Giant s’mores stuffed chocolate chip cookies: The ultimate way to eat s’mores without the need for a campfire!!

I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else.

It was too trendy. And then, not trendy at all.  (Neither of which I’m actually about, anyway.)

But I succumbed to the pressure of a college kid who just finished finals. A college kid who squeaked with excitement when she exhaled the love she had for these s’mores stuffed chocolate chip cookies in a quick and breathless sentence.

I told her that the only conditions I had to making them was that the graham cracker and cookie dough had to be homemade. And frankly, if we had put a little forethought into this, the marshmallows would have been too.

She had no issues with my conditions.

So. S’mores stuffed into thick and chewy chocolate chip cookies it was!

These cookies are a total diet/healthy lifestyle buster. But damn, it’s worth it!

How to Make S’mores Stuffed Chocolate Chip Cookies

S’mores stuffed chocolate chip cookies need for 4 main components:

  1. A really great cookie dough
  2. Graham crackers
  3. Marshmallows
  4. Chocolate

The Perfect Cookie Dough for S’mores Stuffed Chocolate Chip Cookies

I’ve gone on a few times about how magical my favorite cookie dough recipe is. Most notably is when I blathered on about both of these chocolate chip toffee bars and these Reese’s peanut butter cookie bars.

So, I guess it just stands to reason that I would have chosen that cookie dough for these giant creations as well. It’s makes and chewy and utterly delicious cookie!

One of the most common questions I get asked about these s’mores stuffed chocolate chip cookies is if you can use pre-made cookie dough.

The answer is YES!

Simply pick out your favorite store-bought pre-made cookie dough and let it soften at room temperature. The dough needs to be soft in order to envelope the s’mores into a cookie brick. See the photo above for what I’m talking about.

Once you’ve wrapped up the s’mores in the cookie dough, you’ll probably need to chill the bricks to help the dough firm up. If you try to bake these cookies when the dough is very soft, you’re in for a disaster! The dough will spread and your cookies will lose all shape. It’s a mess!

Choosing Graham Crackers for S’mores

Yesterday I shared a recipe for homemade cinnamon graham crackers and yup, we used those graham crackers here too!

If you live in a country where graham crackers don’t exist, I highly suggest you make my graham cracker recipe for these s’mores cookies.

A few reviewers in the comments below from Australia and New Zealand, where graham crackers aren’t sold, have gushed about great this recipe was!

You can certainly use store-bought graham crackers for these cookies. I won’t judge you! Either the cinnamon or honey varieties that are commonly sold would work fine here.

The deeply flavored brown sugar cinnamon graham crackers that I made were an outstanding choice to use for these s’mores cookies and they certainly didn’t get lost amid the gobs of cookie and marshmallow.


smores stuffed chocolate chip cookies collage

What Kind of Marshmallows to Use for S’mores Stuffed Chocolate Chip Cookies?

Of course, the marshmallows and chocolate bars melted beautifully into the s’mores, just like what happens when making the real deal over a campfire.

Though I haven’t tried it, I’m sure you could use vegan marshmallows to make s’mores stuffed chocolate chip cookies. They might melt a little differently but if you’re vegan, go for it!

Homemade marshmallows would work great for these cookies too. After already having made the graham crackers, I didn’t have a lot of extra time to make marshmallows too.

We used plain ol’ Kraft Jet-Puffed marshmallows that I cut in half to fit a little better. You could use mini marshmallows, but I think they would spill out pretty easily when you wrap the s’mores with the cookie dough.

Kraft now makes a thinner marshmallow, called the stacker, that would be perfect for these cookies!

Any kind of gourmet marshmallow should work great too! This churro variety looks particularly delicious!!

What Kind of Chocolate to Use for S’mores Stuffed Chocolate Chip Cookies?

You should feel free to use whatever chocolate you like most with your s’mores cookies! We used Hershey’s chocolate bars since they’re a nostalgic childhood favorite for us.

But I’ve heard amazing things about using Ghirardelli caramel filled chocolate squares for s’mores and I think we might try them for these cookies next time!

A few people have told me that Cadbury Dairy Milk and Lindt’s chocolate are also really delicious in these s’mores cookies.

Honestly, I don’t think you can go wrong with whatever type of chocolate you use!

And admittedly, there were a few REALLY nerve wracking minutes of watching the conversion from cookie brick to enormous cookie rounds as all of the components settled into each other in the oven.

But alas, these giant s’mores stuffed chocolate chip cookies are perfection!!

Gooey s’mores nestled into my favorite chocolate chip cookie! How could these cookies NOT be amazingly delicious?!

At nearly 6 inches in diameter, you’ll probably need a friend to help you finish off these monsters and at least a couple glasses of milk to wash it all down with.

But since there is so much cookie to go around, sharing shouldn’t be an issue! Or, I supposed you could just make them smaller for single servings, but where’s the fun in that?

So there. I went there and now I’m sharing it with you. I’m begging you to make these s’mores stuffed chocolate chip cookies!

Whether it’s a holiday weekend or not, these cookies should make you want to celebrate something!

And since you don’t need an campfire to make them, there shouldn’t be anything holding you back!

Giant S'mores Stuffed Chocolate Chip Cookies

Giant S'mores Stuffed Chocolate Chip Cookies

Yield: 4 giganitic cookies
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes


For the cookie dough (Thick and Chewy Chocolate Chip Cookies):

  • 2 cups plus 2 tbsp all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 tbsp unsalted butter, melted and cooled until warm
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 1 ½ cups semi-sweet chocolate chips

For assembly:


  1. To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined - the batter should look a little lumpy. Stir in chocolate chips.
  2. Preheat oven to 325° F. Line two baking sheets with parchment paper.
  3. To assemble and bake: Lay half of the graham crackers out on the baking sheets - two crackers per sheet. Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top of the assemble s'mores.
  4. Sandwich the s'mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s'mores; the result should resemble a small cookie brick. 
  5. Space the cookies at least 4 inches apart on the two baking sheets. If your dough is really soft at this point, chill the bricks for 15 minutes in the fridge. This will help to prevent massive spreading in the oven.
  6. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula. (While baking, the s'mores will press down under the weight of the cookie dough and will sink further while cooling. Don't worry if the cookies don't end up completely covering the s'mores - it only adds to the charm here.) Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.


I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. You'll need 4 approximately 1 ½ × 3-inch pieces which for store-bought graham crackers means half of a graham square. If you decide to make your own graham crackers (go for it!), cut them to fit.

This recipe yields 4 gigantic cookies. Feel free to double the recipe or make smaller cookies by using smaller graham crackers and just half of a marshmallow for each cookie.

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Leave a Comment

  • May 25, 2012 at 12:21 PM

    whoa, these cookies look insane. insanely awesome!

  • May 25, 2012 at 1:00 PM

    These look insanely delicious! Yum!

  • May 25, 2012 at 1:31 PM

    Oh my goodness! My mouth is watering!

  • May 25, 2012 at 2:44 PM

    WOW! Those look A-MAZ-ING! Have to try them!

  • May 25, 2012 at 3:05 PM

    It’s huge! And I love it!

    • Tyrone
      June 5, 2012 at 8:03 AM

      That’s what she said.

  • May 25, 2012 at 5:39 PM

    These look delicious – I will always bookmark any recipe with “Giant” and “Cookie” in the title. I cant wait to make these – do you think it would work to roast the marshmallows before stuffing them inside the cookie?

  • Stephanie
    May 27, 2012 at 10:47 PM

    this looks fantastic! I have a question though: how does the marshmallow stand up to the baking? after they’ve cooled, does it turn really hard, or did it stay soft?

    • May 29, 2012 at 7:52 AM

      Stephanie: I really don’t know – we ate them before they cooled!

    • Anj
      September 16, 2012 at 7:41 PM

      I would just nuke em’ in the microwave for 10 or 15 seconds if they withstood the cooling period!

  • May 28, 2012 at 4:11 PM

    These cookies look crazy good! I could easily demolish 1 or 2 of these. I love chocolate chip cookies and I love s’mores, so it’s perfect for me!

  • May 31, 2012 at 10:50 PM

    WOW! These look amazing. You are killing me with these. I will definitely be trying these soon!
    ~Dana @ www dot homemadebest dot wordpress dot com

  • June 1, 2012 at 11:07 AM

    LORD HAVE MERCY! Would it be wrong for me to want two of these bad boys?

    • June 1, 2012 at 5:51 PM

      Leslie: Nope, I see nothing wrong with that. 😉

  • RoVa
    June 7, 2012 at 1:35 AM

    Saw this recipe on a Monday during my finals week… I tried so hard to make it past the week so these could be my treat. I barely made it to Wednesday before I was shaking with anticipation of making them. I absolutely HAD to make them… The best thing ever to be created. I swear, these can’t be legal. Even if you’re simply thinking about making them, DO IT! Besides, each one feeds like 6-8 people easily, you can give some away if you’re worried about eating them all. One is more than enough. I wish I could make them all the time!

  • Laura
    June 13, 2012 at 6:50 PM

    YUM! I wonder if these could be made into bars? A layer of cookie dough rolled out in a deep pan, then graham crackers, marshmallows, chocolate, graham crackers, and more cookie dough. Then cut into bars. Thoughts????

    • June 13, 2012 at 9:31 PM

      Laura: Sure, I don’t see why not!

      • Dee-Anna
        September 23, 2012 at 1:32 PM

        This is what I’m doing today – made them last week according to the recipe and they were huge and needed a for, to eat them. One cookie easily fed 6 people and we made 5 of them, so we took some to a Bible Study to share – they were a huge hit. Today, I’m going to attempt to make bars with them.

        • Chelsea
          November 5, 2012 at 12:02 PM

          Hey Dee-Anna, did the bars work? I’m trying to make these to bring to work soon. I’m also thinking about trying marshmallow paste instead of marshmallows because I am concerned about them getting hard after cooling and we won’t be eating them straight out of the oven.

        • Rebecca
          January 15, 2013 at 8:07 PM

          Hi Dee-Anna,
          that’s exactly what I was going to do, did you just microwave them when you got there?

  • June 13, 2012 at 7:08 PM

    Found this recipe on tumblr a couple of days ago and immediately knew what to do with my day off. I went to the store and threw down the money for the ingredients I was missing and a new roll of parchment paper and came home to start my project. They are a little time consuming (or maybe it only felt like it because I had a headache?) but very fun to make and definitely worth it in the end! Mine didn’t turn out in the pristine circular formations that yours did, but they tasted delicious!

    A word to the wise, don’t try to eat an entire one of these suckers by yourself. My batch made four giant cookies, and I took two to the girls at work. I could only eat about 1/5 of a cookie by myself, and two will be plenty for my boyfriend and I over the next week (or maybe two). Thanks for this recipe!

  • June 15, 2012 at 5:22 PM

    Incredible!! I can’t show my son the computer, or I will never hear the end of the requests for this cookie! Need to have a party, so I don’t eat the whole batch 🙂

  • Katrina Oliveros
    June 16, 2012 at 7:51 AM

    A friend gave me the link to this recipe and I tried it out just this morning. They were AWESOME 😀
    Maybe it’s because our local store-bought graham cracker squares are smaller here in the Philippines, (about 2″x2″) but the recipe yielded 8 cookies of about 5″ each. YUMMY!!! 😀

    Thank you for the recipe! 🙂

    • June 16, 2012 at 3:22 PM

      Katrina: So glad you loved them! 1st: How great that you can even find graham crackers (so American) in the Philippines! 2nd: I see nothing wrong with having more than less of these hanging around, even if they are a little smaller. 🙂

  • June 17, 2012 at 9:18 AM

    My boyfriend and I made these yesterday for our anniversary and even though you say they are big, I guess it didn’t register right away. These cookies are huge! We split one, and it put us into immediate “cookie comas.” Everyone else in his house tried them too, and said they were the best cookies they’ve ever had! Thanks for this great recipe!

  • Eileen @ Diva With A Fork
    June 17, 2012 at 9:20 PM

    These were a hit at our family Father’s Day dinner! Everyone was lining up for a taste. Anyone who loves chocolate chip cookies and s’mores will love this one!

  • Lauren
    June 20, 2012 at 12:03 AM

    I found this recipe on Pinterest and tried to make them for people at my internship. I think there may be a typo with the amount of butter the recipe calls for because within the first 5 minutes in the oven, the cookies didn’t even look like cookies. They had completely flattened out 🙁 Any way to avoid this problem next time?

    • June 20, 2012 at 7:01 AM

      Lauren: Nope, the butter amount is correct. I’ve made this cookie recipe no less than 20 times so I’m sure the amount is correct. I did have them flatten out on me once, as you described, and I’m pretty sure it is because I over beat the dough. Also, if the dough is really soft after you wrap the s’mores, stick the pan in the fridge for a few minutes before baking.

  • kris
    June 22, 2012 at 3:56 AM

    i just made these today and OHMYGOSH they are sooo amazingly scrumptious!! i’ve never tried s’mores before as i live in aus, and i think it’s an american thing? anyway

    I had made choc-chip cookies the other day which were (to my taste) a little too sugary – so with these ones i cut down the brown sugar to 1/2 cup and the granulated sugar to 1/4 cup. i also cut the butter down a little but they worked just perfectly!

    thanks for sharing the recipe and a brilliant idea!! i’m totally going to experiment putting other yummy things inside cookies as a surprise!

    • June 24, 2012 at 10:24 PM

      Kris: I’m so saddened to hear that s’mores aren’t popular in Australia! Look what you all have been missing! Glad you liked these cookies though. 🙂

  • Michelle Yip
    June 24, 2012 at 4:45 AM

    Hi! I tried making this yesterday and it was really nice but the thing is, I’m from Australia so I used a substitute for graham crackers; I used Arnott’s granita. I don’t know if that makes any difference but in the ‘wrapping’ of the s’more with the cookie batter, I found it really hard! Do you have any tips for that part? And also, when I put them in the oven, the cookies flattened out and then the top biscuit fell off the s’more! :O haha so is there any way to make them stay upright-ish? Thank you!!

    • June 24, 2012 at 10:21 PM

      Michelle: I don’t know what Arnott’s granita is but you have to make sure the dough is soft before wrapping the s’mores. In order to keep them together while in the oven, you can try sticking them in the refrigerator for a few minutes before baking them – that will help to firm up the cookie dough a little and help everything bake evenly. I hope this helps! 🙂

  • Michelle Yip
    June 24, 2012 at 6:02 AM

    HEY!! this tasted amazing but how do you put the cookie dough around the s’more successfully and make sure it stays standing up in the oven? ps i’m from australia so i had to use a substitute for graham crackers. i used arnott’s granitas and they’re round. 😀

  • Alyssa Zumpino
    June 24, 2012 at 5:28 PM

    Do they have to turn out big? or can you make them to be small?

    • June 24, 2012 at 10:30 PM

      Alyssa: Yes, as I mentioned in the post, you can make them smaller – just use smaller graham cracker pieces, less chocolate and marshmallows, and bake them for less time.

  • justine
    June 24, 2012 at 10:57 PM

    look yummy, taste yummy but when i tried these, dough came out too sticky. didnt work…

    • June 25, 2012 at 10:37 PM

      Justine: I fully stand by this recipe. It’s possible your dough was over-mixed or too warm; either could cause it to become sticky.

