2Hershey's Chocolate Barsbroken into 24 individual portions (extra Hershey bars if you want to place a hunk on top of each cookie)
Instructions
Preheat oven to 375°F. In a bowl of a stand mixer, cream softened butter in mixer, 1 minute on medium-high until light and fluffy, scrape down edges of bowl.
Add cane sugar and brown sugar, beating on medium-high for 2-4 minutes, scraping down sides about half way between. (Beat 4 minutes if using natural cane sugar).
Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix.
In a medium bowl, mix together flour, baking soda and salt whisking until combined. With mixer on low/stir, slowly pour in ½ cup of flour mixture at a time, mixing on low until just combined. Add water (high altitude only) in between flour additions, don’t over mix. Add chocolate chips, stir (with low on mixer or by hand) on low, until just combined.
Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart. Flatten each dough ball with hand or bottom of glass dipped in flour. Place dough in fridge while making S'more Stacks.
Assemble S'more Stacks for StuffingStack in the following order: graham square, marshmallow, chocolate piece, finishing with a graham square.
STUFFING COOKIESTake one flattened cookie disc, place s'more stack on top, place another cookie disc on top, seal two cookie pieces together, making a large cookie dough ball. Set 2-3 inches apart on parchment lined baking sheet. I was able to get about 6-8 per pan.
Place in fridge 10-15 minutes prior to baking, bake 8-10 minutes until just set and slightly golden. Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.
Cookies keep on counter in airtight container for 3 days, or wrap individually and freeze up to 3 months.
Notes
FREEZINGDough may be frozen, while I don't recommend freezing already stuffed cookies; as it could alter the texture of the grahams and the marshmallows. You could freeze the dough discs then stuff when ready to bake, allowing the dough to thaw for 15 minutes should soften enough to form around the dough. See post for multiple other stuffing options!