S’mores Stuffed Cookies with Coconut is made with graham cracker crumbs, chocolate chips, marshmallows, and sweetened coconut flakes. Served with a tall glass of milk for a heavenly snack!
I had to try these S’mores Stuffed Cookies I found at A Cookie Named Desire. What pulled me in were the white and gooey marshmallows that were stuffed in the center. I had to find out how they did not completely melt. The secret, it turns out, is to chill the dough prior to baking to prevent the marshmallow from overheating and dissolving.
My attempts at these cookies have been successful overall with the majority of the marshmallows surviving the baking process. After a couple of batches, I quickly realize that timing is key and waiting too long to remove the cookies from the oven will affect the marshmallow success rate. Cooling them is also key. I would even suggest placing the hot cookies in front of a fan to speed up the cooling process.
I made a few of changes to the original recipe. I use entirely all-purpose flour as opposed to the combination of half-all-purpose-and-half-wheat flour, mainly because there wasn't any wheat flour in the house the first time I made the cookies. They turned out great, so I stuck with all-purpose. I also used cinnamon graham crackers as opposed to honey flavored. Lastly, I added sweetened coconut flakes. The flavor complements the cookies perfectly. It is truly a winning combination of flavors—the cinnamon graham crackers, the chocolate chips, the marshmallows, and the coconut flakes blend into a symphony of deliciousness.
These cookies will take a little bit of effort. Hand stuffing the marshmallows and forming the cookies take some time. The result is worth it though. Make some the next time you want to impress. They will go fast!
Here’s how you can make them.