Giant S’mores stuffed Chocolate Chip Cookies

Remember when I made Oreo Stuffed Chocolate Chip cookies? You don’t? Well then I don’t really know what to say to you, other than you should probably go read this post, then come back here.

So remember when I made Oreo Stuffed Chocolate Chip cookies, and thought they were super amazing, decadent and offensive to my palate and cholesterol? Well I decided to go ahead and offend myself a bit more by making Giant S’mores stuffed Chocolate Chip Cookies.

I love s’mores and will gladly take any opportunity to eat them. They’re such a simple and tasty dessert that can be made in seconds and consumed in even less time (mini seconds? milli seconds?). So naturally I had all the ingredients needed to make s’mores at home.

I have to warn you as I wish someone would have warned me: These cookies are some serious business. I don’t think the word Giant really prepares you for how large they get but they’re pretty overwhelming.

What you’ll need (makes 4 giant cookies)

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
8 graham cracker squares, broken into halves (see header note above)
4 marshmallows, snipped in half lengthwise
1 full-size Hershey’s bar, divided between each of the prospective cookies

What to do

Preheat the oven to 325 degrees F.  Line two baking sheets with parchment paper or one large one. Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.

Create 4 s’mores sandwiches with a graham cracker, Hershey’s chocolate, two marshmallow halves and another graham cracker.

Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough, wrap around each of the s’mores to create a small cookie ball. Once you’re finished you should not be able to see any parts of the s’mores.

Space the cookies out on the baking sheet. They will take up a lot of space. Bake for 20-24 minutes or until the tops and edges are lightly browned.  Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 10 minutes. Sit down with another person or two and eat one of these suckers.

Baker’s Note: As much as you may want to, do not add extra marshmallows to your cookies. I got greedy (obviously) and did just that for two of the cookies. It did not work out, for reference see cookie explosion below. They got too big and basically fell apart. Though they tasted as yummy as their smaller sisters, they definitely did not look as good. You know what they say, no one likes the ugly cookie!


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