S’mores-Stuffed Cookies

Ingredients

• 2 3/4 c. (330 g.) all-purpose flour
• 1/2 c. (66 g.) whole wheat flour
• 1 1/2 tsp. ground cinnamon
• 1 1/2 tsp. kosher salt
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1 1/4 c. (270 g.) packed dark brown sugar
• 1 c. (2 sticks) unsalted butter, melted
• 1/2 c. (100 g.) granulated sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 (10-oz.) bag bittersweet or extra-dark chocolate chips
• 24 (1“) graham cracker squares
• 1 (1.55-oz.) milk chocolate bar (such as Hershey’s), separated into 12 pieces
• 12 marshmallows
• Flaky sea salt

Instructions

1. In a medium bowl, whisk all-purpose flour, whole wheat flour, cinnamon, kosher salt, baking powder, and baking soda.
2. In a large bowl, mix brown sugar, butter, and granulated sugar. Stir in eggs, then add vanilla. Stir in dry ingredients until just combined. Stir in chips.
3. Scoop out 12 (1/3-cup) portions of dough (about 100 g.). Roll into balls and arrange on a parchment-lined baking sheet. Refrigerate until cold, about 10 minutes.
4. Working one at a time, pat one portion of dough to a 4“ cup in the palm of one hand. Place one graham cracker square in the center. Top with a piece of chocolate, a marshmallow, and a second graham cracker. Enclose dough around filling. Return to prepared sheet. Repeat with remaining dough, graham crackers, chocolate, and marshmallows. Freeze until very firm, 30 to 35 minutes.
5. Place a rack in center of oven; preheat to 375°. Divide dough between 2 parchment-lined baking sheets, spacing 3“ apart. Sprinkle with sea salt.
6. Bake cookies, rotating sheets front to back halfway through, until lightly browned around the edges and just set on top, 16 to 18 minutes.
7. Let cool 5 minutes, then transfer to a wire rack and let cool completely.