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 ever tasted. I could have 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 willpower. Two things I don’t have.
Luckily I left enough dough to bake.
Next time I’ll make a double batch.
- 2 + ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon of salt
- ½ cup of unsalted butter, at room temperature
- ½ cup of vegetable shortening, at room temperature
- 1 + ½ cups granulated sugar + 1 tablespoon
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups mini marshmallows
- 2 cups milk chocolate chips
- 1 cup graham cracker crumbs
- Into a medium bowl sift together the flour, cream of tartar, baking soda and salt.
- Combine the butter and shortening In the bowl of a standing electric mixer fitted with the paddle beat butter and shortening together
starting onlow speed and increasing to medium for 3 minutes until smooth and creamy. In a slow stream add the 1 + ½ cups sugar and beat for 2 minutes. Scrape down sides of the bowl.
- Reduce the speed down to low and one at a time add the eggs then the vanilla. Scrape down sides of the bowl again.
low speedbeat in half the flour mixture then the remaining half stopping when the dough is still streaky with flour.
- Scrape down the sides of the bowl and by hand mix in the marshmallows and chocolate chips. Divide the batter in half and pat each half into a disk. Wrap with saran wrap and refrigerate at least an hour or overnight.
- Mix the remaining tablespoon of sugar, cinnamon and graham cracker crumbs together in a wide shallow bowl.
- Scoop up balls of the dough and form into 1 + ¼ inch rounds, roll in the crumbs and place on a baking sheet/cutting board/platter and refrigerator for at least 1 more hour.
- Preheat the oven to 350 degrees F. Once the oven is heated remove the cookies from the refrigerator and set them 2 + ½ inches apart on one of the baking sheets. Reroll any cookies that have lost their round shape.
- Bake 11 minutes for a softer cookie and 12 minutes for a little bit crispier cookie. Remove from oven and let
cool onpan. Use a thin metal spatula to scoop cookies up off the baking sheet.
- Repeat until all the cookies are baked. Store in tightly closed containers up to 1 week.
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