Imagine the ultimate mashup of your favorite childhood snacks: chocolate chip cookies, gooey marshmallows, and the irresistible flavor of s’mores. This chips ahoy stuffed s’mores big cookie Recipe brings all of that deliciousness into one giant, shareable cookie that’s like a dessert party waiting to happen! Whether you’re looking for a sweet treat to impress your friends, a fun family baking project, or just something to cure a serious chocolate craving, this recipe has got you covered. Trust us, this is not your average cookie – it’s a dessert adventure in every bite.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The chips ahoy stuffed s’mores big cookie recipe Recipe
Do you ever crave something that feels like a hug in dessert form? That’s exactly what this Chips Ahoy Stuffed S’mores Big Cookie Recipe delivers. It’s like combining the best childhood treats all in one dessert: Chips Ahoy cookies, graham crackers, chocolate, and marshmallows. It’s perfect for sharing (or not, we won’t judge!). What makes this cookie so special is its over-the-top, gooey center and that perfect mix of textures – crunchy, chewy, and melt-in-your-mouth goodness. Plus, it looks ridiculously cool when you serve it, almost like a dessert pizza! This recipe works great for all kinds of occasions. Hosting a sleepover for kids? Check. Need a show-stopping dessert for a casual hangout? Done. Or maybe you’re just having one of those treat-yourself days – yep, this recipe’s got you covered. Once you taste it, you’ll wonder why you ever made regular cookies.Why You’ll Love This Recipe
- A giant, shareable cookie perfect for parties or family movie night
- Combines Chips Ahoy cookies and classic s’mores flavors
- Features gooey marshmallows and melted chocolate in every bite
- Quick and easy to make with minimal prep time
- Perfect for satisfying chocolate and cookie cravings
Key Ingredients and Substitutions
- Chips Ahoy Cookies: Any store-bought chocolate chip cookies will work if you don’t have Chips Ahoy on hand.
- Mini Marshmallows: Use regular marshmallows chopped into smaller pieces if needed.
- Chocolate Bars: Got leftover chocolate chips or chunks? They work just as well.
- Graham Crackers: Broken into small pieces for that classic s’mores vibe.
- Butter: Unsalted butter is best for a balanced flavor.
- Sugar: Brown sugar gives a nice caramel-like taste, but white sugar is okay too if that’s what you have.
- Egg: Needed to bind all this deliciousness together.
- Flour: Regular all-purpose flour forms the base of the cookie dough.
How to Make the Recipe (Step-by-Step)
- Preheat your oven to 350°F (175°C) and grease a large round baking pan.
- Mix softened butter and sugar in a bowl until creamy, then beat in the egg.
- Gradually add flour to the mix, creating a thick cookie dough batter.
- Layer chunks of Chips Ahoy cookies, broken graham crackers, and marshmallows into the dough.
- Press chunks of chocolate bars into the dough for gooey chocolate patches.
- Spread the loaded dough evenly in the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are golden brown but the center stays soft.
- Let it cool briefly before slicing – if you can wait that long!
Expert Tips for Success
Soften the butter to room temperature – this makes mixing easier and creates a smoother dough.
Don’t overmix the dough; just combine the ingredients until everything holds together.
For extra gooey marshmallow texture, press a few marshmallows on top halfway through baking.
Line your baking pan with parchment paper for easy cleanup.
Keep an eye on baking time; you don’t want to overbake and lose that melty goodness!
Variations and Customizations
Want to make this recipe your own? Here are some fun twists! Swap out Chips Ahoy for your favorite brand of cookies. Add a handful of peanut butter chips for a PB-chocolate twist. Feeling festive? Sprinkle some colored candy-coated chocolates on top for a holiday vibe. For a nutty spin, toss in some crushed pecans or walnuts. If you’re vegan, use plant-based butter, a flax egg, and dairy-free chocolate!
Nutritional Information
This Chips Ahoy Stuffed S’mores Big Cookie is definitely a treat, but hey, we all deserve a yummy dessert sometimes! Each serving (depending on the size of your slices) is around 350 calories, packed with sweet carbs to energize you. Expect some fats from the butter and chocolate, and a bit of protein from the egg. While it’s not exactly health food, it’s absolutely happiness food – and that counts for something, right?
Storage and Reheating Instructions
Got leftovers (if that’s even possible)? Wrap the cookie slices tightly in plastic wrap or place them in an airtight container to keep them fresh for up to 3 days. Want to reheat it? Pop a slice in the microwave for 10-15 seconds for that fresh-out-of-the-oven warmth and gooeyness. If you’ve frozen your leftovers, let them thaw at room temp and then warm them up the same way!
Recipe Card of chips ahoy stuffed s'mores big cookie recipe
Ingredients list
- 1 cup graham cracker crumbs 100g
- 1 cup flour 125g
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened 113g
- 1/2 cup brown sugar 100g
- 1/4 cup white sugar 50g
- 1 large egg
- 1 teaspoon vanilla extract 5ml
- 1 cup mini marshmallows 60g
- 1 cup milk chocolate chips 150g
- 12 Chips Ahoy cookies
Step-by-Step Instructions
- Warm up your oven to 350°F (175°C). Prevent sticking by lining a baking sheet with parchment paper.
- In a mixing bowl, whisk together the graham cracker crumbs, flour, baking soda, and salt. Mix until well combined, then set aside.
- In another bowl, cream the softened butter with both sugars until creamy and fluffy, about two minutes. Incorporate the egg and vanilla, blending until the mixture is smooth.
- Add the dry ingredients to the butter mixture gradually. Stir gently until a dough forms, being careful not to overmix to keep the cookies soft.
- Gently fold in the chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough.
- Take a scoop of dough and flatten it on your palm. Place a Chips Ahoy cookie in the center, cover it with another scoop of dough, and mold the dough around the cookie to fully encase it.
- Arrange each cookie ball on the prepared baking sheet, leaving space between them. Bake for 12-15 minutes, until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for ten minutes. This helps them set and retains the gooey marshmallow center.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I use homemade cookie dough instead of store-bought?
Absolutely! Homemade cookie dough can make this recipe even more special and delicious.
What if I don’t have graham crackers?
No problem! You can swap them out for any crunchy cookie or biscuit you like.
How do I prevent the cookie from burning on the edges?
Try covering the pan loosely with foil halfway through baking to avoid browning the edges too much.
Can I make this cookie gluten-free?
Yes! Use gluten-free flour and cookies to make this recipe gluten-friendly.
How long can I store this cookie?
It can last up to 3 days at room temperature or freeze it for up to a month.