Foods that involve taking one thing and stuffing it into another are what I like to call ‘inception foods’. These gigantic, amazing cookies are one of the best inception foods I’ve tried.
This super creative recipe is from Smells Like Home and I followed it step-by-step exactly. It worked out perfectly, and what I was left with was a bunch of enormous cookies filled with crunchy, gooey goodness.
This is the kind of cookie you eat with a fork and knife; not to be classy (who am I kidding), or to imitate George Costanza; it’s just too big to eat with your hands. Also, you can use pre-packaged cookie dough, but homemade is always better. The quantities I list are also exactly what you need for the recipe, so store-bought may end up being too little. It’s up to you!
The only issue I ran into with these cookies is that the cookies dough was heavy, so it “sank” a bit during the baking process (making the marshmallow show). I don’t mind so much with the marshmallow showing a bit on top, but if you don’t want any showing, make sure you cover the top extra carefully!
Makes 4 big cookies
- 2 cups plus 2 tbsp. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until warm
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 cookie dough recipe, at room temperature
- 8 graham cracker squares
- 4 vegan marshmallows, snipped in half lengthwise (If you aren’t a vegetarian you can use regular marshmallows)
- 1 (100g) milk chocolate bar, divided between each of the prospective cookies (I had a little bit of leftover—I used 4 squares per cookie)
Preheat oven to 325 degrees F and line two baking sheets with parchment paper/silicon baking mats.
For the cookie dough: In a medium-sized bowl, whisk flour, baking soda and salt together. Set aside. In a separate large bowl, mix butter, brown sugar and granulated sugar until combined. Beat in the eggs and vanilla extract until well mixed. Add dry ingredients and gently mix until just combined—do not overmix! Stir in chocolate chips.
To assemble and bake: Lay half of the graham crackers out on the baking sheets; two crackers per sheet. Place roughly 3-4 squares of chocolate on each cracker, then place 2 marshmallow pieces on top of the chocolate. Lay the remaining graham crackers on top of the assembled s’mores. Carefully sandwich the s’mores between two large spoonfuls of cookie dough (so none of the filling falls out). Use the remaining dough to wrap around each of the s’mores; the result should resemble a small, rounded “cookie brick.”
Space the cookies apart by a minimum of 4 inches. Bake for 20-24 minutes until slightly golden but not completely hardened. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes—then, carefully transfer the cookies to a wire rack for 5 more minutes to fully cool. Serve immediately for the warm s’more experience and enjoy!