll love making (and eating) them just as much. S’mores Stuffed Cookies

Why You’ll Love This Recipe

I love this recipe because it takes the classic s’mores experience and turns it into a fun cookie format. The cookies have buttery, crisp edges with a tender centre. Then there’s the surprise: a marshmallow-stuffed middle that oozes when you break it open. The blend of graham cracker crumbs in the dough adds that authentic s’mores crunch and toasty flavour. Plus, I found that chilling the dough and cooling the cookies quickly after baking keeps the marshmallow from disappearing — so you really get that gooey centre every time.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

170 g (about 1½ sticks) unsalted butter, room temperature
100 g granulated sugar (approx. ½ cup)
213 g light brown sugar, packed (approx. 1 cup)
2 large eggs
2 teaspoons vanilla extract
360 g all-purpose flour (approx. 3 cups)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
170 g chocolate chunks or semi-sweet chocolate chips (approx. 1 cup)
8 full sheets graham crackers, crushed into crumbs and small pieces
20-24 mini marshmallows (for filling and dough)

Directions

Preheat the oven to 175 °C (350 °F). Line a baking sheet with parchment or a silicone mat.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and half the crushed graham crackers (reserving the rest for rolling or topping).
In a large bowl, cream the softened butter with both sugars until light and fluffy.
Add the eggs one at a time, then the vanilla extract, mixing well after each addition.
Slowly add the dry mixture into the butter-sugar mixture until just combined.
Fold in the chocolate chunks/ chips and any mini marshmallows you’re adding into the dough.
Scoop out about 1 Tbsp of dough per cookie. Flatten each ball slightly, then press a few mini marshmallows into the centre and cover with another bit of dough, sealing the marshmallow completely inside. Optionally press a few extra chocolate pieces or marshmallows on top and roll in remaining graham crumbs.
Cover the cookie dough balls and chill in the refrigerator for at least 1 hour (preferably overnight). Chilling helps them keep shape and prevents the marshmallows from melting too early.
Bake for 8-9 minutes (check at 8 minutes) until the edges are lightly golden but the centres still look slightly under-baked — that’s correct for that soft-chewy texture.
Immediately after removing from oven, transfer cookies to a wire rack and cool them quickly (a slight breeze or fan helps) so the marshmallow centre sets without disappearing.
Store in an airtight container and enjoy within 24 hours for optimum gooeyness.

Servings And Timing

This recipe yields about 20 cookies.

Prep time: approximately 30 minutes (not including chilling)
Inactive time (chill): at least 1 hour
Baking time: 8 minutes
Total time (including chilling): about 1 hour 38 minutes

Variations

Swap the milk chocolate for dark chocolate or white chocolate chunks for a different flavour twist.
Use flavored marshmallows (e.g., vanilla bean, strawberry) to give a subtle variation to the filling.
Make them gluten-free by substituting the all-purpose flour with a 1-to-1 gluten-free blend and using gluten-free graham crackers.
For extra crunch, mix in some chopped nuts (like toasted pecans or almonds) or pretzel pieces.
Instead of mini marshmallows for the filling, you could use one regular marshmallow sandwiched between two small graham cracker squares — this may help prevent the marshmallow from disappearing while baking.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature and recommend enjoying them within 24 hours for the best marshmallow-gooey centre. To re-heat and revive that marshmallow centre, pop a cookie in the microwave for about 10-12 seconds — it softens the marshmallow without making the dough soggy. If I’ve frozen baked cookies, I thaw them at room temperature and warm briefly before serving.

FAQs

How can I prevent the marshmallow from disappearing during baking?

I found that chilling the dough (with the marshmallow inside) and using the thinner top layer of dough helps. Also, after baking, cooling the cookies quickly helps the marshmallow set before it melts away.

Can I freeze these cookies for later?

Yes — you can freeze the baked cookies in an airtight container. When ready to eat, thaw at room temperature and warm briefly in the microwave to restore the gooey centre.

What if I don’t have graham crackers?

You can substitute another sweet biscuit or cookie with a similar flavour (like digestive biscuits). Crush them and use them in place of the graham crackers to maintain texture and flavour.

Can I make the dough ahead of time?

Absolutely. The dough keeps well covered in the fridge for up to 3 days. Then when you’re ready, scoop and bake as directed. Chilling actually improves texture.

Why do the cookies look underbaked when they are done?

Because these cookies are meant to stay a little under-baked in the centre to keep them soft and allow the marshmallow filling to remain gooey. They’ll continue to bake slightly on the tray as they cool.

Conclusion

I love how these cookies take pure nostalgia and turn it into a special treat. They’re fun to make, impressive to serve, and perfect for satisfying that s’mores craving indoors. I’m confident they’ll become a new favourite in my cookie repertoire.