Chocolate chip cookies are stuffed with Nutella and marshmallows in this twist on a s'more! Sweet brioche toasts replace traditional graham crackers for a buttery and light crunch in these decadent treats.
Calling all Nutella lovers! This one's for you - S'mores Stuffed Chocolate Chip Cookies, stuffed with Nutella and marshmallows! If I said my rationale for making these cookies was to relive the nostalgia of a good campfire s’more - would you believe me? In any case, I have a decadent twist on a classic cookie recipe that is full of fun!
To make these cookies, all you have to do is look in your pantry! You probably have most of the ingredients at home. The special ingredient I add to these cookies are Trader Joe’s Brioche Toasts! These sweet and buttery toasts add a great crunch to these cookies and elevate the classic graham cracker.
The assembly process for these cookies is easy as 1, 2, 3. Literally 3 steps! First, scoop out the cookie dough and gently flatten. Second, add a scoop of frozen Nutella and sprinkle some marshmallows on top. Lastly, cover with another flattened piece of cookie dough and roll into a ball!
Pro Tip: Delicious warm s'mores cookies are great to prepare for those weeknight chocolate treats! Just place prepared and stuffed cookies in a freezer safe bag with a slip of parchment paper or plastic wrap to divide them, then freeze until you need your cookie fix! Bake at 350℉ (176℃) for 14-15 minutes.
A fun adaptation would be to make this into a [GIANT] skillet cookie! Follow the same brioche cookie dough recipe instructions. Now, instead of making small scoops of Nutella, scoop out approximately ½ a 7.7oz jar of Nutella onto a parchment lined baking tray [you can always add more :) ]. Spread the Nutella into a flat circle that is approximately 1 inch less than the base of the large cast iron skillet you intend to use. Freeze the circle of Nutella on a freezer safe baking tray for at least 2 hours. To bake, line a large cast iron skillet with parchment paper. Place half of the cookie dough in the skillet and press to spread evenly across the bottom. Then, turn over the frozen Nutella into the center of the cookie dough. Next, sprinkle 1.5-2 cups marshmallows on top. Then cover the filling with the remaining cookie dough, pressing down to seal any gaps. Bake in a preheated 350℉ (176℃) oven for 20-25 minutes. The skillet cookie will be done when the top is golden and the edges are set. Let cool for 10 minutes before digging in! Serve with ice cream or whipped cream.
Recipe: S'more Stuffed Chocolate Chip Cookies
Adapted from Adrianna from The Cozy Kitchen
Preparation Time: 15 minutes; 2 hours refrigeration
Bake Time: 12-13 minutes.
Serves: 10-12
For the Chocolate Chip Cookie Dough:
DRY INGREDIENTS:
3 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 bag dark chocolate chips/chunks (12 oz)
WET INGREDIENTS:
1 cup unsalted butter, melted and cooled slightly
1 ½ cups firmly packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
For the S'mores:
16 tablespoons Nutella, divided
48 regular sized marshmallows, divided
Approximately 1.5 cup roughly chopped Trader Joe’s brioche toasts
1. Line a freezer safe baking tray with parchment paper. Scoop 16 tablespoons of Nutella onto the parchment paper, leaving at least 1 inch distance between scoops. Keep as much of a circular shape as possible. Freeze the balls of Nutella for at least 2 hours.
2. Prepare the brioche cookie dough! In a medium sized bowl, whisk all dry ingredients together, except the chocolate chips. In a large microwave-safe bowl, melt the butter in 20 second increments. To the melted butter, add brown and white sugars and vanilla extract. Using a hand held whisk/standing mixer with a paddle attachment or a trusty whisk - beat all the ingredients together for 3-5 minutes, or until pale in color and thickened. Add eggs, beating thoroughly one at a time until the butter mixture has increased in volume.
3. Add the flour mixture to the wet ingredients, mixing slowly to incorporate. When no streaks of flour appear in the dough, add the chocolate chips and crushed brioche toasts. Combine to distribute thoroughly. Cover with a plate or plastic wrap and refrigerate for at least 2 hours.
4. After 2 hours, remove the cookie dough from the refrigerator and the Nutella from the freezer.
5. Preheat the oven to 350℉ (176℃). Scoop approximately 2 tablespoons of cookie dough into your hand. Gently flatten and press the dough into a flat circle and lay on a parchment lined baking sheet. Place 1 ball of the Nutella into the center of the flattened cookie dough. Add 3 regular sized marshmallows on top of the Nutella ball. Scoop another 2 tablespoons of cookie dough into your hand to flatten. Cover the Nutella and marshmallows, pressing the edges of the cookie dough together to form a seal. Gently roll the stuffed cookie in your hands into a ball shape.
6. Repeat step 5 until all the cookies are stuffed with Nutella and marshmallows. Place 4-6 cookies on a parchment lined baking tray. Leave approximately 2 inches in between. Before baking, gently press down on the cookies to flatten slightly. Bake for 12-13 minutes or until golden and the dough has set slightly. Remove from the oven and let rest on the baking tray for 5 minutes before transferring to a wire rack to cool. Enjoy warm and revel in the first bite!
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