S'mores Stuffed Cookies

• 1 1/2 c. (2 1/2 sticks) butter, softened


• 1 c. packed brown sugar


• 1/2 c. granulated sugar


• 2 tsp. pure vanilla extract


• 2 large eggs


• 2 3/4 c. all-purpose flour


• 1 tsp. baking soda


• 3/4 tsp. kosher salt


• 2 c. semisweet chocolate chips

• 8 graham crackers


• 8 marshmallows


• 3 (1.55-oz.) Hersheys bars, broken into squares of 4 pieces 

1. Preheat oven to 375º and line two large baking sheets with
   parchment paper. Make cookie dough: In a large bowl using an electric mixer (or
   in a stand mixer), beat butter and sugars until light and fluffy, about 2
   minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.


2. In a separate bowl, mix flour, baking soda, and salt. Stir
   into butter-sugar mixture until just combined, then fold in chocolate chips.


3. Make s'mores: Cut each marshmallow in half lengthwise.
   Sandwich halved marshmallow and one square chocolate between two squares of
   graham cracker. Using two large scoops (about 1/4 cup each) of cookie dough,
   cover the entire s'more tightly until no graham is visible. Repeat until
   remaining dough. Refrigerate on baking sheets for 10 to 15 minutes.


4. Bake cookies until lightly golden, 16 to 18 minutes. Let
   cool minutes on baking sheet for 10 minutes before eating (if you can stand
   it).

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