Keep reading for the complete recipe! ^_^
***ALL CREDITS TO: Smells Like Home***
Yield: 4 gigantic cookies
INGREDIENTS
For the cookies
2 c. + 2 tbsp AP flour
2 tsp cornstarch
2 tsp cornstarch
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter (melted and cooled until warm)
1 c. brown sugar (packed)
½ c. granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1 ½ c.semi-sweet chocolate chips
For the s'mores filling
8 graham cracker squares (broken into halves)
4 jumbo marshmallows (snipped in half lengthwise)
1 full-size Hershey's bar (divided between each of the prospective cookies)
DIRECTIONS
To make the cookie dough
1. Whisk the flour, baking soda, cornstarch and salt together in a medium bowl; set aside.
1. Whisk the flour, baking soda, cornstarch and salt together in a medium bowl; set aside.
2. Mix butter and sugars until thoroughly combined.
3. Beat in the egg, yolk, and vanilla until combined.
4. Add dry ingredients and beat at low-speed just until combined - the batter should look a little lumpy.
5. Stir in chocolate chips.
6. Preheat oven to 325° F. Line two baking sheets with parchment paper.
To assemble and bake
1. Lay halved graham crackers out on the baking sheets.
2. Top each cracker with 3-4 pieces of chocolate.
3. Top the chocolate with two marshmallow halves, laying them side-by-side.
4. Lay the remaining graham crackers on top of the assemble s'mores.
5. 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.
6. Space the cookies (2 per baking tray) at least 4 inches apart on the two baking sheets.
7. 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. (While baking, the s'mores will press down under the weight of the cookie dough and will sink further while cooling. Don't worry if the cookies don't end up completely covering the s'mores - it only adds to the charm here.)
8. Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes.
9. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.
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