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    Home » Recipes » Cookies

    Easy Marshmallow Cookies

    This post may contain affiliate links.

    Marshmallow Cookies with a S'mores twist. Chewy Chocolate Chip Cookies filled with melted marshmallow and chocolate!

    These cookies are so good you’ll never want a regular cookie again!

    marshmallow stuffed cookies close up of cookie halved with marshmallow and chocolate in center
    Doesn't get much better than this!
    Jump to Recipe Print Recipe

    For more fun S'mores recipes check out:

    • S'more cookie close up
      S'more Cookies
    • s'more brownies stacked bars close up
      S'more Brownies
    • S'mores Bars close up of Bar
      Golden Graham S'more Bars
    • S'mores Bars Stacked on one another
      S'more Cookie Bars

    I just can’t get over s’mores- they are the perfect dessert. Combine that with a chewy cookie and you have me wanting these ALL THE TIME!

    A little while ago I made S’mores Cookies where I added all the S’mores ingredients to my classic chocolate chip cookie dough and they turned out delicious. But I wanted S’more… haha see what I did there?

    I thought- what if I stuffed a S’more inside a cookie? And you know what- I’m so glad I did.

    Now I have these delicious marshmallow stuffed cookies!

    marshmallow stuffed cookies
    A chewy cookie stuffed with gooey marshmallow and lots of chocolate- um yes please!

    What ingredients do you need?

    • Butter
    • Corn Syrup
    • Brown Sugar
    • Vanilla
    • Large Eggs
    • Flour
    • Baking Soda
    • Salt
    • Instant Pudding- I recommend Vanilla or White Chocolate
    • Graham Crackers
    • Marshmallows
    • Chocolate Chips
    • Chocolate Chunks/Bars

    How to make Marshmallow Cookies:

    • Preheat oven and line a rimmed baking sheet with parchment paper
    • Mix together the wet ingredients, set aside
    • Mix together the dry ingredients including the crushed graham crackers but not the marshmallows or chocolate yet
    • Combine the wet and dry mixtures then stir in the chocolate chips
    • Surround half a large marshmallow and some chocolate with cookie dough and place prepared baking sheet.
    • Refrigerate baking sheet with dough on it for 20 minutes.
    • Bake for 13-15 minutes or until just golden brown.
    • Remove from oven and allow to cool for 5-10 minutes.
    • Enjoy!
    • adding crushed graham cracker to the flour mixture
    • flour mixture mixed
    • creamed butter and sugar
    • added in eggs to the cookie dough
    • mixed in the flour mixture to cookie dough
    • How to make cookies

    How to stuff Marshmallows in Cookies?

    Scoop out two balls of cookie dough and place half a large marshmallow and 2 pieces of chocolate in between them.

    Form a large cookie dough ball around the marshmallow and chocolate and place on the baking sheet. Repeat.

    Frequently Asked Questions


    Do I have to refrigerate the dough?

    I highly recommend it. It helps the cookies cookie a little slower and the marshmallow to melt slower- allowing for the marshmallow to stay gooey and inside the cookie.

    Why did my marshmallow leak out? It’s not gooey anymore.

    Either you didn’t refrigerate the dough on the baking sheets or the marshmallow wasn’t encased in the cookie dough well enough- like there was a hole it melted out of.

    I’ve noticed if there is too thin of a layer cookie dough over the marshmallow before baking they cookie will crack as it bakes and the marshmallow will leak out that way.

    How many cookies does this recipe for S'mores Stuffed Cookies make?

    These cookies are huge! I can get 14 out of a single batch.

    Remember these are essentially two cookies smashed together with a delicious filling!

    What is the benefit of using corn syrup in cookies?

    Corn Syrup helps the cookies be amazingly chewy. The way the sugar crystallizes as it’s being baking gives the cookies a softer and chewier texture than if you were to go without.

    Can I use white sugar instead of corn syrup?

    If you don't have corn syrup just use ¾ cup white sugar instead.

    Can I use corn syrup in other cookie recipes?

    Absolutely! If you want to make regular chocolate chip cookies, or my double chocolate butterscotch cookies simply replace the white sugar with ½ cup of light corn syrup. That simple!

    pulling apart a marshmallow stuffed cookie
    Look at that marshmallow center- I mean c'mon!

    High Altitude Adjustments


    What are the high-altitude adjustments for Marshmallow Cookies?

    Decrease the brown sugar to ⅔ cup and increase the flour to 2 ½ cups.

    Once you give these cookies a try you will never want anything else! They are bakery quality but made at home- perfect!

