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For S’mores stuffed cookies, you need: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semisweet chocolate chips - 1 cup mini marshmallows - 1 cup graham cracker crumbs When I bake, I trust certain brands for the best results: - Use Land O'Lakes for unsalted butter. It’s creamy and easy to work with. - Domino is my go-to for brown sugar. It packs well and adds great flavor. - Ghirardelli makes wonderful semisweet chocolate chips. They melt perfectly. - Jet-Puffed mini marshmallows are soft and sweet. They help create that gooey center. - Honey Maid graham crackers give a nice crunch and flavor. You can swap some ingredients if needed: - Use coconut oil instead of butter for a dairy-free option. - Replace brown sugar with coconut sugar for a hint of caramel flavor. - If you’re out of eggs, use 1/4 cup applesauce per egg. - Gluten-free flour can work in place of all-purpose flour. Just check the blend. - For a unique twist, try adding peanut butter chips instead of chocolate chips. These choices keep your cookies tasty and fun! For more details, check out the Full Recipe. 1. Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. Cream the Butter and Sugars: In a large bowl, mix the softened butter, brown sugar, and granulated sugar. Beat with an electric mixer until smooth. 3. Add Eggs and Vanilla: Add the eggs one at a time. Mix well after each. Stir in the vanilla extract until combined. 4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet mix, stirring until just combined. 5. Fold in Chocolates and Marshmallows: Gently fold in the chocolate chips, mini marshmallows, and graham cracker crumbs until evenly mixed. 6. Scoop the Dough: Use a cookie scoop to place dough balls on the baking sheets. Leave space between each cookie. 7. Stuff the Cookies: Take a small amount of dough and flatten it. Place mini marshmallows and chocolate chips in the center. Cover with another dough disk and seal the edges. 8. Bake: Bake for 10-12 minutes. Look for golden edges and soft centers. 9. Cool and Enjoy: Let cookies cool on sheets for about 5 minutes. Then, move them to a wire rack. Enjoy warm for that gooey s’mores experience! - Use Room Temperature Ingredients: This helps the butter and sugars blend well. - Measure Flour Correctly: Spoon flour into the measuring cup and level it off. This prevents dry cookies. - Don’t Overmix: Stir just until combined to keep cookies tender. - Check Oven Temperature: Use an oven thermometer for accuracy. This ensures even baking. I recommend taking photos for each step or creating a video. Showing the dough texture and cookie assembly helps others understand better. A visual guide can make the process more fun and easier to follow. For example, show how the dough looks when mixed and how to stuff the cookies. You can find plenty of ideas online to inspire your visuals. For the full recipe, check out the detailed instructions above. To get the best cookie texture, use softened butter. Cream it well with sugars until smooth. This step helps the cookies rise and stay soft. Too much flour can make the cookies dry. Always measure flour correctly. Use the spoon-and-level method to avoid adding too much. For gooey centers, do not overbake the cookies. Bake until the edges turn golden but keep the middle soft. Adding extra mini marshmallows inside the cookies boosts the gooeyness. You can also use chocolate chunks for a richer taste. Let the cookies cool for a few minutes before eating. This helps the filling settle just right. One common mistake is not chilling the dough. Chilling helps the cookies hold their shape and prevents spreading. Another mistake is using cold butter. Always use softened butter for the best results. Lastly, don’t skip the graham cracker crumbs. They add that essential s’mores flavor. Following these tips will ensure your s’mores stuffed cookies turn out perfect every time! {{image_2}} You can change up your s’mores stuffed cookies easily. Try adding peanut butter chips for a nutty twist. You could also use white chocolate chips for a sweeter taste. How about mixing in crushed Oreos for a cookies and cream vibe? Each option gives a new spin. Experiment with flavors to find your favorite. If you need gluten-free cookies, use a gluten-free flour blend. Make sure it's a 1:1 blend for best results. Replace the graham cracker crumbs with gluten-free crumbs. This way, you keep the same great taste without gluten. Always check labels to ensure all ingredients are gluten-free. To make these cookies vegan, swap butter for coconut oil or vegan butter. Use flax eggs instead of regular eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Choose dairy-free chocolate chips and marshmallows. This way, everyone can enjoy these tasty treats! For the full recipe, check out the detailed instructions and ingredients above. To keep your s’mores stuffed cookies