S'mores Cookies
Eight oversized layered cookies with a cracker bottom, enclosed marshmallow and chocolate chip dough. Chill the dough before covering the centers, and leave room between portions.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips or chunks
Toppings
- 4 full graham cracker sheets broken into eight halves
- 2 bars milk chocolate divide evenly among eight cookies; about two small sections per base
- 8 large marshmallows
Instructions
- Beat 1 cup butter with the brown and white sugars until creamy. Mix in the eggs and vanilla. Whisk flour, baking soda and salt separately, add to the butter mixture, and mix just until combined. Fold in both kinds of chocolate chips.
- Cover and refrigerate for at least 30 minutes, until firm enough to shape. Heat the oven to 350°F and line two baking sheets with parchment.
- Place four graham cracker halves on each tray, spaced well apart. Divide the milk chocolate equally among eight bases and put one marshmallow on each. Divide the entire dough into eight equal pieces; flatten each and mold it over its filling, closing gaps.
- Bake both sheets for 12–15 minutes if they fit with airflow, rotating as needed, until edges are golden and the dough surface is set. Continue briefly if dough is still raw-looking. If baking one sheet at a time, keep the other chilled and add a second baking cycle.
- Leave on the baking sheets for about 10 minutes, until firm enough to transfer with a spatula. Serve warm or cool completely for storage.
Notes
- Keep cooled cookies airtight for up to three days for best texture.
- Freeze baked cookies for up to two months. An additional oven batch increases the stated time.