S'mores Stuffed Chocolate Chip Cookies

(Taken from http://smells-like-home.com )

Makes about 12 fist-size cookies.

INGREDIENTS

2 cups + 2 tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk

2 teaspoons vanilla

1 1/2 cups milk chocolate chips

6 graham cracker squares (broken in half)

24 mini marshmallows

1 full-size Hershey’s bar (broken into squares)

DIRECTIONS

Whisk the flour, baking soda, and salt together in a medium bowl; set aside. With a hand mixer or stand mixer, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy. Stir in chocolate chips with a rubber scraper.

Preheat oven to 325 degrees. Lay half of the graham crackers out on the baking sheets. Top each cracker with 1 square of chocolate, then top the chocolate with two mini marshmallows. Lay the remaining graham crackers on top of the assembled s’mores.

 Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores.

Space the cookies at least 4 inches apart on the baking sheets. 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.) Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.