August 11, 2021

S'mores Stuffed Chocolate Chip Cookie

Creating baking recipes isn’t something I’m great at, but I wanted to make a giant cookie stuffed with s’mores and was determined to get it to work out. I was pleasantly surprised by how delicious this turned out. The cookie part is chewy on the outside and soft and gooey in the middle. I used Bob’s Red Mill Paleo flour blend to make it easier. I also used a Hu chocolate bar in the center s’mores portion, but that can be substituted for any chocolate bar.

S'mores Stuffed Chocolate Chip Cookie

This recipe takes a giant gluten-free cookie and stuffs it with marshmallows, graham crackers, and chocolate before baking it. It's delicious served hot.



  • 1 C unsalted grass-fed butter, softened
  • 1 C coconut sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/2 C Paleo flour blend (I used Bob’s Red Mill)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 C semi-sweet chocolate chips
  • 1 1/2 C mini marshmallows
  • 1 C gluten-free graham cracker pieces (1-2 inch pieces)
  • 1-2oz Hu Salty Chocolate bar, cut into 1/4 inch square pieces

  1. Preheat the oven to 350 degrees. Grease an 8-inch springform pan and set it on a sheet pan.
  2. In a large bowl or the bowl of a stand mixer, add the butter and sugar. Cream the ingredients together until they are light and fluffy. Add the eggs and vanilla and continue to mix until all the ingredients are thoroughly mixed.
  3. Add in the flour, baking soda, and salt. Mix until fully incorporated. Add the chocolate chips and stir by hand until everything is fully mixed.
  4. Take half the cookie batter and spread evenly on the bottom of the springform pan. Lay the graham cracker in a single layer on the cookie dough. Next, add the marshmallows and then the Hu chocolate bar pieces.
  5. Spread the remaining cookie dough over the s’mores mixture and press down firmly with a spatula.
  6. Place the springform pan with the sheet pan under it in the oven and bake for 45 minutes.
  7. Cool for 10-15 minutes. Remove the outer ring of the springform pan and slice the cookie. Serve warm.


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