Marshmallow-Stuffed S’mores Cookies

Marshmallow-Stuffed Smores Cookies | Veggie and the Beast

Does any dessert represent summer evenings better than a s’more? Friends and family gathering around the campfire, falling into a trance as flames wrap around marshmallows, then challenging one another to make the toastiest marshmallow without setting it on fire (side note: I ALWAYS set mine on fire). This summer experience always reminds me of sun-filled days at my grandparent’s house. We’d fish from the dock, buzz around the lake on their boat, play bocce ball in the back yard, and then I’d walk with my dad to the fire pit so I could pile on leaves and fallen branches in preparation for our dessert activity. Simple childhood bliss.

Although I love s’mores, up until a couple weeks ago I hadn’t eaten one for more than 5 years. While eating yogurt during lunch at my first post-college job, I looked at the ingredients and saw “gelatin” listed, so I did some quick googling. My eyes widened as I learned that something very much NOT vegetarian hides in so many packaged, seemingly simple foods. I started buying only natural and/or organic yogurt, and stopped eating any candy containing the gelling agent. Since I’m not big on chewy candy like Starbursts, gummy bears and the like, the transition didn’t affect me too much, but me-oh-my did I miss the melty marshmallow in my summertime s’mores.

Sometimes I would just hold graham crackers topped with chocolate squares above the fire and wait for the chocolate to melt, but it just wasn’t the same…and I looked pretty dumb.

marshmallow-free s'mores

Fortunately I no longer need to make a fool of myself, at least where s’mores are concerned. I discovered some gelatin-free marshmallows at my co-op, and they are a total game changer. I brought them to our Wisconsin nature weekend a couple weeks ago and finally satisfied my s’more longing that had been ignored for 5 years. At long last, I ate gooey marshmallow and melted chocolate sandwiched between crispy honey graham crackers – mine all mine, with no gelatin involved.

When we returned to city life after our weekend getaway, I had leftover marshmallows, plenty of s’more cravings, and no fire pit to use, so naturally I had to trash up some chocolate chip cookies.

This recipe combines all your favorite s’more flavors in one chewy and soft cookie. Dark brown sugar and honey give the dough a rich molasses and honey flavor that highlights the crispy crushed graham bites that are dispersed throughout the cookies. To give the cookies some variety, and ensure each bite included melted chocolate, I studded the dough with both mini semisweet chips and larger milk chocolate morsels. Finally, I sandwiched a marshmallow right in the middle of two tablespoons of dough so that it would ooze out in all it’s sugary glory after your first bite.

Marshmallow-Stuffed Smores Cookies | Veggie and the Beast

If you can’t eat all of these cookies when they’re fresh out of the oven (and really, try to control yourself), you can just pop the cooled cookies in the microwave. After just 10 seconds the marshmallow will puff up and melt, and you can experience the same stretchy, oozing experience of the fresh-baked cookies.


Marshmallow-Stuffed S'mores Cookies
 
Prep time
Cook time
Total time
 
A favorite summer treat in cookie form! Soft and chewy cookies studded with graham cracker pieces and 2 kinds of chocolate chips, and then stuffed with a melty marshmallow.
Author:
Recipe type: Dessert, Cookies, S'mores
Serves: 20-22 cookies
Ingredients
  • 2½ cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup unsalted butter, softened
  • ¾ cup dark brown sugar, packed
  • 2 tablespoons honey
  • 2 large eggs
  • ½ cup milk chocolate chips
  • ½ cup mini semisweet chocolate chips
  • ¾ cup hand-crushed graham crackers, NOT fine crumbs
  • 10-11 large gelatin-free marshmallows (see notes), cut in half
Instructions
  1. In a small bowl, combine the flour, salt, soda, and baking powder. Set aside.
  2. Cream the butter for a minute or two, then pour in the sugar and mix until light and fluffy. Mix in the honey, and then beat in the eggs.
  3. Gradually add the dry ingredients to the wet ingredients. Fold in the chocolate chips, and then gently fold in the graham cracker pieces.
  4. Refrigerate the dough for at least 1 hour.
  5. Preheat oven to 350 degrees.
  6. Scoop up 1 tablespoon of dough, roll into a ball, flatten, and set down on a parchment-lined cookie sheet. Set the marshmallow right in the middle. Top with another tablespoon of flattened dough and press together. Repeat with remaining dough.
  7. Bake for 10-13 minutes, until the sides are golden. Let sit on the cookie sheet for a couple minutes, and then transfer to a cooling rack.
Notes
*UPDATED* A commenter says that she tried regular marshmallows, and they dissolve when baked. If you want the puffy, hold-their-shape marshmallow cookies you see in these pictures, use vegan marshmallows (they taste the same, but are gelatin free). I crushed the graham crackers with my hands until the largest pieces were about the size of a quarter. It's not an exact science, as they will break down a bit more as you fold them in. You just don't want fine crumbs, because you want to taste actual chunks of graham cracker in the cookies.

