S'mores-Stuffed Cookies

We love chocolate chip cookies, and we’re pretty smitten with s’mores too. This begs the question: Are two great things even better when they are together? The answer, we are delighted to report, is a very enthusiastic yes! But how do you combine two sweet treats into one handheld package that’s both balanced and gooey, highlighting the flavors of each of the desserts? Here’s how you can make cookie–s’mores magic:

The dough:
If you’re going to make a stuffed cookie, you want the dough to be delicious and really easy. Using melted butter saves the step of softening butter, so making the dough is faster. To balance the sweetness of the s’mores ingredients, we dialed back the sugar a bit and increased the salt. Adding whole wheat flour and ground cinnamon to the dough gives the cookie warming graham cracker flavors. Bittersweet chocolate chips in the cookie dough help the milk chocolate in the s’mores stand out too.

The freezing:
Our ideal s’mores-stuffed cookie has a slightly toasted, gooey melted marshmallow in the middle. Marshmallows can disappear during baking, melting into the cookie. To help the marshmallows melt at just the right time, freeze the assembled cookies until very firm before baking. The finished cookies will have a delightfully melty marshmallow center that will still be soft the next day.

Did you try this recipe? Let us know in the comments!