We love transforming simple treats into showstopping desserts Our Chips Ahoy stuffed s’mores big cookie merges crunchy chocolate chip cookies with gooey marshmallows and creamy chocolate squares
We wanted to recreate that classic campfire taste in a bigger form By tucking Chips Ahoy cookies inside soft dough we invited a surprising layer of crunch for an unforgettable bite
Chips Ahoy Stuffed S’Mores Big Cookie Recipe
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter (softened) | 8 tablespoons |
| Brown sugar | 3/4 cup |
| Egg | 1 |
| Egg yolk | 1 |
| Vanilla extract | 1 teaspoon |
| Chips Ahoy cookies | 8 to 10 |
| Marshmallows | 8 to 10 |
| Chocolate squares | 8 to 10 |
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Combine flour, baking soda, and salt in a bowl. Stir until well blended.
- In a separate bowl cream the butter and brown sugar until fluffy.
- Add egg, egg yolk, and vanilla extract. Mix thoroughly.
- Fold the dry mixture into the butter mixture. Form a soft cookie dough.
- Press half of the dough onto the baking sheet. Place Chips Ahoy cookies, chocolate squares, and marshmallows on top.
- Cover with the remaining dough. Pat gently for an even layer.
- Bake for 15 to 18 minutes. Remove the sheet from the oven and let the big cookie rest for 5 minutes.
- Slice and serve the gooey Chips Ahoy Stuffed S’Mores Big Cookie.
Equipment
We rely on key tools to prepare our Chips Ahoy Stuffed S’Mores Big Cookie:
| Equipment | Purpose |
|---|---|
| Large mixing bowl | Holds the dry ingredients for thorough blending |
| Medium mixing bowl | Houses the wet ingredients before we combine them with the dry mix |
| Handheld or stand mixer | Blends butter eggs and sugar into a smooth dough texture |
| Measuring cups and spoons | Ensures exact flour sugar and salt measurements |
| Rubber spatula | Folds in crushed Chips Ahoy cookies and helps prevent overmixing |
| 9-inch round cake pan | Shapes the dough for a neat big cookie and contains spreading |
Using a handheld mixer or stand mixer helps us integrate the butter and sugar effectively. We place our softened butter and sugar in the medium bowl then mix on medium speed until we reach a creamy consistency. We measure our dry ingredients in the large bowl to keep them from spilling over. We find that a rubber spatula is ideal for folding in crushed Chips Ahoy cookies so our dough maintains an airy feel. Once everything is combined we transfer our mixture into the 9-inch cake pan.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Sifted to remove lumps |
| Baking soda | 1 teaspoon | Gives a soft rise |
| Salt | ½ teaspoon | Balances sweetness |
| Unsalted butter | 1 cup | Softened at room temperature |
| Brown sugar | 1 cup | Packed for optimal sweetness |
| Eggs | 2 large | Room temperature for easier blending |
| Vanilla extract | 1 teaspoon | Adds a fragrant aroma |
| Chips Ahoy cookies | 10 cookies | Coarsely crushed for a crunchy texture |
| Marshmallows | 8 large | Halved for easier melting |
| Chocolate squares | 8 squares | We use milk or dark based on preference |
- We stir the all-purpose flour, baking soda, and salt together in a large bowl.
- We cream the unsalted butter and brown sugar until our mixture looks fluffy.
- We crack the eggs into the mixture and add vanilla extract.
- We fold in the crushed Chips Ahoy cookies for extra crunch.
- We arrange the marshmallows and chocolate squares on top just before baking.
Directions
We are ready to turn our Chips Ahoy stuffed s’mores big cookie into a gooey sensation. Follow these steps for a fantastic dessert.
Prep The Dough
- Preheat the oven to 350°F.
- Cream the unsalted butter and brown sugar in a large bowl using a handheld or stand mixer until fluffy.
- Beat in the eggs one at a time. Then add the vanilla extract.
- In a separate bowl whisk together all-purpose flour, baking soda, and salt. Slowly incorporate this dry mixture into the wet ingredients until combined.
- Fold in the crushed Chips Ahoy cookies with a rubber spatula.
Stuff The Cookie
- Grease a 9-inch round cake pan. Scoop in half of the dough and press it evenly into the bottom.
- Layer marshmallows and chocolate squares on top leaving a small border so the edges seal.
- Top with the remaining dough pressing gently to enclose the filling.
Bake And Cool
| Step | Temperature | Time |
|---|---|---|
| Bake The Cookie | 350°F | 25 minutes |
| Cool Before Slicing | – | 10 minutes |
- Slide the pan onto the center rack. Bake until the edges look golden brown.
- Remove the pan from the oven and let the cookie cool for about 10 minutes.
- Slice into thick wedges and enjoy while warm.
Make-Ahead Tips
Store unbaked dough in an airtight container and keep it in the refrigerator for up to 2 days. We prefer to shape our dough into rounds and set them in the freezer until they are firm. We then transfer them to a resealable bag for longer storage. When we need to bake them we either thaw the rounds in the refrigerator for a few hours or pop them into the oven straight from frozen with 2 extra minutes of bake time.
We also freeze fully baked slices of our Chips Ahoy Stuffed S’mores Big Cookie in sealed bags. We reheat them in a 300°F oven for about 5 minutes until the chocolate and marshmallows are soft. This method keeps our dessert as indulgent as the day we baked it.
| Storage Type | Duration | Notes |
|---|---|---|
| Refrigerator (dough) | 2 days | Use an airtight container to preserve flavor |
| Freezer (dough) | 3 months | Shape into rounds and freeze until firm |
| Freezer (baked) | 2 months | Reheat at 300°F for 5 minutes before serving |
Conclusion
We love how this sweet creation brings a playful twist to a classic treat. It’s a fun way to indulge in cozy flavors without leaving our own kitchen. Each bite transports us to carefree days around a crackling fire
We’re thrilled about the simple steps that let us whip up this dessert whenever we crave gooey chocolate and marshmallows. It’s guaranteed to delight anyone who loves the nostalgic taste of a comforting cookie adventure
Frequently Asked Questions
What makes this Chips Ahoy stuffed s’mores cookie unique?
It combines the nostalgic flavors of s’mores—marshmallows and chocolate—with crunchy Chips Ahoy cookies in one giant dessert. The result is a gooey, campfire-inspired treat that’s easy to slice and share. By layering marshmallows and chocolate squares on top of a chocolate chip cookie dough base, you get that familiar s’mores taste without needing an open flame. This recipe merges classic cookie dough with marshmallows and melted chocolate for a fun twist on a beloved favorite.
Can I use store-bought cookie dough instead of making it from scratch?
Yes. You can skip the homemade dough and use a store-bought chocolate chip cookie dough to save time. Just make sure you have enough to fill a 9-inch cake pan, and continue with the same layering steps. While homemade dough adds an extra depth of flavor, pre-made dough still creates a tasty s’mores cookie. Follow the package instructions for baking times and temperatures, but keep an eye on it for that golden-brown top.
What are the best tips for prepping the dough?
Start by creaming the butter and sugar until fluffy, then add eggs and vanilla. In a separate bowl, sift dry ingredients. Fold everything together gently to maintain a light, airy texture. Crush the Chips Ahoy cookies into bite-sized pieces for even distribution. Avoid overmixing once the crushed cookies go in. This helps your dough stay soft while having a satisfying crunch. Having all ingredients measured beforehand also makes the process smoother and more organized.
How do I store leftover slices to keep them fresh?
Allow the cookie to cool completely, then place leftover slices in an airtight container. They stay fresh at room temperature for around three days. For longer storage, freeze slices for up to two months. When you’re ready to enjoy them, let the slices thaw or warm them gently in a 300°F oven for about five minutes. This quick reheating helps restore the melty marshmallows and gooey chocolate texture without over-drying the cookie.
Can I prepare this dessert ahead of time?
Absolutely. You can refrigerate unbaked dough for up to two days or freeze it for up to three months. Thaw frozen dough in the fridge before baking. If you bake it in advance, slice and freeze the cooled cookie in individual portions. Reheat slices for five minutes in a 300°F oven to revive that fresh-from-the-oven taste. This makes it easy to plan for parties or cravings, ensuring you always have a special treat on hand.
What equipment is essential for best results?
You’ll need a large bowl for dry ingredients, a medium bowl for liquid ingredients, and a mixer for a smooth dough. A rubber spatula is helpful for folding in the crushed Chips Ahoy cookies without overmixing. Additionally, have measuring cups and spoons on hand to maintain accuracy. A 9-inch round cake pan is crucial for shaping and baking the big cookie. These tools ensure even mixing, baking consistency, and a perfectly round dessert.
How do I ensure my cookie doesn’t overbake?
Watch the color and texture. The top should be golden brown, and the edges lightly crisp. Start checking around 20 minutes into baking, using a toothpick to see if the center is still moist but not raw. Marshmallows should be lightly browned, and the chocolate squares just started to melt. Overbaking will dry out the cookie, so remove it once it’s golden. Let it cool for 10 minutes before slicing for that perfect balance of a soft center and crisp edges.