Who says you have to choose between the two popular delights? With these jumbo S’mores, you get sticky cookies surrounded by the perfect chocolate chip cookie dough.
1 1/3 cups of softened salted butter
1 cup of sugar
1 cup of light brown sugar packed
2 teaspoons vanilla extract
3 1/2 cups of all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 1/2 cups of semi-sweet chocolate chips
24 large marshmallows cut in half
6- 1.55 ounces regular size Hershey’s Chocolate Bar, broken into pieces
1 sleeve of broken honey graham crackers
Preheat the oven to 375 degrees. Line two large baking sheets with parchment paper. Set aside.
In a large bowl with a hand blender, combine butter, sugar and brown sugar until creamy. Add the eggs and vanilla. Beat until combined and fluffy.
In another large bowl add the flour, baking soda and salt. Beat everything together.
Slowly add the dry ingredients to the butter mixture. Beat until well combined.
Add the chocolate chips and use a large spoon to gently combine.
Refrigerate the cookie dough while preparing the S’mores ingredients.
Cut the marshmallows in half. Break the chocolate bars into rectangles, and then break the rectangles into smaller pieces. Break the graham crackers into rectangles, and then into smaller pieces. You want everything to be small so that it fits in a cookie ball and is not too high in the middle of the cookie.
Pick up about 3 tablespoons of cookie dough and flatten it into a round circle. Layer the graham cracker pieces, chocolate bar pieces and marshmallow on top. Add another 3 tablespoons of flattened cookie dough to the top and form a ball. Repeat the steps making sure the cookies are about 2 inches apart.
Place the baking sheet with the unbaked s’mores in the refrigerator for 15-20 minutes before baking. Remove them from the refrigerator and immediately place them in the oven.
Bake at 375 degrees for 9-11 minutes, or until the marshmallow in the middle melts and the cookie begins to brown.
Remove from oven and let stand 2-3 minutes before serving.
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