S'mores Stuffed Chocolate Chip Cookies

This recipe is from the same woman who invented the Oreo-stuffed chocolate chip cookie. Obviously she is a creative genius. This cookie is a nice and surprising change from the regular and makes 12 HUGE cookies.

Like it says on the side of this blog, I truly believe baking can make a difference. Perhaps it won't cure cancer or lead to world peace, but I think in every talent there is a way to help others. Last week I participated in a bake sale benefit for the Utah chapter of Hands &Voices. Hands & Voices is a nationwide non-profit organization dedicated to supporting families and their children who are deaf or hard of hearing. These cookies, wrapped individually and tied with ribbon were a fun and unique addition to the table.  Feel free to try them and let me know what you think!

PS- See my brand spankin' new Facebook button on the right?  I'd love for you to follow me!  I promise not to post 15 statuses a day, get annoying songs stuck in your head, or type about my emotional problems in ALL CAPS. 

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. (see below)

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.