Tittle : GIANT S’MORES STUFFED CHOCOLATE CHIP COOKIES
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GIANT S’MORES STUFFED CHOCOLATE CHIP COOKIES
Giant s’mores stuffed chocolate chip cookies: The ultimate way to eat s’mores without the need for a campfire!!
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.
So. S’mores stuffed into thick and chewy chocolate chip cookies it was!
These cookies are a total diet/healthy lifestyle buster. But damn, it’s worth it!
HOW TO MAKE S’MORES STUFFED CHOCOLATE CHIP COOKIES
S’mores stuffed chocolate chip cookies need for 4 main components:
A really great cookie dough
Graham crackers
Marshmallows
Chocolate
THE PERFECT COOKIE DOUGH FOR S’MORES STUFFED CHOCOLATE CHIP COOKIES
I’ve gone on a few times about how magical my favorite cookie dough recipe is. Most notably is when I blathered on about both of these chocolate chip toffee bars and these Reese’s peanut butter cookie bars.
So, I guess it just stands to reason that I would have chosen that cookie dough for these giant creations as well. It’s makes and chewy and utterly delicious cookie!
ONE OF THE MOST COMMON QUESTIONS I GET ASKED ABOUT THESE S’MORES STUFFED CHOCOLATE CHIP COOKIES IS IF YOU CAN USE PRE-MADE COOKIE DOUGH.
The answer is YES!
Simply pick out your favorite store-bought pre-made cookie dough and let it soften at room temperature. The dough needs to be soft in order to envelope the s’mores into a cookie brick. See the photo above for what I’m talking about.
Once you’ve wrapped up the s’mores in the cookie dough, you’ll probably need to chill the bricks to help the dough firm up. If you try to bake these cookies when the dough is very soft, you’re in for a disaster! The dough will spread and your cookies will lose all shape. It’s a mess!
CHOOSING GRAHAM CRACKERS FOR S’MORES
Yesterday I shared a recipe for homemade cinnamon graham crackers and yup, we used those graham crackers here too!
If you live in a country where graham crackers don’t exist, I highly suggest you make my graham cracker recipe for these s’mores cookies.
A few reviewers in the comments below from Australia and New Zealand, where graham crackers aren’t sold, have gushed about great this recipe was!
You can certainly use store-bought graham crackers for these cookies. I won’t judge you! Either the cinnamon or honey varieties that are commonly sold would work fine here.
The deeply flavored brown sugar cinnamon graham crackers that I made were an outstanding choice to use for these s’mores cookies and they certainly didn’t get lost amid the gobs of cookie and marshmallow.
Of course, the marshmallows and chocolate bars melted beautifully into the s’mores, just like what happens when making the real deal over a campfire.
Though I haven’t tried it, I’m sure you could use vegan marshmallows to make s’mores stuffed chocolate chip cookies. They might melt a little differently but if you’re vegan, go for it!
Homemade marshmallows would work great for these cookies too. After already having made the graham crackers, I didn’t have a lot of extra time to make marshmallows too.
We used plain ol’ Kraft Jet-Puffed marshmallows that I cut in half to fit a little better. You could use mini marshmallows, but I think they would spill out pretty easily when you wrap the s’mores with the cookie dough.
Kraft now makes a thinner marshmallow, called the stacker, that would be perfect for these cookies!
Any kind of gourmet marshmallow should work great too! This churro variety looks particularly delicious!!
WHAT KIND OF CHOCOLATE TO USE FOR S’MORES STUFFED CHOCOLATE CHIP COOKIES?
You should feel free to use whatever chocolate you like most with your s’mores cookies! We used Hershey’s chocolate bars since they’re a nostalgic childhood favorite for us.
But I’ve heard amazing things about using Ghirardelli caramel filled chocolate squares for s’mores and I think we might try them for these cookies next time!
A few people have told me that Cadbury Dairy Milk and Lindt’s chocolate are also really delicious in these s’mores cookies.
Honestly, I don’t think you can go wrong with whatever type of chocolate you use!
And admittedly, there were a few REALLY 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, these giant s’mores stuffed chocolate chip cookies are perfection!!
Gooey s’mores nestled into my favorite chocolate chip cookie! How could these cookies NOT be amazingly delicious?!
At nearly 6 inches in diameter, you’ll probably need a friend to help you finish off these monsters and at least a couple glasses of milk to wash it all down with.
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. I’m begging you to make these s’mores stuffed chocolate chip cookies!
Whether it’s a holiday weekend or not, these cookies should make you want to celebrate something!
And since you don’t need an campfire to make them, there shouldn’t be anything holding you back!
GIANT S'MORES STUFFED CHOCOLATE CHIP COOKIES
yield: 4 GIGANITIC COOKIES
prep time: 25 MINUTES
cook time: 22 MINUTES
total time: 47 MINUTES
INGREDIENTS
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
FOR ASSEMBLY:
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
INSTRUCTIONS
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. If your dough is really soft at this point, chill the bricks for 15 minutes in the fridge. This will help to prevent massive spreading in the oven.
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.
NOTES
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.
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