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Chewy S’mores Stuffed Cookies

PrintPrint Recipe
  • Bake Time: 13 - 15 minutes
  • Chill Time: 20 minutes

Ingredients

  • 1 cup butter, slightly softened
  • ½ cup Karo® corn syrup
  • ¾ cups brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 2 ¼ cups flour
  • 1 sp baking soda
  • 1 sp salt
  • 1 box vanilla instant pudding mix (~. oz*)
  • 1 ½ cup crushed graham crackers, about 8 full graham crackers or 1 sleeve
  • 2 cups milk chocolate chips
  • 7 large marshmallows cut in half
  • 2½ chocolate bars*

Directions

  1. If you live at high altitude see baking notes below for adjustments! *
  2. Preheat oven to 375°F and line a baking sheet with parchment paper.
  3. In a mixer or with a hand mixer and the paddle attachment mix together the butter, corn syrup, brown sugar, and vanilla. (1 cup butter, ½ cup corn syrup, ¾ cup brown sugar, 1 tsp vanilla)
  4. Add in each egg, one at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed. (2 eggs)
  5. In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers. (2 ¼ cups flour, 1 tsp salt, 1 tsp baking soda, 1 box instant pudding mix, 1 sleeve of crushed graham crackers)
  6. Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
  7. Stir in the chocolate chips. (2 cups milk chocolate chips)
  8. Roll out the cookie dough into balls. Then take ½ of a large marshmallow and a piece of chocolate bar and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.
  9. Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.
  10. Refrigerate baking sheet with cookies on it for 20 minutes before baking.
  11. Bake for 13-15 minutes or until just starting to turn golden brown.
  12. Allow to cool for 5-10 minutes then enjoy!

    *For high altitude adjustments: decrease brown sugar to 2/3 cup, increase flour to 2 ½ cups

    *Use the small box of instant pudding mix- they sometimes vary in sizes depending on the brand but you want a box that is between 3-4 oz.
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print image

Chewy S’mores Stuffed Cookies

  • Bake Time: 13 - 15 minutes
  • Chill Time: 20 minutes

Ingredients

  • 1 cup butter slightly softened
  • ½ cup Karo® corn syrup
  • ¾ cups brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 2 ¼ cups flour
  • 1 sp baking soda
  • 1 sp salt
  • 1 box vanilla instant pudding mix (~. oz*)
  • 1 ½ cup crushed graham crackers about 8 full graham crackers or 1 sleeve
  • 2 cups milk chocolate chips
  • 7 large marshmallows cut in half
  • 2½ chocolate bars*

Directions

  • If you live at high altitude see baking notes below for adjustments! *
  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • In a mixer or with a hand mixer and the paddle attachment mix together the butter, corn syrup, brown sugar, and vanilla. (1 cup butter, ½ cup corn syrup, ¾ cup brown sugar, 1 tsp vanilla)
  • Add in each egg, one at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed. (2 eggs)
  • In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers. (2 ¼ cups flour, 1 tsp salt, 1 tsp baking soda, 1 box instant pudding mix, 1 sleeve of crushed graham crackers)
  • Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
  • Stir in the chocolate chips. (2 cups milk chocolate chips)
  • Roll out the cookie dough into balls. Then take ½ of a large marshmallow and a piece of chocolate bar and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.
  • Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.
  • Refrigerate baking sheet with cookies on it for 20 minutes before baking.
  • Bake for 13-15 minutes or until just starting to turn golden brown.
  • Allow to cool for 5-10 minutes then enjoy!

    *For high altitude adjustments: decrease brown sugar to 2/3 cup, increase flour to 2 ½ cups

    *Use the small box of instant pudding mix- they sometimes vary in sizes depending on the brand but you want a box that is between 3-4 oz.