Giant S’mores Stuffed Chocolate Chip Cookies

• Refrigerated

  • 1 Egg plus 1 egg yolk, large

• Baking & Spices

  • 2 1/8 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 Cookie dough recipe
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Snacks

  • 8 Graham cracker squares

• Dairy

  • 12 tbsp Butter, unsalted

• Desserts

  • 4 Marshmallows

• Other

  • 1 Full-size hershey's bar, divided between each of the prospective cookies

Found on smells-like-home.com

Description

Ingredients

• 2 cups plus 2 tbsp all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 12 tbsp unsalted butter, melted and cooled until warm
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 tsp vanilla extract
• 1 ½ cups semi-sweet chocolate chips
• 1 cookie dough recipe, at room temperature
• 8 graham cracker squares, broken into halves (see header note above)
• 4 marshmallows, snipped in half lengthwise
• 1 full-size Hersheys bar, divided between each of the prospective cookies

Directions

• To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined - the batter should look a little lumpy. Stir in chocolate chips.
• Preheat oven to 325° F. Line two baking sheets with parchment paper.
• To assemble and bake: Lay half of the graham crackers out on the baking sheets - two crackers per sheet. Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top of the assemble smores. Sandwich the smores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the smores; the result should resemble a small cookie brick.
• Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula. (While baking, the smores will press down under the weight of the cookie dough and will sink further while cooling. Dont worry if the cookies dont end up completely covering the smores - it only adds to the charm here.) Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.