Description
Everything you love about s’mores smooshed between 2 soft chocolate chip cookies!
Ingredients
- 8 Tablespoons Salted Butter
- ½ cups Granulated Sugar
- ¼ cups Brown Sugar, Packed
- 1 teaspoon Vanilla Extract
- 1 Egg
- 1-½ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¾ cups Chocolate Chips Or Chocolate Chunks
- FOR THE FILLING:
- ¼ cups Semi-sweet Chocolate Chips, Melted
- 1 jar (7 Oz. Size) Marshmallow Cream
- 1 bag (10 Oz. Size) Regular Sized Marhsmallows, Toasted
- Ghirardelli Dark Chocolate Caramel Squares (optional)
Preparation
Preheat oven to 350ºF.
Melt butter until completely liquid. Beat butter and sugars in stand mixer until creamy. Add vanilla and egg; beat on low speed until just incorporated.
Add flour, baking soda, and salt. Mix until dough forms. Add chocolate chips and stir in with spatula.
Form balls of dough, either with a scooper or your hands and place on baking sheet lined with parchment paper. Bake for 9–11 minutes until cookies start to get golden brown. It is important not to over-bake them. Let cool on the pan for a few minutes before moving them to a cooling rack.
Once cookies have cooled, separate them so that half are tops and half are bottoms for your sandwiches.
For the filling, melt chocolate chips using a double boiler or microwave in 30-second intervals. Take a little bit of the melted chocolate and spread it on the cookies that you are using for the bottoms (spread it on the flat side). Then spread a little bit of marshmallow cream on top of the melted chocolate.
Then place your toasted marshmallow on top. (We toasted ours over the flame of our stove. Just be careful!) Top the marshmallow with a chocolate caramel square if desired, and then top with another cookie.
