S’mores Stuffed Chocolate Cookies

$- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup unsalted butter, softened to room temperature - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup mini chocolate chips - 1/2 cup mini marshmallows - 1/2 cup graham cracker crumbs These ingredients create a rich, chocolatey cookie with a gooey s’mores center. The combination of buttery dough and sweet fillings makes each bite delightful. - Peanut butter chips for a nutty twist - Sea salt flakes for a savory touch - Different flavored extracts like almond or coconut - Chopped nuts like walnuts or pecans for crunch Feel free to mix and match to customize your cookies. These options add fun flavors to your s’mores experience. - Mixing bowls for combining ingredients - Electric mixer or sturdy spatula for creaming - Baking sheet lined with parchment paper - Cookie scoop for uniform dough balls - Wire rack for cooling cookies Using these tools makes your baking process smoother and more enjoyable. They help ensure that your cookies turn out perfect every time. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step ensures even baking. While the oven heats, line a baking sheet with parchment paper. This helps keep the cookies from sticking and makes cleanup quick. Next, take a medium bowl. Whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt. Mix well until they blend completely. Set this dry mix aside for later. Now, grab a large mixing bowl. Use an electric mixer or a sturdy spatula. Cream together 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar. Keep mixing until it turns light and fluffy, which should take about 2-3 minutes. Add 1 large egg and 1 teaspoon of pure vanilla extract to the butter-sugar mix. Blend until smooth. Gradually mix in your dry ingredients. Stir gently to combine everything, but don’t overmix; this keeps the cookies tender. Now, it’s time to form the cookies. Scoop about one tablespoon of dough into your palm and flatten it slightly. Place a few mini marshmallows and sprinkle some graham cracker crumbs in the center. Cover the filling with another tablespoon of dough. Seal the edges by rolling it into a ball. Place the cookie dough balls on your prepared baking sheet. Make sure to leave enough space between each cookie, as they will spread while baking. Bake in the preheated oven for 10-12 minutes. The edges should be set, while the centers remain soft. Once done, let them rest on the baking sheet for 5 minutes before moving to a wire rack to cool. To get that soft and chewy texture, follow a few key steps. First, do not overmix the dough. Mix until just combined. This keeps the cookies tender. Second, let the cookies cool on the baking sheet for five minutes. This helps them set without becoming hard. Lastly, use room temperature butter. It blends well and adds fluffiness. Store these cookies in an airtight container. This keeps them fresh and soft. You can keep them at room temperature for up to a week. If you want to keep them longer, try freezing them. Place cookies in a freezer bag. They stay good for up to three months. Just thaw them at room temperature when ready to eat. If your cookies spread too much, check your oven temperature. An oven that is too hot can cause spreading. Use an oven thermometer for accuracy. If the cookies are too dry, try adding a little more butter. Sometimes, the flour can absorb moisture. Lastly, if you find them too sweet, cut back on the sugar next time. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking. This helps prevent spreading during baking, resulting in a more substantial cookie. Quality Ingredients: Use high-quality chocolate and marshmallows for the best flavor. The richer the ingredients, the more indulgent the cookies will taste. Experiment with Fillings: Feel free to mix in different types of chocolate or even peanut butter for a unique twist on the classic s’mores flavor. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. To keep them soft, add a slice of bread to the container. {{image_4}} You can play with the filling to make your cookies unique. Try using peanut butter cups instead of marshmallows. They add a nutty flavor that pairs well with chocolate. You can also use caramel for a gooey twist. A mix of flavored marshmallows can add fun colors and tastes. Think about adding toffee bits or cookie dough bites too. Each filling can change the cookie experience. If you need a gluten-free choice, swap the all-purpose flour. Use a gluten-free flour blend that measures like regular flour. Make sure it includes xanthan gum for the right texture. Check that your cocoa powder and other ingredients are also gluten-free. The cookies may be slightly different but still tasty. Adding nuts can give your cookies a nice crunch. Chopped walnuts or pecans work well. You can also use different chocolate types. Try dark chocolate chips for a richer taste, or white chocolate for a sweet contrast. Mixing in chocolate chunks can add more texture. Each option creates a new flavor profile to enjoy. To keep your leftover cookies fresh, place them in an airtight container. This will help them stay soft and tasty. You can layer the cookies with parchment paper to avoid sticking. Store the container in a cool, dry place. If you follow these steps, your cookies will stay great for up to one week. Freezing cookies is easy and a smart way to save your treats. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. They can last for up to three months in the freezer. When you're ready to enjoy them, just thaw at room temperature for a few minutes. These cookies are best enjoyed fresh, but they can last. When stored properly, they stay fresh for about one week. If frozen, they can last for up to three months. However, for the best taste and texture, I suggest eating them within a week. Enjoy these delights while they are soft and warm! Yes, you can make these cookies ahead of time. Prepare the dough and shape it into balls. Place the cookie dough balls on a baking sheet and freeze them. Once frozen, transfer them to a zip-top bag. You can bake them later, straight from the freezer. Just add a minute or two to the baking time. If you can't find mini marshmallows, use other options. You can use marshmallow fluff or large marshmallows cut into smaller pieces. Another tasty option is to use peanut butter or chocolate spread for a different twist. Each will give your cookies a unique flavor. Check the cookies at the 10-minute mark. The edges should look set, but the centers will still seem soft. They will firm up as they cool. Avoid overbaking to keep them chewy and gooey inside. Use this tip for the best s’mores experience. We covered all you need for perfect s’mores stuffed cookies. You learned about the right ingredients, tools, and step-by-step baking. I shared tips for texture, storage, and even variations to try. No matter your skill level, you can enjoy making these treats. Remember, baking is fun, and each batch helps you improve. Now, go ahead and whip up some delicious cookies!$

S’mores Stuffed Chocolate Cookies

Delicious chocolate cookies filled with mini marshmallows and graham cracker crumbs for a s’mores twist.

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup all-purpose flour
1 2 cup unsweetened cocoa powder
1 2 teaspoon baking soda
1 4 teaspoon fine sea salt
1 2 cup unsalted butter, softened to room temperature
1 2 cup granulated sugar
1 2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup mini chocolate chips
1 2 cup mini marshmallows
1 2 cup graham cracker crumbs

Instructions

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined. Set this dry mix aside for later use.
In a large mixing bowl, use an electric mixer or a sturdy spatula to cream the softened butter along with granulated sugar and brown sugar. Mix until the mixture becomes light and fluffy, which should take about 2-3 minutes.
Next, add the egg and vanilla extract to the butter-sugar blend. Mix thoroughly until all ingredients are well incorporated and the mixture appears smooth.
Gradually introduce the dry ingredients into the wet ingredients, stirring gently until just combined. Be sure not to overmix to keep the cookies tender.
Carefully fold in the mini chocolate chips, ensuring an even distribution throughout the dough for an extra chocolatey surprise in every bite.
To form the cookies, scoop about one tablespoon of dough into your palm and flatten it slightly. Place a few mini marshmallows and sprinkle some graham cracker crumbs in the center. Then, take another tablespoon of dough and cover the filling, sealing the edges by rolling the entire mound into a ball.
Arrange the cookie dough balls on the prepared baking sheet, ensuring there’s sufficient space between each to allow for spreading during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are set while the centers remain soft and slightly underbaked. After removing from the oven, let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool entirely.

Notes

For a truly memorable experience, serve the cookies warm on a rustic wooden board. Accompany with additional graham cracker squares and gourmet chocolate bars, encouraging everyone to create their own s’mores for an indulgent treat!

Keyword chocolate, cookies, s'mores