12 1/4 inch thick pork belly slices or thick cut bacon
12 large marshmallows
12 2-inch squares of good quality chocolate
For the cookies:
12 tablespoons butter, softened
3/4 cup brown sugar
1/4 cup sugar
2 teaspoons vanilla extract
1 egg yolk
2 cups flour
1 3.4-oz box instant french vanilla pudding mix, dry, not prepared*
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Make the cookies: In a bowl, cream together butter, sugar and brown sugar for 1 to 2 minutes until light and very fluffy. Add vanilla, egg and egg yolk, and mix well. In a separate bowl, whisk together flour, pudding mix, baking soda and salt.
Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover very tightly and chill for at least 1 hour.
Preheat oven to 350 degrees F. Roll dough into balls (about 1 1/2 inch) and space 2 to 3 inches apart on a baking sheet. Bake for 10 to 12 minutes until lightly browned on top. Allow to cool 5 to 10 minutes on baking sheet before transferring to a cooling rack to cool completely.
To grill the pork belly / bacon: Heat a grill to medium-high heat. Thread pork belly / bacon onto skewers in an S-shape. Place skewers directly on grill and cook 8 to 12 minutes, rotating as needed to ensure even cooking. Transfer to a plate, let cool and then remove bacon from skewers. Set aside.
Roast marshmallows directly over the grill using skewers or roasting sticks until cooked to your preference.
Assemble S’mores: Flip one cookie over so it’s upside down. Place a square of chocolate on top of the upside down cookie, then top with grilled marshmallow, bacon and a right side-up second cookie. Serve immediately.