These s’mores cookies are an easy alternative to traditional s’mores! They are soft on the inside and stuffed with marshmallows, graham crackers and chocolate. Plus, you don't need to chill the cookie dough.

S’mores are such a satisfying treat! We make traditional s'mores all the time the quick way in the toaster oven because we don’t always have a campfire going. 

We love the flavors and I often make s'mores cupcakes and have even made a s'mores cake!

S’mores in cookie form is another easy way to enjoy this treat and you can make them in a big batch without worrying about a marshmallow burning in your toaster. (Yeah it's happened to me!)

These cookies are similar to a chocolate chip cookie dough but they are stuffed with marshmallows, milk chocolate pieces and graham cracker bits. Stuffed cookies take a little more time to prep but they are so worth it!

So let’s get started! Here’s what you will need to make s’mores stuffed cookies.

Ingredients for S’mores Cookies:

Besides the these basics (All purpose flour, baking soda and salt), I've listed out the ingredients with a few key notes.

Graham Crackers: I used finely crushed graham crackers in the dough. You want your crumbs to be almost like flour so it’s best to crush up graham crackers in a food processor.

I also used graham cracker pieces as part of the stuffing because I really wanted to make sure the graham flavor was in the cookie.

These extra pieces are totally optional. Feel free to leave it out as it can be difficult to stuff everything into the raw dough.

Unsalted Butter: The butter should be at room temperature for best results.

Light Brown Sugar and granulated sugar: Be sure to pack in the brown sugar when measuring.

Vanilla Extract: always use high quality extract and not imitation flavoring. 

Eggs: The eggs should be at room temperature for best results. 

Chocolate Chips: I used mini semisweet chocolate chips for extra chocolate flavor. The mini size also distributes the chocolate flavor better and makes it easy to stuff the cookie. 

Marshmallows: I happen to use Dandies, a vegan marshmallow brand, but any brand will work. Use mini sized marshmallows if possible. Otherwise, you should quarter your marshmallows. If they are jumbo, you may have to cut them in half again. 

How to Make S’mores Cookies:

Combine the flour, baking soda, salt and graham cracker crumbs by whisking them together thoroughly in a medium sized bowl.

In the bowl of a stand mixer or a large mixing bowl if using a hand mixer, combine the butter, sugar and brown sugar. Using a paddle attachment, beat the ingredients well until light and fluffy. 

Switch the mixer to a lower speed and add the eggs one at a time, allowing each to incorporate into the batter.

Add in the vanilla extract. Stop and scrape the sides and bottom of the mixer with a spatula and briefly mix again.   

Stir in the chocolate chips by hand using a spatula. To make the dough balls, use a small cookie scoop to portion out the dough (a small cookie scoop is about a tablespoon in size).

Press 2-3 marshmallow pieces into the center along with 2-3 pieces of milk chocolate bar and graham cracker pieces(if using).

Scoop out a second portion of dough and place it on top. Pinch the sides closed and place it on the cookie sheet lined with parchment paper.

Repeat the process with the rest of the dough. I placed a few pieces of milk chocolate bars on top of the dough so they would clearly look like s’mores cookies and not regular chocolate chip cookies. This is completely optional. 

Bake the cookies for 7-9 minutes or until golden brown.

The marshmallows may break out from the cookie and look puffed up but they will deflate as the cookie cools. A little marshmallow popping out is just fine. I actually think it makes the cookie look better!

Storing S’mores Cookies

As with most cookies, these taste best freshly baked and still slightly warm. If storing, they can be placed in an airtight container and will keep for a week.