These Jumbo S’mores Cookies with Gooey Marshmallow Centers are thick, chewy bakery-style cookies packed with graham crackers and chocolate and stuffed with a whole marshmallow for an extra-gooey center. They have all the best parts of a classic s’more — melted chocolate, gooey marshmallow and crunchy graham crackers — baked into one seriously big cookie.
The trick to getting thick s’mores cookies without having the marshmallow disappear is keeping the marshmallow completely enclosed inside the chilled dough for most of the baking time. Near the end, you’ll expose just enough marshmallow to get that gooey, melty s’mores center.
If you love big, soft cookies with slightly crisp edges and lots of chocolate, these are going to be hard to resist.
Why You’ll Love These Jumbo S’mores Cookies with Gooey Marshmallow Centers
These aren’t regular chocolate chip cookies with a few mini marshmallows mixed in. Each cookie is stuffed with an entire marshmallow and loaded with chocolate and graham crackers.
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Thick and chewy: Cold butter and chilled dough help keep the cookies big and thick.
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Gooey marshmallow center: A whole marshmallow is stuffed inside every cookie.
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Lots of chocolate: Chocolate chips and chopped chocolate create different textures and plenty of melty chocolate.
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Graham crackers in every bite: Crushed graham crackers go into the dough, with bigger pieces added throughout and on top.
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Bakery-style size: This recipe makes 12 seriously jumbo cookies.
Ingredients for Jumbo S’mores Cookies with Gooey Marshmallow Centers
Cold Butter
Starting with cold butter helps these jumbo cookies hold their shape. Mix it with the sugars just until the butter breaks into small pieces. You don’t want to cream the mixture until it’s light and fluffy.
Graham Crackers
Graham crackers are incorporated in two ways. Roughly crushed graham crackers go directly into the cookie dough, while larger broken pieces add more texture throughout the cookies and on top.
Don’t crush all of the graham crackers into fine crumbs. You want to see and taste those little graham cracker pieces.
Chocolate
Using both semi-sweet chocolate chips and a chopped chocolate bar gives you the best of both worlds. The chips hold their shape while the chopped chocolate melts into gooey pockets.
Marshmallows
Each cookie gets one whole large marshmallow in the center.
The important part is making sure the marshmallow is completely enclosed in cookie dough before chilling. This helps prevent it from melting out onto the baking sheet.
How to Make Jumbo S’mores Cookies
1. Mix the Cold Butter and Sugars
Add the cold cubed butter, brown sugar and granulated sugar to a stand mixer fitted with the paddle attachment.
Mix on low for 2–3 minutes. The butter should break into small pieces and become coated with sugar, but the mixture should still look somewhat crumbly.
Don’t cream the butter and sugar until light and fluffy.
2. Add the Egg, Egg Yolk and Vanilla
Add the egg, egg yolk and vanilla and mix on low just until everything is incorporated.
The extra egg yolk helps give these thick cookies their soft, chewy centers.
3. Add the Dry Ingredients
Whisk together the flour, crushed graham crackers, cornstarch, baking soda, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients and mix on low until the dough is almost combined.
Fold in the chocolate chips, chopped chocolate and about ½ cup of the larger broken graham cracker pieces.
Don’t overmix the dough.
4. Stuff Each Cookie with a Marshmallow
Divide the dough into 12 equal portions.
Take one portion and divide it roughly in half. Flatten one half slightly and place a whole marshmallow in the center.
Cover the marshmallow with the remaining dough and gently seal it so the marshmallow is completely enclosed.
Shape the cookie into a tall, chunky mound rather than a smooth ball. Repeat with the remaining dough. Refrigerate for 1-2 hours.
Preheat the oven to 370°F and line your baking sheets with parchment paper.
These cookies need room to spread, so bake only 3–4 jumbo cookies per baking sheet.
Bake for about 9–10 minutes, then quickly remove the baking sheet from the oven.
Press a few pieces of graham cracker and extra chopped chocolate into the tops. Now you can also gently open the top of each cookie just enough to expose a little of the marshmallow.
Return the cookies to the oven for another 2–4 minutes.
The cookies are ready when the edges are lightly golden and the tops look set, but the centers still look slightly underbaked.
Why You Need to Chill S’mores Cookie Dough
Chilling is especially important when making Jumbo S’mores Cookies because it helps prevent the cookies from spreading too quickly in the oven.
Refrigerate the stuffed cookie dough for at least 2 hours before baking. If you have time to chill it overnight, even better.
Keep the marshmallows completely enclosed while the dough chills.
The Trick for Gooey Marshmallow Centers
Marshmallows can be tricky in cookies because they melt quickly. If they’re exposed from the beginning, they can melt into the dough or leak out onto the baking sheet.
That’s why the marshmallow stays enclosed inside these cookies for most of the baking time.
After the cookies have baked for about 9–10 minutes, gently expose a little marshmallow and return them to the oven. This gives the marshmallow time to get soft and gooey without completely disappearing.
As soon as the cookies come out of the oven, press another square or two of chocolate and a small graham cracker piece into the warm top near the marshmallow.
