S'mores Stuffed Cookies
TIP: To guarantee your cookie does not become a large puddle with graham cracker poking out, wash your snacks before you inhale them. 10 to 15 minutes should do the trick more than an hour while baking or your own marshmallows will not melt!
INGREDIENTS
- 2 tsp. Pure vanilla extract
- 2 large eggs
- 1 tsp. Baking soda
- 3/4 tsp. kosher salt
- 2 chocolate chips
- 8 graham crackers
- 8 marshmallows
- Hersheys bars
DIRECTIONS
- Preheat oven and lineup two baking sheets. Make cookie dough: In a large bowl with an electric mixer (or at a rack mixer), beat sugar and butter until light and fluffy, about 2 minutes. Gradually beat in eggs and vanilla extract until incorporated.
- In another bowl, combine baking soda, flour, and salt. Stir into mix until just blended, then fold in chocolate chips.
- : Cut every marshmallow in half lengthwise. Sandwich halved a single chocolate between 2 squares of graham cracker plus marshmallow. Using two big scoops (approximately 1/4 cup per day ) of cookie dough, pay the whole s'more closely till no graham is observable. Repeat before dough that is remaining. Refrigerate on baking sheets for 10 to 15 minutes.
- Bake cookies until lightly golden, 16 to 18 minutes. Let cool moments on baking sheet for 10 minutes prior to eating (if you're able to stand it).