I made my own graham crackers for these s’mores stuffed cookies, but you can certainly use store-bought crackers if you’re pressed for time or you know, not crazy like me. You’ll need 4 approximately 1 1/2″ by 3″ pieces which for store-bought graham crackers means half of a graham square. If you decide to make your own graham crackers (go for it!), cut them to fit. This recipe yields 4 gigantic cookies. Feel free to double the recipe and/or make smaller cookies by using smaller graham crackers and just half of a marshmallow for each cookie.
For the cookie dough (Thick and Chewy Chocolate Chip Cookies):
- 2 cups plus 2 tbsp all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 12 tbsp unsalted butter, melted and cooled until warm
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 cookie dough recipe, at room temperature
- 8 graham cracker squares, broken into halves (see header note above)
- 4 marshmallows, snipped in half lengthwise
- 1 full-size Hershey’s bar, divided between each of the prospective cookies
- To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy. Stir in chocolate chips.
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- To assemble and bake: Lay half of the graham crackers out on the baking sheets – two crackers per sheet. Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top of the assemble s’mores. Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores; the result should resemble a small cookie brick.
- Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula. (While baking, the s’mores will press down under the weight of the cookie dough and will sink further while cooling. Don’t worry if the cookies don’t end up completely covering the s’mores – it only adds to the charm here.) Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.