I often get asked, "What is your favorite thing to bake?" It is hard to pick just one thing! That said, if I could only pick one, I would have to go with cookies.
"Cookies are made of butter and love" is a Norwegian proverb that sums it up so well. Cookies are made from simple ingredients, and the baker molds each cookie into something yummy for people to enjoy. Simply said, I just love making cookies! There are infinite kinds of cookies to make, and it's hard to grow tired of a chocolate chip cookie.
Make the world a better place with cookies. Stranger than Fiction features a law school student turned baker, and during a scene, she forces a character to eat cookies, explaining that cookies just make any day even better. I agree wholeheartedly.
Now, these are cookies that are sure to make any day better. You take chocolate chip cookie dough, and you mold it around a s'more. And, just for the heck of it, I rolled the cookie dough in graham cracker crumbs. These cookies spread out quite a bit when baking, but boy, have some friends around when you make them! One bite was enough to put me into a sugar coma. :)
S'More Stuffed Chocolate Chip Cookies
Yields 5 cookies
1 batch of your favorite chocolate chip cookie dough
10 graham crackers
5 large marshmallows, cut in half
Large chocolate bar or chocolate chips
Preheat oven to 325ºF. Line two baking sheets with parchment paper.
Lay half of the graham crackers out on the baking sheets (two crackers per sheet; if you have very large baking sheets, you can go for three). Top each graham cracker with chocolate, and then top the chocolate with two marshmallow halves. Lay the remaining graham crackers on top of the assembled s'mores.
Sandwich the s'mores between two large scoops of cookie dough. Wrap the cookie dough around the s'more, and you should have a big chocolate chip covered s'more.
Space the cookies at least 4 inches apart on the baking sheets. Bake for about 20 minutes or until the cookie edges turn gold and the center is cooked through.
Allow the cookies to cool on the baking sheet for at least 10 minutes before moving to a cooling rack.
Source: Inspired by Picky Palate