S’mores Stuffed Cookies -

S’mores Stuffed Cookies

S’mores Stuffed Cookies bring together the gooey goodness of marshmallows, chocolate, and graham crackers inside a soft, chewy cookie dough. Perfect for indulging in nostalgic campfire flavors, these cookies are a delightful twist on a classic treat.

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Prep Time 10

Cook Time 15

Chill 15

Total Time 40

Servings 6

Ingredients

2 ¾ cup flour
1 tsp baking soda
½ tsp salt
1 ¼ cup butter
1 cup brown sugar packed
½ cup sugar
1 tablespoon vanilla
2 large eggs
12 oz package semi sweet chocolate chips about two cups
8 sheets of graham crackers broken into halves
8-10 full size marshmallows cut in half
2 snack size candy bars for each cookie

Instructions

Preheat the oven to 375 degrees.
In a medium bowl, stir together the flour, baking soda, and salt, then set the bowl aside.
In a large bowl, cream together the butter and sugars. Once they have mixed, add in the eggs and vanilla, and continue to beat on medium speed, until it is soft and well combined.
Gradually add the flour mixture and mix on slow speed until a soft dough forms.
Stir in the chocolate chips, until they are evenly mixed into the dough.
Using a large scoop or large spoon, scoop about 3 or 4 Tablespoons of dough onto a baking sheet, lined with parchment paper. Press the top of the dough down with a spoon, until it is flattened, about ¼ inch thick.
Cover each flattened ball of dough with graham cracker cookies. Add two snack size candy bars to cover graham crackers, then top off with at least two large marshmallow halves.
Once you have assembled the s’mores, scoop another ball of dough and place on top of the s’more. Flattened and pinch the dough to completely surround the s’more with the bottom cookie dough. Repeat to cover each cookie.
Chill the cookies on the baking sheet for about 15-30 minutes before baking.
Bake for about 13-15 minutes, leaving about an inch in between the cookies so they have room to spread. Once the tops of the cookies begin to brown, remove from the oven and allow them to cool.

Notes

I used about ¼- ⅓ cup of dough for top and bottom. Although the dough looks big, it will flatten down perfectly around the s’more inside.

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