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- 1 cup unsalted butter, softened to room temperature - 3/4 cup brown sugar, packed tightly - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1 cup graham cracker crumbs - 1/4 cup chocolate fudge sauce If you have allergies or dietary needs, you can adjust some ingredients. For butter, try coconut oil for a dairy-free option. Replace the granulated sugar with coconut sugar for a healthier choice. You can use egg replacements like flax eggs if you want vegan cookies. For gluten-free cookies, substitute all-purpose flour with a gluten-free blend. Using room temperature ingredients is key. It helps the butter cream better with sugars. When the butter and sugars mix well, they trap air, making your cookies light. Cold eggs can also affect the mixing process. Always take them out ahead of time. This small step can make a big difference in your cookie’s texture. First, preheat your oven to 350°F (175°C). This step is key for perfect baking. Next, line your baking sheet with parchment paper. This prevents sticking and helps with even baking. To start making the dough, cream together 1 cup of softened unsalted butter, 3/4 cup of brown sugar, and 3/4 cup of granulated sugar. I use an electric mixer for about 3-4 minutes until it looks light and fluffy. Next, add 2 large eggs, one at a time. Mix well after each egg. Then, stir in 1 teaspoon of pure vanilla extract until it blends in. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Gradually add this dry mix to your creamed butter and sugars. Stir gently until just combined. Be careful! Overmixing will make your cookies tough. Finally, fold in 1 cup of semi-sweet chocolate chips and 1 cup of graham cracker crumbs. Mix until evenly spread throughout the dough. To create the stuffed cookies, take about 2 tablespoons of cookie dough and flatten it into a disc in your palm. In the center, place 3-4 mini marshmallows and a generous drizzle of chocolate fudge sauce. Carefully fold the edges of the dough over the filling. Make sure it is completely encased. Then roll it into a ball. Repeat this step with the remaining dough and filling. Place the stuffed cookie balls on the prepared baking sheet, leaving about 2 inches of space between each. This space allows for spreading as they bake. Bake in the preheated oven for 10-12 minutes. Look for the edges to be golden while the centers should look slightly soft. They will firm up as they cool. Once done, remove the cookies from the oven. Let them sit on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps keep their soft and gooey centers. To get the right texture, avoid overmixing the dough. Mix until you see no dry flour. If you mix too much, the cookies can turn tough. This dough needs just the right balance of softness and chewiness. When you add the flour, stop mixing as soon as it blends in. This keeps the cookies nice and tender. To keep your cookies fresh, store them in an airtight container. Line the bottom with parchment paper to soak up any moisture. These cookies taste best within a few days. If you want to enjoy them later, freeze them. Place cookies in a single layer on a baking sheet to freeze. After they are solid, transfer them to a freezer bag. To reheat, just pop them in the microwave for a few seconds. This makes them warm and gooey again. You can also warm them in an oven at 350°F for a few minutes. Serve these cookies with a glass of cold milk or a hot cup of coffee. The chocolate and marshmallow mix well with both drinks. For a fun presentation, arrange them on a rustic wooden platter. Drizzle extra chocolate fudge sauce over the cookies. Add a few mini marshmallows on top for a tasty look. You can also serve some graham crackers on the side to complete the s’mores vibe. {{image_4}} You can easily switch up the flavors in your S’mores Stuffed Chocolate Chip Cookies. Add nuts like walnuts or pecans for a crunchy texture. You can also try different chocolates. Use dark chocolate for a rich taste or white chocolate for a sweet twist. Mixing these flavors makes each bite exciting and unique. If you want a healthier cookie, try using coconut oil instead of butter. Coconut oil adds a nice flavor and is a good fat choice. You can also use sugar substitutes like stevia or monk fruit. These alternatives can help cut down on calories while keeping the cookies sweet and tasty. Get creative with seasonal themes! For Halloween, add orange food coloring to your dough or mini candy corn inside. For Christmas, sprinkle in some peppermint extract or crushed candy canes. These fun themes make the cookies perfect for any celebration. Each season can bring a new twist to this classic treat. To keep your cookies fresh, place them in an airtight container. You can enjoy them for about 3-5 days at room temperature. If you want to keep them longer, consider using the fridge. Just make sure the container seals well to avoid moisture. You can freeze these cookies before or after baking. To freeze before baking, shape the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a zip-top bag. For baked cookies, let them cool first, then store in a freezer-safe bag. They will last for up to three months. To thaw frozen cookie dough, leave it in the fridge overnight. If you freeze baked cookies, let them sit at room temperature for about 30 minutes. For a warm treat, reheat them in the oven at 350°F for 5-10 minutes. This will make them soft and gooey again! Yes, you can use different chocolates in your cookies. Try dark chocolate, milk chocolate, or even white chocolate. Each will change the taste a bit. Mix and match chocolate chips for fun flavors. You can also chop up chocolate bars for bigger chunks. To prevent marshmallows from melting too much, chill your dough before baking. This helps the cookies hold their shape. Also, try using larger marshmallows and cut them in half. This way, they stay gooey but don’t spill out. You can make the dough ahead of time. Store it in the fridge for up to 3 days. Just wrap it well in plastic wrap to keep it fresh. If you want to store it longer, freeze it for up to 3 months. When ready, thaw it overnight in the fridge before baking. These cookies go great with milk, coffee, or hot cocoa. You can also serve them with graham crackers for a classic s’mores vibe. Try a scoop of vanilla ice cream on the side for a treat. This blog post covered how to make S’mores Stuffed Chocolate Chip Cookies. We discussed the key ingredients, preparation steps, and tips for perfect cookies. Remember, using room temperature ingredients helps the dough mix better. You can switch ingredients for dietary needs or try different flavors for fun. Enjoy these cookies with milk or coffee for a delightful treat. Follow these steps, and your cookies will be a hit! Happy baking!

S’mores Stuffed Chocolate Chip Cookies

Indulge in a delicious treat with these S'mores Stuffed Chocolate Chip Cookies that will delight your taste buds! This mouthwatering recipe combines gooey marshmallows, rich chocolate fudge, and crunchy graham cracker crumbs inside soft, warm cookies. Perfect for any occasion, these cookies are easy to make and sure to impress. Click through to explore the full recipe and bring a taste of campfire fun to your kitchen!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

3/4 cup brown sugar, packed tightly

3/4 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

1 cup graham cracker crumbs

1/4 cup chocolate fudge sauce (for stuffing and drizzling)

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

    In a large mixing bowl, use an electric mixer to cream together the softened butter, packed brown sugar, and granulated sugar. Beat until the mixture is light, fluffy, and well combined, about 3-4 minutes.

      Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then, stir in the pure vanilla extract until combined.

        In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add this dry mixture to the creamed butter and sugars, stirring gently until just combined. Be careful not to overmix, as this may make the cookies tough.

          Fold in the semi-sweet chocolate chips and graham cracker crumbs, mixing until they are evenly distributed throughout the dough.

            To create the stuffed cookies, take about 2 tablespoons of the cookie dough and flatten it into a disc in your palm. In the center of the disc, place 3-4 mini marshmallows and a generous drizzle of chocolate fudge sauce.

              Carefully fold the edges of the dough over the filling, ensuring it is completely encased, and then roll it into a ball. Repeat with the remaining dough and filling.

                Place the stuffed cookie balls on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading as they bake.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers appear slightly soft. They will continue to firm up as they cool.

                    Remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely, allowing them to maintain their soft and gooey centers.

                      Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 12 cookies

                        - Presentation Tips: For a delightful presentation, arrange the cookies on a rustic wooden platter. Drizzle some extra chocolate fudge sauce over the top and garnish with more mini marshmallows for a tempting look. Serve with a side of graham crackers to evoke the classic s’mores experience!