Who knew we’d fall head over heels for a cookie that merges the crunch of Chips Ahoy with the gooey magic of s’mores? Our Chips Ahoy Stuffed S’Mores Big Cookie Recipe reimagines a campfire classic right in your kitchen offering layers of chocolatey goodness and toasted marshmallows in one giant treat.
It’s the ultimate crowd-pleaser that brings back childhood memories while adding a fun twist. We’re excited to share how simple it is to whip up this decadent dessert that’s sure to become your go-to for parties or cozy nights in.
Ingredients
In our Chips Ahoy Stuffed S’Mores Big Cookie recipe, we start by gathering the essential ingredients that bring together the crunchy Chips Ahoy cookies with gooey s’mores flavors. Below, we list them in the order they are used, including any prep specifics for accuracy and ease.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light texture, as we’ll mix this first for the base dough.
- 1 teaspoon baking soda: Fresh from the box for optimal leavening, combined with the flour to activate during mixing.
- ½ teaspoon salt: Added to the dry mix to enhance the flavors of the Chips Ahoy and s’mores elements.
Wet Ingredients
- 1 cup unsalted butter: Softened at room temperature for easy creaming, as this is the next step after dry ingredients.
- ¾ cup granulated sugar: Measured precisely to provide sweetness that complements the chocolate in Chips Ahoy.
- ¾ cup brown sugar: Packed firmly for rich molasses notes that pair with the s’mores gooeyness.
- 2 large eggs: At room temperature for better incorporation, beaten lightly before adding to the wet mix.
- 2 teaspoons vanilla extract: Pure variety for authentic flavor, stirred in after the eggs.
Add-Ins and Stuffing
- 12 Chips Ahoy cookies*: Crushed into chunks for stuffing, as we’ll fold these in later to create the signature stuffed center.
- 2 cups mini marshmallows: Fresh and fluffy, reserved for layering inside the cookie dough.
- 1 ½ cups chocolate chips: Semi-sweet for a melty s’mores effect, to be mixed in with the marshmallows.
- 1 cup graham cracker crumbs: Finely crushed for added texture, sprinkled as a final touch before baking.
This selection ensures our Chips Ahoy Stuffed S’Mores Big Cookie delivers a perfect balance of textures and tastes, making it a crowd-pleasing treat.
Equipment Needed
Now that we have gathered our ingredients for the Chips Ahoy Stuffed S’Mores Big Cookie, let’s ensure we have the right tools to mix, shape, and bake this indulgent treat with ease. Having the proper equipment not only streamlines the process but also helps achieve that perfect golden-brown finish and gooey center.
We recommend the following essential items, organized by category for quick reference:
- Mixing and Measuring Tools:
- Large mixing bowl: For combining dry ingredients like flour and baking soda; ensures even distribution.
- Medium mixing bowl: Ideal for creaming wet ingredients such as butter and sugars.
- Measuring cups and spoons: Accurate sets for measuring flour, sugars, and extracts to maintain the recipe’s balance.
- Whisk or electric mixer: A sturdy whisk for blending batter or an electric mixer for quicker creaming of butter and sugars.
- Baking and Preparation Tools:
- Baking sheet or cookie sheet: A rimmed sheet to hold the large cookie and prevent spills during baking.
- Parchment paper or silicone baking mat: Lining for the baking sheet to avoid sticking and ensure easy removal of the Chips Ahoy Stuffed S’Mores Big Cookie.
- Spatula or wooden spoon: For folding in add-ins like crushed Chips Ahoy cookies and marshmallows without overmixing.
- Cooling rack: Allows the baked cookie to cool evenly and maintain its texture.
With these tools in hand, we’re set to move seamlessly into the preparation steps, making our Chips Ahoy Stuffed S’Mores Big Cookie assembly straightforward and fun.
Instructions
Now that we have our ingredients measured and equipment prepared, let’s create our Chips Ahoy Stuffed S’Mores Big Cookie with simple, step-by-step guidance to achieve a perfectly crisp exterior and gooey, irresistible center.
