Introduction

S’mores Stuffed Chocolate Chip Cookies combine the nostalgic flavors of campfire treats with a soft, chewy cookie. Each bite features a gooey marshmallow, melted chocolate, and a crunchy graham cracker center wrapped in classic cookie dough. These treats are perfect for any occasion when you want a fun twist on a beloved favorite.

A close-up view of a single large chocolate chip cookie held by a woman's hand, showing a golden-brown baked texture with slightly crispy edges and a soft center. The cookie is studded with shiny, melted dark chocolate chips and chocolate chunks. A gooey white melted marshmallow spreads irregularly across the surface, blending with the cookie dough and adding a glossy, creamy texture. Some coarse salt sprinkles lightly over the top, adding contrast. In the blurred background, there are more cookies resting on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 sheets graham crackers, broken in half to make 12 pieces
12 marshmallows, s’more shaped or jumbo
12 full-sized Reese’s peanut butter cups (or substitute with Oreos or chocolate squares)
36 oz chocolate chip cookie dough (premade tub)
Optional: finishing salt and extra chocolate chips for topping

Instructions

Step 1: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Prepare the s’mores base by placing half a graham cracker piece on the baking sheet, then top it with one Reese’s peanut butter cup (or your chosen chocolate), followed by one marshmallow.
Step 2: Scoop a large ball of cookie dough, about 3 ounces or roughly the size of an ice cream scoop. Flatten the dough slightly and drape it over the s’mores stack, forming a mound that fully covers the marshmallow and chocolate. Press the dough edges down to seal it onto the graham cracker. Bake only 4 to 6 cookies per sheet to allow room for spreading.
Step 3: Bake for 7 minutes, then carefully turn each cookie over to ensure even baking. Continue baking for another 6 to 8 minutes, or until the edges turn lightly golden brown (total baking time about 13–15 minutes). The cookies will spread during baking, which is normal.
Step 4: Remove cookies from the oven and, while still warm, use the back of a spoon or measuring cup to gently round the edges into a neat circle. Sprinkle with a few extra chocolate chips and optionally a pinch of finishing salt. Let cookies cool before serving to enjoy gooey, melty s’mores inside a soft cookie shell.

Tips & Variations

For a nut-free version, substitute Reese’s cups with chocolate squares or chunks.
Use jumbo marshmallows for extra gooey centers or mini marshmallows for smaller bites.
Adding a sprinkle of sea salt on top enhances the chocolate flavor and balances sweetness.
To make baking easier, chill cookie dough balls slightly before assembling to slow spreading.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep refrigerated up to 5 days or freeze for up to 2 months. Reheat gently in a microwave for 10-15 seconds to soften the marshmallow and chocolate before serving.

How to Serve

A close-up of a large cookie being pulled apart by a woman's hand with bright red nails, showing stretching white marshmallow in the center mixed with melted dark brown chocolate. The cookie is golden brown with a rough and chunky texture, filled with chocolate chips and visible gooey marshmallow. Below it, another cookie lies flat on a white marbled texture background, also containing melted marshmallow and chocolate chunks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cookie dough instead of store-bought?

Yes, homemade chocolate chip cookie dough works well in this recipe. Just be sure it’s sturdy enough to enclose the marshmallow and chocolate without breaking.

Why do I need to turn the cookies during baking?

Turning the cookies halfway ensures they bake evenly and develop a uniform golden edge, preventing one side from over or undercooking.