Whether it’s summer or not, there’s nothing that quite compares to the deliciousness of s’mores in any form, not just cooked over a campfire. There’s also nothing quite so delicious as stuffed chocolate chip cookies. For the holidays, I’ve gotten into the tradition of making these Oreo-stuffed chocolate chip cookies that my family goes wild for. So when I saw this idea from My Fridge Food, where the power of s’mores comes together with the tastiness of chocolate chip cookies, I knew i had to give it a try .

Fair warning: these cookies are no joke. They are big, chocolatey beyond your wildest dreams, oozing with marshmallow, and just overall dangerously delicious. Even though these cookies are massive, you may not be able to stop at just one.

Here’s What I Used to Make Mine:

My recipe made about 12 large cookies that I cut in half

For S’mores

12 graham cracker quarters or 6 full sheets separated
3 Hershey bars, broken into rows of 3 bars
Small bag of mini marshmallows

For Cookie Dough

(If you have your own go-to recipe, just use that! Just be sure to use extra flour so that the dough is firmer than usual. You’ll need to be able to shape the dough around the s’mores.)

2 sticks butter, softened
1 cup granulated white sugar
3/4 cup packed light brown sugar
2 eggs
1 Tbsp vanilla
3 1/2 cups all purpose flour
1 tsp kosher salt
1 tsp baking soda
2 cups semi-sweet chocolate chips

Here’s What I Did:

1. Preheat your oven to 350 degrees.
2. Make your cookie dough:
   • In a stand mixer, beat the softened butter and both sugars until mixture is light and fluffy. Then, add in eggs one at a time. Next, add vanilla and continue to beat until well combined.
   • Place flour, salt and baking soda into a large bowl and mix to combine. Then, gradually add dry ingredients to wet ingredients. Lastly, mix in the chocolate chips.
3. Assemble cookies:
   • Start with a layer of chocolate chip cookie on an ungreased baking sheet.
   • Press 5-6 mini marshmallows onto the top of the dough (I found this helped to keep the marshmallows from rolling around.)
   • Next, add a graham cracker quarter on top of the marshmallow layer.
   • Top with piece of Hershey’s chocolate. I broke my pieces of chocolate in half to better fit on the graham crackers.
     
     
   • Finish by covering the top of the cookie with enough cookie dough to completely cover the top and sides.
   • Smoosh the cookie dough together to seal and form cookie.
4. Repeat this process until all of the cookie dough is gone, leaving plenty of room between cookies (I made 6 cookies on each baking sheet).




5. Bake cookies in preheated oven for 15-17 minutes, or until edges are golden.
6. Allow to cool for 10 minutes before transferring to cooling rack.
7. I cut mine in half to share with friends (who devoured them instantly. I mean, just look at all that deliciousness!) But if you’re in the mood for a giant cookie, keep them whole and enjoy. The choice is yours!