Campfire Song Song S'Mores Stuffed Cookies
Campfire Song Song S'Mores Stuffed Cookies
These giant cookies might actually be big enough to feed the entire population of Bikini Bottom, but they'll definitely be enough to split between family and friends sitting around a campfire!
This recipe is a fun twist to classic s'mores and a perfect addition to any camp-out! It's not any less messy, but having an entire s'more stuffed inside a chocolate chip cookie? It's definitely a crowd pleaser! Just try not to get the Campfire Song Song stuck in your head while prepping!
Servings: 6 Cookies
Prep Time: 30 Minutes
Total Time: 1.5 Hours
Ingredients
Chocolate Chip Cookies
1 cup unsalted butter, softened
1 large egg
1 large egg yolk
1/2 cup granulated sugar
1 cup dark brown sugar
1/2 cup light brown sugar
1 1/2 cup bread flour
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons kosher salt
2 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
1 cup milk chocolate chunks
S'Mores
6 honey graham crackers
6 large marshmallows
1 bag of mini marshmallows
6 Hershey bars
Instructions
Line two baking sheets with parchment paper (three, if you have enough otherwise you will need to reuse a pan).
In a large bowl, whisk together the two flours, baking soda, cornstarch, and kosher salt. Set aside.
In a large bowl, beat the cup of softened butter on medium speed until light and fluffy (about 1 minute). Add the three sugars, vanilla extract, and espresso powder and beat until well-incorporated (about 2 minutes). Add the egg and egg yolk. Beat until well-combined.
Add the flour mixture to the wet ingredients in three equal portions, mixing well in-between additions. After all the flour has been incorporated to the wet ingredients, fold in the milk chocolate chips.
Pre-heat the oven to 350˚F.
Roll out twelve LARGE balls of dough, using all of the cookie dough available. Set on aside on one of the baking sheets for now.
Take one ball of dough and flatten it so that the width is slightly larger than one half of a full graham cracker (2 of the rectangles). Place four chocolate squares on the graham cracker. Top with a marshmallow. (For best results, cut the large marshmallow in half and place in the microwave for 3 seconds, then use a knife to transfer on top of the chocolate squares). Top with the remaining half of the graham cracker. Place another cookie dough ball on top of the graham cracker. Pinch the edges of the cookie dough until the cookie dough completely encompasses the s'more. Repeat for the remaining cookie dough balls until you have six total cookies.
Chill in the fridge for no longer than 10-15 minutes, otherwise your marshmallow will not melt in the oven.
Take two of the cookies and place them on a single baking sheet with plenty of space in between them and away from the sides. These cookies are so massive that they should only be baked two at a time. Bake for 15-20 minutes until golden brown and set. Remove from oven and top with mini marshmallows and Hershey chocolate squares. Sprinkle crushed graham cracker oven the top. Return to the oven for 1-2 minutes .
Remove the cookies from the oven. I used a spatula to push in the edges of the cookie to ensure they were as round as possible. Allow to cool on the cookie sheet for at least 20 minutes before transferring to a wire rack to cool. Be very careful to support all sides on the cookie when transferring as they are so large.
Enjoy!
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