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Chocolate S'mores Stuffed Cookies
News flash: I’m in love with stuffed cookies! For the past three weeks, I’ve been baking at least one kind of cookie nearly every day, trying to perfect my stuffed cookies!
If you missed it, I recently released my Ultimate Guide to Stuffed Cookies, featuring a basic chocolate chip Nutella stuffed cookie! I totally recommend you check out that recipe for all the details on how to perfect your very first stuffed cookie, and to get you prepped to go crazy with the fillings and decorations!
I was so happy with that recipe and my other stuffed cookie variations, including Oreo Stuffed Chocolate Chip Cookies and Peanut Butter Stuffed Chocolate Chip Cookies. I had originally made a s’mores one with an old batch of dough, but I felt the s’mores needed something a bit more special.
So that’s how this special Chocolate S’mores Stuffed Cookies recipe came to be! I thought to really let the s’more shine, we should have a cocoa-based dough! At the time of writing this, it’s Christmas, so I’m sure you’re looking for some fun Christmas baking ideas! By having these cookies be chocolatey and s’more-y, we’ve got some campfire vibes and the feeling of a hot chocolate in a cookie. You know me - I love my chocolate! These have ended up being my favourite stuffed cookie along with the Nutella one!
Why These Chocolatey S’mores Stuffed Cookies Work!
Honestly these were the most challenging stuffed cookies I’ve had to master! Firstly, I was working with a new kind of dough, taking into the cocoa powder into account. For many attempts, my dough was too dry, and I had to keep getting it wetter! Though I have to admit that was my own fault - I first thought the dough was too wet, so I added more flour. It was slightly too wet, but I added way too much flour! Argh! But keep on reading to the bottom of this post to see what to do about troubleshooting! You can save your cookie dough, don’t worry! I almost thought I had to remake my dough but thankfully I’ve salvaged it! No waste!
Then, it was the stuffing. I’ve tried s’mores stuffed cookies ever since I got into the stuffed cookie journey. I was having problems having the inside get nice and molten, and it was bothering me so much why not!
Let me just say that you really do want to actually make a s’more and not just stuff some marshmallows together. There’s no need to freeze your marshmallows since that will mess up the texture. Having the layering of the graham crackers and a chocolate bar will really help keep those marshmallows in tact as it’s stuffed in your cookie. Gooey marshmallows, woohoo!
Finally, it’s the topping. Putting marshmallows willy nilly on top of your cookie won’t do a good job. The marshmallows get TOO roasted and are hard instead of soft and molten. That’s no good, but don’t worry, we’ll correct that here for the prettiest and tastiest topping to let these cookies truly shine!
Are you ready for a truly spectacular stuffed cookie experience? Then let’s get baking!
Ingredients for Chocolate S’mores Stuffed Cookies
Here are the ingredients we’ll use for the stuffed chocolate cookie dough and for the s’more to make our stuffing! I think these are all some pantry staples! The only things you may need to head to the grocery store are cake flour and perhaps your little goodies to make the s’mores, but if you’re a seasoned baker you may have it all! Remember, for all measurements and the full recipe instructions, make sure you scroll down to the bottom of this post for the FULL PRINTABLE RECIPE CARD! You can easily scale the quantities based on how many cookies you want to make! You can make a huge batch and freeze any extra dough, so no worries! I recommend making more instead of less, because these totally will be addictive! Also remember that you don’t have to use this dough just for s’more cookies! You can follow any other of my stuffed cookie recipes to mix and match - even though those recipes don’t use a cocoa dough, get creative!
For the Cookie Dough
- Cocoa powder
- All-purpose flour
- Cake flour
- Granulated sugar
- Brown sugar
- Egg
- Baking soda
- Baking powder
- White chocolate chips
- Semi-sweetchocolate chips
For the S’more Filling
- Graham crackers
- Mini marshmallows
- Your favourite chocolate bar: I’m using a Lindt chocolate bar because I saw it at the grocery store and wanted to try it, but use whatever you want, anything goes to make the best s’more!
How to Make the Perfect S’mores Stuffed Cookies
For the Cookie Dough
- In a large bowl, add in the sugars and butter. Start your stand mixer with the paddle attachment and run on medium speed. It will take about 30 seconds to a minute. You can also use a hand mixer.
- When you have a smooth texture like peanut butter, add the eggs and mix again. Mix until the dough looks nice and fluffy and the colour is much paler. It will take about 30 seconds to 2 minutes.
