The irresistible combination of gooey marshmallows, rich chocolate, and crunchy graham crackers—that's the magic of s'mores. Now imagine that classic campfire treat transformed into a giant, indulgent cookie, boasting the familiar deliciousness of Chips Ahoy. This recipe takes the s'mores experience to a whole new level, creating a truly decadent dessert perfect for sharing (or not!).
What Makes This S'mores Cookie Recipe Unique?
This isn't your average s'mores cookie. We're elevating the experience by using the iconic Chips Ahoy chocolate chip cookie as the base, creating a wonderfully familiar foundation for the s'mores filling. The result? A perfectly balanced blend of textures and flavors that will tantalize your taste buds.
Ingredients You'll Need:
For the Chips Ahoy Cookie Base:
- 1 package (16 oz) Chips Ahoy chocolate chip cookies
- 1/2 cup (1 stick) unsalted butter, melted
For the S'mores Filling:
- 1 cup mini marshmallows
- 1/2 cup milk chocolate chips
- 1/4 cup graham cracker crumbs
- 1/4 cup chopped chocolate (dark, milk, or semi-sweet)
Optional Toppings:
- Additional marshmallows
- Chocolate shavings
- Sea salt flakes
Step-by-Step Instructions:
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Prepare the Cookie Crumble: Finely crush the Chips Ahoy cookies using a food processor or a zip-top bag and rolling pin. Aim for a coarse crumble, not fine dust.
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Combine Crumble and Butter: Add the melted butter to the cookie crumbs and mix thoroughly until evenly moistened. The mixture should hold its shape when pressed.
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Assemble the Cookie: Press half of the cookie crumble mixture into the bottom of a greased 9-inch springform pan or similar sized baking dish. Make sure it's evenly distributed and pressed firmly.
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Create the S'mores Layer: Evenly spread the mini marshmallows over the cookie crust. Sprinkle the milk chocolate chips, graham cracker crumbs, and chopped chocolate over the marshmallows.
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Add the Top Crust: Press the remaining cookie crumble mixture over the s'mores layer, firmly patting it down to create a solid top crust.
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Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the edges are golden brown and the filling is bubbly.
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Cool and Serve: Let the cookie cool completely in the pan before releasing the springform. Once cooled, you can add optional toppings like extra marshmallows, chocolate shavings, or sea salt flakes. Serve and enjoy!
Frequently Asked Questions (FAQs)
Can I use different types of cookies for the base?
While Chips Ahoy provides the perfect chocolatey base, you can experiment with other chocolate chip cookies or even a similar type of cookie if desired. Keep in mind that the flavor will change slightly.
How can I make this recipe gluten-free?
Use gluten-free chocolate chip cookies and gluten-free graham crackers for a gluten-free version. Be sure to check all ingredient labels to ensure they are certified gluten-free.
What if my cookie is too crumbly?
If your cookie crumbles too easily, you might need to add a little more melted butter to the cookie crumbs. Start by adding a tablespoon at a time until the mixture is cohesive enough to press into the pan.
Can I make this ahead of time?
This cookie is best served fresh, but you can assemble it a few hours ahead and bake it later. Store leftovers in an airtight container at room temperature.
What are some other variations I can try?
Get creative! Add different types of chocolate chips, nuts, or even caramel to the s'mores layer. Experiment with different types of graham crackers or use different types of cookies for the base.
This giant Chips Ahoy Stuffed S'mores Big Cookie is a guaranteed crowd-pleaser. Its rich, decadent flavor and satisfying texture make it the perfect dessert for any occasion. Enjoy the deliciousness!
