Listen, About These S’mores Cookies…

Okay, so you know those nights when you’re just craving something that's a little bit over-the-top but also feels like childhood? That’s where these S’mores Cookies with Cream Cheese Filling come in. The first time I tried making these, it was a total mess—melted marshmallow everywhere, chocolate chips running wild, and my dog looking way too interested in the chaos. But oh man, when I bit into that first cookie, all warm and gooey, I almost forgot how much cleaning was waiting for me. Plus, if you ever have neighbors over, just warn them: they'll probably want the recipe. Or your leftovers. Or both.

Why I Keep Making These (and You Probably Will, Too)

I make these S’mores Cookies every time my niece and nephew visit because, to be honest, they’re kind of my ticket to “Best Aunt Ever.” My family goes bonkers for them, especially with that surprise cream cheese center (which honestly saved me the time I used to spend sandwiching marshmallows and chocolate between graham crackers). If you’re thinking, "But cream cheese?" — trust me, I was a skeptic, too. But it balances the sweetness so you don’t feel like you’re about to bounce off the walls. Sometimes I get impatient and stuff the cookies too full, but who cares if they ooze a bit? It’s part of the fun.

Grab These Ingredients (Some Are Flexible, Promise)

1 cup (225g) unsalted butter, softened (I’ve used salted butter in a pinch; just skip the extra salt)
1 cup packed light brown sugar (dark brown if you’re feeling bold)
½ cup granulated sugar (my mom says organic works best, but honestly, I can’t tell the difference)
2 large eggs (room temp makes a difference, but I’ve been lazy before and it was fine)
2 teaspoon vanilla extract (the real stuff if you can, but no judgment here if it’s the store brand)
2 ½ cups all-purpose flour (whole wheat gets weirdly dense, don’t recommend unless you’re into that)
1 cup graham cracker crumbs (or digestive biscuits—sometimes I just bash whatever’s in the cupboard)
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups chocolate chips (milk or dark, or heck, a mix)
1 cup mini marshmallows (or cut up big ones with scissors—sticky but it works)
Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 3 tablespoon powdered sugar (sometimes I use honey, but it’s a bit runnier)
- ½ teaspoon vanilla

Let’s Get Baking (Don’t Panic If It Gets Messy)

Start with the filling: Mix the cream cheese, powdered sugar, and vanilla in a bowl until smooth. I recommend putting it in the fridge while you make the dough—makes it easier to handle later. Or just leave it out if you forget, honestly.
Cream the butter and sugars: Beat together butter, brown sugar, and granulated sugar until light and kinda fluffy. I usually stop right before my arm falls off (or the mixer overheats).
Add eggs and vanilla: Crack in the eggs one at a time, mixing each in. Add the vanilla. Now’s a good time to taste the dough—just saying.
Dry stuff time: Mix flour, graham cracker crumbs, baking soda, and salt in a separate bowl. Then add to the wet, a little at a time; don’t dump it all in or you’ll be wearing flour for the rest of the day.
Fold in the fun: In go your chocolate chips and marshmallows. I use a spatula but hands work fine when the dough gets thick.
Shape the cookies: Scoop a chunk of dough (like, golf ball sized), flatten it, and make a little well. Drop in a teaspoon of the cream cheese filling. Top with another bit of dough and pinch the edges closed. Sometimes mine look more like blobs than cookies—tastes the same.
Chill if you can: Pop the assembled cookies in the fridge for 30 mins if you have time. Makes them less likely to spread. But I’ve skipped this plenty and just dealt with big, flat cookies.
Bake: 350°F (180°C) for 12–14 minutes. They'll look a bit underdone in the middle but firm up as they cool. Don’t wait for them to look totally set, or you’ll end up with rocks.
Cool on the tray for 5–10 mins (hardest part, in my opinion), then move to a wire rack. Or just eat one straight away and risk burning your tongue. I do, every single time.

Notes From All My (Not-So-Perfect) Attempts

If your marshmallows melt out the sides, don’t stress; next time, try tucking them deeper in the dough.
Sometimes I use a mix of dark and milk chocolate—it’s a bit unpredictable but always delicious.
Don’t overbeat the cream cheese filling. I did once, and it went weirdly runny.
Actually, I find it works better if you roll the dough in your hands a little to seal it before baking.

Variations I’ve Tried (and One I Regret)

Adding peanut butter chips—delicious if you’re into that combo. Not everyone in my house is, though.
Chopped nuts: almonds or pecans. Makes them taste fancier; my brother complained it wasn’t ‘real s’mores’ though.
Once tried with white chocolate and dried cranberries. Not my best idea. Still got eaten, but... yeah, stick with the classics.

What You’ll Need (And What You Can Improvise)

Hand mixer or stand mixer (or just a wooden spoon and some elbow grease)
Baking sheets (lined with parchment or silicone mats if you have them—foil in a pinch, but watch the bottoms don’t burn)
Mixing bowls
Wire rack (or just a clean tea towel on the counter—done it, works fine)

S’mores Cookies with Cream Cheese Filling – Crowd-Pleaser Dessert

Storing (But, Who Are We Kidding...)

Technically, these keep in an airtight container in the fridge for up to 5 days. They freeze, too. But honestly, in my house, they never make it past day two. If you do freeze them, let them thaw at room temp, or pop in the microwave for a warm treat.

How I Serve Them (Feel Free to Steal My Traditions)

Sometimes I put them out in a big pile and let everyone dive in. Other times, I warm them slightly and top with a scoop of vanilla ice cream—overkill, but in a good way. My cousin likes his with coffee, but I think hot chocolate is the true pairing (here’s a hot chocolate recipe I love). If we’re having a campfire night, I just wrap a few cookies in foil and stick them near the fire for a few minutes—gooey city.

Things I Learned the Hard Way (So You Don’t Have To)

Resist the urge to overstuff the cookies. I once tried to fit way too much cream cheese in, and it just oozed everywhere. Less is more here.
Don’t skip chilling the dough if you want tidy cookies; but if you do, just embrace the rustic look.
Let them cool before moving—otherwise, you’ll have a crumbly mess (and probably a sticky spatula). Trust me.

FAQ (Because Friends and Family Always Ask)

Can I use store-bought cookie dough? You can, but honestly, it’s not quite the same. But if you’re short on time, go for it (not judging!). Just add the graham crumbs, chocolate, and marshmallows.
Help! My marshmallows melted out! That happens—sometimes I even like the messy look. Try tucking them in deeper next time or chilling the dough longer.
Can I make these gluten free? Yup, just swap in a good gluten-free flour blend and gluten-free graham crackers. I’ve done it for a friend, and it worked fine (see this recipe if you want to make your own crackers).
Do I have to use cream cheese? Nope, but it’s kind of the secret weapon here; if you skip it, they’re basically regular s’mores cookies, which is fine, but you lose the tangy surprise in the middle.
Do these taste better the next day? Actually, I tend to think so. The flavors settle. But if you can't wait, just eat them warm!

And honestly, if you’ve made it this far, you deserve a cookie yourself. Or two. Let me know if you try them—I love hearing how other people tweak my favorite recipes. Happy baking (and cleaning)!

S’mores Cookies with Cream Cheese Filling – Crowd-Pleaser Dessert