Oreo+S’mores? A perfect combo in my opinion. If you like this flavor combination or if you’re a fan of Oreos, make sure to try this recipe. It’s soft, sweet and has a really cozy feel.

Before I came up with this dessert I had already been testing a bunch of S'mores inspired dessets. (and this definitely won’t be the last one lol). My two most popular recipes on Tiktok are actually my Oreo cookies (3.5 million views) and my S’mores cookies (7.5 million). So I thought, why not combine the two? People clearly love these flavors! So I merged my two most viral recipes into one and the result turned out amazing.

I was obsessed with the S’mores cookies when I made them first. I think they officially stole the #1 spot from my Pistachio-Chocolate cookies. They were just SO GOOD.

If you’re an Oreo fan, you’ll love this recipe. These cookies are PACKED with Oreos: crushed, chopped and even whole ones.

They’re on the sweeter side and just one cookie can be super satisfying... which isn’t a bad thing, because that means you can enjoy them over several days! You can also freeze the dough and bake fresh cookies whenever you like. They keep well in the freezer for up to 2 months.

This recipe makes 10 big cookies. And I mean big! Each ball of dough weighs about 80 grams, compared to the usual 35 grams for a standard cookie.

Why did my marshmallows melt?

I keep getting this question and honestly... I’m a bit confused?! The whole point of this cookie is the melty, ooey gooey marshmallow in the middle! It’s supposed to melt.

But I wonder if some people mean that their marshmallow completely disappeared? Like… totally melted into nothing? If that’s the case I honestly have no clue why, sorry!

Before posting the recipe, I tested a few different marshmallow brands and none of them ever completely melted. Most of them actually puffed up, browned and got that toasty top.

So while I can’t really solve this mystery, what I can do is tell you which brand I think works best: Rocky Mountain Marshmallows. They've given me the best results every time!

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Oreo S’mores Cookies

Oreo + S’mores? A perfect combo in my opinion. If you like this flavor combination or if you’re a fan of Oreos, make sure to try this recipe. It’s soft, sweet and has a really cozy feel.

Tips and tricks

Don’t skip the chill time - Chilling the dough helps the cookies keep their shape in the oven. Without it, they’ll spread too much, so give them time to rest in the fridge before baking.
Don’t overbake - Keep an eye on the cookies. They should be soft and slightly gooey in the middle when you take them out. Overbaking will dry them out and lose that melty texture.
Don’t overmix the batter - Mix just until everything is combined. Overmixing can make the cookies tough instead of soft and tender.
Store in an airtight container at room temperature for up to 3 days - This keeps them fresh and chewy, perfect for enjoying over a few days.

Ingredients you will need for this recipe

For the dough:

Unsalted butter: Softened butter creams well with sugar, creating a tender texture. Avoid melting it.
Brown sugar: Brings moisture and a deep caramel flavor thanks to molasses. Helps keep cookies soft and chewy. Using only white sugar would make cookies less rich and chewy.
Granulated sugar: Helps cookies spread and gives a slight crisp edge.
Egg and egg yolk: Eggs bind the dough and add structure. The extra yolk makes cookies richer and chewier.
Vanilla bean paste or vanilla powder: Vanilla extract works well as a substitute.
All purpose flour: Provides structure to the cookies.
Finely crushed Oreos: Incorporated into the dough to spread Oreo flavor evenly.
Roughly chopped Oreos: Larger Oreo pieces give texture to the cookies.
Baking powder: For lightness and lift.
Semi sweet chocolate chips: Adds classic chocolate flavor.
White chocolate chips: Adds sweetness to the cookies.

Extras:

Whole Oreo cookies: Used as the base under each cookie.
Large marshmallows: Provide that melty, gooey S’mores center.
Chocolate bar (milk or dark): Adds rich chocolate layers inside, complementing the marshmallow and Oreos.

Step by step instructions with photos

1. In a bowl, cream the softened butter with both sugars until light and fluffy.

2. Add the egg, egg yolk, vanilla and mix until smooth.

3. Stir in the flour, the finely crushed oreos and baking powder until just combined.

4. Lastly, fold in the white chocolate chips, semi seeet chocolate chips and roughly crushed oreos.

5. Portion into 10 equal cookies (80g each) and chill them for 60 minutes in the fridge. (DON’T SKIP)

6. After 60 minutes start preheating your oven to 170C (fan) and line a baking tray with parchment paper. (I let my oven preheat for 12 minutes)

7. For each cookie, place an Oreo on the baking tray, then place some chocolate on it and lastly add a marshmallow.

8. Flatten each cookie into a disc and wrap it around the Oreo-marshmallow base.

9. Bake for 10–12 minutes. Once ready, let them cool on the baking sheet for a few minutes then transfer to a wire rack to completely cool.

10. Enjoy!

Yield: 10

Author: Angie