Gooey Campfire S’mores Stuffed Cookies

These s'mores stuffed cookies deliver the full campfire experience without the fire: chocolate chip cookie dough rolled in honey graham crumbs, wrapped around a jumbo marshmallow and squares of milk chocolate, baked until golden, then finished with a quick torch for that charred, toasted marshmallow top.

The result is a gooey, stretchy, chocolate-loaded cookie that pulls apart like the best campfire s'more, ready in under 30 minutes.

This recipe turns the classic campfire s'more into a portable, fork-free cookie. The dough is the familiar chocolate chip base, but it gets a crunchy graham cracker coating and a hidden center of marshmallow and chocolate.

Baking at a high temperature for a short time keeps the inside soft and molten while the outside turns crisp. A final pass with a kitchen torch gives the marshmallow that smoky, charred flavor that makes s'mores so irresistible.

Ingredients

Why this recipe works

The graham cracker coating does double duty: it adds a sweet, toasty crunch to the outside of the cookie, and it echoes the classic s'more component. Rolling the dough in the crumbs before baking creates a textured crust that contrasts with the soft, gooey center. The honey flavor in the crackers also deepens the caramel notes of the cookie dough.

Baking the cookies at 375°F for just 9 minutes ensures the dough is cooked through while the marshmallow and chocolate remain molten. The short, hot bake sets the edges and leaves the center soft.

Torching the exposed marshmallow after baking adds the charred campfire flavor without overcooking the cookie, giving you that authentic s'mores taste in every bite.

Notes and substitutions

Start with your favorite chocolate chip cookie dough—homemade or store-bought. If using store-bought, choose a dough that is firm enough to handle; if it is too soft, chill it for 15 minutes. The dough should be scooped into 8 equal portions, about 2 tablespoons each, to ensure even baking.

Use jumbo marshmallows for the best stretch, and break the milk chocolate bar into squares so they melt evenly. Honey graham crackers provide a sweet, slightly floral coating; regular or cinnamon graham crackers work too.

A kitchen butane torch is essential for the charred marshmallow top; if you don't have one, you can skip the torch, but the cookies will miss that toasted flavor.

• jumbo marshmallows: regular marshmallows (use 2 per cookie)
• milk chocolate bar: dark chocolate or semisweet chocolate
• honey graham crackers: regular graham crackers or cinnamon graham crackers

Equipment

• Mixing bowl
• Baking sheet
• Parchment paper
• Kitchen butane torch