Prepare the Dough
First, we combine the dry ingredients in a large mixing bowl to build the base of our cookie. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt until evenly mixed.
Next, we tackle the wet ingredients for that rich, buttery flavor. In the large mixing bowl, use an electric mixer to cream 1 cup unsalted butter (softened) with ¾ cup granulated sugar and ¾ cup packed brown sugar until the mixture is light and fluffy—about 2-3 minutes on medium speed. This step ensures our dough has the perfect sweet, caramel-like aroma.
Add 2 large eggs one at a time, beating well after each addition, followed by 2 teaspoons vanilla extract. The batter will become smooth and fragrant, evoking hints of warm vanilla.
Finally, we merge the dry and wet mixtures. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Avoid overmixing to keep our dough tender and ready for stuffing, resulting in a soft, pliable texture that’s easy to work with.
Stuff the Cookie
To create the signature stuffed center, we divide our dough and layer in the s’mores-inspired fillings for a burst of crunchy and gooey contrasts.
Start by dividing the dough in half. On a parchment-lined baking sheet, press one half of the dough into a rough 9-inch circle, about ½-inch thick, to form the base.
Sprinkle the stuffing evenly over the dough base: 1 cup crushed Chips Ahoy cookies, 1 cup mini marshmallows, ½ cup semi-sweet chocolate chips, and ½ cup graham cracker crumbs. These additions promise a molten, toasty surprise in every bite, with the marshmallows melting into a sticky delight.
Top with the remaining dough half, gently pressing and sealing the edges to enclose the fillings completely. Shape it into one large, uniform cookie—about 10 inches in diameter—for that impressive, shareable presentation.
Bake the Cookie
Preheat your oven to 375°F for even baking, ensuring our Chips Ahoy Stuffed S’Mores Big Cookie achieves a golden-brown finish.
Place the assembled cookie on the prepared baking sheet and bake in the center of the oven for 20-25 minutes, or until the edges are firm and the top is lightly golden. To check for doneness, insert a toothpick into the outer edge—it should come out clean, while the center remains slightly soft for that signature gooey texture. The aroma of melted chocolate and toasted marshmallows will fill your kitchen, signaling a treat that’s crisp outside and decadently chewy inside.
Cool and Serve
Remove the cookie from the oven and let it cool on the baking sheet for 5 minutes to set the structure, preventing it from breaking apart.
Transfer it to a cooling rack and allow it to rest for another 10-15 minutes before slicing. This cooling process locks in the flavors, making the cookie easy to cut into wedges for serving. Enjoy it warm for the best melt-in-your-mouth experience, where the crunchy Chips Ahoy pieces contrast with the soft, marshmallow-filled center, perfect for sharing at gatherings.
Make-Ahead Tips
To make our Chips Ahoy Stuffed S’Mores Big Cookie even more convenient for busy schedules or spontaneous gatherings, we recommend these make-ahead strategies. These tips help preserve the cookie’s irresistible crunch from the Chips Ahoy and gooey s’mores center while saving time on the day of serving.
Preparing the Dough in Advance
We can prepare the cookie dough up to 2-3 days ahead to lock in that fresh-baked flavor. Follow these steps for optimal results:
- In a large mixing bowl, combine the dry ingredients as outlined in our earlier section—all-purpose flour, baking soda, and salt—then cover the bowl tightly with plastic wrap or transfer to an airtight container. Store it in the refrigerator to prevent the dough from oxidizing and maintain its texture.
- For the wet ingredients, cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy, then mix in the eggs and vanilla extract. Once blended, incorporate the dry mixture to form the full dough, shape it into a disk, and wrap it securely in plastic wrap before refrigerating. This keeps the dough’s buttery richness intact, ensuring a chewy, melt-in-your-mouth bite when baked.
Stuffing Components Ahead of Time
The s’mores-inspired stuffing is key to the cookie’s decadent appeal, and we can assemble it in advance for effortless stuffing later.
