These S’mores Stuffed Cookies are the ultimate treat for anyone who loves the classic campfire dessert. With a gooey marshmallow and a chunk of chocolate sandwiched between two layers of chewy, cinnamon-spiced cookie dough, they’re sure to delight.
Ingredients:
- 2 3/4 cups (330g) all purpose flour
- 1/2 cup (66g) whole-wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 cups (270g) packaged dark brown sugar
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 10 oz bag of bittersweet or extra dark chocolate chips
- 24 (1-inch) graham cracker squares
- 1 (1.55-oz) milk chocolate bar (such as Hershey’s), cut into 12 pieces
- 12 marshmallows
- Flaky sea salt, to sprinkle
Method:
Preheat the oven to 175°C (350°F). Line two baking sheets with baking paper.
In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, ground cinnamon, kosher salt, baking powder and baking soda. Set aside.
In a large bowl, whisk together the dark brown sugar, melted butter and granulated sugar until well combined.
Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract.
Gradually add the dry ingredients to the wet, beating until just combined. Fold in the dark or bittersweet chocolate chips.
Take a graham cracker square and place a piece of milk chocolate bar on top. Place a marshmallow on top of the chocolate.
Place another graham cracker square on top to make a sandwich.
Repeat to make 12 s’mores sandwiches.
Scoop out about 2 tablespoons of cookie dough and flatten slightly in the palm of your hand. Place a s’mores sandwich in the centre and wrap the cookie dough around it to completely cover the sandwich. Roll into a ball and place on the prepared baking sheets.
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they will continue to set as they cool.
Remove the cookies from the oven and immediately sprinkle with flaky sea salt.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