    If you like this recipe make sure to check out these tasty recipes:

    • Lucky Charms Cookies
    • Easy Lemon Bars
    • Cookie Bars
    • Chocolate Cake Pops
    marshmallow stuffed cookies pinterest pin
    Don't forget to pin this recipe!

    Check out my most recent recipes here:

    • Cowboy Candy
    • Toll House Pie
    • Red White and Blue Cake
    • 4th of July Cake
    • Red White and Blue Cheesecake Salad

    Want more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

    marshmallow stuffed cookies featured image

    Marshmallow Cookies

    Author: Lisa
    Marshmallow Cookies with are gooey and delicious. Chewy Chocolate Chip Cookies filled with melted marshmallow and chocolate!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Chilling Time 20 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 14 giant cookies

    Ingredients
      

    • 1 cup butter slightly softened
    • ½ cup corn syrup
    • ¾ cups brown sugar*
    • 1 teaspoon vanilla
    • 2 large eggs
    • 2 ¼ cups flour*
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 box vanilla instant pudding mix ~3.4 oz*
    • 1 ½ cups crushed graham crackers about 8 full graham crackers or 1 sleeve
    • 2 cups milk chocolate chips
    • 7 large marshmallows cut in half
    • 2 ½ chocolate bars*

    Instructions
     

    • If you live at high altitude see baking notes below for adjustments! *
    • Preheat oven to 375°F and line a baking sheet with parchment paper.
    • In a mixer or with a hand mixer and the paddle attachment mix together the butter, corn syrup, brown sugar, and vanilla.
      1 cup butter, ½ cup corn syrup, ¾ cups brown sugar*, 1 teaspoon vanilla
      creamed butter and sugar
    • Add in each egg, on at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed.
      2 large eggs
      added in eggs to the cookie dough
    • In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers.
      2 ¼ cups flour*, 1 teaspoon baking soda, 1 teaspoon salt, 1 box vanilla instant pudding mix, 1 ½ cups crushed graham crackers
      adding crushed graham cracker to the flour mixture
    • Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
      mixed in the flour mixture to cookie dough
    • Stir in the chocolate chips.
      2 cups milk chocolate chips
      How to make cookies
    • Roll out the cookie dough into balls. Then take ½ of a large marshmallow and a piece of chocolate bar and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.
      7 large marshmallows cut in half, 2 ½ chocolate bars*
      forming the marshmallow stuffed cookies - two halves of cookie dough, add chocolate and marshmallow then combine two halves
    • Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.
      cookies on cookie sheet before baking
    • Refrigerate baking sheet with cookies on it for 20 minutes before baking.
    • Bake for 13-15 minutes or until just starting to turn golden brown.
      marshmallow stuffed cookies baked on baking tray
    • Allow to cool for 5-10 minutes then enjoy!

    Notes

    Tips and Tricks
    • *For high altitude adjustments: decrease brown sugar to ⅔ cup, increase flour to 2 ½ cups
    • *Use the small box of instant pudding mix- they sometimes vary in sizes depending on the brand but you want a box that is between 3-4 oz.
    • *I use Hershey Bars because they break into nice little pieces so I can use two rectangles per cookie.
    • If you want to use white sugar instead of corn syrup use ¾ cup of white sugar.

    Nutrition

    Serving: 1cookieCalories: 490kcalCarbohydrates: 66gProtein: 5gFat: 23gSaturated Fat: 14gCholesterol: 62mgSodium: 477mgPotassium: 103mgFiber: 2gSugar: 42gVitamin A: 497IUVitamin C: 1mgCalcium: 63mgIron: 2mg
    Keyword marhsmallow cookies, marshmallow stuffed cookie, S'mores Bars, Smore, Smores Cookies
    Did you make this recipe?Tag me on Instagram at @atablefullofjoy

    This post was originally compensated by Collective Bias, Inc. and its advertiser Karo® Corn Syrup. Post has been updated on 12/21/21

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Simone L

      March 26, 2020 at 3:35 pm

      Hi-

      Is it 2 eggs or 4? You mention 2 under ingredients and 4 outlining the recipe...

      Reply
      • Lisa

        March 28, 2020 at 3:12 pm

        Sorry about that! It's only 2 🙂

        Reply
    2. sarah

      October 02, 2020 at 4:31 pm

      What if I don't have instant pudding?

      Reply
      • Lisa

        October 02, 2020 at 5:30 pm

        YOu can leave it out. The instant pudding helps the cookies be more chewy- but it will still be tasty if you don't have them. 🙂

        Reply

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