S’mores Stuffed Chocolate Chip Cookies
Welcome to today’s guest blogger, Jenny! Jenny Flake is the author of the family friendly, home style cooking blog, Picky Palate. She is a proud home cook and an on the go mom to 2 little boys and wife to her high school sweetie. Jenny loves creating original recipes, capturing food photography and sharing her journey with her readers. Picky Palate has been featured on sites such as Saveur.com, BettyCrocker.com, Finecooking.com and Shine by Yahoo. You can follow Jenny on Twitter @PickyPalate and become a fan on Facebook.
Recipe, text and photos from Jenny.
This version of stuffed cookies is one of my very favorites, it’s an inside out gooey s’mores wrapped in butter crisp chocolate chip cookie dough. If that doesn’t sound to die for, I don’t know what does. Hope you’ll enjoy taking a peek at my “S’mores Stuffed Chocolate Chip Cookies!”
S'mores Stuffed Chocolate Chip Cookies
2 sticks (8 ounces) softened butter
1 cup granulated sugar
¾ cup packed light brown sugar
1 tablespoon vanilla
3½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or a silpat liner.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.