Chewy S'mores Stuffed Cookies

Name: Chewy S'mores Stuffed Cookies
Yield: 1 servings
Ingredients: 1 cup Butter, slightly softened; 0.5 cup Karo® corn syrup; 0.75 cup Brown Sugar; 1 tsp vanilla; 2 Eggs, large; 2.25 cup Flour; 1 sp Baking Soda (Sodium bicarbonate); 1 sp Salt; 1 box vanilla instant pudding mix, (~. oz*); 1.5 cup crushed, about 8 full graham crackers or 1 sleeve; 2 cup milk chocolate chips; 7 large marshmallows, cut in half; 2.5 chocolate bars, *

Brooke1999

Servings1

Difficultymedium

Ingredients

1 cupButter, slightly softened
0.5 cupKaro® corn syrup
0.75 cupBrown Sugar
1 tspvanilla
2Eggs, large
2.25 cupFlour
1 spBaking Soda (Sodium bicarbonate)
1 spSalt
1 boxvanilla instant pudding mix, (~. oz*)
1.5 cupcrushed, about 8 full graham crackers or 1 sleeve
2 cupmilk chocolate chips
7large marshmallows, cut in half
2.5chocolate bars, *

Instructions

1
If you live at high altitude see baking notes below for adjustments! *
2
Preheat oven to 375°F and line a baking sheet with parchment paper.
3
In a mixer or with a hand mixer and the paddle attachment mix together the butter, corn syrup, brown sugar, and vanilla. (1 cup butter, ½ cup corn syrup, ¾ cup brown sugar, 1 tsp vanilla)
4
Add in each egg, one at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed. (2 eggs)
5
In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers. (2 ¼ cups flour, 1 tsp salt, 1 tsp baking soda, 1 box instant pudding mix, 1 sleeve of crushed graham crackers)
6
Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
7
Stir in the chocolate chips. (2 cups milk chocolate chips)
8
Roll out the cookie dough into balls. Then take ½ of a large marshmallow and a piece of chocolate bar and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.
9
Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.
10
Refrigerate baking sheet with cookies on it for 20 minutes before baking.
11
Bake for 13-15 minutes or until just starting to turn golden brown.
12
Allow to cool for 5-10 minutes then enjoy! <br><br> *For high altitude adjustments: decrease brown sugar to 2/3 cup, increase flour to 2 ½ cups <br><br> *Use the small box of instant pudding mix- they sometimes vary in sizes depending on the brand but you want a box that is between 3-4 oz.