S’mores Chocolate Chip Reese’s Stuffed Cookies ~ Sure the name is super long, but there is no other way. How else am I to tell you, with any brevity, that this is basically your favorite chocolate chip cookie stuffed with mini marshmallows and a full size Reese’s Peanut Butter Cup? I figure if I front load the name, I could cut the description and spare us a few extra words.
These days I’m all about striving for efficiency and failing pretty much most of the time.
The cookies you see here are the exception of the week. I might suck at adulting more than a mom should, but I’m great with “make goods.” I mean look at these S’mores Chocolate Chip Cookies. I cranked out an extra batch as a make-good for forgetting to pick up the teenager and a few missed calls, layered with texted messages that read:
“Where r u?”
“Guess I’ll skate home.”
Sure enough, 25 sweaty-minutes, I hear him tossing his board on the front patio and his red face says it all.
Me: Omg, I”m sorry. I’m still baking and lost track of time. You know how it is on production days. You should have text me?
Him: I DID. You never answer your phone.
I try to volley the blame back by looking around for my phone to verify that. Instead I wipe down my cookie dough covered hands, absorb it, and peel a fresh cookie off the baking sheet for him.
Me: Here. New cookies. It’s a twist on my S’mores Chocolate Chip Cookies. You’re the first to try them.
He grabs one, then two, washes it down with milk and ask if he can go for a night swim with his friends.
And just like that, all is forgiven and forgotten. “Sure, so long as I don’t have to do pick up.”
A few notes about this S’mores Chocolate Chip Reese’s Stuffed Cookies recipe:
- You can use the homemade cookie dough in the recipe card below or ready-made cookie mix like I did in my IG Reels here.
- For ease of assembling these s’mores chocolate chip cookies, chill the dough and make sure to lightly flour your hands.
- Want more fun cookies? Check out these recipes here: Brookie Cookies, Snickers Chocolate Chip Cookies, Butterfinger Pretzel Cookies
- 1 1/2 cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 teaspoon honey
- ¾ cup chopped chocolate (milk or dark – your preference)
- 12 Reese's Peanut Butter Cups
- 2 cups mini marshmallows
Preparation: Heat oven to 350 degrees F.
In large bowl, sift together all purpose flour, baking soda and salt. Set aside. In a stand mixer bowl, fitted with a paddle attachment, cream the butter and both sugars until combined. Scrape down the bowl and add the egg, vanilla and honey, mix until just combined. Scrape down the bowl once more and add the flour all at once. Mix on low until just combined and no flour streaks are visible. Fold in chopped chocolate. Cover dough with plastic wrap and set aside in the refrigerator to chill for 30 minutes.
Remove chilled dough and scoop out 1 tablespoon of dough. Flatten dough into lightly floured hands and layer with Reeses Peanut Butter Cup and a few (about 4 to 5) mini marshmallows. Scoop out 1 1/2 tablespoons of dough and place it on top of the Reese's and marshmallow pieces, pull and pinch the dough together to make sure the layered filling is covered. Roll dough ball in mini chocolate chips. Finish dough ball should be about 2-inches in diameter.
Place dough balls on a baking sheet two inches apart. Bake for 12 minutes, or until cookies are golden brown. Remove from oven and transfer cookies to a wire rack to cool.