Snickerdoodle S’mores Cookies
Servings: 18 cookies
Ingredients
- 2&½ cups flour
- 1 cup butter room tempt
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 cup mini marshmallows
- 1 cup graham crackers broken up into small pieces, about 9-10 crackers
- 1 cup semi sweet chocolate chips
Coating
- 1 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
Coating
- Mix both ingredients in a bowl. Set aside until ready to use.
Snickerdoodle S’mores Cookies
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until creamy
- Add eggs and vanilla and beat well until incorporated. Next add flour, baking soda, and salt, mixing just until combined.
- Add the graham cracker pieces and marshmallows,(leave some to add later) and semisweet chocolate chips, stirring until everything is mixed throughout the dough.
- Scoop 2 tablespoon size balls of dough roll each cookie in the cinnamon sugar coating. Place onto the parchment lined baking sheets, leaving room for the cookies to spread. Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham crackers.
- Return to oven and bake for 1-2 minutes until done. If desired, switch oven to broil and toast the marshmallows on top. But be careful because the marshmallows can burn very quickly. Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Enjoy!
Notes
- Store in an airtight container on the counter for 4-5 days.
- You can completely skip the part of adding more marshmallows and graham crackers to the top of the cookies.