There was this one summer night, sitting around a campfire with friends, when I realized I could have all the gooey, chocolatey goodness of s’mores without the fuss of marshmallows on sticks or smoke in my eyes. That’s how the idea for these irresistible s’mores stuffed cookies came to life—because sometimes, you just want s’mores vibes, but in cookie form. And the best part? The homemade chocolate chips tucked inside make all the difference. I’ve made these cookies probably a dozen times now, and they never fail to impress both my sweet tooth and my “I want something easy but fancy” mood. So yeah, you’re about to get the ultimate recipe for s’mores stuffed cookies with homemade chocolate chips that will seriously up your cookie game.
These cookies are the kind of treat that makes your kitchen smell like a campfire festival and your friends ask for the recipe before you even finish baking. And trust me, once you try making your own chocolate chips, you won’t want to go back to store-bought. Ready to dive in?
Why You’ll Love This Recipe
Okay, full disclosure—this recipe has totally spoiled regular chocolate chip cookies for me.
- Ooey-gooey s’mores magic: The marshmallow center melts perfectly inside the cookie, giving you all those classic s’mores flavors without the sticky fingers or campfire hassle.
- Homemade chocolate chips: Seriously, making your own chocolate chips is easier than you think, and the taste? Way richer and smoother than anything from a bag.
- Perfect balance of crispy and chewy: The edges get that golden crunch while the center stays soft and melty. I’ve made these for movie nights, birthday parties, and just because, and they always disappear fast.
- Fun baking project: Making your own chocolate chips and stuffing the cookies feels fancy, but I promise it’s beginner-friendly. Plus, it’s a great excuse to eat more chocolate!
This recipe is my go-to when I want to impress friends without hours in the kitchen. Honestly, these cookies have become my comfort food—the kind that makes you feel like a kid again, no campfire needed.
What Ingredients You’ll Need
Here’s the thing about this ingredient list: most of it is probably hanging out in your pantry already. I’ve also broken it down so you understand why each part matters—it makes baking feel less like a guessing game.
- All-purpose flour (2 ¼ cups / 280g) — The sturdy base that gives these cookies structure. You can try half whole wheat if you want, but expect a slightly denser cookie.
- Baking soda (1 teaspoon) — Helps the cookies rise just enough without turning cakey.
- Salt (½ teaspoon) — Because salt brings out the sweetness and balances flavors. I use fine sea salt here.
- Unsalted butter (¾ cup / 170g, softened) — I always use real butter (no margarine!). It gives that rich, creamy flavor and helps with the perfect chewy texture.
- Brown sugar (¾ cup / 150g) — Adds moisture and that lovely caramel undertone.
- Granulated sugar (¼ cup / 50g) — For a bit of crunch and sweetness contrast.
- Vanilla extract (1 teaspoon) — I swear by Nielsen-Massey for the best flavor, but any good vanilla works.
- Egg (1 large, room temperature) — Binds everything together and adds tenderness.
- Mini marshmallows (1 cup / 50g) — These are the gooey heart of the s’mores surprise. Use mini for easier stuffing.
- Homemade chocolate chips (1 cup / about 150g) — We’ll get to making these in a sec. They melt beautifully and have a fresh chocolate taste you won’t forget.
- Cornstarch (1 teaspoon) — This little addition keeps the cookies soft and prevents spreading too much.
Pro tip: I freeze my mini marshmallows before stuffing—they hold their shape better and don’t melt too fast while baking.
Equipment Needed
You honestly don’t need fancy gear for these s’mores stuffed cookies—I’ve made them in kitchens ranging from my tiny college apartment to my current full chaos setup.
- Baking sheet — A rimmed cookie sheet works best so nothing slides off.
- Parchment paper or silicone baking mat — For easy cleanup and to keep cookies from sticking. I’m team silicone mats because they last forever.
- Mixing bowls — One large for the cookie dough, and a small one if you want to blend the chocolate before shaping.
- Electric mixer or hand whisk — I prefer a hand mixer because my arm gets tired, but you can whisk by hand if you’re feeling strong.
- Measuring cups and spoons — No eyeballing here; baking’s chemistry, so precision pays off.
- Small spatula or spoon — For folding in those homemade chocolate chips gently.
- Cooling rack — Not mandatory, but your cookies will thank you.
Quick note: To make your homemade chocolate chips, you’ll need a sharp knife and a small baking sheet lined with parchment. Trust me, it’s easier than it sounds.
How to Make It: Step-by-Step
- Preheat and prepare (10 minutes)
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and helps the cookies bake evenly. - Make the homemade chocolate chips (15 minutes)
Melt 6 ounces (170g) high-quality semisweet chocolate in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Pour the melted chocolate onto a parchment-lined small baking sheet and spread thinly—about 1/8 inch thick. Pop it in the fridge for 10 minutes or until firm. Once set, use a sharp knife to cut into tiny chip-sized pieces (about ¼ inch). Set aside. - Mix dry ingredients (2 minutes)
In a medium bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cornstarch. This combo keeps the cookies tender but structured. - Cream butter and sugars (5 minutes)
In a large bowl, beat ¾ cup (170g) softened unsalted butter with ¾ cup (150g) brown sugar and ¼ cup (50g) granulated sugar until fluffy and light—about 3-4 minutes. This step is where the magic starts; the airiness helps the cookies rise just right. - Add egg and vanilla (2 minutes)
Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until fully combined. The mixture will look creamy and smooth. - Combine wet and dry (3 minutes)
Slowly add the dry ingredients into the wet mixture, mixing on low speed or folding gently with a spatula. Stop as soon as you see no more streaks of flour—overmixing will make the cookies tough. - Fold in homemade chocolate chips (2 minutes)
Gently fold in your homemade chocolate chips, reserving about ¼ cup to sprinkle on top of the cookies before baking. - Stuff the cookies (10 minutes)
Now, here’s the fun part. Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place a few mini marshmallows (about 3-4) in the center, then cover with another 2 tablespoons of dough, sealing the edges well so the marshmallows don’t leak out while baking. Roll into a ball. Repeat until all dough is used. Place the cookie balls on the prepared baking sheet, spaced about 2 inches apart. Sprinkle the reserved homemade chocolate chips on top, gently pressing them into the dough. - Bake (12-15 minutes)
Pop the cookies in the oven for 12-15 minutes, until the edges are golden brown but the centers still look slightly soft. You’ll smell that toasted chocolate and butter aroma filling your kitchen—pure heaven. - Cool and enjoy (at least 10 minutes)
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up a bit but stay melty inside. Try to wait at least 10 minutes before breaking into one—you’ll thank me.
My Best Tips & Techniques
Alright, let me share some battle-tested tips from my many cookie-baking adventures.
- Don’t skip chilling the chocolate: It makes cutting perfect little chips way easier than trying to chop melted chocolate.
- Freeze marshmallows before stuffing: It keeps them from melting too quickly and oozing everywhere.
- Seal the dough edges tight: Otherwise, marshmallow goo escapes and makes a mess. Pinch and press firmly with your fingers.
- Resist opening the oven door too often: I’m guilty of this! But those temperature drops can make your cookies sink.
- Use room temperature butter and eggs: They mix more evenly and give a smoother dough.
- Don’t overmix after adding flour: Just fold until combined—overdoing it leads to tough cookies.
- Brush melted butter on top after baking: This adds a subtle shine and extra richness.
- Measure your flour properly: Spoon it lightly into your cup instead of scooping directly from the bag to avoid dense cookies.
Ways to Mix It Up
Want to play around? I’ve tried these variations and they all work beautifully.
- Peanut Butter S’mores: Add ½ cup creamy peanut butter to the wet ingredients and swap half the butter with it. The nutty flavor pairs amazingly with the classic s’mores combo.
- Salted Caramel S’mores: Drizzle caramel sauce inside with the marshmallows and sprinkle flaky sea salt on top before baking. Sweet, salty, and gooey perfection.
- Double Chocolate: Mix ¼ cup cocoa powder into the dry ingredients and swap the homemade chips with a mix of chips and chunks from your favorite dark chocolate bar.
- Nutty Crunch: Fold in ½ cup chopped toasted pecans or walnuts with the homemade chocolate chips for texture and flavor contrast.
- Vegan Version: Use dairy-free chocolate, vegan marshmallows, and substitute the butter with coconut oil or vegan butter. Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
Serving Ideas & Storage
These s’mores stuffed cookies are amazing fresh and warm, but here’s how I usually handle them.
- Serving fresh: Slather with a little extra butter or peanut butter. Trust me, it’s a game changer.
- Party platter: Arrange on a decorative plate with a side of cold milk or hot cocoa—guaranteed crowd-pleaser.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. They get even better after a day or two when the flavors meld.
- Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag. Defrost at room temp or warm in the microwave for 15 seconds.
- Reheating: Toast briefly in a toaster oven or microwave for 15-20 seconds to revive that melty center.
