If you love smores and you love chocolate chip cookies, you will LOVE this recipe! The recipe I followed was for GIANT cookies. I tried to make them smaller but they still end up about 6" in diameter. When I made them a second time, I made them even smaller but they still were around 3" in diameter. This recipe also makes A LOT of cookies so you could easily half it.
So this is for a smaller sized version. This recipe will make a couple dozen cookies.
What you will need:
- dough for chocolate cookie cookies
- graham crackers - I used the Lil' Squares which is about the size of a half dollar
- chocolate candy bar, broke into squares (I used the 4 square mini bars.
- marshmallows - I used the smores flat ones and cut them in half
First you make the cookie dough or you could buy the prepackaged dough.
2 cups plus 2 tbs flour
1/2 tsp baking soda
1/2 tsp salt
12 tbs butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla
1 1/2 cups semi sweet chocolate chips.
To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy. Stir in chocolate chips. Put in the fridge to chill for around 30-45 minutes.
After your dough has chilled, you can assemble your cookies. First, preheat your oven to 325 degrees. Then get your pans ready. Line your cookie sheet(s) with parchment paper (not wax paper, it will burn).
Take a small spoonful of the cookie dough and flatten it. It should be the size of a half dollar and not real thick. Do this 6 times and arrange them with plenty of room on your cookie sheet.
Then top each piece of flattened dough with a graham cracker square, marshmallow, candy car square then top with another graham cracker square.
Now get a spoonful of cookie dough again, a little more this time, flatten it out as well. Pick up the other dough topped with smores ingredients. Carefully, wrap the dough around the smore. Use your fingers to pinch together the bottom cookie dough and the top cookie dough. You may need to pinch other places of the dough as well. When you are done, it will look like a cookie brick or turtle shell. Make sure there aren't any holes and that you can't see your smore. You may need to get extra dough to help this.
Complete the rest of the cookies on your sheet. If you can, line 2 cookie sheets and fill the other pan up as well.
Bake the cookies for 20-24 minutes at 325. Once baked, transfer the cookies of the cookie sheet. I left mine on the parchment paper and just moved the paper to the countertop to cool. You can also transfer your cookies to a cooling rack.
You can serve these cookies warm or they are good room temp. We ate on them for several days. Store in an airtight container.
The finished product... a giant smore cookie!