Marshmallow Stuffed S'mores Cookies
These gooey marshmallow stuffed s’mores cookies are everything you love about classic campfire s’mores baked into a soft, chewy cookie. Made dairy free with simple ingredients, these easy cookies are packed with graham cracker crumbs, melty chocolate, and a hidden marshmallow center.
Calories: 4067kcal
Ingredients
- 2 1/4 cups all-purpose flour 270g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coarse salt
- 3/4 tablespoons dairy free butter 12 tablespoons
- 1 cup brown sugar 220g
- 1/4 cup white sugar 50g
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 4 ounces roughly chopped dairy free chocolate 115g
- 1/2 cup semi-sweet chocolate chips 80g, 30 oz
- 10 full graham cracker sheets roughly chopped or crushed
- 8 marshmallows cut in half width-wise
- 1 pinch flaky sea salt optional, for topping
Instructions
- Prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Mix the wet ingredients. In a large mixing bowl, beat the dairy free butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).Then, mix in the egg, egg yolk, and vanilla extract until smooth.
- Combine everything. Slowly add the dry ingredients to the wet, mixing just until combined.
- Add the mix-ins. Stir in the chopped chocolate and graham cracker crumbs until evenly distributed. The dough will be thick.
- Stuff the cookies. Using a medium cookie scoop, scoop two balls of dough per cookie (about 3 tablespoons total). Flatten one scoop slightly, place half a marshmallow in the center, and top with the second scoop. Gently seal the edges and roll into a ball to fully enclose the marshmallow. Repeat until all cookies are assembled and placed on lined baking sheets.
- Chill the dough. Place the baking sheets with the formed cookies into the fridge and chill for at least 30 minutes before baking.
- Bake the cookies. Place stuffed dough balls on prepared baking sheets, spacing them 2–3 inches apart. Bake for 10–12 minutes, or until edges are golden and centers look just set.
- Garnish and cool. Remove the cookies from the oven and allow cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If desired, sprinkle with flaky sea salt while still warm.
Video
Nutrition
Calories: 4067kcal | Carbohydrates: 750g | Protein: 59g | Fat: 102g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 3158mg | Fiber: 27g | Sugar: 415g | Vitamin C: 0.02mg