S'mores Stuffed Chocolate Chip Cookies!

These cookies are to die for!  They are huge so one serving is plenty.  I just made these for the YW in our ward for our last activity! I got the recipe from Picky-Palate.  She has a bunch of fun stuffed cookies on there!

The sugars, butter, eggs and vanilla.

Ready for the flour

Added the flour, salt and baking soda

Last but not least the chocolate chips.

The S'mores stuff ready for stuffing.  Note - I broke apart the Hersey bars into individual pieces but didn't need to b/c I used three squares of chocolate in each cookie.  So break the chocolate into three piece sections, it's much easier. :)

Put as much cookie dough as you need to cover the s'mores

They are already huge but they get even bigger!

Almost done!

All done and they are just calling my name!

A sweet treat!

I use my favorite chocolate chip cookie dough recipe, it's a little bit different from the one on Picky-Palate.

Ingredients

1 C butter (2 sticks), softened

3/4 C granulated sugar

3/4 C packed brown sugar

1 tsp vanilla extract

2 eggs

2&1/4 C all purpose flour

1 tsp baking soda

1 tsp salt

2 C semi-sweet chocolate chips

24 graham crackers quarters

12 Lg Marshmallows, cut in half lengthwise

3 Hersey chocolate bars, broken into rows of three

Directions

1. Preheat oven to 350 degrees

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves.  Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.