  • adreann
    June 27, 2012 at 7:21 PM

    okay, that was pretty good but ….while making these i was experimenting with it and i used the dough it calls for but with chocolate peanut butter swirl chips ….then instead of the s’mores i used a reese’s peanut butter cup placed upside down and covered with more dough just like the s’mores to make a yummy cookie pocket !!!!TRY THIS ITS AMAZING!!!! and way easier 😀

  • Annie and Ashlie
    June 30, 2012 at 12:58 PM


  • Paige
    July 3, 2012 at 3:01 PM

    Make sure you put them 4 inches apart…haha I looked over that and now have a massive smores cookie cake.

  • Kathleen
    July 3, 2012 at 3:30 PM

    My teenage son and his 2 friends just made these. We got five out of them so that I could have one, too. As a 46-year old woman these are way too decadent for me; I got through 1/4 of it. I didn’t even make it to the oozy goodness in the center. These cookies are massive. They each ate half of it before giving in and they’ve been moaning in the kitchen for about a half an hour now. The cookie dough recipe is now going to be the only chocolate chip cookie recipe I use. It’s chewy all over.

  • Sarah
    July 6, 2012 at 5:36 PM

    Definitely gonna make these today 🙂

  • Keelie
    July 13, 2012 at 4:15 PM

    Could you use just already made cookie dough from the store? I want to try but not make the dough from scratch. Thoughts?

    • July 13, 2012 at 10:15 PM

      Keelie: I haven’t tried it with store-bought dough but I assume it would work…though I guarantee it won’t be as good as this homemade cookie dough recipe!

  • Kristi Campbell
    July 21, 2012 at 3:16 PM

    These cookies are pretty good when they are still hot. Not something you want to eat once they have cooled because they are real crunchy.

    • July 23, 2012 at 6:16 AM

      Kristi: If the cookies were crunchy when they cooled, you probably overbaked them. They are supposed to be thick and chewy (hence the name).

  • BritneyN
    July 23, 2012 at 10:23 PM

    I just finished making these for my cousins and they are sooo YUMMY!!! They are really huge!

  • July 26, 2012 at 3:06 PM

    Those cookies are insane!! 🙂

    – Annika

  • August 5, 2012 at 1:42 PM

    OMG. These look absolutely amazing!! A definite healthy diet-breaker but who cares?! They would be worth it!

  • August 6, 2012 at 7:32 PM

    What an awesome cookie idea!

  • Juana
    August 28, 2012 at 11:48 AM

    Can you use pre made cookie dough?

    • August 28, 2012 at 8:29 PM

      Juana: Sure, but I can’t guarantee the results with pre-made cookie dough.

  • Barb
    September 8, 2012 at 5:50 PM

    Thees look so great and it is a way to have camping food when it is to cold for camping thank you so much

  • September 8, 2012 at 9:11 PM

    I just made these. Total hit. Wayyy too big to eat at once!!

  • Claire
    September 8, 2012 at 10:46 PM

    I just made them using your recipe. They turned out amazing!!! Holy deliciousness!!

  • Breanna
    September 9, 2012 at 1:34 AM

    I made these and wasn’t paying attention to the pictures I guess so I didn’t realize they would flatten out so much… I made the 2nd batch in large cupcake tins, they have to be smaller but you don’t have to add as much dough and they are hand-held.

  • alan
    September 9, 2012 at 4:49 AM

    these look so good, and i cant eat them until i get back from afghanistan, but they are 1st on my list to make 🙂 thank you for this.
    just one question, has anyone made these and let sit and tried the once they have cooled?
    aside from the thick and chewy cookie dough, how does the smore part hold up once cooled? hard, crunchy, or still soft and yummy?

    • September 9, 2012 at 5:56 AM

      Alan: A previous commenter said that the s’mores get hard once cooled but I don’t really remember that happening to ours. The cooled ones were definitely still good to eat.

  • Carol
    September 9, 2012 at 4:07 PM

    Wow that’s evil sweet! It look so good but too much sweet? My son said oh yes I want
    eat this… oh boy….

