Giant S'mores Stuffed Chocolate Chip Cookies

I'm sure if you're on pinterest you've seen this one floating around from Smells Like Home. With my love of cookies and smores, how could I NOT give it a try? I made it for dessert one night and decided on just doing 1/2 batch (2 large cookies) since I knew 1 would be plenty for both of us. It's always fun mixing things up and this was a really good cookie (best warm!) I was thinking it would even be fun to do mini smores (maybe even try roasting the marshmallows first??) inside regular sized cookies. I'll have to keep that in mind for next time :)   

Giant S'more Stuffed Chocolate Chip Cookies

Smells Like Home

For the cookie dough:

Ingredients: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
8 graham cracker squares, broken into halves
4 marshmallows, snipped in half lengthwise
1 full-size Hershey’s bar, divided between each of the cookies

Directions: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. Stir in chocolate chips.

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.

To assemble and bake: 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 of the assemble s’mores. Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores; the result should resemble a small cookie brick.

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.Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving.