Gooey Campfire S’mores Stuffed Cookies Tips, FAQ & printable recipe

Tips for success

For the best texture, use a cookie dough that is not too soft. Chilling the dough for 15 minutes before handling makes it easier to wrap around the filling.

When rolling the stuffed balls in graham crumbs, press gently so the crumbs stick, but avoid overworking the dough, which can make the cookies tough.

Torching the marshmallow is the key to that campfire flavor. Hold the torch about 2 inches away and move it in a slow circle until the marshmallow is golden brown and charred in spots.

If you don't have a torch, you can place the cookies under a broiler for 30 seconds, but watch carefully to avoid burning.

Variations

• Peanut Butter S'mores: Spread a thin layer of peanut butter on the dough disk before adding the marshmallow and chocolate. Use chocolate chip cookie dough or peanut butter cookie dough for a richer flavor. The peanut butter adds a savory note that pairs well with the sweet marshmallow.
• Dark Chocolate Lovers: Swap the milk chocolate bar for dark chocolate (70% cacao) for a deeper, less sweet filling. You can also use dark chocolate chunks instead of squares. The dark chocolate melts beautifully and contrasts with the sweet marshmallow and graham coating.
• Salted Caramel S'mores: Add a soft caramel square to the filling along with the marshmallow and chocolate. Sprinkle a pinch of flaky sea salt over the torched marshmallow before serving. The salt cuts through the sweetness and adds a sophisticated touch.
• Berry S'mores: Add a few fresh raspberries or a spoonful of raspberry jam to the filling. The tartness of the berries balances the sweetness of the marshmallow and chocolate. Use a graham cracker with a hint of cinnamon for extra warmth.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 5 minutes to restore softness.

Freezer

Freeze unbaked stuffed cookie balls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat baked cookies in a 300°F (150°C) oven for 5 minutes, or in a toaster oven until warm and gooey. Avoid microwaving to keep the texture crisp.

Store leftover cookies in an airtight container at room temperature for up to 2 days. The marshmallow will lose its stretchiness as it cools, so reheat the cookies in a 300°F (150°C) oven for 5 minutes to soften the filling. Avoid microwaving, as it can make the cookies tough and the marshmallow rubbery.

You can assemble the stuffed cookie balls up to 24 hours ahead. Place them on a baking sheet, cover with plastic wrap, and refrigerate.

When ready to bake, preheat the oven and bake as directed, adding 1-2 minutes to the baking time if the dough is cold. The graham coating may darken slightly, but the cookies will still be delicious.

Serving ideas

Serve these s'mores stuffed cookies warm, ideally right after torching, so the marshmallow is still stretchy and the chocolate is molten.

They are perfect for a backyard gathering, a movie night, or any time you crave campfire flavor without the fire. Pair them with a glass of cold milk or a scoop of vanilla ice cream.

For a fun presentation, place the cookies on a rustic wooden board or a cast-iron skillet. Let guests pull them apart to see the gooey filling. These cookies are best eaten with your hands, but have napkins ready—the filling can be messy and deliciously so.

Frequently asked questions

Recipe card

Gooey Campfire S'mores Stuffed Cookies

Prep 20 minCook 9 minTotal 29 minServes 8

Ingredients

• 1 batch chocolate chip cookie dough (about 2 cups)
• 1 1/2 cups honey graham crackers, crushed
• 8 jumbo marshmallows
• 4 oz milk chocolate bar, broken into squares

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the crushed honey graham crackers in a shallow dish. Portion the chocolate chip cookie dough into 8 equal scoops, about 2 tablespoons each. Flatten each scoop into a disk about 3 inches wide.
2. Place one jumbo marshmallow and two squares of milk chocolate in the center of each dough disk. Fold the dough up and over the filling, pinching the seams to seal completely. Roll each stuffed ball in the crushed graham crackers, pressing gently so the crumbs adhere.
3. Place the stuffed cookie balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake at 375°F (190°C) for 9 minutes, until the cookies are golden brown and the marshmallow begins to peek through the tops.
4. Remove the cookies from the oven. Use a kitchen butane torch to char the exposed marshmallow tops for about 5 seconds each, moving the flame in a circular motion until the marshmallow is toasted and golden brown.
5. Let the cookies cool on the baking sheet for 2 minutes. Then carefully transfer them to a serving plate. Pull one apart to show the stretchy marshmallow and melted chocolate. Serve warm while the filling is gooey.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

58 g

Fat

19 g

Fiber

2 g

Sugar

35 g

Automatic estimate from the ingredient list, not laboratory-verified.