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S"mores Stuffed Cookies

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Soft, chewy graham cracker cookies stuffed with a gooey pocket of melted chocolate and toasted marshmallow.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup graham crackers, crushed into fine crumbs
  • 2 milk chocolate bars, broken into squares
  • 1 1/2 cups mini marshmallows
  • Flaky salt, for finishing

Instructions

  1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
  2. Beat in the egg, egg yolk, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt, then stir in the graham cracker crumbs.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined into a soft dough.
  5. Scoop the dough into 12 equal portions and flatten each into a disc in your palm.
  6. Place a square or two of chocolate and a few mini marshmallows in the center of each disc, then fold and pinch the dough around the filling, fully sealing it into a ball.
  7. Place the stuffed dough balls on a parchment-lined tray and chill in the refrigerator for at least 30 minutes.
  8. Preheat the oven to 350°F (175°C) and arrange the chilled dough balls on a parchment-lined baking sheet, spaced well apart.
  9. Bake for 11 to 13 minutes, until the edges are golden and set but the centers still look soft.
  10. Sprinkle warm cookies with flaky salt and let them rest on the pan for 10 minutes before transferring to a wire rack.

Notes

Chilling the stuffed dough is essential to prevent the marshmallow filling from leaking out during baking. For extra gooey centers, slightly underbake and let the cookies finish setting as they cool.

Find it online: https://www.rapidrecipes.blog/smores-stuffed-cookies/