The warm cookie will soften the chocolate and give you that gooey, messy s’mores look.
Tips for the Best Jumbo S’mores Cookies with Gooey Marshmallow Centers
Keep the butter cold. Cold butter helps prevent the cookies from spreading too quickly.
Don’t over-cream the butter and sugar. The mixture should still look somewhat crumbly before you add the egg.
Completely cover the marshmallow. Make sure there aren’t any openings where it can escape during the first part of baking.
Shape the cookies tall. A tall, chunky mound will give you a thicker finished cookie than a smooth round ball.
Chill for at least 2 hours. Don’t rush this step. Overnight chilling works especially well.
Don’t overbake. The centers should still look a little underdone when the cookies come out of the oven.
Add your toppings while they’re hot. Extra chocolate and graham cracker pieces pressed into the warm tops give the cookies that classic s’mores appearance.
How to Store S’mores Cookies
Allow the cookies to cool completely before storing them in an airtight container at room temperature. They’re best enjoyed within a few days.
For an extra-gooey cookie, warm one briefly before eating. The chocolate and marshmallow will soften again and taste much more like a freshly baked s’more.
Jumbo S’mores Cookies FAQs
How do you keep marshmallows from melting out of s’mores cookies?
Completely seal the marshmallow inside the cookie dough before chilling and baking. Don’t expose the marshmallow until the final few minutes of baking. This helps keep it inside the cookie instead of melting onto the baking sheet.
How do you keep marshmallows from melting out of s’mores cookies?
Completely seal the marshmallow inside the cookie dough before chilling and baking. Don’t expose the marshmallow until the final few minutes of baking. This helps keep it inside the cookie instead of melting onto the baking sheet.
Why did my s’mores cookies spread?
Cookie dough that is too warm can cause excessive spreading. Start with cold butter, don’t over-cream the butter and sugars, shape the cookies into tall mounds and chill the stuffed cookie dough for at least 2 hours before baking.
Can I make Jumbo S’mores Cookies ahead of time?
Yes. Prepare and stuff the cookie dough, cover it well and refrigerate overnight. Bake the cookies the following day according to the recipe.
Can I use mini marshmallows instead?
You can, but a whole large marshmallow creates the gooey center that makes this recipe special. Mini marshmallows mixed into cookie dough are also more likely to melt into the cookies or escape during baking.
How do I know when Jumbo S’mores Cookies are done?
Look for lightly golden edges and set tops with centers that still appear slightly underbaked. The cookies will continue to set as they rest on the hot baking sheet.
Jumbo S’mores Cookies with Gooey Marshmallow Centers
Ingredients
- Wet Ingredients
- ¾ cup cold unsalted butter cut into ½-inch cubes
- ¾ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- Dry Ingredients
- 2¼ cups all-purpose flour spooned and leveled
- ½ cup roughly crushed graham crackers — you want small pieces and crumbs not all fine crumbs
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1¼ teaspoons fine sea salt
- Chocolate + S'mores Filling
- ¾ cup semi-sweet chocolate chips
- ¾ cup chopped semi-sweet chocolate bar
- 12 large marshmallows
- 3 additional graham cracker sheets broken into small pieces
- Extra chopped chocolate for the tops
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cold cubed butter, brown sugar and granulated sugar.
- Mix on low for 2–3 minutes, until the butter is broken into small pieces and coated with sugar. Don't cream until light and fluffy. It should still look somewhat crumbly.
- Add the wet ingredients
- Add the egg, egg yolk and vanilla.
- Mix on low just until incorporated.
- Add the dry ingredients
- Whisk together the flour, ½ cup crushed graham crackers, cornstarch, baking soda, baking powder and salt.
- Gradually add to the mixer on low and mix until almost combined.
- Fold in the chocolate chips, chopped chocolate and about ½ cup of the additional broken graham cracker pieces.
- Don't overmix.
- Stuff with marshmallows
- Divide the dough into 12 portions.
- Take one portion and divide it roughly in half. Flatten one half slightly and place one large marshmallow in the center. Place the remaining dough over it and gently seal the dough completely around the marshmallow.
- Shape it into a tall, chunky mound, not a smooth round ball.
- Repeat with remaining cookies.
- Refrigerate the stuffed cookie dough for at least 2 hours.
- Overnight is still best, but 2–3 hours should give you a nice thick cookie.
- Keep the marshmallows completely enclosed while chilling. We'll expose them a little when they're almost finished baking.
- Preheat oven to 370°F.
- Line baking sheets with parchment and bake only 3–4 jumbo cookies per sheet.
- Bake for about 9–10 minutes, then quickly pull the pan out.
- Gently press a few pieces of graham cracker and extra chopped chocolate into the tops. You can also slightly open the top of the cookie to expose some marshmallow.
- Return to the oven for another 2–4 minutes.
- They're done when the edges are lightly golden, the tops are set, and the centers still look a little underbaked.
Notes
Let
them sit on the baking sheet for 10–15 minutes before moving them. The marshmallow and chocolate will be extremely soft while hot.
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