S’mores Stuffed Chocolate Chip Cookie (Edit recipe)

This recipe takes a giant gluten-free cookie and stuffs it with marshmallows, graham crackers, and chocolate before baking it. It's delicious served hot.

20 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	822
Fat:	51 g
Carbohydrates:	80 g
Protein:	18 g
Cholesterol:	76 g
Sodium:	572 mg
Fiber:	8 g
Sugars:	41 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 8

Ingredients

1 cup Unsalted Butter, softened
1 cup Coconut Sugar
2 whole Eggs, large
2 tsp Vanilla Extract
2.5 cup Paleo Baking Flour - Bob's Red Mill
1 tsp Baking Soda
1 tsp Sea Salt
1 cup Semi-Sweet Chocolate Chips
1.5 cup Mini Marshmallows
1 cup Gluten Free (Pamela's) Graham Crackers, or brand of choice, 1-2 inch pieces
2 oz Hu Dark Chocolate Gems

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees. Grease an 8-inch springform pan and set it on a sheet pan.
In a large bowl or the bowl of a stand mixer, add the butter and sugar.
Cream the ingredients together until they are light and fluffy.
Add the eggs and vanilla and continue to mix until all the ingredients are thoroughly mixed.
Add in the flour, baking soda, and salt. Mix until fully incorporated. Add the chocolate chips and stir by hand until everything is fully mixed.
Take half the cookie batter and spread evenly on the bottom of the springform pan. Lay the graham cracker in a single layer on the cookie dough.
Next, add the marshmallows and then the Hu Chocolate Gems.
Spread the remaining cookie dough over the s'mores mixture and press down firmly with a spatula.
Place the springform pan with the sheet pan under it in the oven and bake for 45 minutes.
Cool for 10-15 minutes. Remove the outer ring of the springform pan and slice the cookie. Serve warm.