Sunday, 18 March 2012

S'mores Stuffed Chocolate Chip Cookies

 Ever since making the Oreo Stuffed Chocolate Chip Cookies last week, I've been obsessed with stuffed cookies, being amazed at the endless possibilities of what you can put in a cookie. Browsing one of my favourite baking blogs, Brown Eyed Baker, I came across this recipe in which you stuff the cookies with s'mores! Marshmallows and chocolate are sandwiched between two bits of digestive biscuit and baked in a delicious cookie dough. The result? A cookie filled with the amazing gooeyness of melted marshmallows and chocolate that oozes from every bite. 

*I didn't use the exact recipe for s'mores as set out in the below- I just shoved a marshmallow and a couple of squares of chocolate between 2 bits of broken biscuit. 

S’mores Stuffed Chocolate Chip Cookies
(Recipe from Brown Eyed Baker)
Yield: 12 large cookies
2 sticks (8 ounces) softened butter
1 cup granulated sugar
¾ cup packed light brown sugar
2 eggs
1 tablespoon vanilla
3½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations *see note above*
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise 

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

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