  • Frigginwillie
    September 9, 2012 at 4:25 PM

    I would love to try these but I have always wondered about everyone’s fascination with Hershey’s chocolate. I would much prefer Cadbury’s (now alas Kraft’s) Dairy Milk as a far superior chocolate for smores… or any other chocolate for that matter.
    Having said that…YUM.

  • September 9, 2012 at 4:36 PM

    Those cookies look delicious

  • Josh
    September 9, 2012 at 6:05 PM


  • September 9, 2012 at 6:41 PM

    holly molly those cookies r awesome gotta try it

  • September 9, 2012 at 6:47 PM


  • Baker (no, really, it's my name)
    September 9, 2012 at 9:53 PM

    I didn’t see anyone answer this, but I apologize if it’s repetitive. There is -definitely- a better option for s’mores than Hershey’s “chocolate” bars. Pain au Chocolat sticks are made my several manufacturers for use by professional bakers and pastry chefs. They are, obviously, bakeproof, and respond to temperatures essentially in the way you would expect a Hershey’s bar too. They are not so thin as couverture and will not run or burn. Albert Uster Imports sells by mail directly to consumers, in addition to professionals, so you could get them there. The box is quite large and somewhat of an investment, but they’re about a zillion times better. It seems a shame to pair all of your quality work with substandard chocolate!

  • September 10, 2012 at 10:06 AM

    i love you & your recipi

  • nadeesha kalpani
    September 11, 2012 at 2:47 AM


  • Claire
    September 11, 2012 at 4:54 AM

    How many does this make approximately?

    • September 11, 2012 at 12:30 PM

      Claire: Please see the note above the ingredients.

  • Ryan
    September 14, 2012 at 12:52 AM


  • Mistica Tamez
    September 14, 2012 at 1:31 PM

    Could you use white chocolate chips in place of the hershey’s bars?

  • Kim Mulholland
    September 16, 2012 at 1:27 AM

    I live in Australia but we regularly visit the State and S’mores are a real favourite. There are no crackers in Australia that really even come close to Graham crackers so I make the recipe that was recommended on this site – it’s really the only way to make it work in Aus. And you’ll have plenty of Graham Crackers left to make normal s’mores with too – bonus! These cookies are awesome and designed to share.

  • elle
    September 16, 2012 at 8:59 PM

    I just made these, and OMG, they are sinful. Can’t wait to make them again. 🙂 Thanks for the recipe!!

  • September 21, 2012 at 12:05 PM

    bring me 2 of them cookies

  • Bella
    September 24, 2012 at 5:08 PM

    would it work if i just used store bought cookie dough to save some time?

    • September 24, 2012 at 6:15 PM

      Yes. Please read the comments – I believe a couple people did this and may have talked about it.

  • Serenity
    September 27, 2012 at 5:13 PM

    My first attempt didn’t go so well. Half way through the cooking processes I peaked in the oven only to discover that the cookie dough had basically separated from the graham crackers. So I had a giant pan cookie around a smore haha. I remember the dough being sticky, any suggestions on how to avoid this again? I’m thinking mix it less in the stand mixer? Really curious why the dough didn’t stay on the graham cracker…

    • September 28, 2012 at 11:25 AM

      A couple of suggestions: 1.) Yes, don’t overmix the dough. And if it’s too warm or sticky after you wrap the s’mores, stick the baking sheet in the fridge for a few minutes. The dough can be pretty firm for baking. 2.) Try cutting the marshmallows into thinner pieces. Sometimes the s’mores will push the dough off when baking so I think if the s’mores are shorter, there will be less chance that the dough will separate from the graham cracker. Hope that helps! Let me know if you try them again. 🙂

    • kimbeee
      June 23, 2013 at 3:12 AM

      I had the same problem .Then i turned the sugar part down. It work so much better.

  • michelle
    September 30, 2012 at 6:41 PM

    I just made these using Simply Pillsbury premade cookie dough and they were delicious!

