S’mores Stuffed Chocolate Chip Cookies
This recipe has been a long time coming. If we’re being real, I initially was going to post this before the 4th of July 🤯, but why not mid-September right? Can’t smores really be a year-round thing? In the last couple of weeks, I’ve done some polls on recipes that my readers want, and “a different take on smores” happened to be one of them.
These smores stuffed cookies are extra special. Gooey chocolate chip cookie stuffed with an entire marshmallow! That’s right, the entire marshmallow! It gets encased in the cookie dough then slowly cooks and bubbles in the oven. Warm crispy edges and a gooey marshmallow center. But of course, the dough is speckled with graham cracker chunks, otherwise, would this really be a s’more??
what you need for the s’mores stuffed chocolate chip cookies
If you’re looking for an easy weekend treat, these s’mores cookies are the answer! Seriously, only a few steps and you feel so accomplished afterward. Yes, you really made that. 👋*high five
- Browned Butter
- Brown sugar
- Vanilla extract
- Baking soda
- Semi-sweet chocolate chips
- 5 sheets graham crackers
- Ground cinnamon
browning butter for your cookies
Now, I know what you’re thinking. Do I really need to brown butter for this recipe to go right? No. However, it brings the cookies from a 9 to 900. The browned butter adds so much flavor, nuttiness, and is almost toffee-like. Drooling as I type.
- Add butter to a medium pot and melt over medium heat. Continue stirring while the butter melts.
- Once it’s melted, it will begin to bubble starting on the sides. Continue stirring.
- The butter will be close to being done when it starts to foam and turns brown on the bottom. It will also start to have a nutty scent. As soon as this happens, remove from heat and cool.
- Pour into a bowl and cool in the fridge or freezer until it’s cool but still soft like room temp butter. I usually cool mine for 30 minutes – 1 hour.
tips for making the cookie dough
When it comes to the dough, the only thing to keep in mind is your butter texture. While the browned butter cools, make sure it’s room temp similar to softened butter. If you decide to skip this step, then just use regular room temp butter.
Start by mixing the room temp browned butter and sugars with a whisk. Next, add in your egg, yolk, and vanilla extract. The mixture will be like a thick syrup.
Now, add your dry ingredients including your flour, baking soda, salt, cinnamon, and crushed graham crackers to your bowl. Fold in until fully combined and the dough starts to form. Lastly, add in the chocolate chips and fold until evenly incorporated.
baking the cookies
Before you are ready to bake, scoop 2 oz of dough into a ball. Flatten in your palm and lay a marshmallow inside. Fold the outer parts of the dough around the marshmallow fully covering it. Make sure there are no holes, otherwise it will seep out in the oven and disappear.
Place the cookies on a parchment-lined cookie sheet leaving at least 2 inches between each one. For a large cookie sheet, there should only be about 6 cookies.
Chill the dough balls for 45 minutes and then bake at 350 F for 14-15 minutes.
chilling, freezing, storing
Done secretly indulging while also binge-watching RHOBH? Me too. When you are ready to store your cookies, place them in a Tupperware or bag and leave them at room temp or in the fridge for 4-6 days.
Want to freeze the dough? – Fully make the cookie dough including stuffing them with a marshmallow and then add them to a large plastic bag. Remove the air from the bag and freeze for up to 3 months. When you are ready to bake the frozen cookie dough balls, let them sit out for at least 1 hour until they are cool but not soft, then bake according to the directions.
Love chocolate chip cookies? You better check these out too:
- Best Ever Chocolate Chip Cookies
- Pumpkin Chocolate Chip Whoopie Pies
- Caramel & Espresso Chocolate Chunk Cookie Bars
Did you make this recipe? Let me know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations!
S’mores Stuffed Chocolate Chip CookiesCourse: CookiesCuisine: DessertDifficulty: Easy
Craving an easy weekend treat? These s’mores stuffed chocolate chip cookies are super easy, gooey, and stuffed with an entire marshmallow! Hello, weekend!
3/4 cup browned butter, cooled and softened like room temp butter (1 1/2 sticks)
1/3 cup sugar
1 cup brown sugar, packed
1 egg + 1 yolk
1/2 tsp salt
1 3/4 cup ap flour
1 1/2 tsp ground cinnamon
3/4 tsp baking soda
1 tbsp vanilla extract
1 cup semi-sweet chocolate chips
5 sheets graham crackers, crushed
- Start by melting your butter in a medium pot over medium heat. Continue stirring the entire time. Once it begins to bubble and foam, it’s close to being done. The butter will become brown and have a nutty scent. Once this happens, pour into a small bowl and cool. Add to the fridge or freezer for 45 minutes to cool similar to room temp butter.
- Add the browned butter to a bowl with the sugars and whisk. Next, add the egg, yolk, and vanilla extract. Continue to whisk until fully combined.
- Time to add the dry ingredients. Fold in your flour, baking soda, salt, cinnamon, and crushed graham crackers to the mixture. Lastly, add in the chocolate chips and full mix.
- Scoop 2 oz of the dough and flatten in the palm of your hand. Press a marshmallow in the center and fold the dough over the sides until fully covered. Make sure the marshmallow is not exposed! Continue this for all your cookies. Chill the dough balls for 45 minutes.
- Once chilled, pre-heat the oven to 350 F. Add the cookie dough balls to a large parchment lined cookie sheet leaving 2 inches between each one. There should be around 6 cookies per sheet.
- Bake for 14-15 minutes until the edges are golden brown. Enjoy!
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