Get ready to experience the most mind-blowing cookie creation that will make your taste buds dance with joy! Imagine the classic comfort of chocolate chip cookies merged with the campfire magic of s'mores - this isn't just a recipe, it's a dessert revolution. These decadent cookies are packed with gooey marshmallows, rich chocolate chips, and graham cracker crumbs that will transport you to dessert heaven with every single bite. Whether you're a baking enthusiast or a sweet tooth looking for the ultimate treat, these S'mores Stuffed Chocolate Chip Cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in chocolate chips and graham cracker crumbs until evenly distributed.
- Scoop out approximately 2 tablespoons of cookie dough and flatten into a disc.
- Place 3-4 mini marshmallows in the center of the dough disc.
- Carefully fold the edges of the dough around the marshmallows, sealing them completely inside.
- Place stuffed cookie dough balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until edges are golden brown and centers are set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
- Allow cookies to cool completely before serving. The marshmallow filling will be gooey and delicious.
Tips
- Ensure your butter is softened but not melted to achieve the perfect cookie texture.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use mini marshmallows for easier stuffing and more even melting.
- Make sure to completely seal the marshmallows inside the dough to prevent leaking.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Let the cookies cool slightly on the baking sheet to allow the marshmallow filling to set.
- For extra indulgence, serve warm with a scoop of vanilla ice cream.
- Store in an airtight container for up to 3 days, if they last that long!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
