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Giant S’mores Stuffed Chocolate Chip Cookies

20 mins to prepare • Makes 4

Refrigerated

1 Egg plus 1 egg yolk, large

Baking & Spices

2 1/8 cups All-purpose flour
1/2 tsp Baking soda
1 cup Brown sugar, packed
1 Cookie dough recipe
1/2 cup Granulated sugar
1/2 tsp Salt
1 1/2 cups Semi-sweet chocolate chips
2 tsp Vanilla extract

Snacks

8 Graham cracker squares

Dairy

12 tbsp Butter, unsalted

Desserts

4 Marshmallows

Other

1 Full-size hershey's bar, divided between each of the prospective cookies
  • Shelly Hiemstra

    Giant S'mores Cookies (4): S’mores Stuffed Chocolate Chip Cookies 2 cups plus 2 tbsp all-purpose flour ½ tsp baking soda ½ tsp salt 12 tbsp unsalted butter, melted and cooled until warm 1 cup brown sugar, packed ½ cup granulated sugar 1 large egg plus 1 egg yolk 2 tsp vanilla extract 1 ½ cups semi-sweet chocolate chips For assembly: 1 cookie dough recipe, at room temperature 8 graham cracker squares, broken into halves (see header note above) 4 marshmallows, snipped in half lengthwise 1 full-size Hershey’s bar, divided between each of the prospective cookies Instructions: To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy. Stir in chocolate chips. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. To assemble and bake: Lay half of the graham crackers out on the baking sheets – two crackers per sheet. Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top of the assemble s’mores. Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores; the result should resemble a small cookie brick. Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula. (While baking, the s’mores will press down under the weight of the cookie dough and will sink further while cooling. Don’t worry if the cookies don’t end up completely covering the s’mores – it only adds to the charm here.) Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.

  • LaBria Charleswell

    Smore stuffed chocolate cookies!

  • Jenna Risedorph

    OMG, CHOCOLATE CHIP SMORE COOKIE

  • Greta Nolte

    Smores Chocolate Chip Cookies. Need to try and compare to my other Smores Cookie recipe!

  • Renee Solderitch

    A s'more baked inside a giant chocolate chip cookie... Holy cow.

  • Liz Jostes
    Liz Jostes • 45 weeks ago

    This is thoroughly ridiculous. You know that, right? ;-)

  • Kat
    Kat • 45 weeks ago

    Like health-wise or you think it actually won't work!?!

  • Liz Jostes
    Liz Jostes • 45 weeks ago

    Like ridiculous levels of insane yumminess!

  • Kat
    Kat • 45 weeks ago

    Totally and you know what, I think we actually have all the ingredients. I'm going to make these tomorrow and find out 1.) if they work and 2.) how much weight I gain after eating them. It's a sacrifice I'm willing to make for the sake of investigative journalism.

  • Liz Jostes
    Liz Jostes • 45 weeks ago

    You are incredibly selfless! Please let me know if you survive!

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