S'mores Stuffed Chocolate Chip Cookie

• 1 C unsalted grass-fed butter, softened
• 1 C coconut sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 C Paleo flour blend (I used Bob’s Red Mill)
• 1 tsp baking soda
• 1 tsp sea salt
• 1 C semi-sweet chocolate chips
• 1 1/2 C mini marshmallows
• 1 C gluten-free graham cracker pieces (1-2 inch pieces)
• 1-2oz Hu Salty Chocolate bar, cut into 1/4 inch square pieces

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1. Preheat the oven to 350 degrees. Grease an 8-inch springform pan and set it on a sheet pan.
2. In a large bowl or the bowl of a stand mixer, add the butter and sugar. Cream the ingredients together until they are light and fluffy. Add the eggs and vanilla and continue to mix until all the ingredients are thoroughly mixed.
3. Add in the flour, baking soda, and salt. Mix until fully incorporated. Add the chocolate chips and stir by hand until everything is fully mixed.
4. Take half the cookie batter and spread evenly on the bottom of the springform pan. Lay the graham cracker in a single layer on the cookie dough. Next, add the marshmallows and then the Hu chocolate bar pieces.
5. Spread the remaining cookie dough over the s’mores mixture and press down firmly with a spatula.
6. Place the springform pan with the sheet pan under it in the oven and bake for 45 minutes.
7. Cool for 10-15 minutes. Remove the outer ring of the springform pan and slice the cookie. Serve warm.