S’Mores Stuffed Chocolate Chip Cookies

Not that long ago I finally joined Pinterest and while I am no nowhere near being an expert on it, I am getting the gist of it. Maybe with the holiday season just around the corner I’ll utilize it a bit more. Luckily I have friends who are on it who find cool things to share with me and politely hint at me to try, like S’mores Stuffed Chocolate Chip Cookies . I’ve actually never had a s’more; mainly because I am not particularly fond of marshmallows. I recall eating them as a child but chances are I ate one too many of them and got my fill. I figured since these marshmallows would melt into the cookie while baking I wouldn’t be bothered by them. And boy was I right!

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I began by making the chocolate chip cookie dough.

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I then gathered my three ingredients to make s’mores – graham crackers, chocolate and marshmallows.

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And a assembled a s’more. I should note that I opted to use mini-marshmallows as opposed to the larger ones which probably explains the lack of marshmallow gooeyness in my cookie. I’m not complaining though!

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This is where the messy part began and I’ll spare you those pictures – mainly because I didn’t take any since my hands were covered with cookie dough. Using an ice cream scoop I scooped the dough into the palm of my hand and flattened it. I then placed the s’more on the flattened cookie dough and then placed another ice cream sized scoop of cookie dough on top of the s’more and smoothed the dough to form a decent sized mound. One more thing about those pesky marshmallows, if I had used the larger sized ones it probably would have been easier to shape the cookies since the smaller ones allowed the graham cracker and chocolate to move around a lot while forming the cookie.

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I baked the cookies (4 at a time) in a 350 F preheated oven for 15 minutes – they were just beginning to brown and the tops were cracking a bit. I let them cook on the pan for 10 minutes before transferring them to a wire rack to cool completely.

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Overall these cookies are amazing! The cookie itself was delicious and I will probably use the recipe the next time I make basic chocolate chip cookies.

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But the best part is when you split the cookie in half and you have all that chocolate in the middle… YUM!!!

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S’Mores Stuffed Chocolate Chip Cookies 

Makes 12 Large Cookies

Ingredients:

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 Cups semi-sweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations

3 Hershey Bars, broken into rows of 3 bars

12 large marshmallows cut in half lengthwise**

Directions:

1.  Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

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.

 

 

Malted Milk Chocolate Chip Cookies

Every year around Christmas time I do what I like to call “marathon baking.” Basically for about two days straight my oven gets a good workout with me baking up different types of cookies and other treats. My staples are Rugelach, Linzer Tart and Peanut Butter cookies, but, every year I like to try one or two new cookie recipes. Last year my newest addition was Malted Milk Chocolate Chip Cookies after a friend of mine saw them being whipped up on a cooking show on the Food Network. When I checked out the recipe it sounded easiest enough – not so easy was finding Malted Milk Powder. I went to three different supermarkets before I finally found it and then randomly saw it one day at my neighborhood Target. This past weekend was said friend’s birthday so I decided to bake up a batch of the cookies once again since she liked them so much the first time.

Here’s my batter all whipped up and ready to go. You can’t really see it in the picture, but, I was testing out a new spatula that I bought at Sur La Table – it’s curved on one side and flat on the other so it’s supposed to be better at scraping the sides of bowls and I will say it worked pretty well. On a side note, at the mall I normally shop at the Williams & Sonoma closed and a Sur La Table opened. I finally ventured in a few weeks ago and signed up for email updates and in turn received a $10 coupon which I put to good use this weekend by purchasing this Spatula, a Better Batter Whisk and an Icing Spatula. All of which were on clearance so I ended up only paying about $2.

My batter is laid out and ready for baking – this is actually were I messed up last time when I made these cookies. The directions specifically say that you need to leave ample space between each cookie since they spread out considerably during baking, but, I overlooked that part and ended up having to separate all of my cookies.

When my first batch came out of the oven I still had the problem of them being stuck together and I also noticed that they were a bit too brown so I opted to bake my remaining batches at 9 minutes as opposed to 10 minutes.

My remaining batches were much better, but, although the directions say to place the cookies on an ungreased baking sheet I think the next time I make them I will either lightly grease the sheets or use parchment paper. It was a bit of a struggle to get the cookies off the sheets once they cooled for a few minutes.

 

Here all of the cookies cooling before I placed them in a tin.

They were super yummy…. I’m sure I’ll be making them again!

Malted Milk Chocolate Chip Cookies

2011 Ree Drummond, All Rights Reserved

Prep Time: 15 min

Inactive Prep Time:  —

Cook Time: 10 min

Level: Easy

Serves: 36 cookies

Ingredients  

2 sticks unsalted butter, softened

3/4 cup golden brown sugar

3/4 cup granulated sugar

2 whole eggs

2 teaspoons vanilla extract

1/2 cup (rounded) malted milk powder

2 cups all-purpose flour

1 1/4 teaspoon baking soda

1 1/4 teaspoon salt

One 12-ounce bag milk chocolate chips

Directions

Preheat the oven to 375 degrees F.

Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.

In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.

Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.