Ultimate S'mores Stuffed Cookies
The Lineup
The Base: All-purpose flour, baking powder, baking soda, and salt.
The Richness: Cold unsalted butter (cubed), brown sugar, and granulated sugar.
The Binding: Eggs and vanilla extract.
The Mix-ins: Milk and dark chocolate chunks (or chips) + crushed graham crackers.
The Secret Center: Large marshmallows or marshmallow fluff.
Preparation Steps
Prep Your Station:
Heat your oven to 200°C (400°F). Line a large baking tray with parchment paper so nothing sticks.
Whisk Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter & Sugars:
In a separate large bowl, blend the cold butter cubes with both sugars. Aim for a crumbly, pebbly texture rather than a smooth cream—this helps keep the cookies thick.
Wet Ingredients:
Gently stir in the eggs and vanilla. Mix just until combined; be careful not to overwork the dough.
The S'mores Fold:
Fold in the chocolate chunks and graham cracker pieces until evenly distributed.
The Marshmallow Stuffing:
Scoop out a large portion of dough and flatten it in your palm. Place a marshmallow (or a dollop of fluff) in the center, then wrap the dough around it. Ensure it is sealed tightly to prevent the marshmallow from leaking out.
Bake:
Space the dough balls out on your tray. Bake for 9–12 minutes. You're looking for golden-brown edges while the centers stay soft and slightly underbaked.
Cool Down:
Let them rest on the hot tray for 5 minutes to firm up before moving them to a wire rack.
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