S’MORES STUFFED COOKIES RECIPE

S’mores cookies are a delicious twist on your favorite campfire treat! These cookies are soft and chewy, filled with graham crackers and chocolate, then stuffed with gooey marshmallows for the ultimate s’mores dessert.

I don’t know if you’ve noticed, but I kind of have a thing for cookies. Well, much more than just “a thing,” but it’s not like we are exclusive or anything either. I also have a bit of a “thing” for challenges. I came across a few recipes for cookies stuffed with marshmallows which looked out-of-this-world incredible, but every single comment on the recipe notes that unless they used vegan marshmallows, the marshmallows would disappear during baking.

Ingredients

• 1 1/4 cup (160 grams) all purpose flour
• 1 1/4 cup (141 grams) whole wheat flour
• 1/2 (2.5 grams) teaspoon salt
• 1 teaspoon (5 grams) baking soda
• 1/2 teaspoon (2.5 grams) baking powder
• 1 cup (90 grams) crushed honey graham crackers
• 1 1/2 teaspoon (7.2 grams) ground cinnamon
• 1 cup (227 grams) butter, room temperature
• 3/4 cup (165 grams) brown sugar
• 2 large eggs
• 1 teaspoon (5 grams) vanilla extract
• 2/3 cup (117 grams)  semi-sweet chocolate chips
• 1/2 cup (88 grams) roughly chopped milk chocolate
• 2 cups (100 grams) mini marshmallows

Instructions

1. Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.
2. Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
3. Cream the butter and sugar together until fluffy.
4. Slowly add the eggs one at a time, then the vanilla. Slowly add the eggs one at a time, then the vanilla. Beat well, then slowly add the flour mixture and beat until just incorporated.
5. Fold in the graham crackers and chocolate.
6. Take a tablespoon and a half of the cookie and create a small indentation.
7. Stuff 4 - 5- mini marshmallows into the indentation. Make sure they are tightly packed in. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.
8. Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator overnight, up to three days.

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