S'mores Stuffed Chocolate Chip Cookies

From Apron Appeal, originally from Picky Palate

1 cup butter, softened (2 sticks)

1 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 TB vanilla

3 1/2 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 3/4 cups bittersweet chocolate chips

Graham crackers, broken into 1/8

1/4 cup (approximately) bittersweet chocolate chips

9 large marshmallows, cut in half

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

In a stand mixer, beat the butter and sugars until light and fluffy, 5-6 minutes.

Add eggs and vanilla and beat until well combined.

Stir together flour, salt and baking soda in a separate bowl.

With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until the flour is incorporated.

Stir in the chocolate chips.

Place cookie dough in the refrigerator while you assemble the s'mores stacks.

To make the s'mores stack: graham cracker square, half marshmallow, three chocolate chips, another graham cracker square.

To assemble the stuffed cookies: *Note: This can be a messy step, so flour your hands slightly with each cookie you assemble.* Flatten one scoop of cookie dough and place on parchment lined cookie sheet.  Place a s'mores stack on top (the edges of your flattened cookie dough should extend past the s'mores stack).  Flatten another scoop of cookie dough (a little larger than the first) and place on top of the s'mores stack (excess cookie dough should hand off the s'mores stack).  Pinch the edges of the flattened cookie dough together to surround the s'mores stack with cookie dough.

Once the baking sheet has 6 large cookie dough balls, bake for 14-16 minutes.  The edges of the cookie should just be golden.

Cool for 10 minutes on the cookie sheet, then transfer to cooling rack to cool completely.

Yield: 17 cookies