The quintessential summer treat gets a massive, melty upgrade with this Chips Ahoy Stuffed S'mores Big Cookie recipe! Imagine biting into a giant, warm cookie overflowing with gooey marshmallow and rich chocolate, all nestled within a perfectly baked Chips Ahoy base. This recipe isn't just a dessert; it's an experience. Prepare for a flavor explosion that will leave you craving more.
What Makes This Recipe So Special?
This isn't your average s'mores recipe. We're taking the classic campfire treat and transforming it into a colossal, intensely flavorful cookie. The combination of the familiar Chips Ahoy chocolate chip cookie base, the soft, toasted marshmallow filling, and the addition of extra chocolate chunks delivers an unparalleled taste sensation. It's the perfect dessert for sharing (or not!), impressing guests, or simply indulging in a moment of pure, gooey happiness.
Ingredients You'll Need:
For the Chips Ahoy Cookie Base:
- 1 box (16 oz) Chips Ahoy chocolate chip cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the S'mores Filling:
- 1 cup large marshmallows
- 1/2 cup milk chocolate chips
- 1/4 cup semi-sweet chocolate chips
- Optional: 1/4 cup graham cracker crumbs for added texture
Step-by-Step Instructions:
-
Prepare the Cookie Base: Preheat your oven to 350°F (175°C). Finely crush the Chips Ahoy cookies using a food processor or a zip-top bag and a rolling pin. In a large bowl, combine the crushed cookies, melted butter, granulated sugar, brown sugar, vanilla extract, and egg. Mix thoroughly until well combined and a dough forms.
-
Assemble the S'mores Filling: In a separate bowl, gently combine the marshmallows, milk chocolate chips, and semi-sweet chocolate chips. If using, add the graham cracker crumbs.
-
Bake the Big Cookie: Press half of the cookie dough into the bottom of a greased 9-inch springform pan. Spread the s'mores filling evenly over the cookie crust. Top with the remaining cookie dough, pressing gently to seal.
-
Bake to Perfection: Bake for 25-30 minutes, or until the edges are golden brown and the center is slightly soft. Let the cookie cool completely in the pan before removing the sides of the springform.
-
Serve & Enjoy: Once cooled, slice and serve this giant cookie. You can serve it warm with a scoop of vanilla ice cream or on its own for a truly decadent treat.
Frequently Asked Questions (FAQs):
Can I use different types of chocolate chips?
Absolutely! Feel free to experiment with different types of chocolate chips to customize the flavor profile. Dark chocolate, white chocolate, or even butterscotch chips would all be delicious additions.
How can I make this recipe vegan?
To make this recipe vegan, you'll need to substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use vegan butter. Make sure to use vegan chocolate chips as well.
Can I make this cookie ahead of time?
Yes, you can bake the cookie a day or two in advance. Store it in an airtight container at room temperature.
What if my cookie is too dry?
If your cookie comes out too dry, you may have overbaked it. Next time, try reducing the baking time by a few minutes.
This Chips Ahoy Stuffed S'mores Big Cookie recipe is a guaranteed crowd-pleaser. Its impressive size, irresistible flavors, and simple instructions make it perfect for any occasion. So gather your ingredients, preheat your oven, and prepare for a truly unforgettable baking experience!