  • October 2, 2012 at 8:30 AM

    AHHHH! I LOVE these! Great idea! I did the same thing with cupcakes a while ago.

  • Steph Banner
    October 5, 2012 at 7:43 PM

    I made these and they were so easy- much easier than they look and SO delicious! Definitely very dramatic crowd pleasers! 🙂

  • Valerie
    October 8, 2012 at 12:49 PM

    I made these last night at the request of several co-workers. I can safely say they both hate and love me now. 🙂 I did the store bought route for the graham crackers, but I might try the homemade ones next time. For a couple of the marshmallows I toasted them over the burner so they had that roasted flavor and it also helped keep the s’mores together when making the cookie brick.

    Thank you for this recipe!!

    • October 9, 2012 at 8:51 AM

      Ummm yeah….toasting the marshmallows first is a genius idea!

  • Jen
    October 11, 2012 at 7:49 PM

    could you do this with store bought cookie mix?

  • karen
    October 16, 2012 at 9:27 PM

    I must say Delicious!!!!…. But i thought it was an insane amount of cookie dough for one cookie, so i used mini muffin cups, and just pieced it in i did not worry if it covered, or fell over…lol

  • Jenn
    November 12, 2012 at 12:08 PM

    Yummmmm!!! Now that they sell the Graham crackers already crumbled, I’m thinking I might dump a cup of that in cookie dough when I add choc chips, spread into a bar pan, bake, while still warm add marshmallow fluff and drizzle with chocolate;) thanks for the Great recipe!!!

  • Chelsea
    November 12, 2012 at 12:37 PM

    Just wanted to let you guys know about my experience with this recipe. I made this to turn into cookie bars for my job. I made the cookie dough recipe according to the directions; however I discovered that I needed twice the amount of cookie dough for my purposes (I used a 9×13 cake pan). Because I found this out at midnight (yes I was up baking late) and I didn’t have enough ingredients to make another batch, I had no choice but to mix it with premade cookie dough in order to finish the recipe. I put one layer of cookie dough on the bottom of the greased pan about 1/2 in thick, placed a layer of store-bought graham crackers on top, placed a separated bar of Lindt original recipe milk chocolate on top of that (1 section per graham cracker), 1/2 to 3/4 of a bag of mini marshmallows spread out on top of that, one more layer of graham crackers, and then a layer of cookie dough. I put cookie dough on the sides of the pan as well. Believe me when I say, THE LINDT CHOCOLATE MADE ALL THE DIFFERENCE. This chocolate is SOOO much better than Hershey’s and it made this recipe heavenly. I baked it at 325 for 30-35 minutes until the top started to look fairly brown. Took this baby out, cooled it, and I was in heaven! It made about 30 decent sized bars. The marshmallows were not crunchy at all when cooled, and when refrigerated and warmed in the microwave, this tasted almost as good as they did when they were fresh (cookies weren’t quite as chewy though, but still fairly soft). If you are thinking about making these, DO IT!

    • Sarah
      August 31, 2013 at 12:02 PM

      Great minds think alike! I did that too, only with a much smaller pan, because I couldn’t double it. I also found that it’s not necessary for the chocolate bars AND the chocolate chips in the cookie dough. I prefer only the chocolate chips and it turned out heavenly.

  • anon
    November 16, 2012 at 6:47 PM

    Looks even better than slutty brownies! 🙂

  • Leah
    December 7, 2012 at 2:06 AM

    I was super excited to try this, but my cookies turned into big, crumbly, fall apart messes 🙁 I don’t know what went wrong!

    • December 11, 2012 at 9:03 AM

      Sounds like you may have over-baked the cookies. Sorry. :-/

    • May 9, 2013 at 2:07 AM

      You should try it again Leah. That was your first trial, you should get it right the next time.

  • Steph
    December 9, 2012 at 8:26 PM

    These cookies look absolutely delicious…. I’m dying to bake them but i have finals until the end of the week. I’m not sure if i can last but I’m very excited to have my boyfriend try them.

