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
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.
39 comments:
Katie, seriously, you are so amazing! Your food looks to die for! That is so cool what you did with that charity. What a cool hobby you have.
Oh my word - that is a cookie! I want one right now!
Yah, these look silly delicious! Great blog!
OK so I tried to make these. I formed the dough around the s'mores and when they baked they spread out into HUGE cookies. The s'more just sat in the middle of it all. How did you shape the cookies around or did I do something wrong?!?
Kayla- I'm so sorry you had trouble with these. They do make HUGE cookies, but were yours very thin when they spread out? They shouldn't be thin. You will definitely be able to see the square of the s'more from the top of the cookies, but it shouldn't be popping out.
If they were thin, it was probably a result of too little flour. I have started weighing my flour (about 5 oz per cup) because based on the brand the weight is SO variable. I usually buy cheap flour and as a result I made MANY a flat-cookie (turns out for every "cup" I was really only using about 3/4 cup based on weight. Definitely shows how they could turn out flat as a pancake!)
I don't know if you want to try again, but chilling them before baking could also help, although personally I'd stick with adding more flour, as these are so thick, they may not cook all the way if chilled.
I just made these, and they have to be one of the best things I have ever tasted! They are amazing. I only used 3 cups of flour, because it looked really stiff. They were great.
My mind has just been blown. I kept saying 'No way! No WAY!' until all the kids were around and now we must try it.
I can't wait to try these, but I am now even more excited about the tip you gave Kayla! I can never figure out why sometimes my cookies come out perfectly & other times flatten - you may've just solved it for me! THANK YOU!!!
I'm pretty new to baking. So if I halfed the cookies, as in one marshmellow 1/4 cracker would that affect cooking times?
Anonymous- These cookies only use 1/4 graham cracker (per side) and one marshmallow halved. If you wanted to make them SMALLER than that, (roughly the size of a regular chocolate chip cookie) by breaking the graham cracker quarter in half- then yes, you will want to reduce your baking time. I would imagine they'd take about 10 minutes to bake, but if you just keep an eye on them, you will be able to tell when they're done. When they start to brown on top and no longer look goopy, they're done!
I just made these for my brother-in-laws birthday and they turned out amazing! I weighed the flour and I think that really helped. Just AMAZING! I thought I wasn't going to have enough dough for all of them, but it turned out I had extra. I will know better for next time. I can't wait for everyone to try them. Thanks for the great recipe and tips!
I don't know about you guys, but I know that it would be a bit quicker and easier if i used premade dough. So, will it be a good idea to use it Katie? or should I just go ahead and make my own dough?
I say "Why not"! I'm sure they will turn out just fine. You may need to let your dough thaw a little bit before shaping it around your S'more though.
I made these amazing cookies today and they ARE AMMAAZING! My marshmallow cooked into the cookie though. So while you had the flavor you lost the visual. What do you think I did wrong? Thank you so much for sharing this cookie with all of us. I LOVE baking and with three boys in my house (husband included) I am sure this one will become an all time favorite!!
I had trouble figuring out how to place them on the pan. I tried to stand them up but they fell over, so I laid them on the side and it didn't work. What do you suggest?
this did not work for me. i tried to shape the dough around the cookie but the graham cracker just broke. i was really looking forward though.
Fun recipe, thanks! I made these halved (1/8 of a graham cracker per side) and they still made huge cookies! Delicious though. A few of them fell apart in the oven but most of them were perfect. Thanks again!
So, when you say "form the dough around the graham cracker" do you mean to totally encase the whole s'more in cookie dough, or is it supposed to look like your picture before we put it on the cookie sheet?
Also: how big do these turn out? How much space should be between cookies?
And a weird question: Would it be feasible to make them with sticks (cookie pops)?
Kelly, I could not for the life of me understand why yours wouldn't stand up... until I read PetallessRose's comment. The last picture is just an example of how the cookie will look before you shape the dough around them. I apologize for not having a picture of them on the cookie sheet, but you DEFINITELY want to shape the dough around the s'more completely before baking. They should look like any old cookie dough balls once formed (though huge and perhaps a bit lumpy).
I usually cook 4 per sheet because they do spread. Mine turned out roughly the size of my hand, maybe a teensy bit smaller.
