Frequently Asked Questions
Can I Use Regular Oreos?
Yes.
Regular Chocolate Oreos or original Oreos both work.
Can I Use Mini Marshmallows?
You can, but a whole standard marshmallow gives the best gooey center.
Why Did My Marshmallow Leak Out?
The filling was probably not completely sealed inside the dough.
Can I Chill the Dough?
Yes.
If your dough feels very soft, refrigerate it for 20–30 minutes before assembling the cookies.
Can I Use Another Food Color?
Absolutely.
Purple, orange, or even black cookie dough can also work for Halloween.
Delicious Variations
Purple Monster Cookies
Swap the green food coloring for purple gel coloring.
Peanut Butter S’mores
Add a small spoonful of peanut butter between the Oreo and chocolate.
White Chocolate Monster Cookies
Replace some of the milk chocolate with white chocolate chunks.
Extra Oreo Version
Press additional Oreo pieces into the tops before baking.
Double Marshmallow
Use two smaller marshmallows for an even gooier center.
Storage
Store cooled cookies in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 4 days.
Because the marshmallow center firms as it cools, these cookies are especially good reheated.
How to Reheat
Microwave one cookie for about 8–12 seconds.
This softens the chocolate and marshmallow center again.
Avoid overheating, since melted marshmallow can become extremely hot.
Spooky S’mores Cookies Recipe Card
Prep Time: 25 minutes
Bake Time: 12–15 minutes
Yield: 8 large cookies
Oven: 350°F (175°C)
Cookie Dough
- 6 tablespoons (85g) softened butter
- ⅓ cup (67g) granulated sugar
- ⅓ cup (70g) brown sugar
- 1 large egg
- ½ teaspoon vanilla
- Green gel food coloring
- 1½ cups (180g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup semisweet chocolate chips
- ⅓ cup mini milk chocolate chips
- ⅓ cup chopped milk chocolate
- 4 chopped Chocolate Oreos
Filling
- 8 whole Chocolate Oreos
- 8 marshmallows
- 8 squares milk chocolate
Decoration
- Candy eyeball sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Cream butter, granulated sugar, and brown sugar.
- Mix in egg, vanilla, and green gel food coloring.
- Add flour, baking powder, and salt and mix just until combined.
- Fold in all chocolate and chopped Oreos.
- Stack one Oreo, one chocolate square, and one marshmallow for each cookie.
- Wrap each filling stack completely in cookie dough.
- Place on the baking sheet with plenty of space between cookies.
- Bake for 12–15 minutes.
- Cool for 5–10 minutes.
- Press candy eyeballs into the tops while still warm.
- Serve slightly warm for the gooey s’mores center.
Notes
- Use gel food coloring for the strongest green color.
- Seal the dough completely around the marshmallow.
- Large cookies need enough space to spread.
- Do not overbake.
- Add candy eyeballs after baking so they keep their shape.
- Warm the cookies briefly before serving for the best marshmallow pull.