If you adore that perfect mix of cinnamon-sugar snickerdoodles and the gooey goodness of s’mores, then you’re in for an absolute treat with this Snickerdoodle S’mookies Recipe. These cookies bring together a buttery, soft snickerdoodle base rolled in cinnamon sugar, stuffed with a warm marshmallow and melty chocolate that create a nostalgic campfire flavor you can enjoy right from your kitchen. They’re the ultimate cozy dessert for any season, versatile enough to make an ordinary afternoon suddenly feel like a celebration.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together to form all the magic in this recipe. Each element plays a crucial role, from the rich butter that keeps the cookies soft to the cinnamon-sugar coating that gives that classic snickerdoodle bite with a hint of warmth and sweetness.
- 1 cup unsalted butter (softened): Provides a rich, tender base that helps the dough come together perfectly.
- 1 1/4 cups granulated sugar: Adds the necessary sweetness and helps with that soft texture.
- 1/2 cup brown sugar: Brings moisture and a subtle caramel flavor to the cookie dough.
- 2 large eggs: Bind the ingredients together while contributing to the cookie’s softness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 2 3/4 cups all-purpose flour: The essential structure that holds everything together.
- 1 1/2 teaspoons cream of tartar: Adds a tangy kick and helps create that snickerdoodle chewiness.
- 1 teaspoon baking soda: Provides gentle leavening for lightness.
- 1/2 teaspoon salt: Balances the sweetness and deepens the cookie flavor.
- 1/4 cup granulated sugar + 1 tablespoon cinnamon (for rolling): Gives the signature snickerdoodle coating that’s crisp and flavorful.
- 12 large marshmallows (halved): The gooey center that oozes delightful sweetness.
- 6–8 chocolate squares or milk chocolate pieces: Melts perfectly inside for that irresistible s’more taste.
How to Make Snickerdoodle S’mookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This step ensures your cookies will bake evenly and won’t stick, making cleanup a breeze and your snickerdoodle s’mookies come out picture-perfect every time.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light, fluffy, and creamy. This creaming process incorporates air, setting the stage for soft, tender cookies with a delicate crumb.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. This step helps create a smooth, glossy dough that’s ready for the dry ingredients to join the party. Don’t rush; well-incorporated eggs mean better texture in the finished cookies.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures even distribution of the leavening agents, which is key for consistent rise and the classic snickerdoodle chew.
Step 5: Mix Dry into Wet
Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms. Resist overmixing here to keep your cookies tender and avoid any toughness.
Step 6: Roll and Coat the Dough Balls
Combine the cinnamon and extra granulated sugar in a small bowl. Scoop about 2 tablespoons of dough for each cookie, roll it into a ball, and then coat thoroughly in the cinnamon-sugar mix. This coating delivers the hallmark snickerdoodle flavor and a little crunch on the edges.
Step 7: Bake and Add the Gooey Filling
Place the coated dough balls spaced apart on your prepared baking sheet. Bake for 8 to 9 minutes, just until the edges start to set but the center is still soft. Remove the cookies from the oven and quickly press half a marshmallow and a piece of chocolate into the center of each cookie. Return them to the oven for 2 more minutes so the marshmallows puff up and the chocolate melts beautifully.
Step 8: Cool and Enjoy
Allow your Snickerdoodle S’mookies to cool on the pan for about 5 minutes before carefully transferring to a wire rack. This pause helps the cookies firm slightly without losing that gooey center you’re craving.
How to Serve Snickerdoodle S’mookies Recipe
Garnishes
For an extra hint of indulgence, sprinkle a little cinnamon sugar over the top just before serving. Adding a tiny drizzle of melted chocolate or a pinch of flaky sea salt elevates the flavor even more. These little touches make each bite a true delight.
Side Dishes
These warm, gooey cookies pair wonderfully with a cold glass of milk, creamy hot chocolate, or even a cup of coffee or chai tea. The contrast between rich beverage and sweet cookie is like a hug from the inside.
