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Giant s'mores cookies with toasted marshmallow and melted chocolate on wire cooling rack

S'mores Cookies (Giant Stuffed with Marshmallow & Chocolate)

Giant stuffed s'mores cookies built on a real graham cracker base with Hershey's chocolate and marshmallow inside, wrapped in chewy brown sugar cookie dough. The marshmallow puffs through the top while baking for that iconic toasted campfire look. Ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
15 minutes
Total Time 45 minutes
Servings: 6 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted (1 stick)
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 1/2 cup semi-sweet chocolate chips
  • %S'more Filling
  • 6 full-size graham crackers
  • 6 large marshmallows
  • 12 squares Hershey's milk chocolate or any milk chocolate bar

Equipment

  • 1 Large baking sheet Line with parchment paper
  • 1 Parchment paper Prevents sticking
  • 1 Large mixing bowl For cookie dough
  • 1 Cookie scoop or spoon For portioning dough
  • 1 Whisk or wooden spoon For mixing
  • 1 Measuring cups and spoons Dry and liquid

Method
 

  1. %Make the Cookie Dough
  2. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  3. In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and combined.
  4. Add the egg and vanilla extract. Stir until fully combined.
  5. Add the flour, baking soda, salt, and cornstarch. Mix until a thick, soft dough forms. Do not overmix.
  6. Fold in the chocolate chips with a spatula or spoon.
  7. %Build the S'more Base
  8. Place 6 graham crackers flat on the parchment-lined baking sheet, spaced 2 inches apart.
  9. Place 2 squares of Hershey's chocolate on top of each graham cracker.
  10. Place one large marshmallow on top of the chocolate on each cracker.
  11. %Assemble and Bake
  12. Using a cookie scoop, take a generous portion of dough and flatten it into a thick disc in your palm. Drape it over the marshmallow and press the edges down around the graham cracker. Leave a small opening at the top for the marshmallow to puff through. Repeat with remaining cookies.
  13. Add a few extra chocolate chips on top of each cookie for decoration.
  14. Place the baking sheet in the freezer for 15 minutes. This prevents the cookies from spreading flat during baking.
  15. Bake at 350°F for 15 minutes until the cookie dough is golden brown and the marshmallow has puffed up and toasted through the top. The edges should be set but the center still slightly soft.
  16. Let the cookies cool on the baking sheet for 5 minutes before serving. The marshmallow and chocolate will be very hot. Serve warm for the best gooey texture.

Notes

TIPS FOR SUCCESS:
• Melt the butter, don't soften it. Melted butter creates a chewier, denser cookie that holds its shape over the marshmallow.
• Cornstarch is the secret ingredient. It keeps the cookies thick and prevents them from spreading flat. Do not skip it.
• Leave a small hole on top of the dough. This lets the marshmallow puff up and toast through the top for that viral look.
• Freeze before baking. 15 minutes in the freezer is non-negotiable. Cold dough holds its shape much better.
• Don't overbake. Pull them when edges are golden but center still looks slightly underdone. They continue cooking on the hot sheet.
• Use full-size marshmallows only. Mini marshmallows melt too fast and disappear. You need the big dramatic puff.
STORAGE:
• Room temperature: up to 3 days in an airtight container.
• Reheat: microwave 15 seconds to make marshmallow and chocolate gooey again.
• Freezer: freeze unbaked assembled cookies on a tray, then transfer to a bag. Bake from frozen, add 2 extra minutes.
VARIATIONS:
• Dark chocolate: swap Hershey's for dark chocolate squares.
• Nutella: add a teaspoon of Nutella on top of the chocolate before the marshmallow.
• Peanut butter cup: replace chocolate squares with a Reese's peanut butter cup.
• Double chocolate: add 2 tbsp cocoa powder to the cookie dough.
BUTTERMILK NOT NEEDED for this recipe — it uses melted butter for extra chewiness.