S'mores Cookies
The combination of a gooey, chocolatey, marshmallow filled s’more combined with the classic flavor of your favorite homemade chocolate chip cookie is out of this world. This is a dessert that anyone would love!
Servings: 12 Jumbo sized cookies
Calories: 826kcal
Ingredients
- 1 ⅓ cups butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 3½ cups all-purpose flour
- 1½ tsp baking soda
- ¾ tsp salt
- 3½ cups semi-sweet chocolate chips
- 6 large marshmallows cut in half
- 3 full size graham crackers broken into smaller pieces
- 2 1.55 oz Hershey’s milk chocolate bars broken into pieces
Instructions
- Line 2 large baking sheets with parchment paper. Set aside.
- Prepare your s’mores filling ingredients by cutting your marshmallows in half, breaking your graham crackers into smaller pieces (break the larger cracker into the rectangles and then break those rectangles in half), and do the same with your chocolate bars. Set aside. Note: These ingredients will be divided between 12 cookies.
- In a large mixing bowl with a hand held mixer, or the bowl of a stand mixer, beat the butter and both sugars until creamy. Add the eggs, one at a time, and the vanilla. Beat mixture until well combined and fluffy.
- In another large bowl, combine the flour, baking soda and salt. Whisk together.
- Slowly add the dry ingredients to the butter mixture. Beat together until well combined, being careful not to overmix it.
- Using a large spatula, add the chocolate chips and gently fold them into the dough.
- Using a 3 tablespoon cookie scoop, scoop out 24 cookie dough balls. Divide those between the 2 prepared baking sheets (12 cookies per sheet). Gently flatten each dough ball into a 3inch disc.
- On only 12 of your cookie discs, you will place 1 half of a marshmallow, a couple pieces of broken graham cracker and a couple pieces of broken chocolate bar. Be careful not to overstuff your cookies.
- Gently place the remaining cookie dough discs on top of the others. Gently press the edges together, then roll them around in your hands to create a jumbo cookie ball.
- Once you have finished making all your stuffed s’mores cookie balls, place them on just 1 of your prepared cookie sheets and place that cookie sheet into your freezer (being careful that it remains flat) for 30 minutes.
- While your cookies are in the freezer, preheat your oven to 375*F.
- Depending on the size of your baking sheets, place 4-6 frozen cookie balls onto your parchment lined baking sheets. Be sure to leave plenty of space between cookies. These cookies will be very large once baked.
- Bake your cookies for 13-15 minutes, or until lightly golden on the edges and the centers are just set. Repeat with your next batch.
- Allow your cookies to cool on the tray for 3-4 minutes before enjoying them. Remember that gooey marshmallow inside will be very hot.
Video
Notes
Storage:
You should enjoy these cookies after they cool but they will keep, in a sealed container, on your counter for 2-3 days.
Important Notes:
- These cookies really are JUMBO so if you only want to make 1-2 at a time, follow all the steps up to baking them. You can keep the frozen cookie dough balls in the freezer up to a week. Marshmallows don’t like to be frozen too long before their texture starts to compromise.
- If you want to freeze your cookie dough for a longer period of time, just follow the instructions through step 7. At that point you can flash freeze (placing the baking tray into the freezer and freeze the cookie dough discs for 30 minutes) the discs, once frozen you can store them in a freezer safe zip top bag for up to 3 months. Once you are ready for more Stuffed cookies, take out 2 discs per cookie, allow the dough to thaw for 15 minutes, then pick back up at step 8.
- If you don’t want this big of a cookie, you can follow all the steps upto step 7 (you will want to flatten your discs out a little larger). You will then place your s’mores fillings into the center and then wrap the sides of your cookie dough around the fillings and roll the dough balls in your hand making sure that none of the filling is poking out. You will get 24 cookies that will still be large but not jumbo. You will still freeze your dough balls but only for 20 minutes and your bake time will only be 11-12 minutes.
Nutrition
Calories: 826kcal | Carbohydrates: 104g | Protein: 9g | Fat: 42g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 523mg | Potassium: 391mg | Fiber: 5g | Sugar: 62g | Vitamin A: 716IU | Calcium: 69mg | Iron: 6mg