Stuffed Cookies

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I made these for dessert last night and my family absolutely LOVED them. It is quite hard to spread the cookie dough over the whole cookie so I had to do it differently. I found that an easier way to assemble the cookies was to role out the cookie dough and use a medium sized glass to cut them so that they are even. I also live in Australia so we don't have Graham Crackers here, so I used Digestive biscuits and they worked just fine.

Recipe Apdated From:sugarspunrun.com

INGREDIENTS

FOR THE COOKIES

• 2 c. semisweet chocolate chips
• 1/2 c. granulated sugar
• 2 tsp. pure vanilla extract
• 1 1/2 c. (2 1/2 sticks) butter, softened
• 1 c. packed brown sugar
• 1 tsp. baking soda
• 3/4 tsp. kosher salt
• 2 large eggs
• 2 3/4 c. all-purpose flour

FOR THE S'MORES

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

DIRECTIONS

1. First, 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. Then, 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).