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S’mores Stuffed Cookies – a New Family Favorite!

Cookies are generally a hit in this house. S’mores, too. Combine them and you have a winner that few can resist.

These cookies are HUGE, filled with melted chocolate and gooey marshmallows. And, although I have yet to try it, I bet you could replace the dark chocolate with Reese’s dark chocolate thins, or Milky Way minis, or…. Yeah, you get me.

The recipe is just a modified version of one for a traditional chocolate chip cookie, and has the added yum factor of dark chocolate, marshmallow & graham cracker. Ir-re-sistable!

This is also a perfect recipe to make with kids, as there are steps appropriate for all ages, and they can get their hands messy.


Here’s what you need for 16 MASSIVE cookies:

  • 5 sticks butter, softened to room temperature (I know it’s a lot. Just go with it people!)
  • 2 cups packed brown sugar
  • 1 cup granulated sugar
  • 5 tsp. vanilla
  • 4 large eggs
  • 6 cups all-purpose flour
  • 3 tsp. baking soda
  • 2 tsp. kosher salt
  • 5 cups semisweet chocolate chips

You’ll also need:

  • 4 dark chocolate candy bars (such as Hershey’s Special Dark)
  • Graham cracker crumbs (you can smash graham crackers in a plastic baggie)
  • 32 regular marshmallows or 16 jumbo marshmallows (minis roll all over the place)

Directions:

1.Preheat the oven to 375°. Line a large cookie sheet or two with parchment. I like my jelly roll pan, but go with what you have. These cookies puff up big and spread, so you need to give them room.

2. In a large bowl, use a fork or a whisk to combine the flour, baking soda, and salt. Set aside.

3. In the large bowl of your stand mixer, beat butter & sugars until creamy. On low, add eggs one at a time, blending thoroughly, followed by the vanilla.

4. Gradually, add the flour mixture to the wet ingredients. In order to avoid having the flour ‘poof’ all over your kitchen counter, use short pulses to get it started, then turn on the mixer.

5. Once all of the flour mixture is incorporated evenly, add in the chocolate chips. Normally, I would stir them gently into the dough, but because this dough is so heavy, turn on the lowest setting and let the mixer do the work. It only takes a minute, so you’re not destroying the chocolate chips, and it’s far easier this way.

6. Now start making the s’mores. If you are using jumbo marshmallows, cut them in half lengthwise. I love using my kitchen scissors for this.

Open the Special Dark bars, and break each one into 4 sections (two rectangles each).

7. Using a cookie dough scoop or a large spoon, heap about 1/4 cup of dough onto the cookie sheet. I usually make 6 cookies per tray, so space yours accordingly. Do all 6 at one time so you can run this like an assembly line.

8. Place one piece of chocolate on top of each scoop and press down until the chocolate is embedded in the dough. Top each with 1 tablespoon of graham cracker crumbs. I’m not super precise here. Add what looks right to you!

Top each pile with 1/2 a jumbo marshmallow. If I’m using the regular size, I like to use two because, well, why not?

9. Here is where it gets a little tricky. Be sure your hands are clean and dry. Scoop out another 1/4 cup or so of cookie dough. Quickly flatten the dough, almost like a pancake, and lay it over the top of the prepared dough on your cookie sheet, like this:

Press the dough over the bottom layer, sealing the edges. You can patch any holes that appear using bits of dough.

10. This step is key: refrigerate the dough for approximately 10-15 minutes. This will help you avoid having your marshmallows spread all over the place. But be careful! Too long and the marshmallows won’t melt. You’ll also break down the baking soda, so your cookies won’t be puffy.

11. Bake the cookies until browned, 16 minutes or so. My gas oven is very hot, so I start checking at 16 minutes. If they look like they need another minute, there’s no problem adding time. You’ll need to let them cool on the cookie sheet for about 5 minutes before moving them to a rack to cool completely.

These are best the day you bake them, but reheat in the microwave beautifully – about 15 seconds. You can also top them with – ahem! – ice cream if you want to just get crazy.

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