I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. And then, not trendy at all. (Neither of which I’m actually about, anyway.)
But I succumbed to the pressure of a college kid who just finished finals. A college kid who squeaked with excitement when she exhaled the love she had for these s’mores stuffed chocolate chip cookies in a quick and breathless sentence.
I told her that the only conditions I had to making them was that the graham cracker and cookie dough had to be homemade. And frankly, if we had put a little forethought into this, the marshmallows would have been too. She had no issues with my conditions.
S’mores stuffed into thick and chewy chocolate chip cookies. A total diet/healthy lifestyle buster. But damn, it’s worth it. I’ve gone on a few times about how magical my favorite cookie dough recipe is and it just stands to reason that I would have chosen it for these giant creations as well.
Yesterday I posted about homemade graham crackers and yup, we used that recipe too. The deeply flavored brown sugar graham crackers were an outstanding choice to use here and they certainly didn’t get lost amid the gobs of cookie.
Of course, the marshmallows and Hershey’s chocolate bars (is there no better option for s’mores?) melted into everything and admittedly, there were a few nerve wracking minutes of watching the conversion from cookie brick to enormous cookie rounds as all of the components settled into each other in the oven.
But alas, perfection. Gooey s’mores nestled into my favorite chocolate chip cookie. At nearly 6 inches a piece, you’ll probably need a friend to help you finish off these monsters (and at least a couple glasses of milk) but since there is so much cookie to go around, sharing shouldn’t be an issue. Or, I supposed you could just make them smaller for single servings, but where’s the fun in that?
So there. I went there and now I’m sharing it with you. It’s a holiday weekend – go celebrate!
Giant S’mores Stuffed Chocolate Chip Cookies
- Prep Time: 25min
- Cook Time: 20-24min
- Yield: 4 gigantic cookies
For the cookie dough (Thick and Chewy 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
1 cookie dough recipe, at room temperature
8 graham cracker squares, broken into halves (see note below)
4 marshmallows, snipped in half lengthwise
1 full-size Hershey’s bar, divided between each of the prospective cookies
Note: I made my own graham crackers for these s’mores stuffed cookies, but you can certainly use store-bought crackers if you’re pressed for time or you know, not crazy like me. You’ll need 4 approximately 1 ½ × 3-inch pieces which for store-bought graham crackers means half of a graham square. If you decide to make your own graham crackers (go for it!), cut them to fit. This recipe yields 4 gigantic cookies. Feel free to double the recipe or make smaller cookies by using smaller graham crackers and just half of a marshmallow for each cookie.
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° 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.
idea and method inspired by Picky Palate
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