- Sift your flour and cocoa powder and then stop the mixer and add in the cake flour, all purpose flour, cocoa powder, baking soda and baking powder. Continue to mix until you have a nice and thick dough.
- Stop the mixer and add in the chocolate chips or chocolate chunks. Continue mixing until they are well combined. The dough should be soft and smooth.
- Make golf-ball sized portions of your dough and place on a baking tray that is lined with parchment paper. Allow to chill in the fridge for at least 20 minutes or until completely chilled.
For the Cookies
- Preheat the oven to 375 F.
- After your dough has chilled and the Nutella is solid, take two portions of dough and flatten them out. On the bottom portion add a small graham cracker square, 1-2 squares of chocolate, 3-4 mini marshmallows and top with another small graham cracker square to create a s'more.
- With the top portion, make a dimple to create a dome. Close the stuffed cookie and pinch the lips to a seal. Once it's all sealed, toss the ball from one hand to another while lightly pressing on it to create a nice and smooth ball.
- Bake the cookies for 12 to 15 minutes or until you get a golden brown colour on the sides.
- In the meanwhile crush some graham crackers. When 1-2 minutes are remaining, top with marshmallows and crushed graham crackers and let the cookies finish baking.
- Once cooked, allow the cookies to cool down on the baking sheet for 12 to 15 minutes.
- Then, transfer to a wire rack and allow to cool for 10 minutes or just eat if you're impatient! Break open your cookie and enjoy!
Tips for Amazing Stuffed Cookies
- Your dough should be thick and dense and should give some push as you press down on your dough. But it should be wet enough to stick to create a seal with the stuffing.
- Bake a test cookie before making an entire batch so you can adjust the consistency. It is better to have a wetter dough than to have a dryer dough because you can always add more flour.
- When adding your filling, make sure there is enough room on the sides of the cookie so that you can properly seal the cookie without the filling leaking out
- Gently press the seams to seal and then toss in your hands to form a smooth round ball. No need to flatten before you bake.
Questions You May Have
Can I Substitute Mini Marshmallows for Large Marshmallows?▼
Sure, why not! If you already have large marshmallows then no need to run out and get mini marshmallows! To make a s’more using large marshmallows, simply cut your marshmallow in half, or at the appropriate size necessary
Can I use Marshmallow Fluff instead of real marshmallows?▼
A long time ago before I was a self-proclaimed pro at stuffed cookies, I actually first tried making a s’more stuffed cookie by stuffing it with fluff instead of actual marshmallows. There was no molten gooeyness at all! Very disappointing when I broke it! That being said, now that I’ve got more experience at making stuffed cookies, I haven’t tried my new recipe with marshmallow fluff. You could give it a try, but I feel you’ll have better results with a nice gooey pull with real marshmallows. If you want to add some fluff for the topping, I think that could be a good idea! If you do try marshmallow fluff instead of or in addition to real marshmallows, be sure to let me know about the results in the comments!
Why is My Cookie Not Spreading as it’s Baking?▼
This scared me at first! I was seriously wondering if there was a major issue with my dough, and if I had to remake it! No, it’s fine! Just look at how tall that s’more is inside! It’s huge, and we’re really making a rounder and larger ball to envelope our s’more. So it makes sense that this cookie will be a bit bigger. I did a test by filling a cocoa dough with peanut butter, and it spread just like my other stuffed cookies do while baking! The more you stuff it, the rounder the cookie will be!
Can You Freeze these S’more Stuffed Cookies?▼
Yes of course! You can freeze the cookies that are baked or the raw cookie dough.
You can store any unused cookie dough or baked cookies in the fridge or freezer! Raw cookie dough will stay fresh in the fridge for up to two days, and baked cookies will stay fresh for about 1 to 2 weeks. Store raw cookie dough in a plastic bag, already rolled into dough balls. Store the baked cookies in an airtight container.
If freezing raw cookie dough, roll out your dough balls and first freeze the dough balls on a baking tray, covered with plastic wrap. Once the dough balls have been completely frozen, then transfer into a plastic bag. Raw cookie dough will stay good in the freezer for 1 to 2 months. To thaw raw cookie dough, place at room temperature or in the fridge.
Store baked cookies in the freezer by transferring into a large plastic bag. You may also freeze baked cookies for 1 to 2 months. To reheat your cookies, place in the microwave for 20 to 30 seconds, or until entirely warmed through. You could also place the cookies in an air fryer at 400 F for about a minute or two. Enjoy!
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