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This stuffed Smores chocolate chip cookie recipe brings all the taste but leaves behind the mess of the gooey campfire classic. Sure, sometimes that mess is part of the fun. I love roasting marshmallows and sandwiching them between graham crackers and chocolate as much as the next person – I’m not a s’more hater (s’mhater?).
But you know what else I like?
Cookies. And when you can stuff cookies with Smore deliciousness AND have them made in an oven when it is cold and wet outside…. well, I’m sure you see where I’m going with this.
Plus, these easy smores cookies can be kept in a container and thus be ready for me to tear into whenever I need my hit of marshmallow, chocolate and graham crackers.
I don’t even need to get covered in sticky marshmallow every time I eat them, so no evidence of my cookie sneaking! It’s the perfect crime cookie!
I’ve already sung the praises of stuffed cookies with our round-up of them here. They are really awesome and since we are rolling up on cookie exchange season, I think you should consider adding one or two to your cookie repertoire.
And why not start with this one? Basic chocolate chip cookie dough, add in the smore stuff, & let the oven work it’s magic.
If you are craving the real caramelized marshmallow taste, give them a minute or two extra in the oven (be sure to remove when any surface marshmallows start to brown).
It’s smore-stuffed chocolate chip cookie time! (AKA the BEST TIME).
Smores Chocolate Chip Cookie Notes:
- You can store these smores chocolate chip cookies baked or unbaked in the freezer for about 3 months.
- If you are baking them from frozen, you can throw them in the oven for about 15 minutes or in the microwave for 30 second intervals until cooked all the way through.
- If you reheat them in the microwave, they will have a more pizookie-like consistency.
- It is important to use mini marshmallow bits instead of regular marshmallows or marshmallow fluff in order to ensure the marshmallow does not explode out of the cookie during the baking process.
- You can use any kind of chocolate chip in this recipe.
Smores Chocolate Chip Cookie Recipe
Makes: about 18 cookies
Prep Time: 10 minutes
Bake Time: 12 minutes
Ingredients:
- 1 cup salted butter
- ½ cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ tsp. baking powder
- 1 tsp baking soda
- 3 cups all-purpose flour
- 1 cup chocolate chips
- 1 cup crushed graham crackers
- ½ cup mini marshmallow bits (like these)
Directions:
In a large mixing bowl, beat together the salted butter, white sugar, and brown sugar
until the mixture is smooth and creamy.
cookie dough.
place the balls of dough on a cookie sheet.
Smores Chocolate Chip Cookie Recipe
Indulge in the deliciousness of smores without the sticky mess with this delicious Smores Chocolate Chip Cookie Recipe.
Ingredients
- 1 cup salted butter
- ½ cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ tsp. baking powder
- 1 tsp baking soda
- 3 cups all-purpose flour
- 1 cup chocolate chips
- 1 cup crushed graham crackers
- ½ cup mini marshmallow bits
Instructions
- Preheat the oven to 350 degrees Fahrenheit while you prepare the cookies dough.
- In a large mixing bowl, beat together the salted butter, white sugar, and brown sugaruntil the mixture is smooth and creamy.
- Once the sugar and butter are homogenous, add in the eggs and beat the mixture againuntil smooth.
- Whisk in the baking powder, baking soda, flour, and graham crackers until no clumps ofdry ingredients remain in the mixture.
- Gently fold in the chocolate chips until they are evenly distributed throughout thecookie dough.
- Fold 2 tablespoons of cookie dough around a spoonful of mini marshmallow bits andplace the balls of dough on a cookie sheet.
- Bake the cookies for 12 minutes, allow to cool, serve, and enjoy!
Notes
- You can store these smores chocolate chip cookies baked or unbaked in the freezer for about 3 months.
- If you are baking them from frozen, you can throw them in the oven for about 15 minutes or in the microwave for 30 second intervals until cooked all the way through.
- If you reheat them in the microwave, they will have a more pizookie-like consistency.
- It is important to use mini marshmallow bits instead of regular marshmallows or marshmallow fluff in order to ensure the marshmallow does not explode out of the cookie during the baking process.
- You can use any kind of chocolate chip in this recipe.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 305Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 199mgCarbohydrates: 42gFiber: 1gSugar: 23gProtein: 4g
Smores Cookies Frequently Asked Questions
What kind of chocolate do you use for smores?
Typically milk chocolate is best, but dark chocolate works too (especially if you find marshmallows too sweet). Remember, good s’mores have the marshmallow carmelize a little bit and this can add a little bitterness too (the good, Maillard effect type!).
White Chocolate should likely be avoided as it is (for most folks) too similar in taste to the marshmallow, so doesn’t provide the classic s’more flavour most people are looking for.
What makes a cookie chewy instead of crunchy?
Most often it is how long you bake cookies make them chewy or crunchy.
Most cookies we make come out chewy at around 10-12 minutes (they will often still look slightly uncooked in the middles when you remove them from the oven. Because of this, they will need to sit on the cookie sheet for a few minutes to set before removing them to a cooling rack.
For crispy cookies, depending on the size, cooking beyond 14-15 minutes can get you the crunchy edge you are aiming for (if crunchy cookies are your thing).
Every oven, recipe and personal taste is different, so keep a close eye on your batch and try some science (3 cookie sheets, each with slightly different cooking time) to find the Goldilocks zone for your needs.
What makes the chewiest cookies?
Cook time (slightly undercooking) is a big must. No matter how chewy your ingredients, an overcooked cookie will be hard and crunchy.
Ingredients are the next key factor. Carmel, chocolate, and peanut butter all have fats/sugars in them that help keep things chewy. Butter (like these cookies have) is a great fat to keep the chewiness. Some recipes (not this one) also sub in corn syrup for the sugar to keep the chewiness next-level.
Check out more of our delicious cookie recipes:
- Super Fun Stuffed Hot Chocolate and Marshmallow Cookies
- Easy No Bake Chocolate Truffles & Ideas to Customize Them!
- These Stuffed Cookies will Make Everyone Happy ~ 20+Recipes!
- Irresistible Chocolate Peanut Butter Rice Krispie Treats Recipe ~ Easy, Tasty & No Bake
- 20+ Best Unique Christmas Cookies for Cookie Exchange this Year
- Recipe: The Best Brownies in a Jar – EVER – a wonderful gift idea