Gooey Marshmallow Stuffed Cookies Recipe

Marshmallow Cookies with a S’mores twist — chewy chocolate chip cookies filled with melted marshmallow and chocolate. These gooey, indulgent cookies combine the nostalgia of a campfire s’more with a soft, chewy cookie for a dessert you’ll reach for again and again.

If you love s’mores, you’ll appreciate how these cookies capture that toasted-marshmallow flavor inside a buttery, chewy cookie. They take the classic chocolate chip cookie base, fold in graham cracker crumbs and instant pudding mix for extra chew, then get stuffed with a marshmallow half and a piece of chocolate bar before baking. The result is a warm cookie with a molten center — pure comfort dessert.

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What ingredients do you need?

• 1 cup butter, slightly softened
• ½ cup light corn syrup (or ¾ cup white sugar as a substitute)
• ¾ cup brown sugar* (see high-altitude note)
• 1 teaspoon vanilla
• 2 large eggs
• 2 ¼ cups all-purpose flour* (adjust for high altitude)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 box vanilla instant pudding mix (~3.4 oz)
• 1 ½ cups crushed graham crackers (about 8 full crackers or 1 sleeve)
• 2 cups milk chocolate chips
• 7 large marshmallows, cut in half
• About 2½ chocolate bars (broken into pieces for filling)

How to make Marshmallow Cookies

1. Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
2. In a mixer (or with a hand mixer), cream together the butter, corn syrup, brown sugar, and vanilla until smooth.
3. Add the eggs one at a time, beating well after each addition. The mixture should become lighter in color and thicker.
4. In a separate bowl, whisk together the flour, baking soda, salt, instant pudding mix, and crushed graham crackers.
5. Gradually add the dry mixture to the butter mixture and mix on medium-high until fully incorporated.
6. Stir in the milk chocolate chips.
7. Portion the dough into large balls. To stuff: take two dough balls, place half a large marshmallow and a piece (or two small pieces) of chocolate bar between them, then press and smooth the dough together so the marshmallow and chocolate are fully encased.
8. Place each stuffed cookie on the prepared baking sheet, spacing them well — these cookies are large; five per sheet works well.
9. Refrigerate the baking sheet with the prepared cookies for 20 minutes before baking. Chilling helps the dough bake more slowly so the marshmallow melts but stays contained.
10. Bake for 13–15 minutes or until the edges are just turning golden brown.
11. Allow the cookies to cool on the baking sheet for 5–10 minutes so the centers set slightly, then transfer to a rack to finish cooling. Enjoy warm for the best gooey center.

How to stuff marshmallows in cookies

Scoop two balls of cookie dough, put half a marshmallow and a piece of chocolate between them, then press the dough to seal the filling inside. Make sure the dough completely covers the marshmallow so it doesn’t leak while baking. If the top layer of dough is too thin it can crack and allow the marshmallow to escape.

Notes and tips

• Use the smaller box of instant pudding mix (about 3–4 oz) — brands vary in size.
• Hershey bars work well because they break into manageable rectangles for sandwiching inside the cookie.
• If substituting white sugar for corn syrup, use ¾ cup white sugar.

Recipe details

• Prep time: 10 minutes
• Chill time: 20 minutes
• Cook time: 13–15 minutes
• Total time: about 45 minutes
• Servings: 14 giant cookies

Once you try these cookies you may never want a plain cookie again — they bake up with bakery-quality texture and a nostalgic s’mores center. Enjoy!

This post was originally compensated by Collective Bias, Inc. and its advertiser Karo® Corn Syrup. Post updated 12/21/21.