So, if any of you have been on Pinterest in the last week, then you MUST have seen this pin floating around...
(Photo property of Smells Like Home)
...it's everywhere. I don't know how many times it's been pinned (she doesn't have a counter), but it has to be about a gazillion.
Anyway, as soon I saw it, I knew I needed it. Like...right then. That very minute. I got up off my lazy ass, put some shoes and a bra on (I'm not quite that girl...yet), drove on down to the Publix, and got what I needed for this.
Now, as you know, I'm lazy. I like short-cuts...a lot. The evil genius who came up with this recipe actually made her own cookie dough... AND graham crackers!! Yeah, not this girl. I just picked up a Toll House cookie dough log and a box of graham crackers, and I was more than satisfied.
Now, one log will get you exactly TWO cookies. Yeah...wasn't expecting that. These suckers use up a crap-ton of cookie dough, so I made my recipe state 2 dough rolls, giving you 4 cookies. You're going to need to be patient when assembling these. Think back to art class, when you were working with clay. That's what it's like, you have to carefully mold the cookie dough around the s'more. If you get impatient and try to hurry, you'll break the graham cracker and end up with a mess. So go slowly and it'll eventually turn out.
When I took these out of the oven I initially thought it was a 'Pinterest Fail'...see how the marshmallow oozed out of the top of my cookie? It's ok though. Didn't hamper the orgasmiclly fantastical taste of this little treat one bit. The cookie was cooked to perfection and the s'more inside was an amazing gooey mess.It just wasn't the most photogenic cookie ever made.
Anyway, thank you Smells Like Home, for sharing this awesome recipe you stumbled on. Already Heath and Jesse are asking when I'm going to make them again...this is a definite winner, so glad we tried it!
'S'more Stuffed Chocolate Chip Cookies'
Source: Adapted from Smells Like Home
2 cookie dough rolls at room temperature (32 oz each...I used Toll House)
8 graham cracker squares, broken into halves
4 marshmallows, snipped in half lengthwise
1 full-size Hershey’s bar, divided between each of the prospective cookies
1. Heat oven to 325 degrees. Line two baking sheets with parchment paper.
2. Lay half of the graham crackers out on the baking sheets (two crackers per sheet). Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top, completing the s’mores.
3. Sandwich the s’mores between two large spoonfuls of room temperature cookie dough and carefully work the dough around the s'more (be patient and go slowly so as not to break the crackers). Use the remaining dough to wrap around the sides of each s’more; the result should resemble a small cookie brick.
4. Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula. (While baking, the s’mores will press down under the weight of the cookie dough and will sink further while cooling. It's ok if the cookies don’t completely cover the s’mores).
5. Transfer the cookies to wire racks and cool for at least 10-15 minutes. Serve warm or at room temperature.