  • stephanie
    January 2, 2013 at 9:33 PM

    can i can use cookie dough thats already made? or do i have to make it from scratch?

    • January 3, 2013 at 9:34 AM

      Use whatever you would like. Some people have made them with store-bought cookie dough but I prefer to make my own.

  • March 23, 2013 at 9:02 PM

    Those cooking page of yours is amazing and those cookies look delicious, I would love to try them.

  • May 9, 2013 at 2:09 AM

    Chocolate chips are my favorite. Look delicious!

  • cupcakewithcharacter
    June 22, 2013 at 4:59 PM

    just what I suspected….AMAZING! Eating right now…

    • taraliptak
      June 22, 2013 at 6:05 PM

      I know, right? Perfect summer treat! So glad you enjoyed them!!

  • kimbeee
    June 23, 2013 at 3:04 AM

    This was a little hard to form but so worth it.
    I tried to make them smaller but they were still huge.
    Thanks for sharing ..

  • Disappointed
    June 23, 2013 at 3:39 PM

    It should be noted in the directions that the cookie dough needs to be cool when molding it around the smoores. I had to read 20+ comments down below in order to find out why my cookies baked right off of the smoores. Disappointing that the directions did not advise to cool the dough at all.

  • Anon
    July 9, 2013 at 4:10 PM

    These are great recipes, but the owner of the webpage seems to live in a bubble where they retain some serious issues with outward appearance. You can cleanse your webpage of anyone who has a varying opinion, resulting in a picture-perfect image to browse using the Internet, but you really are working for censorship when you erase people who you don’t “agree” with.

  • July 30, 2013 at 10:02 AM

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  • Jared
    August 2, 2013 at 8:18 PM

    My 4 year old daughter saw the pics of these and said “Daddy I want to eat these”…..guess daddy has some baking to do lol!

    • taraliptak
      August 7, 2013 at 4:04 PM

      You can’t possibly turn down a request like that! 🙂

  • Helen
    August 18, 2013 at 11:23 PM

    Have been thinking lots lately about ‘Smores and wondering what Graham crackers are (being in New Zealand). Now I can make them and find out! Thanks

    • taraliptak
      August 23, 2013 at 2:54 PM

      That’s great! If you can’t find graham flour to make graham crackers, whole wheat pastry flour will work too.

  • August 21, 2013 at 12:05 PM

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  • Xaris
    August 24, 2013 at 8:59 PM

    So these were amazing. They turned out about the size of my hand while spread out! xD
    Great job!

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  • Audrey
    November 13, 2013 at 2:15 PM

    This recipe has become a favorite of mine 🙂 I made them about six times last month and i’m so happy you posted this recipe! Thanks!

    • taraliptak
      November 14, 2013 at 6:33 AM

      So glad to hear you love it! It’s definitely a favorite around here. 🙂

  • December 18, 2013 at 1:12 PM

    […] S’mores Stuffed Chocolate Chip Cookies from Smells Like Home […]

  • taraliptak
    March 13, 2014 at 11:12 PM

    There are a few things to consider with this recipe to ensure the cookies turn out like mine did:
    1. Wrap the cookie dough tightly around the s’mores – holes will allow the marshmallow to leak out.
    2. Chill the formed cookies before baking them. Because you’re molding the dough around the s’mores with your hands, the dough becomes very soft and it really needs to firm up before you bake.
    3. Check your oven temperature with an oven thermometer and make sure the oven is completely preheated before you bake the cookies. If the oven is not properly heated, your cookies (any cookies!) will spread.

    Hope this helps!

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  • Lisa
    August 15, 2020 at 5:08 PM

    Nice receipe! That’s so unique idea. I will definately try this out and make it for the romantic dinner! I think that’s a great idea for a date.

    • Tara
      September 28, 2020 at 10:41 AM

      Thanks and I agree!