Gooey Fudge S'more Cookies with Marshmallow Cream


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Gooey Fudge S'more Cookies with Marshmallow Cream

This recipe transforms the original with two key upgrades: a richer chocolate cookie dough base and a gooey, molten marshmallow-fudge center.

Yields: Approximately 2 dozen cookies

Prep time: 20 minutes

Chill time: 1 hour (do not skip this step!)

Bake time: 10-12 minutes

Part 1: The Fudgy Chocolate Cookie Base

This is a classic fudgy chocolate cookie dough, designed to be rich and hold up to the gooey fillings.

Ingredients:

  • 1 cup unsalted butter, softened

  • 1 cup brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1 cup all-purpose flour

  • 1 cup good-quality cocoa powder (Dutch-processed for a darker, richer flavor)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

Instructions:

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).

  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

  5. Cover the bowl and refrigerate the dough for at least 1 hour. This step is crucial for preventing the cookies from spreading too much and helps develop flavor.

Part 2: The S'more Filling

This is where the magic happens! We'll use marshmallow cream and a fudge swirl to make the center truly special.

Ingredients:

  • 1 cup semi-sweet or dark chocolate chips

  • 1 cup crushed graham crackers (or approximately 8 full sheets)

  • 1/2 cup fudge or caramel sauce (store-bought is fine, or see note below)

  • 1/2 cup marshmallow cream (fluff)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

  2. Take the chilled cookie dough out of the fridge.

  3. Scoop out a tablespoon-sized portion of dough and flatten it into a small disc (about 3 inches wide).

  4. Place a small spoonful of crushed graham crackers in the center of the disc.

  5. Next, add a small dollop of fudge sauce and then a small dollop of marshmallow cream on top of the graham crackers.

  6. Gently fold the edges of the cookie dough up and over the filling, sealing it completely. Roll the cookie into a ball, making sure there are no cracks for the filling to escape.

  7. Place the cookie dough balls on the prepared baking sheets, about 2 inches apart.

  8. Bake for 10-12 minutes, or until the edges are set but the center is still soft. The cookies will look slightly underbaked, which is perfect for a gooey texture.

  9. Immediately after removing from the oven, you can press a few extra chocolate chips or graham cracker pieces into the top of each cookie for garnish.

  10. Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack. This allows them to finish setting up.

Chef's Notes & Pro-Tips:

  • The Dough is Key: Chilling the dough is non-negotiable! It will prevent the cookies from spreading and creating a huge, messy puddle of s'mores on your baking sheet.

  • Sealing is Crucial: Make sure you completely seal the dough around the fillings. A small leak can cause the marshmallow cream to caramelize and become very sticky.

  • Fudge Sauce Tip: If you want to make your own quick fudge sauce, simply melt 1/2 cup of chocolate chips with 2 tablespoons of heavy cream in the microwave until smooth.

  • For the Ultimate Gooey Center: Eat these warm, fresh from the oven, for the best molten experience.

Enjoy!

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