Yes, you read that right. Say it with me now. S'mores. Snickerdoodles. Together in sheer cookie bliss. I'm a huge s'mores fan--to the point I have been known to save room for dessert because a restaurant serves up s'mores or a s'more inspired treat. Not to mention the brownies, whoopie pies, banana bread and other treats I've made from this chocolate-graham-marshmallow combo. And the doodle obsession is well documented with snickerdoodles in all kinds of flavors popping up here (with two other new ones I found that are definitely going to hit the the cookie tins this holiday). So of course without question I immediately set upon making this cookie infusing all the flavor bits I love about s'mores with all the best features of a snickerdoodle--soft and puffy inside and rolled in a wonderful coating to bake up to one amazing cookie. My friend Mere was the recipient of these cookies for her birthday last month--it really is a great summer birthday cookie, right? The cookie is light and tender, with chunks of graham cracker, marshmallows and chocolate chips throughout, not to mention a slightly cinnamon enhanced graham cracker crumb coating. I wasn't sure I'd love the traditional snickerdoodle cinnamon flavor paired with the classic s'mores palette, but I ran with it anyway. Which is good because the result is amazing. Seriously, these might be my new favorite cookie. For real.
Reeni from Cinnamon Spice and Everything Nice posted this recipe and I'm glad Pinterest led me to it because her blog is full of goodness. Her recipe is great and really marries these two treats into a great cookie with a strong snickerdoodle base. I did make an adjustment though, adding about a cup of graham cracker chunks to the dough with the marshmallows and milk chocolate chips. Since the graham cracker crumb coating also included some cinnamon, I wanted to make sure that classic campfire treat flavor came all the way through. Perfect addition. These cookies take a little longer, but it's dough chilling time so with planning it's not a big deal. Just to decide to start them on Saturday morning for a gathering that afternoon. I let my dough discs chill for about 3 hours, then another 1 hour plus once they were rolled into balls and they turned out great. But overnight will definitely work for the serious plan-aheaders out there. I used a medium cookie scoop and got a lot of cookies out of this recipe, even though I thought they were big. Some of the marshmallows closest to the edges got a little too melted, bu overall, they kept their marshmallow integrity through the baking process. And for those few gooey messes, well, they just got moved to the "not to be shared with others" pile. Because they weren't perfect. Not, er, because I was hoarding them.
2 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups plus 1 Tablespoon sugar, divided
2 eggs, room temperature
2 teaspoons vanilla extract
2 cups mini marshmallows
2 cups milk chocolate chips
1 cups graham cracker pieces/chunks (about 9 crackers)
1 cup graham cracker crumbs, finely crushed (about 9 crackers)
1 teaspoon cinnamon
In a medium bowl, whisk together flour, cream of tartar, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and shortening on medium high speed until creamy and smooth, about 2-3 minutes.
Gradually beat in 1 1/2 cups sugar, again on medium high speed, for about 3 minutes until pale and fluffy, scraping the sides of the bowl as needed.
Reduce speed and add eggs and vanilla, one at a time, increasing speed between each addition.
Gradually stir in flour mixture until just combined. This may leave some flour unincorporated, which is fine.
Remove from mixer and add in mini marshmallows, chocolate chips and graham cracker chunks. fold in by hand using a large wooden spoon or spatula.
Separate batter into two parts. Shape each part into a disc and wrap with plastic wrap. Chill for at least an hour or overnight. Note: I chilled my dough for about 3 hours.
When dough in almost completely chilled, place graham cracker crumbs in a shallow bowl and stir in remaining sugar and cinnamon.
Remove dough from refrigerator and using a medium cookie scoop, portion dough and shape into balls, about 1 1/2 inches around. Roll each ball in graham cracker crumb/cinnamon mixture and place on a parchment or Silpat lined baking sheet. Note: You can place more cookie balls on the pan that you would actually bake, close together, since they are just going to chill at this point. Chill coated cookie balls for another hour or more.
Remove cookie balls from refrigerator and arrange on parchment or Silpat lined baking sheets, about 12 to a standard pan. Bake at 350 degrees F for 10-12 minutes or until just set, edges are lightly golden and marshmallows are puffed but mostly intact and not melted. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. Chill any remaining cookie balls until ready to bake.
Remove from oven and let cool on pan for 5-8 minutes before transferring to wire racks to cool completely. Repeat with remaining dough and store cooled cookies in zip top bags or airtight containers.
Makes about 4 dozen cookies.
The Cookie Princess
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