Chocolate Chip Cookie S'mores
Warm homemade chocolate chip cookies stuffed with toasted marshmallow and melted milk chocolate.
Servings: 12
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- spatula set
- turner
- cookie scoop
Ingredients
Chocolate Chip Cookies:
- 1 cup Butter room temperature
- 1 1/2 cup Brown Sugar
- 1/3 cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 3 cups Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 cups Chocolate Chips
Marshmallows and Chocolate:
- 6 Hershey Bars 4 squares per cookie
- 24 Large Marshmallows
Instructions
- Preheat oven to 365 degrees.
- In large bowl, cream butter and sugar for 5 minutes, until light and fluffy. Add eggs one a time, creaming after each addition. Add vanilla. Stir in flour, baking soda, baking powder, and salt. Fold in chocolate chunks.
- Chill for 30 minutes (cover entire bowl tightly or wrap dough in Saran Wrap). If you can hold out, chill for at least 24 hours as the cookie dough get better in time.
- Drop on cookie sheet. Sprinkle with maldon sea salt flakes. Bake for 10-12 minutes.
- Remove from oven and let cool on baking rack for 5 minutes.
- Turn oven to BROIL.
- Place 12 of the cookies upside-down on baking sheet and place two large marshmallows on bottom of each cookies. Broil marshmallow-topped cookies on top rack for 1-2 minutes or until lightly toasted. Watch carefully as the marshmallows can get too toasty very quickly.
- Once marshmallows are starting to melt, remove from oven and place four squares of chocolate on top of marshmallow. Top with chocolate chip cookie. Enjoy!
