Actual quote from my sister: “These might be the greatest cookies ever.”
Happy Thursday, all! Though I feel gipped by the “might” in her statement, I think my sister’s text message says it all. These beautiful, melty, ridiculous confections are the It Cookie of the Summer.
Honestly, the It Cookie of the Autumn, too. They translate across seasons pretty easily.
Big soft mounds of chocolate chip cookie dough laid atop a graham cracker and stuffed with squares of Hershey’s chocolate and a big fat marshmallow. Pull one apart and you’re met with the gooey fluff and hot molten chocolate; eating one of these might require a fork. Or just a lot of determination and paper towels.
Seriously, though. Bake a batch for an after-school treat for the littles or to stuff in your own lunchbox for the workday. Trust me, knowing one of these bad boys awaits your meal break is a comfort during an arduous day of whatever bullshit infiltrates your agenda.
Gigante
The only way to s’more is to make it extra, well, extra. These cookies fit that bill perfectly.
Start off with my go-to chocolate chip cookie dough. Cream butter with brown and regular sugar until fluffy, then whip in two eggs, one at a time, and some vanilla extract. Add flour, baking soda, and salt. Fold in some chocolate chips with a spatula. I use less chippies than usual since we’re stuffing the cookies with a buncha junk.
Tip: Any type of chocolate chip works. I actually used a combo of milk and dark since I realized that I didn’t buy a new bag and had to scurry to find what remained in my pantry. Worked great!
Now, for the funsies. Line a big baking sheet with parchment. Set four graham squares atop with about 2 inches of space in between – if your pan is big, you might be able to get away with 5, but I’d err on the side of caution here.
Scoop about 3 tablespoons of dough into your hand and flatten into a disc. Lay two joined squares of Hershey’s (or a similar brand) milk chocolate in the center, then a jumbo marshmallow on top. Pinch the dough around the filling to mostly cover. The marshmallows can peek out, but if the chocolate is poking through the dough, press more dough to seal those gaps.
As a whole, you will probably use about 1/4 cup of dough per cookie. Which is an assload. Expect around 12 cookies from this recipe, maybe 14 if you’re more frugal with your dough.
Tip: Again, I used a mix of milk chocolate and dark chocolate Hershey’s squares. I just kinda felt like it. Milk is traditional in s’mores and you definitely aren’t obligated to buy both.
Bake the cookies at 350 degrees for 14-15 minutes. Watch as the marshmallow puffs up and turns each cookie into a mini, edible rendition of Vesuvius. Don’t worry, they won’t actually blow up, unlike your 5th grade science experiment!
The cookies are ready to pull when the edges are nicely set but the centers still soft. Cool directly on the baking sheet to firm them right up.
Be sure to eat a cookie at its warmest and messiest. There’s something quite delightful about s’more-sticky fingers when enjoying this treat.
Leftovers? Store these cookies at room temperature for up to 5 days, the fridge for a week, or the freezer for 3 months.
Bonus tip: I love reheating a cookie in the microwave for 10-15 seconds to melt the center! Try it a la mode for an extra insane dessert.
ENJOY!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Jumbo cookies are the best cookies:
Big Chewy Oatmeal Raisin Cookies
giant gooey stuffed s’mores cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup milk or dark chocolate chips
- 12 graham cracker squares
- 1 XL bar Hershey's milk chocolate squares
- 12 jumbo marshmallows
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips with a rubber spatula.
- Place a graham cracker onto your baking sheet. Scoop a 3 tablespoon-sized mound of dough and flatten a bit with your fingers. Place two squares of chocolate in the center and top with a marshmallow. Pinch and mold the dough around the filling. If needed, add more dough to fill in the gaps. It's okay if some of the marshmallow sticks out! Place directly atop the graham cracker, taking care not to overcrowd the pan. I fit 4-5 cookies onto mine.
- Bake for 14-15 minutes until the edges are set but the centers are still soft. These hoes are huge so yes, they take longer than your average cookie. Be sure to peep in the oven during the final few minutes to watch the marshmallow expand and each cookie to resemble a sugary volcano. Weee! Don't worry, they won't explode. Cool on the baking sheet.
- Serve warm with lots of paper towels because these fuckers are delightfully m e s s y.
