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
Scale
- 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