Have you ever seen a more delicious-looking cookie?! Me neither. And I've seen lots of cookies.
My sister found this recipe on a blog she likes to read called Brown Eyed Baker. And she was really excited about it.
I could tell she was really excited because she posted a link to this recipe on my Facebook page suggesting that I make the cookies for the blog here. And then, when 24 hours had passed without any sign that I really was planning on making these cookies, she texted me suggesting that we make them the next day. Then, the next day, when she hadn't heard from me by lunchtime, she texted me again asking if we were still going to make the cookies.
Like I said, she was really excited.
But can you blame her? These are chocolate chip cookies STUFFED WITH S'MORES. It's a cookie within a cookie! I don't understand why no one thought of this sooner.
These cookies are really easy to make — you just whip up some chocolate chip cookie dough, assemble your s'mores, and then wrap the dough around the s'mores, forming the ball of dough into sort of a potato shape.
For the s'mores, we bought the big Hershey's bars, not the regular-sized ones, which meant we had to cut the chocolate squares (rectangles, actually) in half to fit on the graham crackers. Not a big deal, but it was confusing for me at first, when I realized that the chocolate didn't fit on the graham cracker like it was supposed to.
We also didn't stick to the traditional milk chocolate bars — we actually kind of went nuts in the candy aisle. We got a bar of Hershey's Cookies 'n' Crème, a bar of Godiva Milk Chocolate Salted Caramel, Reese's Peanut Cups Miniatures and Rolos. Which, even though we doubled the recipe, turned out to be way too much candy. Too much candy? I can't believe I just typed that.
Anyway, I tried a half of a cookie (they're enormous, by the way) with the salted caramel in the middle and a half with Rolos in the middle. (We didn't think to keep track of which candy was inside which ball of dough before baking, so we didn't know what we were getting into until we cut them open.) Both varieties were totally delicious. I really don't think this is a recipe you can mess up, no matter what kind of candy you stuff in it.
It probably goes without saying that these cookies are at ultimate gooey deliciousness right out of the oven, but they're still super tasty the next day after a zap in the microwave.
Recipe: S'mores-stuffed chocolate chip cookies
Adapted from Picky Palate via Brown Eyed Baker | Yield: 12 large cookies
- 2 sticks (8 ounces) softened butter
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
- 24 graham cracker quarters (6 full sheets broken at perforations)
- 3 chocolate bars, broken into rows of 3 squares (or any other chocolate candy you like)
- 12 large marshmallows, cut in half lengthwise
- Preheat your oven to 350˚F. Line a large baking sheet with parchment or a Silpat.
- Put the butter and sugars into a large bowl and beat until light and fluffy. Add the eggs and vanilla, and beat until well combined.
- In a separate bowl, whisk together the flour, salt and baking soda. Slowly beat the dry ingredients into the wet ingredients. Stir in the chocolate chips.
- Take a graham cracker quarter and top it with 3 chocolate squares, 2 marshmallow halves and another graham cracker. Take a scoop of cookie dough, flatten it out a little, and place the s'more on top of it, and then top that with another flattened scoop of cookie dough. Holding it in your hands, form the dough around the s'more, adding more dough to the ends and to cover any holes.
- Place the mounds of dough-encased s'mores onto your prepared baking sheet (they'll spread quite a bit; we only put three cookies per baking sheet to give them room) and bake for 15 to 17 minutes or until the cookies' edges are golden and the centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
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