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A chocolate chip cookie coated in graham cracker crumbs and bursting with marshmallow

     I wrote previously about how my spouse and I were brainstorming on s’mores recipe variations. From that conversation, I created this delicious S’Mores Chocolate Chip Cookie recipe. I decided I would take my spouse’s suggestion now, although it sounded relatively labor-intensive.
     So he said he would like a chocolate chip cookie, with marshmallow inside and graham cracker bottom. It sounds yummy, but as I thought out each step in my brain, I felt there may be some complications: How will I keep the marshmallow inside? Won’t the graham cracker crumbs burn? Will the marshmallow seep out all over the cookie sheet? 
     But, the idea seemed worth exploring. So I began formulating this recipe. 
(And I will give full disclosure of my issues with this recipe, and how to possibly fix them!)
     Freezing the marshmallows will make them easier to work with and more stable in the oven. So put the marshmallows in the freezer before anything else. 
     Next is the graham cracker component: I mixed it with a little butter, just like a crust recipe, to try to prevent burning. 
The cookie dough needed to be thick enough to wrap around the marshmallows. So there is a little bit less butter-to-flour ratio. 
Wrapping the marshmallows was kind of easy, although the cold temperature of the marshmallows was creating air inside the dough, causing the marshmallows to create cracks in the dough (this could probably be prevented by refrigerating the dough first, but I didn’t do that). 
      After wrapping them, I pressed the bottoms of some cookies into the cracker mix, as my spouse had envisioned. I thought this was a little awkward, so I rolled the rest of them completely in the crumbs. Then I placed these on a plate in the freezer. But only for 8 minutes. It needed to be longer! 
     Judging by the pictures, these may not be the prettiest cookies on the planet, but they’re s’mores, and s’mores are usually messy anyway.  And they taste really, really good. If you don’t really care if these cookies turn out looking like they’re exploding with marshmallow, then I do think you should challenge yourself with this one.


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Ingredients Section:

Graham Cracker Coating
Chocolate Chip Cookie Dough


Graham Cracker Coating
  1. Combine all three ingredients in a small bowl and set aside

Chocolate Chip Cookie Dough

  1. Place marshmallows in the freezer while you prepare the cookie dough.
  2. Preheat the oven to 350 degrees.
  3. Line two cookie sheets with parchment paper.
  4. Stir together flour, baking soda, baking powder, and salt in a bowl, and set aside.
  5. Cream together butter and sugar with a hand mixer on medium speed, about 3 minutes.
  6. Add egg and vanilla, and mix until combined.
  7. Add flour mixture and chocolate chips to butter mixture, and mix until combined.
  8. Divide dough into 10 equal portions, placing 5 on each cookie sheet.
  9. Flatten each dough ball with your hand (dough will be sticky).
  10. Take marshmallows out of the freezer.
  11. Place one marshmallow in the center of each flattened cookie.
  12. Shape the dough around each marshmallow.
  13. Roll in graham cracker coating (you can roll it in the entirety of the dough ball or just press it onto the bottom of the dough ball; I did a combination of both and liked the ‘all over’ version better).
  14. Place these coated dough balls in the freezer for 30 minutes (Put on a separate plate; don’t freeze the cookie sheets you’re planning on using for baking them).
  15. After 30 minutes, take the dough balls out of the freezer and place back on cookie sheets. 16. Bake for about 10 minutes.

Notes about this recipe:

  • If you skip putting these in the freezer, they will probably spread a lot in the baking process.
  • Some cookies ended up with barely any marshmallow showing, while others had it seeping out of the sides or erupted in the centers (hence the title). This inconsistency is OK and expected. 

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