S’mores Stuffed Chocolate Chip Cookies


(Photo Credit: Samantha Ho)

I love summer. Even with summer school and work going on, it feels so…free. The warm weather, clear skies, summer fashion trends, and having everyone home for vacation—I love it. I actually spent most of my summer at school because of work and summer school, but the only thing I looked forward to when I got home at the end of the day was baking. Actually, this was when I started baking a lot of the recipes you’ll find here on the blog—I’d go to work/class in the morning, come home at the end of the day, and bake to my heart’s content. Of course, it wasn’t a daily activity (because after all, I am still a student with lots of studying to do…and not a lot of money to spend on ingredients), but it was definitely something I did often. I baked so much during the summer that when I left for a family vacation for two weeks, the utility bill in my apartment went down by $8. Woops.

Anyway, another thing that I really enjoy about summer is the beach. I love how friends get together to catch up and pig out with each other, I love playing beach volleyball and football even though I’m a total loser when it comes to sports, and I love sitting around a bonfire where you can roast marshmallows to make s’mores and cuddle around a warm fire. I’m lucky to be a SoCal girl because the beach is always within an hour away. I can go to the beach pretty much anytime I want…but that was not the case this summer. I spent most of my time hibernating at school. So…because I couldn’t get to that bonfire for that s’more, I brought it to my very own apartment, firepit, wood, and everything. Just kidding—that would have totally been a disaster and I would have been evicted by now if I ever did anything like that.

This is what I did with that s’more—I stuffed it into a thick, rich, and chewy chocolate chip cookie. The results were sooo delicious and a total hit at the office and within the apartment, but with my health…not so much. Eh, once in a while is okay right? I didn’t get a chance to make my own graham crackers like Smells Like Home did, but that would have been pretty cool—I’ll give that a shot next time.

I really recommend you to try this recipe, because this is what you’ll get:

1) hamburger patty-sized  cookie dough balls


2) giant 5-inch cookies


3) a delicious, gooey, and chewy mess (look at that marshmallow ready to burst!)


Okay, enough yapping—here’s the recipe. Just do it, it’ll be worth it. It’ll be like…summertime in your mouth, I suppose :P

S’mores Stuffed Chocolate Chip Cookies
Makes 4 giant cookies
From Smells Like Home


For the cookie dough (Thick and Chewy Chocolate Chip Cookies):
2 cups plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips

For assembly:
1 cookie dough recipe, at room temperature
4 (1.5” x 3” ) graham cracker rectangles, broken into halves (yielding 8 graham cracker squares)
4 large marshmallows, snipped in half lengthwise
1 full-size Hershey’s bar, divided between each of the prospective cookies

For the cookie dough:
Whisk together the flour, baking soda, and salt in a medium bowl and set aside. Cream the butter and sugars until thoroughly combined. Add in the egg, the egg yolk, and the vanilla just until combined. Add the dry ingredients and beat until combined—do not overmix. Don’t worry, the batter will look a little lumpy. Stir in the chocolate chips.

For Assembly:
Preheat the oven to 325˚F and line two baking sheets with parchment paper.

Lay two graham cracker squares on each baking sheet. Top each cracker with 3-4 pieces of chocolate, then with two marshmallow halves side-by-side, then with another cracker. Take the assembled s’mores and wrap each one between two large spoonfuls of the cookie dough. Use extra dough to wrap around each of the s’mores if necessary.

Bake the cookies for 20-24 minutes, spacing them at least 4 inches apart on the two baking sheets, just until the tops and edges are lightly browned and the edges barely life off the pan with a spatula). Cool the cookies on wire racks for at least 5 minutes, then transfer the cookies onto wire racks and cool slightly before serving. Enjoy! I enjoyed mine with some milk and warmed them up in the microwave for a few seconds the next day.

Again, I hope you try it out, and if you do, let me know! Until next time,

Soli deo Gloria, and happy reading, eating, and baking!

P.S. I know I’m blogging about the summer during the wintertime. S’mores are good all year round. That is all. And I like the summertime.

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