Small Batch M&M S’mores Cookies

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A delicious s’mores dessert to add to the rotation, but let’s make it a small batch! These massive cookies are packed with chocolate chips and mini M&Ms and stuffed with a s’more. Name a dreamier dessert, I’ll wait.

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S’mores season is year round in my opinion. I mean how could we limit this amazing dessert combination to just a few months out of the year? Nope, I’m not having it. Plus, with a s’mores cookie, you don’t even need to go outside and start a fire to roast the marshmallows. You can make these whenever you want from the comfort of your own kitchen.

I have a hot take and maybe you will agree with me. S’mores desserts — such as s’mores stuffed cookies, brownies, cookie bars, etc. — are better than a traditional s’more. Hear me out: I LOVE a good s’more. If there’s a bonfire, you better believe that I’m making quite a few. But, there is just something about adding a s’more to a cookie or brownie that is absolutely unreal. It’s one of my favorite dessert combinations EVER.

These Small Batch M&M S’mores Cookies are no exception. A massive, chewy cookie that’s packed with chocolate chips and mini M&Ms, and then stuffed with graham crackers, marshmallow, and a chocolate bar – it’s TOO good. I’m telling you, you need to add these to your baking list ASAP.

Read on for the full recipe for these unreal Small Batch M&M S’mores Cookies.

Now, you may be wondering why I decided to make this recipe a “small batch”. These cookies are MASSIVE. Plus, they have an entire s’more stuffed inside of them. I figured that most people would probably end up splitting each cookie into a few servings. However, if you want to make a larger batch of these cookies, you can easily double or triple this recipe. Bake time and temperature will remain the same, but you will need to double or triple the amount of each ingredient, depending on how large of a batch you are making.

S’mores stuffed cookies are elite and the best part: they’re so easy to make. For this recipe, we’ll be using melted butter so a stand or hand mixer is not required. However, I will ask you to chill your cookie dough, but only for 25 minutes. Whenever I use melted butter in a cookie recipe, I always chill the dough for at least 25 to 30 minutes. By chilling the dough, it helps prevent the cookie dough from spreading too much while baking. I also find that a little chill time helps deepen the flavors of the cookie, making them extra delicious.

The process of stuffing the cookie dough with a s’more is very simple. While I use the word “stuffed”, we’ll really just be laying the cookie dough over the assembled s’more. The bottom of the s’more doesn’t need to be covered, but the cookie dough should completely cover the sides of the s’more. And, that’s it! They’re ready to go into the oven and bake.

The recommended bake time for these cookies (because they are quite large) is 13 to 16 minutes. However, please use this simply as guidance, not a sent rule. You should always go by how the cookies look to determine if/when they should be removed from the oven. If the cookies are set, the edges are lightly golden, and the tops of the cookies look mostly baked, but still a little wet, they’re done baking! The cookies will continue to set and bake on the hot pan. While they’re still hot, use this time to carefully shape the cookies (if needed) and add some extra toppings.

This small batch recipe is super easy to follow and guaranteed to be your new favorite s’mores dessert!

Other s’mores recipes you may like:

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

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Egg
• All-purpose flour
• Baking soda
• Salt
• Semisweet chocolate chips
• Mini M&Ms
• Large marshmallows, halved
• Milk chocolate candy bar (I used Tony Chocolonely’s)
• Graham cracker squares
• Flaky sea salt

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 the perfect Small Batch M&M S’mores Cookies

Melt ½ cup unsalted butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine 1½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 1 egg and 1 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 ⅓ cup semisweet chocolate chips and ⅓ cup mini M&Ms.

Chill the cookie dough in the refrigerator for 25 minutes. Preheat the oven to 350 degrees Fahrenheit.

Cut 2 large marshmallows in half, creating 4 pieces.

On a baking sheet lined with parchment paper, assemble your s’mores with 1 graham cracker, a piece of a milk chocolate Tony Chocolonely’s bar, and a half of a marshmallow for each.

Scoop 4 dough balls. Flatten the cookie dough with the palm of your hand and gently place the dough over and around the s’more. The bottom does not need to be covered with the dough, but make sure that the sides are fully covered. If the dough cracks – it’s okay. Gently push it back together.

Bake for 13-16 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, top with flaky sea salt, extra chocolate chips and mini M&Ms, if desired.

Let the cookies cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.

FAQs

Do I have to chill the cookie dough?

Since we’re using melted butter in this recipe, I highly recommend it! However, do not chill the dough for more than 25 minutes.

Can I freeze these cookies?

Yes! Store the baked cookies in a freezer-safe storage bag or container in the freezer for up to 3 months. When you’re ready to eat the cookies, set them on the counter and let them come to room temperature (about 20-30 minutes). Or, you can set them in the microwave or air fryer/oven to heat them up and get that s’more all gooey. In the microwave, I’d start at 15-20 seconds and add a few seconds, as needed. For the air fryer and oven, reheat at 350 degrees. For the air fryer, set the timer for 2-3 minutes. If reheating in the oven, I’d give them about 5-7 minutes to heat up.

Can I double this recipe?

Absolutely! Bake time and temperature will remain the same. Simply double the amount of ingredients this recipe calls for.

Can I use salted butter instead of unsalted butter?

Yes. If you choose to use salted butter, I recommend omitting the salt that is added to the dry ingredients as it is not needed.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days (these are my favorite!) or freeze for up to 3 months. If freezing, following the reheating instructions provided in the FAQs section above or set them out on the counter for 20-30 minutes so they soften before consuming!

S’mores stuffed cookies are truly elite. These homemade cookies have the perfect texture, are full of chocolate in every bite, and just hit the spot. Bake a batch and see for yourself!

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