Two much-loved favorites collide in one cookie! Snickerdoodles meet s’mores and fall in love.
Milk chocolate chips and mini marshmallows are mixed into sweet sugar cookie dough then formed into balls and rolled in cinnamon graham cracker crumbs. The crumbs form a crispy coating on the outside that gives way to soft, chewy insides.
They’re an unforgettable combination of chocolate chip cookie, sugar cookie and s’more.
Truth be told these are nothing like eating a warm, gooey s’more. Although all the components of a s’more are present the marshmallows and graham crackers aren’t prominent in the overall flavor.
With that said they’re still ridiculously good and I will definitely be making them again. And again and again.
The raw cookie dough is one of the most delicious and addictive I’ve ever tasted. I could of spooned the entire bowl of dough up as is. No oven needed.
That’s the mark of a phenomenal cookie. You just know they’re going to bake up right as day when you can’t stop eating them raw.
The cookies take some planning ahead. They need refrigerating both before rolling them into cookie balls and after. That’s the dangerous part.
The bowl of dough just sitting there in the refrigerator ready for the taking. Begging to be eaten. A true test of patience and will power. Two things I don’t have.
Luckily I left enough dough to bake. Barely.
Next time I’m making a double batch.