Cinnamon chocolate chip S’mores Cookies
These yummy smores chocolate chip cookies are loaded with gooey marshmallows and are reminiscent of s’mores made around the campfire! A delicious bit of milk chocolate and gooey marshmallow in every bite!
Is there anything better than baking a big batch of cookies? These delicious smores chocolate chip cookies have 2 secret ingredients that make them extra special!
Graham Cracker Crumbs and a hint of cinnamon that bring the flavour of s’mores but without the campfire!
I love the combination of chocolate, toasted marshmallow and graham crackers so I decided to make some S’mores cookies instead. That is until I discovered I had no butter or margarine on hand.
What I did have was Gay Lea Spreadables in Cinnamon Brown Sugar flavour. I really didn’t want to head out in the heat to get butter, so I figured why not!
Gay Lea Spreadables is real creamy butter with the addition of unsaturated canola oil to keep it spreadable. That meant I didn’t have to wait for it to soften up before I began!
I always have spreadables in the fridge for that very reason! Â It spreads easily without ripping your toast apart! While Cinnamon Brown Sugar is my favourite, it also comes in regular and light varieties and tastes amazing on my toasted English muffin bread!
This was my first time baking with it, but I can guarantee I will be trying it again in other recipes. For starters, the crumble for my apple crisp. Yum!
Chocolate Chip Marshmallow Cookies
These chocolate chip marshmallow cookies are made with 2 secret ingredients! Graham cracker crumbs and a hint of cinnamon make them reminiscent of gooey good s'mores with no campfire required!
Ingredients
- * 2 cups all purpose flour
- * 1 1/4 cup graham cracker crumbs
- * 1/2 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1 cup of butter
- * 1 cup granulated sugar
- * 1/2 cup packed light brown sugar
- * 2 eggs
- * 1 1/4 cup milk chocolate chips
- * 1 1/2 cups mini marshmallows
Instructions
- Heat oven to 325 degrees. Line cookie sheets with parchment paper.
Whisk together dry ingredients. - In the bowl of electric mixer, cream cinnamon & brown sugar spreadable butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs until well combined.
Reduce mixer speed to low and gradually add flour mixture, mixing just until combined. - Stir in 1 cup of the chocolate chips and 1 cup mini marshmallows
- Drop onto prepared cookie sheets by the tablespoon full, leaving room for cookies to spread between each.
- Bake for 9 minutes, remove from oven, carefully and quickly press 2 to 3 marshmallows and 2 or 3 chocolate chips onto the top of each cookie, return to oven and bake for an additional 5 minutes.
Remove from oven, allow to cool for a minute or two before transfering to a wire rack to cool completely
Until next time……
I got all excited and thought I would try to make them this evening. I just came back home from popping by the grocery store after picking up the graham wafers (make my own crumbs) and the mini marshmallows. But my store didn’t carry the Gaylea’s cinnamon brown sugar spreadable. Only Gaylea’s ‘Spreadable Butter’, both the light and regular version. I’m going to try to make them anyway and just add a bit more cinnamon. We’ll see how it goes.
I think adding the cinnamon should do the trick! Let me know how you make out 🙂
I don’t blame you Heather! This heat is getting to be a bit much.