Cupcakes on St Marks has gone renegade this week and baked cookies instead. I have been wanting to try different types of baked goods so this will be the first of many.
I saw a photo online of a cookie that had baked in chocolate and marshmallow and decided I wanted to do s’mores cookies. What goes better with s’mores than cinnamon graham crackers? Cinnamon snicker doodle cookies, that’s what!
I’ve got to say, although I was a bit nervous since I don’t know cookies as well as cupcakes, they came out marvelous! Give this idea a try sometime maybe even with chocolate chip cookies or just plain snicker doodles.
For cookie dough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt (optional)
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
1 tablespoon light corn syrup (or substitute honey one for one!)
2 1/2 teaspoons vanilla extract
For topping to roll cookie dough in:
3 tablespoons sugar
1/2 teaspoon cinnamon
Preheat oven to 375 F.
In a small bowl, stir together the sugar and cinnamon for the topping and set aside.
To make cookie dough: stir together dry ingredients and set aside.
Cream butter and sugar, add in eggs, corn syrup (or honey), and vanilla mixing thoroughly. Add the dry ingredients and mix until blended.
You can chill the dough for an hour so it’s easier to handle and not sticky.
Roll balls of dough about the size of walnut and flatten, then roll in cinnamon sugar topping. Put one down with two mini marshmallows and one rectangle of chocolate. Make one more ball and flatten and add that on top, creating a sandwich.
Bake for 10-12 minutes, or until the tops are crackly.
Let cool before eating, the chocolate inside is very hot. Enjoy.