Nutritional Info & Health Benefits
Not gonna lie—these are definitely a treat. But here’s the deal:
| Nutrient | Per Cookie (approx.) |
|---|---|
| Calories | 220 |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 11g |
| Fiber | 1g |
The homemade chocolate chips mean no weird additives, and using real butter and natural vanilla gives the best flavor without artificial stuff. Plus, mini marshmallows are just a tiny bit—so the cookie still feels balanced. And hey, sometimes you just need to indulge, right? I like that these cookies bring joy and nostalgia without being overly processed.
Final Thoughts
So that’s it—my recipe for irresistible s’mores stuffed cookies with homemade chocolate chips. I know I’ve rambled a bit, but when you find a cookie this good, you kind of have to. It’s become my secret weapon for gatherings, late-night snacks, and anytime I need a little pick-me-up.
Make it your own! Try the variations, swap ingredients based on what you have, or add your favorite nuts or spices. The best recipes are the ones you tweak until they feel just right.
If you bake these, please tell me how they turn out! Drop a comment or tag me on Instagram—I seriously get excited seeing your versions. And if you have questions, ask away. Baking is better when we do it together.
Happy baking! May your kitchen smell like chocolate, marshmallows, and happiness.
FAQs
Q: Can I use store-bought chocolate chips instead of homemade?
A: Totally! I love homemade chocolate chips for flavor, but good-quality store-bought ones work fine too. Just pick semisweet or bittersweet for the best balance with the marshmallows.
Q: What if my cookies spread too much and lose their shape?
A: This usually means the dough was too warm or your butter was too soft. Try chilling the dough for 20-30 minutes before baking. Also, using cornstarch helps keep the shape firm.
Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the dough and stuff the cookies, then freeze the raw balls on a baking sheet before transferring to a bag. Bake straight from frozen, adding a couple extra minutes to the bake time.
Q: How do I know when the cookies are done?
A: Look for golden edges and a slightly soft center. The top will spring back gently when touched, and you’ll smell that amazing baked chocolate aroma. A toothpick test works too—some moist crumbs are perfect.
Q: My marshmallows melted out of the cookies—what happened?
A: This happens if the dough isn’t sealed tightly around the marshmallows or if the marshmallows are warm when stuffed. Freeze them first and pinch the dough edges firmly to trap the gooey center inside.
Pin This Recipe!
Irresistible S’mores Stuffed Cookies Recipe Easy Homemade Chocolate Chips
- Total Time: 40 minutes
- Yield: 24 cookies 1x
Description
These s’mores stuffed cookies combine gooey marshmallow centers with homemade chocolate chips for a perfect balance of crispy edges and chewy centers, delivering classic s’mores flavors without the campfire hassle.
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (fine sea salt preferred)
- 1 teaspoon cornstarch
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup (50g) mini marshmallows (preferably frozen before stuffing)
- 1 cup (about 150g) homemade chocolate chips (see instructions below)
- 6 ounces (170g) high-quality semisweet chocolate (for homemade chips)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make homemade chocolate chips: Melt 6 ounces (170g) semisweet chocolate in 20-second bursts in the microwave, stirring until smooth. Spread melted chocolate thinly (about 1/8 inch) on a parchment-lined small baking sheet. Refrigerate for 10 minutes or until firm. Cut into tiny chip-sized pieces (~¼ inch). Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, and cornstarch.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until fluffy and light, about 3-4 minutes.
- Beat in egg and vanilla extract until smooth and creamy.
- Slowly add dry ingredients to wet mixture, mixing on low speed or folding gently until just combined. Avoid overmixing.
- Gently fold in homemade chocolate chips, reserving ¼ cup to sprinkle on top.
- Stuff the cookies: Scoop about 2 tablespoons of dough, flatten slightly, place 3-4 mini marshmallows in the center, cover with another 2 tablespoons of dough, seal edges tightly, and roll into a ball. Repeat with remaining dough. Place cookie balls 2 inches apart on prepared baking sheet. Sprinkle reserved chocolate chips on top, pressing gently.
- Bake for 12-15 minutes until edges are golden brown and centers look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack. Let cool at least 10 minutes before serving.
Notes
Freeze mini marshmallows before stuffing to prevent melting too fast. Seal dough edges tightly to avoid marshmallow leakage. Use room temperature butter and egg for smoother dough. Avoid overmixing after adding flour to keep cookies tender. Brush melted butter on top after baking for extra shine and richness. Measure flour properly by spooning into cup to avoid dense cookies.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Fat: 11
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: s’mores cookies, stuffed cookies, homemade chocolate chips, marshmallow cookies, easy cookie recipe, campfire cookies, chocolate chip cookies
