A couple weeks ago my 6-year old daughter came to me and said she wanted to invent a recipe. This was music to my ears, of course, and I asked her what she wanted to make. Without missing a beat she said, “Cinnamon Chocolate S’mores Cookies!” She has a sweet tooth just like her mommy. 🙂 She asked if anyone had invented this yet, and I didn’t have the heart to tell her that if she went on Pinterest she could probably find page after page after page of S’mores cookie recipes, so I did what good mothers do and I lied straight to her sweet little face.
That weekend we went to the store and bought the ingredients for your basic chocolate chip cookies plus cinnamon graham crackers and marshmallows. It took a couple of attempts to nail down the right amount of graham crackers for the recipe. Add too much and the texture is dry and has a sandpaper’ish quality. Add too little and you can’t taste them. Finally, on the third try we nailed it! Fear not – no cookies went to waste in this experiment. Even when cookies are bad, they’re still pretty amazing!
So now you can have the flavors of s’mores without bathing in the stink of a campfire. Enjoy!
- 1¾ cup all-purpose flour
- ¾ cup cinnamon graham cracker crumbs (7 full graham cracker sheets)
- ½ teaspoon baking soda
- 1 stick unsalted butter, room temperature
- ½ cup white sugar
- ¾ cups packed brown sugar
- 1 teaspoons salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¼ cup chocolate chunks
- 1¼ cup marshmallows
- Preheat oven to 350 degrees. Line 2 large (8"x12") baking sheets with parchment paper. In a large bowl, stir together flour, graham cracker crumbs and baking soda.
- Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the salt, vanilla, egg and yolk and mix for an additional 1-2 minutes or until thoroughly combined. Stir in the chocolate and marshmallows taking care not to smash and tear the marshmallows.
- Pour half of the dry ingredients into the wet ingredients and stir until combined. Pour in the remaining dry ingredients and repeat until the dough is completely mixed.
- Place heaping tablespoons of dough onto the prepared baking sheets about 2" apart from each other. Bake the cookies for 9-12 minutes or until just set. Remove cookies from the oven and let cool on the baking sheets for 5 minutes before serving.
- These cookies will keep covered for up to 1 week.