Introduction
Remember those magical evenings around a crackling campfire, the air thick with the scent of pine and toasted marshmallows? We’re bringing that classic nostalgia right into your kitchen with a delightful twist: S’mores Stuffed Cookies. Imagine a golden-brown, chewy cookie encasing a gooey molten center of marshmallow, rich chocolate, and a hint of graham cracker crunch. This isn’t just a cookie; it’s a portable, oven-baked campfire experience, perfect for sharing with family or savoring on a quiet evening. Get ready to elevate your dessert game and rediscover a beloved treat.
Ingredients
To embark on this delicious adventure, gather your essentials. For the cookie dough, you’ll need 1 cup (2 sticks) unsalted butter, softened; ¾ cup granulated sugar; 1 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt. For the magical stuffing: 10 large marshmallows, halved; 5 full-size graham cracker sheets, broken into quarters; and 1 cup semi-sweet chocolate chips, or your favorite milk chocolate bar, chopped.
Step-by-Step Instructions
Begin by creaming the softened butter with both granulated and brown sugars in a large bowl until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Chill the dough for at least 30 minutes.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of chilled cookie dough and flatten it into a disc. Place a piece of graham cracker, a few chocolate chips, and a marshmallow half in the center. Carefully gather the edges of the dough around the filling, pinching to seal completely, forming a ball. Repeat with the remaining dough and filling, spacing the stuffed cookies about 2 inches apart on the prepared sheets.
Bake for 9-12 minutes, or until the edges are golden brown and the centers are just set but still look soft. The marshmallow inside will expand, creating that beautiful, gooey center. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. This cooling period is crucial for the marshmallow to set slightly and prevent the delicious filling from escaping.
Expert Tips
The secret to a perfect S’mores Stuffed Cookie lies in careful sealing. Ensure no marshmallow peeks through the dough before baking, or it will ooze out. Chilling the dough is non-negotiable; it helps prevent spreading and makes the dough easier to handle. For an extra touch of flavor, toast your graham cracker pieces lightly in a dry pan for a minute or two before stuffing. Don’t overbake! The cookies will continue to cook slightly as they cool, so pull them out when they look just about done.
Variations
Feel free to get creative with your fillings. Swap out semi-sweet chocolate for dark chocolate for a richer flavor, or milk chocolate for a sweeter bite. White chocolate chips also make a delightful surprise. For a nutty twist, add a tiny dollop of peanut butter to the center alongside the s’mores components. A sprinkle of sea salt on top of the warm cookies after baking can enhance all the flavors beautifully.
Conclusion
These S’mores Stuffed Cookies are more than just a dessert; they’re a culinary hug, a warm reminder of simpler times, and an irresistible treat that will impress everyone. They encapsulate the pure joy of a campfire classic within a comforting, tender cookie, offering a delightful surprise with every bite. Whether for a backyard gathering, a cozy night in, or simply to satisfy a craving, these cookies are sure to become a cherished addition to your recipe repertoire. Enjoy the process, and most importantly, savor every last morsel!