Let’s learn how to make the best S’mores stuffed cookies!
Ok guys. Have I got a treat for you. Remember years ago, when you were a kid and you sat with your family around the campfire and made S’mores? No? Well, me neither, but that’s how it’s always portrayed in movies. But, we all know what S’mores are, right? Delicious gooey roasted marshmallows, soft melted chocolate, all sandwiched between a couple graham crackers. Well today we’re going to learn how to make the best S’mores stuffed cookies. That’s right. I said S’mores stuffed cookies.
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That said, these cookies are just a touch more labor intensive than your typical chocolate chip cookies, but they are SO WORTH IT. These are hands down the best cookies I’ve ever made. How can you say no to chocolate chip cookie dough mixed with graham crackers and stuffed with yummy marshmallow? You can’t. Well, at least I can’t. I love them, and I am not always a huge cookie fan. Give me a bowl of rice over a cookie any day. But not these cookies.
I use marshmallow fluff in this recipe, but you can also use mini marshmallows if you prefer. Just put them in place of the fluff. Personally, I prefer the fluff, but either will work. If you do use the fluff, it is easier to work with when it has been refrigerated. Because it can be very sticky at room temperature, the cold helps it become a bit more pliable. It is still marshmallow fluff though so I also recommend spraying your fingers with some nonstick cooking spray to help prevent the marshmallow from sticking. This certainly saved me a little time and frustration.
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Let’s make the Cookies
Let’s learn how to make the best S’mores stuffed cookies, shall we? First we make the cookie dough.
Cream the butter and shortening, then add the sugars and beat for one minute. Add the eggs and vanilla and beat for another minute.
Combine the dry ingredients (flour, baking soda, salt) in a separate bowl, then combine the wet and dry ingredients, mixing until the flour is just barely streaking through.
Fold in the chocolate chips and graham crackers and refrigerate for at least one hour. Typically, I make the dough the night before so I can go straight into cookie making the next day! No, I’m not really that excited about cookie making.
Preheat the oven to 350 degrees. Roll the dough into 1 inch balls and smash into a flat disk. Place about 1-2 teaspoons of marshmallow fluff on the disk (see picture) and top with another disk.
Press together and seal the edges. Ideally, no marshmallow fluff should show through once you’ve sealed it. But, as you can see, I have a hard time doing that myself and the cookies come out just fine. Do the best you can.
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Place the cookies 2 inches apart on baking sheet and bake for 10-12 minutes. Remove from oven and let them cool for 5 minutes before removing from the baking sheet.
Transfer to a baking rack to cool completely. If you can make it that far without eating them. I challenge you. Me? I already lost. Once I saw those gooey cookies come out of the oven, I had to try just one. Ok, may be two, but no more. Or maybe just one more…but who’s counting?
- 1 stick unsalted butter
- 1/4 cup shortening
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 1/4 cups flour
- 1/2 cup graham crackers crumbled
- 1 egg plus one yolk
- 2 tsp. vanilla
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup chocolate chips
- 3-4 oz. marshmallow fluff
Cream the butter and shortening, then add the sugars and beat for one minute.
Add the eggs and vanilla and beat for another minute.
Combine the dry ingredients (flour, graham crackers, baking soda, salt) in a separate bowl, then combine the wet and dry ingredients, mixing until the flour is just barely streaking through.
Add the chocolate chips and mix.
Refrigerate for at least one hour. Typically, I make the dough a day ahead of time to save some time.
Preheat the oven to 350 degrees.
Roll the dough into 1 inch balls and smash into a disk shape. Place a spoon of marshmallow fluff (see pictures above) and top with another disk. Press together and seal the edges.
Place 2 inches apart on baking sheet and bake for 10-12 minutes.
Let the cookies cool for 5 minutes on baking sheet then transfer to rack to cool completely.
If you like these cookies, check out these other great desserts: