Gooey Campfire S’mores Stuffed Cookies Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Crush the honey graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.

Break the milk chocolate bar into small squares. Portion the cookie dough into 8 equal scoops. If the dough is sticky, refrigerate it for 15 minutes. Have a kitchen butane torch ready for after baking.

Instructions

Phase 1: Prep and Stuff

1. 1Prepare the Dough and Coating
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the crushed honey graham crackers in a shallow dish. Portion the chocolate chip cookie dough into 8 equal scoops, about 2 tablespoons each. Flatten each scoop into a disk about 3 inches wide.
   Look for The dough disks should be thin enough to wrap around the filling without tearing.
   Tip Keep the dough slightly chilled so it is easier to handle and less sticky.
2. 2Stuff the Cookies
   Place one jumbo marshmallow and two squares of milk chocolate in the center of each dough disk. Fold the dough up and over the filling, pinching the seams to seal completely. Roll each stuffed ball in the crushed graham crackers, pressing gently so the crumbs adhere.
   Look for The dough should fully enclose the marshmallow and chocolate with no gaps.
   Tip If the dough cracks, press it back together with damp fingers.

You should have 8 dough disks, each about 3 inches wide, and a bowl of graham crumbs. The dough should be pliable but not sticky. When you wrap the dough around the marshmallow and chocolate, the seams should be pinched shut so no filling is exposed. The finished balls should be evenly coated with graham crumbs and hold their shape.

Phase 2: Bake and Torch

3. 3Bake the Cookies
   Place the stuffed cookie balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake at 375°F (190°C) for 9 minutes, until the cookies are golden brown and the marshmallow begins to peek through the tops.
   Look for The edges are set and lightly browned, and the marshmallow is just starting to bubble through the cracks.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the centers should remain soft and gooey.
4. 4Torch the Marshmallow
   Remove the cookies from the oven. Use a kitchen butane torch to char the exposed marshmallow tops for about 5 seconds each, moving the flame in a circular motion until the marshmallow is toasted and golden brown.
   Look for The marshmallow tops are charred in spots and smell like a campfire.
   Tip Hold the torch about 2 inches away and keep it moving to avoid burning.

After 9 minutes in the oven, the cookies should be golden brown on the edges, with the marshmallow just starting to bubble through the tops. The kitchen will smell like toasted graham and chocolate.

Torch the marshmallow until it is charred in spots, but be careful not to burn the cookie. The tops should look like a campfire-toasted marshmallow.

Phase 3: Serve

5. 5Serve the Cookies
   Let the cookies cool on the baking sheet for 2 minutes. Then carefully transfer them to a serving plate. Pull one apart to show the stretchy marshmallow and melted chocolate. Serve warm while the filling is gooey.
   Look for The marshmallow stretches in long strands and the chocolate is molten.
   Tip Serve immediately for the best pull; the filling sets as it cools.

The cookies should be slightly warm, with the marshmallow stretching when you pull one apart. The chocolate should be molten and the cookie should be crisp on the outside and soft on the inside. Serve immediately to enjoy the full gooey effect.

Common mistakes

One common mistake is overfilling the cookies, which makes them difficult to seal and can cause the filling to leak during baking. Another is underbaking the dough, which leaves it raw in the center; use the internal temperature guide to ensure food safety.

Overbaking, on the other hand, makes the cookies dry and the marshmallow tough. Also, if the marshmallow is not torched, the cookies lack the campfire flavor, so don't skip that step unless you prefer a softer marshmallow.

How to tell it’s done

The cookies are done when the edges are set and lightly golden, and the marshmallow begins to peek through the tops, usually after 9 minutes at 375°F (190°C).

The internal temperature of the cookie dough should reach 160°F (71°C) to ensure the eggs are fully cooked. The centers will be soft and gooey, but the dough should not look raw. The marshmallow tops should be charred to your liking after torching.

• Egg dishes: 160°F (71°C) in the thickest part