giant gooey stuffed s'mores cookies
Why settle for a simple s'more when you can wedge one directly into a mound of cookie dough?
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.