Stirring Up Happiness

Soft and Gooey S’mores Stuffed Cookies

Extra soft and gooey, these cookies are everything there is to love about a s’more in the summertime! These cookies are made with finely crushed graham crackers in the dough, have plenty of chocolate chunks throughout, and include a melty marshmallow in the middle.

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Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 and 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 graham crackers, full sheets
• 1 and 1/2 cup chocolate chips
• 10 standard size marshmallows

Instructions

1. In a stand mixer or large mixing bowl, cream together butter, brown sugar and granulated sugar for 3 to 4 minutes. Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix.
2. In a separate bowl, whisk together all purpose flour, baking soda and salt.
3. Use a food processor or high speed blender to pulse the graham cracker sheets into fine crumbs. You may also add the graham crackers to a Ziploc bag and use a rolling pin to crush for this step instead. Make sure that no large pieces remain. Add the graham cracker crumbs to the dry ingredient mixture and combine.
4. Add this dry ingredient mixture to the large mixing bowl. Stir to combine. It will come together as a thick dough. Pour in the chocolate chips and combine.
5. Cover the dough and place in the fridge to chill for at least 1 hour. Do not skip this step. Chilling allows for flavor development and will prevent overspreading while baking.
6. Once the dough has chilled, preheat the oven to 375°F. Line two large baking sheets with parchment paper.
7. To make large cookies, use a 1/2 measuring cup to form 10 dough portions. Place dough onto the parchment lined baking sheets, leaving at least 2 inches of space in between each cookie.
8. Use the palm of your hand to slightly flatten the dough portions. Place one marshmallow in the center of each dough portion. Carefully fold the dough around each marshmallow to completely cover it.
9. Bake cookies 9 to 10 minutes. Remove from the oven when the bottoms become slightly golden brown.
10. Let the cookies cool and completely set up on the baking sheet for at least 10 minutes before removing. Store cookies in a closed container for up to four days.