Adapted from my perfect chocolate chunk cookies.

 

Marshmallow-Stuffed S'mores Cookies | Veggie and the Beast

Oh hiiiiii, s’more heaven. It’s been a while.

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Comments

  1. says

    These look INSANE! I’m almost jumping from my chair to make these now, except that I need me some big marshmallows! They’ll be on my to-make list, and I HOPE I get around to them soon. :) BTW, I love this: “so naturally I had to trash up some chocolate chip cookies.” Perfect words!

    • Veggie says

      Thank you Alexandra! I just took a look at your blog – BEAUTIFUL photos. Love it. Let me know what you think if you try these!

  2. Lauren says

    In the past when I’ve baked with marshmallows, they have the tendency to harden once the baked good is cooled. Does this happen to be the case with these cookies? Or did they stay soft? Thanks!

    • Veggie says

      These marshmallows didn’t harden, but I used a gelatin-free kind, so I can’t say what regular marshmallows would do. The marshmallows I used stayed soft, and I recommend microwaving them for 10 seconds before eating so the marshmallows melt.

  3. Liz B. says

    I love the cookies! The only problem that I am finding is that my marshmallow dissolves into nothingness. Still taste great. I have tried making them thinner and baking them less. Anything I am doing wrong? Regardless they are yummy.

    • Veggie says

      It must be the marshmallows! As I mention in the post, I don’t eat gelatin, so I bought vegan marshmallows (available at Whole Foods and most co-ops). The brand I used was Chicago Vegan Foods, but I know there are other manufacturers as well. I was curious if that would make a difference, so thank you for your comment!

  4. Amanda says

    Tried this recipe with regular marshmallows, and they were perfect! They didn’t dissolve for me at all :) love the recipe!!

    • Veggie says

      Wonderful! Thanks for your comment – I’m really intrigued by the variation in results depending on the type of marshmallow used. I’m glad the regular marshmallows worked out for you! :)

  5. Meghann says

    I just baked these and unfortunately couldn’t find the gelatin free marshmallows…the do in fact dissolve. My solution was to follow the first few steps: flatten the dough and place the cut marshmallow in the middle…but instead of laying another piece on top, just kind of fold the edges around the marshmallow. This way the marshmallow holds its shape and browns on the top- great presentation!! Taking them to a party tonight!

    If you can’t find the gelatin free marshmallows try this!

    • says

      These are delicious! I didn’t have honey on hand so I put in about a teaspoon of vanilla instead. The dough is a bit crumbly, which makes it hard to flatten out, and I keep accidentally crumbling the graham crackers, but they taste amazing. The marshmallows did dissolve though, so the top half of the cookie kind of caves in over the hollow where the marshmallow used to be. I’m going to try the open-faced version suggested by Meghann above, though, on the next batch I stick in the oven.

  6. says

    Bananas stuffed with chocolate and marshmallows that are put on the grill until they the chocolate is melted and the marshmallows are toasty! wow i just like marshmallows . thank you for sharing this blog.

  7. GlutenFreeLactoseFreeBakerGirl says

    OMG thanks for the recipe, i made these for my school friends… they’re amazing! I live in England, so i used chocolate digestives instead of Graham crackers and it worked amazing! I also used normal marshmallows as thats all we had, and they were fine- i was a bit worried because the recipe said use gelatin free! As I am a coeliac and lactose intolerant I used Gluten Free substitutes and dairy free ‘butter’, but it still worked! Thanks so much xx

    • Katie says

      I haven’t done so, but feel free to put the info into an online nutrition calculator (such as calorie count).

  8. Michelle says

    These were scrumptious! The only thing though was that the cookie was a bit dry, I suspect because of the graham crackers. Any way you can think of to fix this? Otherwise, these cookies were a hit!! Thanks for the recipe!

    • Katie says

      Hmm, I’m not sure why they would be dry right when baked, but it could be the graham cracker I suppose. If they were dry after a day or so, you could store them in an airtight container with a piece of bread. That makes sure they don’t get hard, crunchy, and dry.

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