Soft and Gooey S’mores Stuffed Cookies

Makes 10 Large Cookies or 20 Small Cookies

Total Time: 1 Hour 30 Minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 graham crackers, full sheets
  • 1 1/2 cup chocolate chunks or chips, semi-sweet or dark
  • 10 – 20 marshmallows, standard size

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Using a food processor or high speed blender, finely pulse/crush the 6 graham cracker sheets. You may also add the graham crackers to a ziploc bag and use a rolling pin for this step instead. Make sure that no large pieces remain and that the mixture is only fine crumbs. You may use a fine mesh strainer to ensure this. Add the graham cracker crumbs to the dry ingredient mixture and combine.

Add your dry ingredients to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chunks and combine.

Use a 1 / 2 cup measuring cup to form dough into 10 large dough balls (If you would prefer more normal sized cookies use a 1 / 4 cup measuring cup and form 20 dough balls). Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Use the palm of your hand to slighty flatten the dough balls. Take one standard marshamllow and place in the center of each dough ball. Carefully fold the dough around the marshamllow so that you can no longer see the marshmallow. Place the dough ball seam side down on the baking sheet. Do this for each cookie.

Cover the baking sheets with either plastic wrap or aluminum foil and place into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in oily cookies that have spread too much.

Bake for 10-11 minutes for large sized cookies or 9-10 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears very soft. The cookies need to be left to completely cool and set up on the baking sheet for at least 10-15 minutes before removing.

Store in a closed container for up to three days. Enjoy!

Extremely Thick and Chewy Kitchen Sink Cookies

Makes 10 Large Cookies or 20 Small Cookies

Total Time: Less Than 1 Hour

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cup chocolate chips (semi-sweet or dark)
  • 3 / 4 cup or 16 unwrapped caramel candies, cut into 1/4″ pieces
  • 1 / 2 cup pretzels, broken into small pieces

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Add this dry ingredient mixture to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chips, caramel candies and pretzels and combine.

Place the dough into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 10 large dough balls (If you would prefer more normal sized cookies use a 1 / 4 cup measuring cup and form 20 dough balls). Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 10-12 minutes for large sized cookies or 9-11 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears very soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes.

Store in a closed container for up to three days. Enjoy!

Dark Chocolate Chunk Oatmeal Cookies with Flakey Sea Salt

Makes 10 Large Cookies (or 20 Regular Sized)

Total Time: 1 hour 30 Minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup oats (either rolled for a chewier texture or quick-oats for a softer texture)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups dark chocolate chunks, divided

Preparation

Preheat oven to 400 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. It should come together as a super thick dough. Pour in 1 1/2 cups of the chocolate chunks (reserving remaining 1 / 2 cup for later) and combine.

Cover the dough and place into the refrigerator to chill for at least 1 hour. Do not skip this step. Not properly chilling the dough will result in oily cookies.

Use a 1 / 2 cup measuring cup to portion and form dough into 10 large dough balls (If you would prefer more normal sized cookies, use a 1 / 4 cup measuring cup and form 20 dough balls). Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake cookies 9-10 minutes for large sized cookies or 8-9 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear golden brown and the middle is set.

Use remaining 1 / 2 cup of dark chocolate chunks to press into the cookies while they are still warm. Let the cookies cool and completely set up on the baking sheet for at least 10 minutes. Finish by sprinkling flakey sea salt over the cookies.

Store in a closed container for up to three days. Enjoy!

The Thickest and Gooiest Chocolate Chip Cookies

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups chocolate chips (*optional extra 1 / 4 cup to press into dough before baking)

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. It should come together as a thick dough. Pour in the chocolate chips and combine.

Place the dough into the refrigerator to chill for at least 1-2 hours. Do not skip this step. Not properly chilling the dough will result in oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 9 large dough balls (If you would prefer more normal sized cookies use a 1 / 4 cup measuring cup and form 18 dough balls). Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie. If you would like, press in additional chocolate chips to the top of the dough balls for a fun looking cookie!

Bake for 10-12 minutes for large sized cookies or 9-11 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears very soft. Let the cookies cool and set up on the baking sheet for at least 10 minutes.

Store in a closed container for up to three days. Enjoy!

The Best Gigantic Monster Cookies

Ingredients

  • 1 / 2 cup unsalted butter, cold, cut into cubes
  • 1 cup brown sugar
  • 3 / 4 cup peanut butter, creamy
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1 / 2 cups all-purpose flour
  • 1 cup oats (rolled or quick)
  • 1 teaspoon corn starch
  • 3 / 4 teaspoon baking soda
  • 1 / 2 teaspoon salt
  • 1 cup chocolate chips
  • 3 / 4 cup M&M candies
  • optional: candy googly eyes

Preparation

Preheat oven to 410 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together cubed butter and brown sugar (approximately four minutes or until creamy). Add in the peanut butter, and mix until combined. Add in one egg, mix to incorporate. Add in the other egg and vanilla extract, mix to incorporate. Set aside.

In a medium mixing bowl, whisk together all-purpose flour, oats, corn starch, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. Pour in the chocolate chips and M&M candies and combine.

Use a 1 / 2 cup measuring cup to form dough into 8 dough balls (If you would prefer smaller cookies, use a 1 / 4 cup measuring cup and form 16 dough balls). Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 8-9 minutes. Remove from the oven when the bottoms appear to be golden brown but the middle still appears slightly underdone. If using candy googly eyes, gently press the eyes into the cookies while they are still warm. Let the cookies cool and set up on the baking sheet for at least 10 minutes.

Store in a closed container for up to three days. Enjoy!

Healthy Chewy Monster Cookies

Ingredients

  • 1 egg
  • 1 / 2 cup natural, peanut butter
  • 1 / 2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 / 2 cup oats (quick-oats preferred)
  • 1 / 4 teaspoon baking soda
  • 1 / 4 teaspoon salt
  • 1 / 4 cup dark chocolate chunks
  • 1 / 4 cup rainbow drops (M&Ms)

Preparation

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

In a large mixing bowl, combine the egg, peanut butter, coconut sugar, and vanilla extract. Add in the oats, baking soda, and salt. Stir to combine. Add in dark chocolate and rainbow drops and combine to form your dough.

Place the mixing bowl of dough into the refrigerator for at least an hour or into the freezer for ten minutes to chill your dough. This is an essential step in ensuring the cookies do not overspread and flatten while baking.

Once the dough has chilled, use a scoop (no larger than 2 tablespoons in size) or your hands to form mounds. The recipe should make eight to ten cookies depending on your cookie size preference. Place mounds onto the cookie sheet and flatten slightly with your hand.

Place into the oven to bake for 10-12 minutes. Remove the cookies from the oven when the edges have set, but the center appears still slightly underdone. The cookies will firm up once cooled, so avoid over-baking!

Once removed from the oven, allow the cookies to cool on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired!