Description
These gooey Stuffed S’mores Cookies are baked in a buttery graham cracker crust, filled with molten marshmallow, and topped with luxurious chocolate truffle domes. A bite-sized, elegant twist on the classic campfire treat.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 12 large marshmallows, halved
- 12 assorted chocolate truffle candies (milk, dark, or white)
- Optional: chocolate chips or Nutella for extra filling
Instructions
- Preheat oven to 350°F (175°C) and generously grease a mini muffin pan.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Scoop 1 tablespoon of mixture into each muffin cup and press to form a base and slightly up the sides.
- Bake crusts for 5–7 minutes until lightly golden. Let cool for 5 minutes.
- Place a halved marshmallow in the center of each crust. Bake for an additional 2–3 minutes until marshmallows are puffed and just starting to brown.
- Immediately press a chocolate truffle into each warm marshmallow center.
- Let cool completely in the pan. Gently lift each cookie out with a butter knife.
- Serve at room temperature or slightly warmed for a gooey center.
Notes
- Use mini cupcake liners for easier removal if desired.
- Experiment with different truffle flavors for variety.
- To reheat, microwave for 5–10 seconds for a molten effect.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
