S'mores Stuffed Cookies

TIP: To insure your cookie doesn't turn into a big puddle with graham cracker poking out, refrigerate your cookies before you bake them. 10 to 15 minutes should do the trick — no longer than an hour though, or your marshmallows won't melt while baking!
  • 1 1/2 c. (2 1/2 sticks) butter, softened
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 tsp. pure vanilla extract
  • 2 large eggs
  • 2 3/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 2 c. semisweet chocolate chips

  • 8 graham crackers
  • 8 marshmallows
  • 8 chocolate squares

  1. Preheat oven tso 375ยบ and line two large baking sheets with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.
  2. In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips.
  3. Make s'mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Using two large scoops of cookie dough, cover the entire s'more until no graham is visible. Repeat until all dough and s'more ingredients are used. Refrigerate on baking sheets for 10 to 15 minutes.
  4. Bake cookies until lightly golden, 12 to 14 minutes. Let cool minutes on baking sheet for 10 minutes before eating (if you can stand it). 
More Deliciouse Recipe S'mores Stuffed Cookies @ delish.com

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