Bakery Style Jumbo S'mores Stuffed Cookies

Oeey, Gooey, S'mores jumbo cookies on a parchment-lined baking sheet.

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Bakery Style Jumbo S'mores Stuffed Cookies

These Bakery-Style Jumbo S’mores Stuffed Cookies feature a crispy graham cracker base, a molten marshmallow center, and a rich, chewy dough that requires zero chill time. Perfect for parties, gifts, or a gourmet campfire treat at home—ready in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: s'mores cookies, stuffed cookies, summer baking

Servings: cookies

Calories: 422cal

Author: Amy Desrosiers

Cost: $9

Equipment

Oven adjusted to center rack position
2 medium baking sheets
parchment paper
Measuring cups & spoons
large mixing bowl
Ice cream scooper 2 inches in diameter, holds 3 ounces

Ingredients

½ cup salted butter 8 tablespoons, melted *
⅓ cup granulated sugar
½ cup light brown sugar
2 teaspoons vanilla extract
1 large egg
1⅓ cups all-purpose flour *I used King Arthur organic all-purpose which I find is the best for baked goods.
½ teaspoon cornstarch
½ teaspoon baking soda
1 cup milk chocolate chips *can also use semi-sweet
8 large marshmallows *not the jumbo ones!
9 graham cracker halves *see image
2 full-size Hershey's Bars *break into individual squares *one cookie might get just one square.

Instructions

Preheat oven to 350℉. Line two baking sheets with parchment paper.
On two baking sheets, set up 4-5 graham cracker squares. This recipe makes 9 cookies so one sheet will have one more cookie. Spread them out so there is at least 2 inches of space between each cookie.
Add two pieces of the Hershey's bar, and one large marshmallow to each cracker.
In a large bowl, add melted butter, sugars, extract, and egg; mix well.
In another bowl, mix the baking soda, and cornstarch together.
Add the dry ingredients to the wet, and combine until no more flour streaks are visible.
Fold in chocolate chips until just combined.
Using a 3-ounce ice cream scooper, scoop dough balls.
Mold the dough like a dome over the top of the chocolate and marshmallow-topped crackers. The bottoms will be the graham cracker.
Bake for 15 minutes. Cookies will be golden-brown, and feel underbaked. They will harden and have soft-middles thanks to the chocolate bars and marshmallows.
Cool for 15 minutes & enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

The "Spoon & Level" Rule: When measuring flour, don't scoop directly from the bag with your measuring cup, which packs the flour down and leads to dry cookies. Instead, spoon the flour into the cup and level it off with the back of a knife.
Preventing Spread: If you find your dough feels too soft or sticky, pop it in the fridge for 10–15 minutes before assembling. Cold dough is much easier to mold over the marshmallow and prevents excessive spreading in the oven.
Marshmallow Management: Use standard-sized marshmallows, not "Jumbo" or "Mini." If you only have Jumbo, cut them in half. If you only have Minis, place 3–4 together to create a center cluster.
Achieving the Perfect Bake: These cookies should look slightly underbaked in the center when pulled from the oven. The carry-over heat from the pan will finish the cooking process as they cool. Do not bake until they look "done" in the center, or they will turn hard once cool.
Gluten-Free Swap: You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like King Arthur Measure for Measure). Ensure your graham crackers are also certified gluten-free.
Make-Ahead Dough: You can prepare the dough up to 24 hours in advance. Keep it covered in the refrigerator. Let it sit at room temperature for 15 minutes before scooping, so it is pliable enough to mold over the filling.
Storage & Reheating: Store in an airtight container at room temperature for up to 3 days. To reheat, microwave for 10–15 seconds to restore that signature "melty" center.

Nutrition