I’ll never forget the first time I tried combining Oreos with s’mores—it was pure magic! Picture this: a rainy camping trip where we ran out of graham crackers but had a bag of Oreos. That accidental experiment led to these Oreo s’mores cookies, my most requested recipe ever. They’re everything you love about classic s’mores—gooey marshmallow, melty chocolate, that irresistible caramelized crunch—but wrapped up in a soft, chewy cookie studded with Oreo chunks.
After dozens of test batches (my coworkers didn’t complain), I perfected the balance between nostalgic s’mores flavor and proper cookie texture. The secret? Stuffing each one with caramel that oozes just enough when warm, then topping them with marshmallow fluff that toasts beautifully under the broiler. These aren’t just cookies—they’re portable campfire memories with an Oreo twist!
Why You’ll Love These Oreo S’mores Cookies
Trust me, these cookies are about to become your new obsession—and here’s why:
- Easy-peasy: No fancy techniques here! If you can cream butter and sugar, you can make these. The dough comes together in one bowl (hello, easy cleanup).
- Texture heaven: That first bite? Crunchy Oreo bits, melty caramel, pillowy marshmallow, and creamy white chocolate all in one gooey package. It’s like a party in your mouth!
- Instant crowd-pleaser: I’ve brought these to bake sales, potlucks, and even a fancy dinner party—they disappear every single time. Kids and adults alike go wild for them.
- Nostalgia with a twist: All the cozy campfire vibes of s’mores, but with that irresistible Oreo crunch we all secretly love. It’s the best of both worlds!
Seriously, these cookies are like edible happiness. Once you try them, you’ll understand why my friends keep begging me to make “those Oreo things” again!
Ingredients for Oreo S’mores Cookies
Gather these goodies—measurements matter for cookie perfection! Here’s what you’ll need:
- Butter & Sugars: 1/2 cup (1 stick) unsalted butter, softened (not melted!); 1/2 cup packed light brown sugar; 1/4 cup granulated sugar
- Wet Ingredients: 1 large egg (room temp works best); 1 tsp pure vanilla extract (skip the imitation stuff!)
- Dry Ingredients: 1 1/4 cups all-purpose flour (spoon and level it!); 1/2 tsp baking soda; 1/4 tsp fine sea salt
- Mix-Ins: 10–12 Oreo cookies, roughly chopped (I leave some big chunks!); 1/2 cup white chocolate chips (optional but amazing)
- Fillings: 10–12 soft caramel candies (like Kraft); 1 cup marshmallow fluff (or 12 large marshmallows); 12 Ghirardelli White Chocolate squares (trust me, the good stuff matters)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something—here are my tested swaps:
Caramel candies: No soft caramels? Heat 1/2 cup thick caramel sauce slightly to make it spoonable—drop 1 tsp per cookie instead. (Warning: thinner sauce will leak!)
Butter: For dairy-free, use plant-based butter sticks (not tub spreads—they’re too watery). Margarine works in a pinch but changes the texture.
White chocolate: Ghirardelli melts beautifully, but Lindt or Baker’s bars work too. Avoid chips for topping—they won’t melt as smoothly over the marshmallow.
Oreos: Golden Oreos add a fun twist! For gluten-free, use GF sandwich cookies and 1:1 GF flour.
Pro tip: Cold marshmallow fluff? Microwave the jar for 10 seconds to make it spreadable without making a sticky mess!
How to Make Oreo S’mores Cookies
Okay, let’s get to the fun part—making these magical cookies! I’ll walk you through each step so you get that perfect gooey center and crispy edges every time. Just follow along, and don’t worry—it’s easier than it looks!
Preparing the Dough
First, grab your trusty mixing bowl and let’s make that cookie base. Cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy—about 2 minutes with a hand mixer. This step is crucial for that perfect chewy texture! Beat in the egg and vanilla until just combined. Now, gently mix in the flour, baking soda, and salt. Here’s my golden rule: stop mixing as soon as the flour disappears. Overmixing = tough cookies, and we don’t want that! Fold in those glorious Oreo chunks and white chocolate chips (if using) with a spatula.
Stuffing and Baking
Time for the secret weapon—the caramel center! Scoop dough into 12 equal portions (I use a #20 cookie scoop). Flatten each ball in your palm, place one caramel candy in the middle, then carefully wrap the dough around it, pinching to seal completely. This keeps the caramel from leaking everywhere—trust me, I learned this the messy way! Arrange them on parchment-lined baking sheets, leaving room to spread. Bake at 350°F for 10-12 minutes until the edges are golden but centers still look slightly underdone. They’ll firm up as they cool!
Adding Marshmallow and Chocolate
Now for the s’mores magic! As soon as the cookies come out of the oven, dollop about 1 tbsp marshmallow fluff on each (or place a marshmallow half). For that campfire toastiness, pop them under the broiler for 30-60 seconds—watch closely! They go from golden to burnt fast. Immediately press a white chocolate square into each marshmallow pile. The residual heat will melt it perfectly. Let cookies cool for 10 minutes on the sheet—this helps the caramel set so it doesn’t ooze everywhere when you bite in!
