Imagine biting into a rich, fudgy chocolate cookie, only to discover a warm, gooey marshmallow center that stretches with every pull. That’s the magic of these S’mores Stuffed Chocolate Cookies! But, unlike many attempts at this decadent treat, this recipe features a brilliant trick to prevent the marshmallows from melting into a sticky mess all over your baking sheet. Get ready for perfectly contained, utterly irresistible s’mores cookies!
Why You’ll Love These S’mores Stuffed Chocolate Cookies
These aren’t just any chocolate cookies. Here’s why you’ll be baking them again and again:
- Gooey Goodness, No Mess: The secret pre-bake keeps the marshmallows perfectly contained.
- Intense Chocolate Flavor: The cocoa powder creates a deep, rich chocolate experience.
- S’mores Nostalgia: All the flavors of a classic campfire s’more, conveniently baked into a cookie.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe a winner.
Gathering Your Ingredients for S’mores Chocolate Cookies
Before we dive into the baking process, let’s talk about the ingredients that make these S’mores Stuffed Chocolate Cookies so incredibly delicious. We’re building a cookie with a deeply chocolatey base and a perfect marshmallow center, finished with a touch of extra chocolate for good measure! The quality of your ingredients will definitely shine through, so choose wisely.
- For the Chocolate Cookie Base:
- 1 cup All-Purpose Flour: This provides the structure for our cookies. Make sure to measure it accurately; spooning and leveling is best!
- 1/2 cup Unsweetened Cocoa Powder: This is what gives our cookies that rich, dark chocolate flavor. Opt for a high-quality cocoa powder for the best results.
- 1/2 teaspoon Baking Soda: This helps the cookies rise and gives them a soft, chewy texture.
- 1/4 teaspoon Salt: Salt enhances the sweetness and balances the flavors in the cookies.
- 1/2 cup (1 stick) Unsalted Butter, Softened: Softened butter is crucial for creaming properly with the sugars, creating a light and fluffy base. Make sure it’s softened, not melted!
- 3/4 cup Granulated Sugar: This adds sweetness and helps create a crisp edge on the cookies.
- 1/4 cup Packed Brown Sugar: We use brown sugar here because its molasses content adds moisture and a deeper, more complex flavor compared to white sugar. Packing it ensures you get the right amount.
- 1 Large Egg: The egg binds the ingredients together and adds richness.
- 1 teaspoon Vanilla Extract: A touch of vanilla extract enhances all the other flavors. Pure vanilla extract is always preferred for the best taste.
- 1/2 cup Chocolate Chips: Because, why not more chocolate? Semi-sweet or dark chocolate chips work best, but feel free to use your favorite!
- For the S’mores Filling:
- 12 Large Marshmallows, Halved: Large marshmallows are perfect for stuffing! Halving them allows for even distribution and helps prevent them from completely melting out.
- For the Finishing Touch:
- Chocolate Syrup for Drizzling: This adds an extra layer of chocolatey goodness and makes the cookies look extra tempting.
Crafting Your S’mores Chocolate Cookies: Step-by-Step
Ready to bake some incredible S’mores Stuffed Chocolate Cookies? Don’t be intimidated! This recipe is all about a simple technique that makes a huge difference. The key is the pre-bake, which creates a barrier to keep those marshmallows perfectly gooey and contained. Let’s get started!
- Preheat and Prep: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures even baking. Line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is essential for proper rising and flavor.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating a tender cookie. Use an electric mixer for best results, and don’t rush it – the mixture should be noticeably lighter in color and texture.
- Incorporate the Wet Ingredients: Beat in the large egg and vanilla extract into the creamed mixture. Make sure the egg is fully incorporated before moving on to the next step. This will help create a smooth and consistent dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cookies. Stir in the chocolate chips.
- Shape the Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Gently flatten each cookie dough ball slightly. This helps them bake evenly.
- The Secret: Pre-Bake! Bake the cookies for exactly 6 minutes. This pre-bake is the magic behind the no-spread marshmallows. Remove from oven. The cookies will look slightly underbaked, but that’s perfect!
- Add the Marshmallows: Top each partially baked cookie with 2 marshmallow halves, cut side down. Placing the cut side down creates a better seal and helps prevent the marshmallows from melting out.
- Final Bake: Return to the oven and bake for an additional 6-8 minutes, or until the cookies are set around the edges and the marshmallows are lightly golden brown. Keep a close eye on them – you want the marshmallows to be gooey, not burnt!
- Cool and Drizzle: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to set slightly. Drizzle with chocolate syrup before serving. Enjoy the warm, gooey goodness!
Tips for Perfect S’mores Chocolate Cookies Every Time
Want to take your S’mores Stuffed Chocolate Cookies to the next level? Here are a few tips and tricks to ensure cookie perfection:
- Don’t Overmix: Overmixing the dough will result in tough cookies. Mix until just combined.
- Chill the Dough (Optional): For even thicker cookies, chill the dough for 30 minutes before baking.
- Use Quality Ingredients: The better the ingredients, the better the cookies!
- Customize Your Chips: Experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Get Creative with Toppings: Instead of chocolate syrup, try a sprinkle of sea salt or a dusting of powdered sugar.
What to Serve With S’mores Chocolate Cookies
These cookies are fantastic on their own, but if you’re looking to create a complete dessert experience, consider pairing them with a cold glass of milk, a scoop of vanilla ice cream, or even alongside a warm cup of coffee. You could also crumble them over a bowl of creamy rice pudding with cinnamon dusting, for an extra special treat. For a lighter contrast, serve with a fresh and vibrant salad. The options are endless!
Your S’mores Chocolate Cookies Questions Answered (FAQ)
Why did my marshmallows melt all over the pan?
The most common reason for marshmallows spreading is not pre-baking the cookies. The pre-bake creates a slightly firm base that acts as a barrier, preventing the marshmallows from melting and spreading. Also, make sure you are using halved marshmallows and placing the cut side down.
Can I use mini marshmallows instead of large ones?
Yes, you can use mini marshmallows! You’ll likely need more of them to fill each cookie, so adjust accordingly. Keep in mind that mini marshmallows tend to melt faster than large ones, so watch them closely during the final bake.
Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum, which will help bind the ingredients together and prevent the cookies from becoming crumbly. The result will be delicious gluten-free s’mores cookies, perfect for everyone to enjoy!
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, flatten slightly, and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes, or until solid. Then, transfer the frozen dough balls to a freezer bag and store them in the freezer for up to 2 months. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Enjoy Your Homemade S’mores Chocolate Cookies!
There you have it – perfectly gooey, chocolatey S’mores Stuffed Chocolate Cookies that won’t leave you with a sticky mess! This recipe is a guaranteed crowd-pleaser, perfect for parties, bake sales, or just a cozy night in. So, grab your ingredients, preheat your oven, and get ready to experience s’mores cookie perfection. Don’t forget to leave a comment below and let me know how your cookies turned out! And if you loved this recipe, be sure to share it with your friends!
S’mores Stuffed Chocolate Cookies (Stops Marshmallows Spreading!)
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 12 large marshmallows, halved
- Chocolate syrup for drizzling
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheet.
- Gently flatten each cookie dough ball slightly.
- **The Key Step: Pre-Bake. Bake the cookies for 6 minutes.** Remove from oven.
- Top each partially baked cookie with 2 marshmallow halves, cut side down. This creates a marshmallow barrier to prevent spreading.
- Return to the oven and bake for an additional 6-8 minutes, or until the cookies are set around the edges and the marshmallows are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle with chocolate syrup before serving.