- Crush the Chips Ahoy cookies into fine crumbs and mix them with mini marshmallows, semi-sweet chocolate chips, and graham cracker crumbs in a separate bowl. Store this mixture in an airtight container at room temperature for up to 24 hours, or in the fridge for up to 48 hours to keep the marshmallows soft and the chocolate from melting prematurely.
- If preparing for a larger batch, we suggest portioning the stuffing into individual servings using small resealable bags. This step ensures even distribution and minimizes mess when you’re ready to stuff the dough, preserving the cookie’s gooey, toasted-marshmallow surprise.
Storing and Reheating Baked Cookies
For times when we bake the Chips Ahoy Stuffed S’Mores Big Cookie fully ahead, proper storage is essential to retain its crisp exterior and chewy interior.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Wrap the cooled cookie tightly in plastic wrap or store in an airtight container to maintain freshness and prevent staleness. |
| Refrigerator | Up to 5 days | Place the wrapped cookie in the fridge to extend shelf life, but let it sit at room temperature for 30 minutes before serving to restore its soft, gooey center. |
| Freezer | Up to 2 months | Freeze the baked cookie in a freezer-safe bag after cooling completely. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 5-7 minutes to revive the warm, melty s’mores filling without over-baking. |
By following these make-ahead tips, we ensure our Chips Ahoy Stuffed S’Mores Big Cookie stays as delicious and crowd-pleasing as the day we prepared it, making it ideal for effortless entertaining.
Conclusion
We’ve loved sharing this Chips Ahoy Stuffed S’Mores Big Cookie recipe with you as it’s a fun twist on classic treats. It’s perfect for creating memorable moments with family and friends.
Try it out next time you’re hosting and see how it brings everyone together. We’re confident it’ll become a favorite in your baking repertoire so you can enjoy sweet indulgences anytime.
Frequently Asked Questions
What is Chips Ahoy Stuffed S’Mores Big Cookie?
This is a fun twist on classic s’mores, featuring a large, crunchy cookie made with Chips Ahoy cookies stuffed with gooey marshmallows, chocolate chips, and graham cracker crumbs. It’s a nostalgic, easy-to-make treat perfect for gatherings or cozy nights, blending textures for a crowd-pleasing dessert.
What ingredients are needed for this recipe?
You’ll need dry ingredients like all-purpose flour, baking soda, and salt; wet ones such as unsalted butter, sugars, eggs, and vanilla extract; plus stuffing add-ins like crushed Chips Ahoy cookies, mini marshmallows, semi-sweet chocolate chips, and graham cracker crumbs. This mix ensures a balanced flavor and texture in every bite.
What equipment is required to make this cookie?
Essential tools include large and medium mixing bowls, measuring cups and spoons, a whisk or electric mixer, a baking sheet with parchment paper or a silicone mat, a spatula or wooden spoon, and a cooling rack. These help mix, shape, and bake the cookie efficiently for the best results.
How do I prepare and bake the cookie?
Start by mixing dry ingredients and creaming wet ones to form dough, then stuff with s’mores fillings and shape into a large cookie. Preheat your oven to 350°F, bake for 20-25 minutes until golden and set, then cool on a rack for a crisp outside and chewy inside.
Can I make this cookie ahead of time?
Yes, prepare the dough 2-3 days in advance and store it in the fridge wrapped tightly. You can also assemble the stuffing ahead and keep it ready for quick baking, making it ideal for busy schedules or last-minute events.
How should I store and reheat the baked cookies?
Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for up to a month. To reheat, warm in a 300°F oven for 5-10 minutes to restore the gooey center without losing crispness.
Are there any variations or substitutions for this recipe?
You can swap all-purpose flour for whole wheat for a healthier twist, use dark chocolate chips instead of semi-sweet, or add nuts for extra crunch. Always ensure substitutions maintain the balance of wet and dry ingredients for the best texture and flavor.