Chocolate chunks (try chopping up your favorite Hershey's!), graham crackers, and marshmallow fluff make these stuffed cookies extra nostalgic. Campfire time, please!

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Credit: Christopher Testani

Recipe Summary test

Yield:
Makes 12 large cookies
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This article originally appeared in our Holiday 2021 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Follow Step 1 of the Chewy Cookie Dough recipe, then add the cocoa powder to the flour mixture in Step 2. Once dough forms, fold in the chocolate chunks and graham crackers on low, being careful not to overmix. Scoop 24 portions of dough (3 tbsp. each) with a 2-oz. (#20) cookie scoop onto a parchment-lined baking sheet. Chill dough for 2 hours or overnight. (Note: Graham crackers lose texture with freezing dough for longer periods of time.)

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  • Preheat oven to 350°. Place 12 dough portions between 2 sheets of parchment paper; flatten to 3-inch disks using the bottom of a glass. Repeat with remaining 12 dough portions, flattening to 3 1/2-inch disks; form each 3 1/2-inch disk into a bowl shape. Place 1 tbsp. fluff in the center of a flat disk, then top with a bowl-shaped disk. (The bowl shape leaves extra room for the fluff.) Seal the edges of the dough. Repeat with remaining disks.

  • Place 4 cookies 3 inches apart on a parchment-lined baking sheet. (The cookies spread quite a bit and some fluff may escape.) Top each cookie with additional chocolate chunks and graham cracker pieces. Bake on the middle or upper rack for 15 to 17 minutes, until the outer edges start to crisp and the center is puffy. (Be careful not to overbake—the center is supposed to be gooey.) Cool for 5 minutes on baking sheet, then transfer to a wire rack to cool for a few more minutes before serving. Repeat with the remaining cookies.

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