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
Scale
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.
