Description
These gooey s’mores stuffed chocolate chip cookies combine a chewy, buttery cookie base with melty chocolate chunks and a warm, sticky marshmallow fluff center. They offer the nostalgic taste of campfire treats with a perfect contrast of crisp edges and a soft, molten interior.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 jar (7-8 oz) marshmallow fluff
- 1 cup (150g) chocolate chunks (mix of milk and semi-sweet)
- ½ cup (50g) graham cracker crumbs
Instructions
- Cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract. Mix until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
- Stir in the chocolate chunks and graham cracker crumbs by hand with a spatula.
- Chill the dough in the refrigerator for at least 30 minutes (or up to 24 hours).
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough, flatten into a disc, place a teaspoon of marshmallow fluff in the center, and fold the dough over to seal completely. Roll into a smooth ball.
- Place dough balls on baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown but centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure butter is softened, not melted, for the right texture. Chill the dough thoroughly to prevent spreading and marshmallow leakage. Seal the dough tightly around the fluff to avoid leaks. Underbake slightly for a gooey center. Store in an airtight container at room temperature for up to 3 days. Can freeze unbaked dough balls for later baking.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: s'mores cookies, stuffed cookies, chocolate chip cookies, marshmallow fluff, dessert, baking, campfire treats, gooey cookies