Decadent Chocolate S'mores Stuffed Cookies Recipe

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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 I had originally made a s’mores one with an old batch of dough, but I felt the s’mores needed something a bit more special.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 favorite 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 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?

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!

Tools Needed

• Large bowl
• Kitchenaid
• Whisk
• Measuring cups
• Measuring spoons
• Baking tray
• Parchment paper
• Wire rack

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-sweet chocolate chips

For the S’more Filling

• Graham crackers
• Mini marshmallows
• Your favorite 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

1. 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.
2. 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 color is much paler. It will take about 30 seconds to 2 minutes.
3. 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.
4. 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.
5. 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

1. Preheat the oven to 375 F.
2. 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.
3. 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.
4. Bake the cookies for 12 to 15 minutes or until you get a golden brown color on the sides.
5. 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.
6. Once cooked, allow the cookies to cool down on the baking sheet for 12 to 15 minutes.
7. 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

1. 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.
2. 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.
3. 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
4. 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

Easy Ingredient Swaps for S’mores Stuffed Cookies

Baking with what you already have on hand? This cocoa dough is forgiving, and a few simple swaps work beautifully:

• No cake flour? Use ¾ cup all-purpose flour plus 2 tablespoons cornstarch for every cup of cake flour — it keeps the crumb soft and tender.
• Swap the regular cocoa powder for Dutch-process cocoa for a richer, less acidic chocolate flavor; just skip the baking soda when you do. Carob powder works too if you want it caffeine-free and a little sweeter.
• Out of white chocolate chips or semi-sweet chips? Chop a white chocolate bar or some dark chocolate to the same amount and fold it right in.
• For the s’more filling, digestive biscuits stand in almost perfectly for graham crackers, and vanilla wafers work if you like things sweeter. Only have large marshmallows? Just quarter them to fit inside.

What to Serve With Chocolate S’mores Cookies

These cookies were built for cozy, campfire-in-a-cookie vibes, so lean into it. A warm mug of hot chocolate or a cup of coffee is my favorite pairing — the chocolatey dough and gooey marshmallow taste even more like a real s’more next to a hot drink. A cold glass of milk is the classic move for dunking, and if you want to go all out, set a warm cookie beside a scoop of vanilla ice cream so the center goes extra molten. They’re a natural for Christmas cookie platters and holiday dessert boards too.

How the Cookie Dough Comes Together

The mixing order matters more in this dough than in most, because a stuffed cookie has to hold a filling without splitting in the oven:

• Start by creaming the butter with both sugars — the granulated and the full cup of brown sugar — until the mixture looks smooth, roughly the texture of peanut butter. The brown sugar is what keeps these chewy rather than crisp.
• Add the eggs and keep mixing until the dough turns visibly paler and fluffy. That aeration is what gives the cookies their lift.
• Sift the cake flour, all-purpose flour, cocoa powder, baking soda and baking powder together before they go in. Cocoa clumps, and sifting is the difference between an even dough and pockets of bitter powder.
• No stand mixer? A hand whisk for the creaming and eggs, then a sturdy spoon or spatula to stir in the dry ingredients and the chocolate chips, gets you to the same place with more effort.
• If you only have salted butter, use it and cut back on the added salt — unsalted butter simply lets you control the seasoning yourself.

When you assemble, the filling sits in the center of the dough between two flattened portions. Dome the top piece before you close it, pinch the seam properly, then toss the ball gently between your hands to round it out — an unsealed seam is the one thing that will leak in the oven.

A Simpler S’mores Chocolate Chip Cookie

If stuffing feels like a project, the same dough makes excellent s’mores chocolate chip cookies without any of the fiddly work: fold crushed graham crackers and chopped chocolate straight into the dough with the chips, scoop as normal, and press a few mini marshmallows into the tops for the last minute or two of baking. You lose the molten center, but you keep every one of the flavors.

Two small things worth knowing while you mix. The recipe uses both leaveners — baking soda and baking powder — and they do different jobs: the soda reacts with the cocoa and helps the cookies spread and brown, the powder gives lift, so do not substitute one for the other. And scrape the bowl down with a rubber spatula between stages; butter and sugar hide in the bottom corner of a mixer bowl and you will end up with streaks in the dough if you skip it.

If you want to gild it: browning the butter before creaming adds a deep, nutty note that plays well against the cocoa (let it cool until it is just soft again first), and a teaspoon of vanilla extract with the eggs rounds the whole dough out. Neither is in the base recipe, and neither is necessary — the payoff here is the gooey marshmallow center, and that comes from the marshmallows sealed inside, not from the dough.