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Chewy S’mores Chocolate Chip Stuffed Cookies. Want to take your S’mores to the next level? What about stuffing them into cookies?! These S’mores Stuffed Cookies are so good you’ll never want a regular cookie again!
S’mores Stuffed Cookies
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!
For more S’mores recipes check out:
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.
A chewy cookie stuffed with gooey marshmallow and lots of chocolate- um yes please!
How to make S’mores Stuffed 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
- 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.
- 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.
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 make? They are huge!
I can get 14 out of a single batch. Remember these are essentially two cookies smashed together with a delicious filling!
What are the high-altitude adjustments for these Chewy S’mores Stuffed Cookies?
Decrease the brown sugar to 2/3 cup and increase the flour to 2 ½ cups.
What is the benefit of using Karo ® Corn Syrup in cookies?
Karo ® 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 Karo ® 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 Karo ® Corn Syrup. That simple!
What else can I use Karo ® Corn Syrup for?
A lot of people use Karo ® Corn Syrup for pies during the holiday season, in Southern style baked goods, or as a topping for pancakes. However, there are so many uses for Karo ® Corn Syrup! In addition to these cookies, I also use it to make my Buffalo Wing Caramel Corn, and I even add a little to my Mango Salsa sometimes to make it a little sweet. So good!
Why is Karo ® Corn Syrup the best?
Well for a few reasons:
- It has over 100 years of quality and trust!
- It is the leading brand of corn syrup.
- And it makes the best and chewiest cookies- check out more Karo ® Corn Syrup recipes here!
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:
- Homemade Brownies
- Easy Lemon Bars
- Quick Sticky Buns
- Cookie Bars
- Surprise Cupcakes
- Chocolate Cake Pops
Chewy S’mores Stuffed Cookies
- 1 cup butter slightly softened
- ½ cup Karo ® Corn Syrup
- ¾ cups brown sugar*
- 1 tsp vanilla
- 2 large eggs
- 2 ¼ cups flour*
- 1 tsp baking soda
- 1 tsp 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*
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 cup brown sugar, 1 tsp vanilla)
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. (4 eggs)
In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers. (2 ¼ cups flour, 1 tsp salt, 1 tsp baking soda, 1 box instant pudding mix, 1 sleeve of crushed graham crackers)
Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
Stir in the chocolate chips. (2 cups milk chocolate chips)
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.
Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.
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.
Allow to cool for 5-10 minutes then enjoy!
*For high altitude adjustments: decrease brown sugar to 2/3 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.