Creative Ways to Present
Try serving the cookies stacked with a scoop of vanilla ice cream in between for an irresistible dessert sandwich. Alternatively, place a Snickerdoodle S’mookies on a small dessert plate with fresh berries or whipped cream for a festive treat that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to three days. To preserve the gooey center, separate layers with parchment paper and avoid stacking too many on top of each other.
Freezing
Feel free to freeze unbaked dough balls by rolling and coating them in cinnamon-sugar, then storing in a freezer-safe container or bag. When you’re ready, bake them straight from frozen, adding an extra minute or two to the baking time.
Reheating
If your Snickerdoodle S’mookies aren’t as warm and melty as you’d like, pop them in the microwave for 10 to 15 seconds. This brings back that toasty marshmallow softness and melted chocolate comfort without losing any deliciousness.
FAQs
Can I use dark chocolate instead of milk chocolate in the Snickerdoodle S’mookies Recipe?
Absolutely! Dark chocolate adds a slightly bitter contrast to the sweet dough and marshmallow, which many people love. Just use your favorite type or any chocolate pieces you have on hand.
What if I don’t have cream of tartar for the snickerdoodle dough?
While cream of tartar is traditional for snickerdoodles, you can substitute with an equal amount of lemon juice or vinegar mixed in with the wet ingredients, which helps replicate the tang and texture.
How do I prevent the marshmallows from burning during baking?
The trick is to add the marshmallow halves after the initial bake when the edges are set but centers still soft, then return to the oven for just a couple minutes. Alternatively, a quick broil at the end for 30 seconds can toast them perfectly if you’re watching closely.
Can I make smaller or larger cookies with this recipe?
Yes! Adjust the size as you like, but keep in mind that baking time will change—smaller cookies will bake faster, while larger ones need more time. Just watch closely to avoid overbaking.
Are Snickerdoodle S’mookies Recipe suitable for vegetarians?
They sure are! All the ingredients are vegetarian-friendly, making this recipe a great dessert choice for those following a vegetarian diet.
Final Thoughts
There’s something truly special about the Snickerdoodle S’mookies Recipe that brings together comforting textures and nostalgic flavors in one dreamy bite. Whether you’re making them for a cozy night in or impressing friends at a gathering, these cookies are guaranteed to spread smiles and warm hearts. Give them a try—you might just find your new favorite go-to dessert!
Print
Snickerdoodle S’mookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Snickerdoodle S’mookies are a delightful twist on the classic snickerdoodle cookie, featuring a soft cinnamon-sugar coated dough filled with melty marshmallows and rich chocolate pieces. These warm, gooey treats combine the nostalgic flavors of s’mores with the beloved texture of snickerdoodles, making them perfect for summer desserts or cozy gatherings.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Rolling Coating
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
Fillings
- 12 large marshmallows (halved)
- 6–8 chocolate squares or milk chocolate pieces (like Hershey’s)
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add eggs and vanilla: Beat in eggs one at a time to fully incorporate them, then add the vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt throughout the dough.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms, being careful not to overmix.
- Prepare cinnamon-sugar coating: In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon cinnamon.
- Shape and coat dough balls: Roll the dough into balls about 2 tablespoons each, then roll them in the cinnamon-sugar mixture to coat evenly. Place the coated balls on the prepared baking sheet, spaced apart to allow spreading.
- Bake until edges set: Bake the cookies for 8–9 minutes until the edges just start to set but the centers remain soft.
- Add marshmallow and chocolate: Remove the baking sheet from the oven and quickly press half a marshmallow and a piece of chocolate into the center of each cookie.
- Finish baking: Return the cookies to the oven for an additional 2 minutes or until the marshmallow puffs up and the chocolate begins to melt.
- Cool and serve: Allow the cookies to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely or serve warm.
Notes
- For a toasted marshmallow flavor, broil the cookies for 30–60 seconds at the end of baking—watch closely to prevent burning.
- These cookies are best enjoyed warm but can be reheated in the microwave for 10–15 seconds to soften the marshmallow and chocolate again.
- Ensure marshmallows are pressed quickly into the warm cookies to prevent them from melting too much or sliding off.
