Okay okay… hear me out. What if I told you that you could make a s’mores stuffed chocolate chip cookie… in under 20 minutes… and it only makes two cookies? Yes, I said TWO giant cookies because in my world, two cookies = one serving. Always has, always will.
This recipe is my viral single-serve chocolate chip cookie (you know the one 👀) but with a toasty, melty, gooey summer glow-up. I took my other internet-famous s’mores stuffed cookies and made them into a portion-controlled (kinda?) dessert for all my solo bakers, small-batch lovers, and midnight treat seekers. Whether you’re living alone or just cannot have 18 cookies lying around your kitchen (same), this is the perfect fix. It’s chewy, buttery, chocolatey, marshmallowy goodness in every bite. You don’t even have to share. Actually, please don’t.
Ingredients:
Unsalted Butter
Melted butter is the secret to that rich, chewy texture. It also gives the cookies that shiny, crinkly top we all obsess over. Cooling it before mixing helps prevent the egg from scrambling (yes, that happens).Brown Sugar
The molasses in brown sugar brings chewiness and depth. It also adds a subtle caramel-y vibe that ties in beautifully with the s’mores theme.Granulated Sugar
This helps crisp the edges just enough. It’s also what gives the cookies that golden brown finish and balances the moisture from the brown sugar.Vanilla Extract
Flavor enhancer supreme. A half teaspoon goes a long way in giving the dough warmth and bakery-style depth. Never skip the vanilla—it makes homemade taste like homemade.Egg Yolk
The perfect binder in single-serve recipes. Yolk = richness, tenderness, and structure without the extra moisture a full egg would bring.All-Purpose Flour
The backbone of our cookie. Just enough to hold everything together while still staying soft and tender in the middle.Baking Powder
Gives the cookie a little lift. It also makes the cookie puff slightly instead of spreading too much—essential when stuffing with marshmallow goo!Cornstarch
This is my chewy cookie insurance policy. It softens the cookie crumb and helps achieve that melt-in-your-mouth texture.Salt
Balances the sweetness and enhances the chocolate. I use a pinch in the dough and then finish with flaky sea salt because we’re fancy like that.Chocolate Chips
Mini chocolate explosions with every bite. Semi-sweet is my go-to to balance the milk chocolate inside, but use what you love!Graham Cracker, Marshmallow, and Hershey’s Chocolate
The holy trinity of s’mores. Graham base for crunch, marshmallow for goo, Hershey’s for nostalgia. I slice the marshmallow in half for optimal melting and no spillage.
Why You’ll Love This Recipe
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Makes two perfectly oversized cookies aka the ideal personal portion
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No mixer, no chill time, no stress
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The gooey, golden marshmallow middle is a total showstopper
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Comes together in 20 minutes flat (faster than a grocery run)
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It’s viral-worthy but low-effort—the dream combo
Equipment You’ll Need
Microwave-Safe Bowl – To melt the butter and mix the dough all in one place—less dishes, more cookies.
Spoon or Small Whisk – For stirring together the butter, sugars, and egg yolk until smooth and glossy.
Rubber Spatula – Helps fold in the dry ingredients without overmixing.
Measuring Spoons & Cups – Accuracy matters when baking small batches, so level everything off!
Quarter Sheet Pan (or Any Small Baking Tray) – The perfect size for two giant cookies without wasting oven space.
Parchment Paper – Prevents sticking and makes clean-up ridiculously easy.
Kitchen Scissors – To slice the marshmallow
Bowl or Large Cookie Cutter (optional) – To swirl your cookies into bakery-perfect circles post-bake.
Substitutions & Modifications
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No egg yolk? Sub with 1 tbsp milk or plain Greek yogurt.
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Dairy-free? Use vegan butter and dairy-free chocolate and marshmallows.
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Gluten-free? Sub all-purpose with a 1:1 GF blend (Bob’s Red Mill works great).
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Mix-ins? Swap in white chocolate, Biscoff pieces, peanut butter chips—go wild.
Single Serve S’mores Stuffed Chocolate Chip Cookies (Makes Two Giant Cookies!)
Ingredients
- 3 tbsp unsalted butter, melted
- 3 tbsp light brown sugar, packed
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- 1 egg yolk
- 6 tbsp all-purpose flour
- ⅛ tsp baking powder
- ⅛ tsp cornstarch
- ⅛ tsp salt
- ¼ cup semi-sweet chocolate chips
- 1 graham cracker sheet divided in half
- 4 squares Hershey’s milk chocolate
- 1 marshmallow sliced in half
- Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a small baking tray with parchment paper.
- Melt butter in a small bowl in 15-second increments. Let cool for 5 minutes.
- Whisk in brown sugar and granulated sugar until smooth. Add in egg yolk and vanilla; mix until glossy.
- Fold in flour, baking powder, cornstarch, and salt until just combined.
- Stir in chocolate chips.
- Break graham cracker in half and place one half on parchment. Top with 2 squares Hershey’s chocolate and half a marshmallow (sticky side down).
- Divide cookie dough in half. Flatten each half into a disc and sandwich the s’mores stack, sealing the edges completely.
- Repeat with the second graham cracker half to make cookie #2.
- Freeze stuffed cookies for 10 minutes.
- Bake for 12–14 minutes, or until golden and puffed.
- Optional: Use a bowl to swirl cookies into perfect rounds.
- Finish with flaky sea salt. Let cool slightly, then dig in!
Video
Nutrition
Tips & Tricks
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Don’t skip cooling the butter—it makes a difference in texture.
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Use a cookie scoop or damp hands to shape your dough.
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Freeze your stuffed cookie for 10 minutes before baking to prevent overspreading.
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Slice the marshmallow in half and stick the cut side down to anchor it.
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Swirl with a bowl post-bake to get that perfect circle.
Storage Instructions
Honestly? These probably won’t make it to storage. But if you have the superhuman willpower to save one:
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Store in an airtight container at room temp for up to 2 days.
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To reheat, microwave for 10–12 seconds for that fresh-out-of-the-oven feel.
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Freezing isn’t ideal for this tiny batch—but you can freeze the unbaked stuffed dough and bake straight from frozen (add 1–2 minutes to bake time).
More of my recipes
Do you LOVE Single Serve Recipes?! Check Out More of my Favs:Single Serve Double Chocolate Chip Cookie Single Serve Chocolate Chip Cookies Small Batch Tiramisu RecipeConclusion
This recipe is basically your golden ticket to summer dessert bliss. It’s gooey, indulgent, nostalgic, and portioned perfectly for when you want a treat and not a full-on cookie factory. Whether you’re chilling on your back porch, hosting a BBQ for one, or just craving something warm and sweet after dinner, this baby has your name written all over it.
If you try this recipe, PLEASE tag me @munchiesbymallory on TikTok and Instagram—I LIVE for your recreations! Drop a comment if you’re team “two cookies = one serving” and don’t forget to check out more of my single-serve and summer dessert recipes on the blog. Happy baking, sweet friends 💛🍪🔥
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