Marshmallow Stuffed S'mores Cookies
These yummy graham cracker chocolate chip cookies are stuffed with a gooey marshmallow inside!
Servings: 24
Equipment
- Oven
- Baking sheet
- Stand or hand mixer
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- 1½ cups all-purpose flour
- ¼ cup graham cracker crumbs divided
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup chocolate chips
- 12 cannabis infused marshmallows cut in half
Instructions
- In a medium sized mixing bowl, whisk together flour, salt, baking soda, and 2 tablespoons graham cracker crumbs.
- In a larger mixing bowl, beat together butter and both sugars until light and fluffy.
- Add egg and vanilla and continue to mix together.
- Add the dry ingredients and beat together..
- Fold in chocolate chips until fully combined.
- Scoop 1.5 tablespoon sized balls and flatten. Stuff each cookie with a marshmallow and pinch the tops to completely seal.
- Place cookies onto a parchment lined baking sheet, about 2 inches apart and refrigerate for about 10 minutes.
- Preheat oven to 350˚F.
- Bake cookies for 10-12 minutes or until cookies are golden brown around the edges.
- Remove from oven and cool, about 10 minutes if you can wait that long. Just like s'mores, these are best served warm!
Notes
Instead of using cannabis infused marshmallows, you could also substitute some of the butter in this recipe for cannabis butter. I ended up doing both to get the maximum effects. You could even use mini marshmallows instead of cutting a larger one. I also went with smaller cookies, but these would be amazing giant cookies as well. Scoop 3 tablespoons of dough and wrap around a whole marshmallow. Bake for 15-18 minutes at 350F.