Caramel S’mores Stuffed Cookies

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A next-level s’mores cookie that is truly what dreams are made of. These massive cookies are stuffed with a marshmallow and Ghirardelli Caramel Square. An absolutely unreal cookie combination that you need to try!

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Caramel. S’mores. Stuffed. Cookies. What could be better?! Ever since I’ve made my Caramel S’mores Brownies, I’ve been trying to think of another way to use those delicious Ghirardelli Caramel Squares. Obviously, we need a cookie version of those delicious brownies.

These cookies are huge, gooey, and loaded with all of the best things. I chose to use a combination of semisweet chocolate chips and a chopped milk chocolate bar. The cookies are then stuffed with a marshmallow and Ghirardelli Caramel Square. While the cookies bake, the marshmallow and the Ghirardelli square get so melty, creating the perfect gooey center.

I say this ALL the time, but I truly do like these better than a traditional s’more. Adding the s’mores elements to a cookie is just the dreamiest combination.

Read on for the full recipe for these unreal Caramel S’mores Stuffed Cookies.

Other s’mores recipes you may like:

• Caramel S’mores Brownies
• Loaded M&M S’moreo Cookies
• Unreal Peanut Butter S’mores Cookies
• Ultimate Caramel S’mores Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Graham crackers
• Baking soda
• Salt
• Large marshmallows
• Ghirardelli Caramel Squares (I recommend using the minis)
• Semisweet chocolate chips
• Milk chocolate bar

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these dreamy Caramel S’mores Stuffed Cookies

Melt 1 cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine ½ cup crushed graham crackers, 2½ cups all-purpose flour, 2 tsp baking soda, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in 1 cup chocolate chips and ½ cup chopped chocolate bar pieces. Do not overmix.

Chill the dough in the refrigerator for 60 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop 8 dough balls. Flatten the dough ball with the palm of your hand, place a Ghirardelli Caramel Square and half of a marshmallow in the middle, and then wrap the cookie dough until the chocolate and marshmallow are fully covered. Roll each cookie dough ball in extra chopped chocolate bar pieces. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 14-16 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter, if needed. Top with extra chocolate chips, chopped chocolate bar pieces, and graham cracker crumbs, if desired.

Let the cookies cool for about 15-20 minutes before eating.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure dry ingredients by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator, like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess.
• Do not overbake your cookies. These cookies are small, so keep a close eye on them as they won’t take too long to bake. The cookies should be removed from the oven when the edges are set and a light golden color. The tops of the cookies will look puffy and slightly wet / doughy. I know that to some people these may look underbaked, but they’re not. The cookies will continue to bake and set on the hot pan.
• ADD IN EXTRA TIPS RELATED TO SMORES
• Remember these top three tips: 1) let your melted butter cool for 10 minutes, 2) use room temperature eggs, and 3) chill your cookie dough in the refrigerator for 30 minutes.

FAQs

Can I freeze these cookies?

Yes! Store the baked cookies in the freezer in a freezer-safe storage bag or container for up to 3 months. Set the cookies out for 20-30 minutes before eating them or pop them in the microwave for about 15-20 seconds.

Can I make this dough in advance?

The dough can be made up to 3 days in advance and stored in the refrigerator. Since these are stuffed cookies, I highly recommend scooping and stuffing the cookie dough balls prior to storing them. If you do not scoop and stuff them until you’re ready to bake them, you will need to set the dough out for about 30 minutes to 1 hour prior to baking. Since we’re stuffing the cookies, the dough needs to be soft enough to scoop and spread so that we can place the marshmallow and Ghirardelli Caramel Square inside.

Is it required for the dough to chill?

Yes – since we’re using melted butter to make the cookie dough. Chilling the dough helps ensure that the cookies bake up tall and stay intact.

Can I make these cookies smaller or larger?

For this recipe, I recommend making 8 cookies. With the marshmallow and Ghirardelli Caramel Square, we’re stuffing a lot into these cookies and need to make sure there’s enough dough to fully cover everything.

How to store

Store the cookies in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating. Or, heat them up in the microwave for about 15-20 seconds.

Dreamy, gooey caramel s’mores cookies. The addition of the Ghirardelli Caramel Square just takes these to the next level. Add them to your baking list for this s’mores season and let me know what you think.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock