Today is our 4 year anniversary. So I thought I’d leave you with something sweet and the fact I could have been Cookie Monster in a different lifetime. My favorite cookies in the world are from Levain Bakery which happens to be in my neighborhood, the Upper West Side. It’s this tiny hole-in-the-wall place with the most amazing cookies. They are big, crunchy on the outside, and chewy in the middle which is how I like my cookies. I created these cinnamon s’mores graham cracker cookies to be the same way. They are just like a traditional s’mores, but the graham cracker is in the form of a cookie with melted chocolate chips, a hint of cinnamon, and the best part: marshmallows! Not sure what led to the whole s’mores craving over Memorial Day weekend, but these cookies definitely made me very happy.
Please note some photos were updated 12/9/12 to accurately reflect the cookies. The old photo wasn’t so hot.
Cinnamon S’mores Graham Cracker Cookies
makes 12 to 14 cookies
2 cups graham cracker crumbs
1/2 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons butter, at room temperature
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup bittersweet chocolate chips
6 to 7 large marshmallows, halved
Preheat oven to 350 degree F. Line a baking sheet with parchment paper.
Place the graham crackers in a food processor, and process until the graham crackers look like fine crumbs. Transfer the graham cracker crumbs to a medium bowl. Add the flour, cinnamon, baking powder, and salt. Whisk together. Set aside.
In a large bowl, add the butter and brown sugar. Using a hand mixer, cream the butter and sugar together. Add the egg and vanilla and beat until combined. Slowly add the graham cracker mixture, mixing on low speed until all the ingredients are combined. The dough will be slightly crumbly. Don’t worry. This will help to form the dough balls easily. Stir in the chocolate chips.
Form the dough into balls (about 2 tablespoons for each cookie). Flatten the balls slightly on top. Place the dough balls evenly apart on a baking sheet. Place a marshmallow-half on top of each dough ball.
Bake for about 15 minutes until marshmallows are slightly brown on top. Place cookies on a wire rack to cool or eat immediately for that warm chocolate goodness!
Note: Cookies can be reheated in the microwave for 15 to 20 seconds to fluff up the marshmallows.