PS- These are SO huge I would probably not try them with sticks. I just don't think any stick could support their weight. (Although you could try doing mini's on a stick- just a mini marshmallow, 1/8 of a graham, and a little piece of chocolate inside. If you make them about the size of an oreo, and put them in the cookie sheet in the freezer for awhile after baking, a stick should work. Just make sure the chocolate inside is solid so the stick won't slide out!
Can you use store bought cookie dough or does it half to be scratch? I'm not really good at making cookies from scratch.
I am literally about to make these in about an hour =) Been dying to try them for days now!
Made these today && lets just say I used premade cookie dough made it all around the smore && was only able to put 5 on the tray, about 5mins into cooking them I knew they were goin to flatten && be huge! Finally when they were done some of the marshmallow was coming out of the cookie. I let them cool then cut them in half so I got 10 cookies out of them. Let me just say everyone in the house was Yummmm && full for hours. My boyfriend's 10year old sister even wants me to make some for her Valentines Party at school! If I could put a pic of how bigg they were I soo would!
I don't think store bought cookie dough works. I made them and came out with 4 cookie cakes. Delicious but I'm going to try the homemade cookie dough this time and see of they come out like the picture.
Can you post a picture of what they should look like on the baking sheet? I think that would help a lot.
The recipe looks awesome and I don't want to mess it up! :)
Yum!!
I am going to make these tonight. Love the idea
My boyfriend & I just made these this morning & they turned out FABULOUS! We made them without the graham cracker on top, just the bottom piece. I was so nervous that they wouldn't turn out but they totally did. We also came to the conclusion that after they cool, to cut them like a pizza to share- since they are SO big! Perfect that way after a big meal! Thanks for the recipe! Well done :)
Does anyone know if it would turn out ok if I just lined a pan with cookie dough, make a layer of smores, and then topped it with another layer of cookie dough? That way I can just slice it and serve it. I'd love to make this for a choir party this week, but there are 40 of us and if I have to make it in batches of 12 in a college dorm kitchen, it just isn't going to work out.
Amelia- I think this is definitely doable! If you try it, I would love to hear how it goes. You will probably have to play with the baking time and keep a close eye on them to know when they're done.
You may want to line your pan with the first layer of cookie dough and prebake that for about half the original baking time. Then add the S'more layer (choco/marsh/graham) and just dollop the rest of the dough on top/press down as much as possible. Then bake until done.
These look delicious! I am worried about what happens to the marshmallow when the cookies cool completely. Does it get hard and chewy? I can't imagine that it would remain soft, melty and gooey like in the pictire.
My sons high school basketball team is heading to Gonzaga for 4 days. I have been up since 4 am baking up some goodies for them to snack on during the long bus ride there. I think I am going to add these too! I am sure they will love them. Thanks for the great tutorial.
Drizzled with chocolate syrup.. sprinkled with conf sugar.. topped with dark choc shavings.. and a cherry.
PLEASE ANSWER.
If I bake the cookies now and they cool for 5-6 hours will they taste ok? I donot have time to bake them later on and I need them for tonight.
Yep! They'll be just fine. The chocolate inside may not be melty/goopy like the picture, but if you really want that you can put the cookies back in your oven right before eating on "warm" (about 200 degrees) for a few minutes until gooey.
Hope you like them!
Recipe was perfect. They came out amazing and fluffy.
So I just tried to make these. They were DELICIOUS. But their were a few problems in the recipe. One, I saw the comment about adding more flower so I added just a 1/2 cup of more flower. Once everything was stirred the dough was soooooo dry that it wasn't even dough. So I added more butter and a 1/4 cup of water and it solved that problem. The second problem was that because the s'mores are so big and you have to use so much dough to make a ball out of it, the recipe only make 6 humongous cookies. I wish the cookies could've been smaller. I suppose you can just half the size of the s'mores. It was a little pain to make because of some glitches in the recipe, but even though it didn't work out perfectly, they were still delicious.
I have made these twice now and both times they have turned out fabulously! Thank you for your super fun recipe! I do make them a bit smaller by using 1/4 of a graham cracker for one cookie (breaking it in half for two sides), one piece of chocolate, and a half of a large marshmallow. LOVE IT!
The best chewy chocolate chip cookie recipe!! Mine turned out so well. My family enjoyed it! I'll definitely do this again. Thanks for the recipe! :)
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