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To make these s'mores stuffed chocolate chip cookies, you need the following items: - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chocolate chips - 1 cup mini marshmallows - 1 cup graham cracker crumbs - 1/4 cup chocolate fudge sauce (for stuffing) You can change some ingredients for special diets. For dairy-free options, use coconut oil instead of butter. For gluten-free cookies, try using almond flour or a gluten-free flour blend. If you want a vegan option, use flax eggs and dairy-free chocolate chips. Using high-quality ingredients boosts flavor. I recommend using pure vanilla extract for the best taste. Choose semi-sweet chocolate chips for a rich flavor. Opt for fresh mini marshmallows, as they melt better. Lastly, select a good brand of chocolate fudge sauce for a smooth, tasty filling. To start, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together 1 cup of softened butter, 3/4 cup of brown sugar, and 3/4 cup of granulated sugar. Mix these until they are smooth and fluffy. Next, beat in 2 large eggs, one at a time. Add in 1 teaspoon of vanilla extract and mix well. In another bowl, whisk 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet ingredients. Stir until just combined. Finally, fold in 1 cup of chocolate chips and 1 cup of graham cracker crumbs. Use about 2 tablespoons of cookie dough and flatten it into a disc in your palm. Place 3-4 mini marshmallows and a drizzle of chocolate fudge sauce in the center. Carefully fold the edges of the dough over the filling. Roll it into a ball, making sure the filling is fully enclosed. Place the stuffed cookie balls on the prepared baking sheet. Space them about 2 inches apart to allow for spreading. Bake the cookies in your preheated oven for 10-12 minutes. Keep an eye on them. You want the edges to turn golden brown, but the center should still look soft. Once done, take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious s’mores stuffed chocolate chip cookies! To get soft cookies, use room-temperature butter. Mix the butter and sugars well. This air makes the cookies light. Bake them until the edges are golden. The center should look soft. Let them cool on the sheet for a few minutes. This helps them stay soft. You may have leftover graham cracker crumbs or chocolate fudge sauce. Use these in other treats. Add crumbs to ice cream for a crunchy topping. Drizzle fudge sauce over pancakes for a sweet breakfast. You can also mix crumbs into yogurt for a fun snack. Serve these cookies warm for the best taste. Arrange them on a wooden platter. Drizzle extra fudge sauce over the top for a treat that looks great. Add a side of graham crackers to keep the s’mores vibe. Enjoy with cold milk for a classic pairing! {{image_2}} You can make these cookies even more fun with different fillings. Try adding peanut butter cups for a nutty twist. You can also use white chocolate chips instead of regular ones. If you want a fruity touch, add some diced strawberries or raspberries. For a spicy kick, sprinkle in a bit of cinnamon. These changes let you create a cookie that fits your taste. To make gluten-free s’mores cookies, swap regular flour for gluten-free flour. Look for a blend that works for baking. You can still use graham cracker crumbs; just find gluten-free ones. These small changes let everyone enjoy this treat, no matter their diet. If you want vegan s’mores cookies, use plant-based butter and egg replacers like flaxseed or applesauce. Replace chocolate chips with dairy-free options. Use vegan graham crackers for the crumbs. These swaps keep the delicious flavor while making it plant-based. Enjoy these cookies with friends, no matter their diet! To keep your cookies fresh, store them in an airtight container. This keeps them soft and chewy. Place a slice of bread in the container to help with moisture. The bread absorbs extra air, keeping the cookies nice. You can store them this way for up to one week. You can freeze these cookies for longer storage. First, let the cookies cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer-safe bag. Label the bag with the date. These cookies can last in the freezer for up to three months. When you want to eat them, just thaw at room temperature. To reheat your cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for 5 to 10 minutes. This warms them and helps revive their gooey center. You can also microwave them for a few seconds. Just be careful not to overheat them, as they can become hard. To make cookies chewier, use more brown sugar than white sugar. Brown sugar adds moisture. You can also slightly underbake them. Take them out while the center is still soft. This keeps them chewy as they cool. Yes, you can use regular chocolate chips. They will work just fine. The mini chips melt faster and spread more evenly, but regular chips add a nice texture. Just make sure to adjust the amount if you prefer a different chocolate flavor. To toast the marshmallows, you can use a kitchen torch. Hold the torch about 2 inches away. Move it in circles until the marshmallows turn golden. If you don’t have a torch, broil them in the oven for a short time. Just watch closely to avoid burning them! You learned the key ingredients and steps to make s’mores stuffed cookies. We covered tips for soft cookies and various dietary options like vegan and gluten-free versions. Storing and freezing tips ensure these treats stay fresh for you. Enjoy experimenting with different fillings to find your favorite twist. With these insights, you can surely impress friends and family. Happy baking!

S’mores Stuffed Chocolate Chip Cookies

Indulge in the ultimate treat with these mouthwatering S’mores Stuffed Chocolate Chip Cookies! Crafted with buttery goodness, chocolate chips, and a gooey marshmallow center, these cookies are perfect for any occasion. With easy-to-follow steps and delicious results, you’ll want to make them again and again. Click through to explore the full recipe and impress your friends and family with this decadent dessert!
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

1 cup mini marshmallows

1 cup graham cracker crumbs

1/4 cup chocolate fudge sauce (for stuffing)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.

      Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

        In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

          Fold in the chocolate chips and graham cracker crumbs until evenly distributed.

            Using about 2 tablespoons of cookie dough, flatten it into a disc in your palm. Place 3-4 mini marshmallows and a drizzle of chocolate fudge sauce in the center.

              Encase the marshmallows and fudge sauce by carefully folding the edges of the dough over the filling and rolling it into a ball.

                Place the stuffed cookie balls on the prepared baking sheet, spacing them about 2 inches apart.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the center is still soft.

                    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 12 cookies

                        - Presentation Tips: Arrange the cookies on a rustic wooden platter, and drizzle some extra chocolate fudge sauce over the top for an indulgent touch. Serve with a side of graham crackers for that extra s’mores vibe!