Loaded M&M S’moreo Cookies

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Next-level s’mores cookies that are loaded with mini chocolate chips, Oreo cookie pieces, and mini M&M’s, topped with graham cracker crumbs, and have a melty, gooey marshmallow center.

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It’s always s’mores season here at itsbrunchoklock, but as the weather gets warmer, I start to crave s’mores-inspired desserts even more. Today, we’ll be walking through a recipe for something that I’ve been dreaming about for MONTHS. A dreamy, delicious treat that is easy to make and an upgrade to your classic s’mores cookie. 

I really do love s’mores — they’re nostalgic and super addicting, especially when you’re sitting around the campfire. However, with every s’mores-themed bake that I’ve made, I’m convinced that they’re even better than a classic s’more. Don’t believe me? Then try out this cookie recipe!

These cookies are soft and chewy and packed with mini chocolate chips, Oreo cookie pieces, and mini M&M’s. Each cookie is topped with a sprinkle of graham cracker crumbs and has a giant, melty marshmallow in the center. I’m drooling just typing this! Enough talking, let’s get into it.

Read on for the full recipe for these unreal M&M S’moreo Cookies.

Personally, I’m a fan of soft, tender cookies, so that’s the texture we’re aiming for today. Since we’re stuffing the marshmallow inside of the cookie dough, we need to ensure that the cookie bakes up tall enough to cover the marshmallow. Otherwise, we’ll get a flat cookie with a marshmallow sticking out on top. All of this to say, this is why I opted to use softened butter and a room temperature egg for this cookie — oh, and there is some chill time required for this dough, but only 25 minutes!

The rest of the recipe is fairly straightforward and mimics a lot of my other cookie recipes. Baking soda and baking powder are the leavening agents that will help give a bit of height to our cookies, while cornstarch is added to ensure that soft and chewy texture. 

Now, the most important part: the toppings! I opted to use mini semisweet chocolate chips, chopped Oreo cookie pieces, and mini M&M’s. Of course, we’ll also garnish each cookie with graham cracker crumbs because it’s not a s’mores cookie without them! As with any cookie, feel free to add in the toppings that you love! You really can’t go wrong.

Ingredients you’ll need

• Unsalted butter
• Brown sugar
• Granulated sugar
• Egg 
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Cornstarch
• Salt
• Mini semisweet chocolate chips
• Oreos
• Mini M&M’s
• Large marshmallows
• Graham crackers

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

• Stand or hand mixer
• Mixing bowls
• Measuring cups
• Spatula
• Parchment paper
• Baking sheet
• Cookie turner
• Cooling rack

How to make these next-level M&M S’moreo Cookies

Using a stand or hand mixer, on medium to high speed, cream together 10 tbsp of softened unsalted butter, ¾ cup brown sugar, and ¼ cup granulated sugar until light and fluffy (~2-3 minutes).

Add the egg and 2 tsp vanilla and beat on medium-to-high speed until fully combined.

On low speed, add in the dry ingredients: 1¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp cornstarch, and ½ tsp salt. Mix until just a few flour streaks remain.

Using a rubber spatula, fold in ¼ cup mini semisweet chocolate chips, ¼ cup chopped Oreos, and ¼ cup mini M&M’s.

Cover the dough in plastic wrap and chill (in the refrigerator) for about 25 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper. Scoop 8 equally sized dough balls. Flatten each dough ball with the palm of your hand. Place a marshmallow in the middle and wrap the dough around the marshmallow so that just the top of the marshmallow is visible. Top each cookie with extra toppings and crushed graham cracker crumbs.

Bake the cookies for 11-13 minutes. The cookies are done when the edges are set and lightly golden in color.

Remove the cookies from the oven and use a spoon, bowl, or circular cookie cutter to shape the cookies (if needed). Top with additional toppings, if desired. Let the cookies cool for about 5-10 minutes before moving to a wire rack to continue cooling.

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

NOTE: If your marshmallow does not bake fully into the cookie and is a bit raised, use a knife and slide it under the portion of the marshmallow that’s exposed. Flip it over and spread the melted marshmallow over the area.

Tips for success

• To measure dry ingredients, use a kitchen scale or the spoon and level method. Before measuring, use a spoon and run through your dry ingredients, fluffing them up and removing any clumps. For the spoon and level method, spoon the dry ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• Be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, you may lose some of that soft and chewy texture.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the cookies during the last 3-4 minutes of baking so that you can avoid overbaking. Cookies are done baking and can be removed when the edges are set and lightly golden. They will continue to bake on the sheet when they come out of the oven.
• Make sure you’re using fresh marshmallows as old/expired marshmallows do not melt as well. 
• When wrapping the marshmallows in the cookie dough, make sure that the dough is wrapped tightly around them. Only the top of the marshmallow should be exposed. If the dough is wrapped loosely, the marshmallows may not bake flat into the cookies and instead may be peeking out of the top. However, this is an easy fix – see my notes below (in the FAQs and recipe card/steps) to see how to flip the marshmallows.

FAQ

Can I freeze these cookies?

Absolutely! Place the cookies in a freezer-safe storage bag or container and store for up to 3 months. When you’re ready to eat the cookies, place them on the counter and let them come to room temperature before consuming. I’d even recommend microwaving them for about 8-10 seconds to let that marshmallow get extra gooey.

Can I make this dough in advance?

Yes, this dough can be made in advance and stored in the fridge for up to 3 days — but, do not scoop into dough balls and stuff with marshmallows. 

Before baking, let the dough sit on the counter and soften for about 30 minutes to an hour. Then, resume at step 6. Baking temperature and time will remain the same. However, in regards to baking time, I always recommend determining baking time by how the cookies look (rather than the suggested bake time that I provide) as everyone’s oven is different. 

What should I do if the marshmallows don’t bake flat into my cookies? / How do I flip the marshmallows?

First, make sure that you’re using fresh marshmallows that haven’t expired. Expired marshmallows will not melt as well. 

If the marshmallows do not bake flat and are a bit raised/the top of the marshmallow is peeking out of the baked cookie, don’t worry — there’s an easy solution! Using a butter knife, slide it under the part of the marshmallow that’s peeking over the top of the cookie. Then, use the knife to flip the marshmallow over. The bottom (that is now on top) should be super gooey and spreadable. Use a knife or a spoon to spread the melted marshmallow over the area where the marshmallow was (so there aren’t any holes/gaps).

Is it required for the dough to chill?

In order to ensure that the cookies maintain their shape and the marshmallows bake properly into them, I highly recommend chilling your dough. It’s only 25 minutes and it’s absolutely worth it!

How to store

Store the cookies at room temperature 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.

Shown above is an example of “flipping” the marshmallow.

And there you have it — your new, upgraded s’mores cookie recipe! These are absolutely delicious. They’re packed with all of the best add-ins, topped with graham cracker crumbs, and have a gooey marshmallow center. Try them out and let me know what you think!

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