Marshmallow stuffed S’more Cookies
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: serves 12 1x
- 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
- 1cup graham cracker crumbs
- 6 large marshmallows, cut in half
- Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs).
- Shape dough into 12 (2-inch) balls. Shape 1 ball around 1 marshmallow half, covering completely. Repeat with remaining dough and marshmallows. Roll each ball in remaining 1/4 cup graham cracker crumbs. Place 2 inches apart on cookie sheets.
- Bake 12 to 15 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks.
- Serve warm or cool. Store tightly covered.