giant stuffed s'mores cookies
A summertime campfire in a cookie
Ingredients
- 2 sticks salted butter, softened
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4-2 1/3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup mill chocolate chips
- 3/4 cup dark chocolate chips
- 12 jumbo marshmallows
- flaky salt, for sprinkling
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment.
- In a large bowl, cream together the butter and sugars for 2-3 minutes until fluffy. Beat in the eggs, one at a time until incorporated. Beat in the vanilla. Add 2 1/4 cups flour, baking soda, and salt until just combined. If the dough seems especially sticky, add flour 1 tablespoon at a time. Fold in the milk and dark chocolate chips.
- Scoop 1/3 cup-sized mound of dough into your palm and gently flatten to make a dent in the center. Press the marshmallow into the dent and fold the dough around it. It's okay if the mallow isn't fully covered. Roll the dough into a ball and set on the prepared baking sheet. Repeat with the remaining dough. Do not set more than 5 dough balls on your baking sheets. You may need to work in batches.
- Place the baking sheets in the freezer for 15 minutes. Remove and bake for 9 minutes. Tap the baking sheets firmly on the edge of the counter until the centers flatten. Bake 3 more minutes, and repeat the tapping. Bake a final 3 minutes until the edges are golden and set, and perform a final tap on the counter. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack. Eat some warm, and let the rest cool completely.
Notes
*To store: Store the cookies not stacked on one another - the marshmallows will stick together. Keep at room temperature up to 3 days, in the fridge for up to a week, or the freezer for up to 3 months.