Are you ready for a sticky, gooey, unabashedly messy challenge? What if I said you'd be rewarded with one of the most indulgent dessert ever at the end?
If you're up for the challenge, here's the deal: you're about to stuff an entire s'more into a chocolate chip cookie. Some say it can't be done, but with enough focus, patience, and perseverance, you can succeed in making this extremely indulgent and enormous dessert that literally no one could say no to.
TIP: If the cookie dough is sticking to your hands, run them under cold water briefly before handling the dough again. The water will create a barrier between the dough and your hands—no more stickage!
Made these? Let us know how they went in the comment section below!
Editor's note: This intro was updated to add more information about the dish on December 22, 2020.
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Yields:
8
Prep Time:
10 mins
Total Time:
1 hr 10 mins
Ingredients
For the cookies
11/4c.
(2 1/2 sticks) butter, softened
1c.
packed brown sugar
1/2c.
granulated sugar
2tsp.
pure vanilla extract
2
large eggs
23/4c.
all-purpose flour
1tsp.
baking soda
3/4tsp.
kosher salt
2c.
semisweet chocolate chips
For the S'mores
8
graham crackers
8
marshmallows
3
(1.55-oz.) Hersheys bars, broken into squares of 4 pieces
Directions
Step 1Preheat oven to 375º and line two large baking sheets with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.
Step 2In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips.
Step 3Make s'mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Repeat with remaining s'more ingredients.
Step 4Assemble cookies: Scoop approximately 1/4 cup of cookie dough, flatten into a round slightly larger than the s'more, place on prepared baking sheet, and place prepared s'more on stop. Scoop another 1/4 cup of cookie dough, flatten, and use to cover s'more until no graham cracker is visible. Flip cookie so first scoop of dough is now the top of the cookie. Repeat until remaining dough and s'mores are used. Refrigerate on baking sheets for 10 to 15 minutes.
Step 5Bake cookies until lightly golden, 16 to 18 minutes. Let cool 10 minutes on baking sheet before serving.
Bryce Johnson
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Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