Tips for Perfect Oreo S’mores Cookies
After making these cookies more times than I can count (seriously, my neighbors think I run a bakery), I’ve picked up some foolproof tricks:
Sticky dough? Pop it in the fridge for 15 minutes—cold dough is way easier to handle when stuffing those caramels. Parchment paper is a must unless you enjoy scraping marshmallow off baking sheets (I learned this the hard way).
When broiling the marshmallows, stand by the oven like a hawk—30 seconds can mean perfect golden or charcoal disaster. And here’s my secret: let the cookies cool just enough so the caramel doesn’t burn your mouth, but not so much that you miss that magical warm, gooey bite!
Variations of Oreo S’mores Cookies
One of the best things about these cookies? You can totally make them your own! If you’re feeling adventurous, try swapping the white chocolate for dark chocolate squares—it gives them this rich, almost brownie-like vibe that’s incredible. Or toss in a handful of graham cracker crumbs with the flour for extra campfire authenticity. My friend Sarah swears by using mini marshmallows instead of fluff—just press a few into each warm cookie and watch them puff up like little clouds. The possibilities are endless, so have fun with it!
Serving and Storing Oreo S’mores Cookies
Oh my goodness, you have to try these cookies warm—that’s when the caramel turns into pure liquid gold and the marshmallow gets all stretchy! I always serve them with an ice-cold glass of milk for that perfect sweet-and-creamy combo. If you’ve got leftovers (unlikely, but it happens), store them in an airtight container at room temp for up to 3 days. Pro tip: zap them in the microwave for 10 seconds before eating to bring back that fresh-from-the-oven gooeyness. Just don’t blame me when you eat the whole batch in one sitting!
Oreo S’mores Cookies Nutritional Information
Okay, let’s be real – these aren’t diet food, but oh boy are they worth every bite! Here’s the scoop per cookie (based on 12 servings): 320 calories, 15g fat (8g saturated), 45g carbs, and 3g protein. The caramel and marshmallow send the sugar content up to about 25g – but hey, that’s what makes them so irresistible!
Note: Numbers can vary slightly depending on your exact ingredients (like using extra Oreo chunks or different chocolate brands). For exact counts, plug your specific brands into a nutrition calculator. But sometimes? It’s okay to just enjoy the deliciousness without counting!
Frequently Asked Questions
I get so many questions about these Oreo s’mores cookies—here are the answers to the ones that pop up most often!
Can I Use Marshmallow Bits Instead of Fluff?
You totally can! The texture will be different—less gooey, more chewy—but still delicious. Mix 1/2 cup bits right into the dough before baking. Skip the broiling step since bits won’t toast like fluff does. They’ll get slightly golden as the cookies bake!
Why Did My Cookies Spread Too Much?
Oh no! Usually this means your butter was too soft or your flour was undermeasured. Next time, chill the dough for 15 minutes before baking and double-check that you’re spooning and leveling your flour. My tips section has more troubleshooting tricks!
How Do I Prevent Caramel Leakage?
The secret is in the sealing! Make sure no caramel peeks through when you wrap the dough. If it still leaks, try slightly colder dough or use thicker caramel sauce instead of soft candies. A little ooze is normal though—that’s part of the fun!
Can I Freeze These Cookies?
Absolutely! Freeze them before adding marshmallow and chocolate. Just bake the stuffed dough balls, let cool completely, then freeze in airtight bags for up to 2 months. When ready to eat, thaw, add marshmallow, broil briefly, and press on that chocolate square!
Why Ghirardelli White Chocolate?
Good question! Cheaper brands often contain less cocoa butter, so they don’t melt as smoothly over the warm marshmallow. Ghirardelli gives you that perfect creamy drizzle effect. But in a pinch, any quality white chocolate bar will work!
Rate This Recipe
Did you make these Oreo s’mores cookies? I’d love to hear how they turned out! Drop a comment below or tag me on Instagram with your gooey cookie photos. Your feedback helps me create even better recipes for you—plus, I just love seeing your baking adventures!
Print
**Irresistible Oreo S’mores Cookies You’ll Devour in 1 Bite**
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining Oreo chunks, caramel, marshmallow, and white chocolate for a s’mores-inspired treat.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 10–12 Oreo cookies, roughly chopped
- 1/2 cup white chocolate chips (optional)
- 10–12 soft caramel candies
- 1 cup marshmallow fluff
- 12 Ghirardelli White Chocolate squares
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until fluffy. Beat in egg and vanilla.
- Mix in flour, baking soda, and salt just until combined.
- Fold in chopped Oreos and white chocolate chips if using.
- Scoop dough into 12 portions. Flatten each, place caramel in center, then wrap dough around and seal.
- Bake 10–12 minutes until edges are set.
- Add marshmallow fluff or marshmallow half on each cookie. Return to oven for 1–2 minutes.
- Press white chocolate square into warm marshmallow. Let cookies cool 10 minutes before moving.
Notes
- Use thick caramel sauce if soft candies are unavailable.
- Broil marshmallows briefly for a toasted look.
- Let cookies cool slightly to allow caramel to set.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg