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Pin ItMy sister-in-law made the most delicious cookie dough dip a while back for a family birthday. One little bite of that stuff and I was gone - hook, line and sinker! This time of year I love to have delicious dip recipes for serving when we get together with family and friends, tailgating events, and the holidays. I knew I needed something in addition to my usual spiced caramel apple dip and immediately knew I'd make this dip, but with a little bit of a change.Oh my heavens!I

PMS cookies. Why didn't I know about these as a young teenager?

S’mores Stuffed Chocolate Chip Cookies Recipe from Picky Palate 2 sticks (8 ounces) softened butter 1 cup granulated sugar ¾ cup packed light brown sugar 2 eggs 1 tablespoon vanilla 3½ cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 2 cups semisweet chocolate chips 24 graham cracker quarters or 12 full sheets separated at perforations 3 Hershey Bars, broken into rows of 3 bars 12 large marshmallows cut in half lengthwise 1. Preheat oven to 350 degrees and line a large baking sheet with parchment or a silpat liner. 2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla. Beat until well combined. 3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips. 4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. 5. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. It is much easier than it sounds, just make sure your dough is around room temperature, and make one big disc shape. Pinch off excess dough if you have too much. (note: When your cookies go into the oven, they should look like HUGE, lumpy cookie dough balls on the tray. The s'more should be completely encased with dough! The picture above just shows how it will look before you smooth the dough all over the s'more.) 6. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate. Edit: I have had some emails and comments about these spreading too much or the dough being too sticky. If this is the case for you, you probably need to add some more flour. Flours are SO variable based on the brand you purchase. When making cookies it is usually best to weigh the flour. Feel free to do this (5 oz per cup, so 17.5 oz for this recipe- or 1 lb 1 1/2 oz). If you don't have a kitchen scale just add a little more flour until dough is no longer sticky and looks similar to the picture. If you don't use a scale and are worried about the dough consistency feel free to bake a test cookie and see how it turns out before baking a whole sheet. If it spreads too much add a little flour.

S’mores Stuffed Chocolate Chip Cookies Recipe from Picky Palate 2 sticks (8 ounces) softened butter 1 cup granulated sugar ¾ cup packed light brown sugar 2 eggs 1 tablespoon vanilla 3½ cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 2 cups semisweet chocolate chips 24 graham cracker quarters or 12 full sheets separated at perforations 3 Hershey Bars, broken into rows of 3 bars 12 large marshmallows cut in half lengthwise 1. Preheat oven to 350 degrees and line a large baking sheet with parchment or a silpat liner. 2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla. Beat until well combined. 3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips. 4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. 5. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. It is much easier than it sounds, just make sure your dough is around room temperature, and make one big disc shape. Pinch off excess dough if you have too much. (note: When your cookies go into the oven, they should look like HUGE, lumpy cookie dough balls on the tray. The s'more should be completely encased with dough! The picture above just shows how it will look before you smooth the dough all over the s'more.) 6. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate. Edit: I have had some emails and comments about these spreading too much or the dough being too sticky. If this is the case for you, you probably need to add some more flour. Flours are SO variable based on the brand you purchase. When making cookies it is usually best to weigh the flour. Feel free to do this (5 oz per cup, so 17.5 oz for this recipe- or 1 lb 1 1/2 oz). If you don't have a kitchen scale just add a little more flour until dough is no longer sticky and looks similar to the picture. If you don't use a scale and are worried about the dough consistency feel free to bake a test cookie and see how it turns out before baking a whole sheet. If it spreads too much add a little flour.

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