fresh, store them in an airtight container. Make sure they cool completely before sealing. Place parchment paper between layers to stop them from sticking. This helps keep the cookies soft and chewy. You can freeze your s’mores stuffed cookies for later. First, let them cool. Then, wrap each cookie in plastic wrap. Place wrapped cookies in a freezer bag or container. They can last up to three months in the freezer. When you're ready to eat them, just thaw at room temperature. When stored correctly, these cookies stay fresh for about one week at room temperature. If you keep them in the fridge, they can last up to two weeks. For the best taste, eat them within the first few days. This way, you'll enjoy the gooey marshmallows and chocolate at their best. To make S’mores stuffed cookies, follow these steps: 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. Cream the butter and sugars in a large bowl until smooth. 3. Add eggs and vanilla one at a time, mixing well after each. 4. Whisk the dry ingredients in a separate bowl, then mix into the wet ingredients. 5. Fold in chocolate chips, marshmallows, and graham cracker crumbs until evenly mixed. 6. Scoop the dough onto baking sheets, leaving space between each scoop. 7. Stuff each cookie by pressing a flat disk of dough, adding marshmallows and chocolate, then sealing with more dough. 8. Bake for 10-12 minutes until golden around the edges. 9. Cool and enjoy warm for that gooey s’mores experience. For the full recipe, check the section above. Yes, you can find pre-made S’mores stuffed cookies at some grocery stores or bakeries. Look in the cookie aisle or ask your local bakery. However, making them at home gives you control over taste and freshness. Plus, it’s a fun activity! To reheat S’mores stuffed cookies, place them in a microwave for about 10-15 seconds. This warms them up and keeps them gooey. If you prefer a crispier texture, pop them in a toaster oven at 350°F (175°C) for about 5 minutes. Enjoy the warm, melted chocolate and marshmallow! To make s’mores stuffed cookies, gather these ingredients: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semisweet chocolate chips - 1 cup mini marshmallows - 1 cup graham cracker crumbs Start by preheating your oven to 350°F (175°C). Cream the butter and sugars until smooth. Then, add the eggs and vanilla. In another bowl, whisk together the flour, baking soda, and salt. Mix the dry ingredients into the wet ones. Fold in the chocolate chips, marshmallows, and graham cracker crumbs. Scoop out the dough and stuff each ball with more marshmallows and chocolate. Bake for 10-12 minutes. Let them cool before enjoying! The prep time for these cookies is about 20 minutes. The total cooking time is around 30 minutes. This recipe yields 24 delicious cookies. Enjoy sharing them with friends and family! In this post, we covered how to make delicious s'mores stuffed cookies. We discussed the must-have ingredients, cooking steps, and tips for perfect cookies. You learned about fun variations and how to store them properly. Remember, key tips help you avoid common mistakes. With these insights, you can bake cookies that are gooey, tasty, and loved by all. Now, it’s time to put your skills to the test and enjoy your treats!

S’mores Stuffed Cookies

Indulge in the ultimate treat with these S’mores Stuffed Cookies! Enjoy a delightful blend of gooey marshmallows, rich chocolate chips, and crunchy graham crackers all wrapped in a soft cookie. This easy recipe is perfect for satisfying your sweet tooth or impressing guests at your next gathering. Get ready to create a nostalgic flavor experience you won’t forget.
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips

1 cup mini marshmallows

1 cup graham cracker crumbs

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butter and Sugars: In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium speed until creamy and smooth.

      Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.

          Fold in Chocolates and Marshmallows: Gently fold in the chocolate chips, mini marshmallows, and graham cracker crumbs with a spatula until evenly distributed throughout the dough.

            Scoop the Dough: Using a cookie scoop or tablespoon, place a heaping ball of dough onto the prepared baking sheets, leaving enough space between each cookie.

              Stuff the Cookies: Take a small amount of cookie dough (about a teaspoon) and press it into a flat disk. Place a few mini marshmallows and chocolate chips in the center, cover it with another disk of dough, and seal the edges to encase the filling. Repeat for all cookies.

                Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are still soft.

                  Cool and Enjoy: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for that gooey s’mores experience!

                    Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 24 cookies