If you are someone who loves the warm, comforting flavors of classic snickerdoodles combined with gooey, melty s’mores goodness, then you’re absolutely going to fall head over heels for this Snickerdoodle S’mookies Recipe. This delightful treat brings together the cinnamon-sugar crunch of snickerdoodle cookies with toasted marshmallows and melted chocolate sandwiched right in the middle. It’s the perfect dessert to cozy up with, share around the fire, or just enjoy anytime you crave a bit of nostalgic sweetness elevated to a whole new level. Trust me, every bite is like a mini celebration of your favorite flavors.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential to creating the perfect texture and flavor in your Snickerdoodle S’mookies Recipe. Each element plays a unique role — from the creamy butter that keeps the cookies tender to the cinnamon that delivers that signature snickerdoodle warmth.
- 8 ounces unsalted butter (at room temperature): Provides a rich, creamy base to keep cookies soft and slightly chewy.
- 1¾ cups sugar (plus more if needed): Adds sweetness and helps create that beautiful caramelized crust.
- 1½ tbsp ground cinnamon: Gives that classic snickerdoodle aroma and a warm, spicy kick.
- 2 large eggs: Bind everything together and add moisture for the perfect dough consistency.
- 2¾ cups all-purpose flour: The structure provider, making sure your cookies hold their shape just right.
- 2 tsp cream of tartar: A key ingredient that helps keep the snickerdoodles tender and enhances their tangy flavor.
- 1 tsp baking soda: Works with the cream of tartar to give the cookies their iconic slight rise and chewiness.
- ¼ tsp salt: Balances the sweetness and enhances all the flavors.
- Large marshmallows (toasted): The gooey, melty heart of your s’mookie sandwich that takes it to the next level.
- Thin chocolate bars (easier to melt): Melt quickly between the warm cookies and marshmallow, adding rich chocolatey goodness.
How to Make Snickerdoodle S’mookies Recipe
Step 1: Make the Cookie Dough
Start by creaming the butter and 1½ cups sugar together in a stand mixer until the mixture is smooth and fluffy; this usually takes about 2 to 3 minutes. Then, add the eggs one at a time, making sure to scrape down the sides of your bowl to keep everything well combined. Once the wet ingredients are ready, slowly add the flour, cream of tartar, baking soda, and salt. Mix on a low speed just until everything is fully incorporated — careful not to overmix! Finally, cover the dough with plastic wrap and place it in the fridge for at least two hours. This chilling step is crucial because it firms up the dough, making it easier to roll and ensuring the cookies bake just right.
Step 2: Prepare and Bake the Cookies
When you’re ready to bake, preheat your oven to 400°F (200°C). In a small bowl, mix the remaining ¼ cup sugar with the ground cinnamon — this cinnamon sugar will coat the dough balls, giving your cookies their signature snickerdoodle sparkle. Scoop about 2 tablespoons of dough and roll it into a ball, then generously coat each ball in the cinnamon-sugar mixture. Space the balls about 2 inches apart on a parchment-lined baking sheet to allow room for spreading. Bake for 9 to 10 minutes until the edges are lightly golden while the centers remain soft to the touch. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack — this prevents breaking and helps the cookies set perfectly.
Step 3: Assemble the S’mookies
Once your cookies are completely cooled, it’s time for the fun part! Take two cookies and start by placing pieces of thin chocolate bars on the bottom of one cookie. Then, add a toasted marshmallow on top — you can toast your marshmallow over a campfire, with a kitchen torch, or even under the oven broiler until its surface is golden and gooey. Sandwich the marshmallow and chocolate with the second cookie, pressing gently to help melt the chocolate and meld all those incredible flavors together. This is the magic moment when your Snickerdoodle S’mookies Recipe truly comes alive.
How to Serve Snickerdoodle S’mookies Recipe
Garnishes
For a little extra sparkle, dust a few of your s’mookies with powdered sugar or a light sprinkle of cinnamon right before serving. If you want to add contrast, a drizzle of melted white chocolate or a few crushed cinnamon candies on top can really elevate the presentation and flavor.
Side Dishes
Snickerdoodle S’mookies pair beautifully with a warm cup of hot chocolate or a creamy vanilla latte to balance out the cinnamon and sweetness. For a refreshing touch, try serving with fresh berries or a small glass of cold milk — classic and always comforting.
Creative Ways to Present
Make your Snickerdoodle S’mookies Recipe shine by presenting it as a platter on a rustic wooden board, perfect for sharing at a gathering. Or try stacking them in a jar tied with twine for a charming gift idea. You can also serve the s’mookies slightly warm with a side of ice cream for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
You can keep your Snickerdoodle S’mookies in an airtight container at room temperature for up to 3 days. The cookies will stay soft, and the marshmallows will remain pleasantly gooey. Just be sure to separate layers with parchment paper to prevent sticking.
Freezing
If you want to prepare these delightfully indulgent s’mookies ahead of time, freeze the fully assembled treats in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months. When you’re ready to indulge, thaw at room temperature and gently warm to refresh the gooey marshmallow and chocolate.
Reheating
To bring leftover Snickerdoodle S’mookies back to life, pop them in a warm oven at 300°F (150°C) for 5–7 minutes or microwave gently for 15–20 seconds. This will melt the chocolate and soften the marshmallow again, making them taste wonderfully fresh.
FAQs
Can I use regular sugar instead of granulated sugar for this recipe?
Yes, regular granulated sugar is exactly what this recipe calls for. Just make sure to use the right amount and mix it well to get that classic snickerdoodle texture and sweetness.
What can I use if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute with lemon juice or white vinegar, but the texture and tang may be a little different. The cream of tartar helps give snickerdoodles their signature chew and slight tanginess, so it’s best to stick to the original if possible.
Can I make smaller or larger Snickerdoodle S’mookies?
Absolutely! Just adjust baking times accordingly. Smaller cookies may bake in 7–8 minutes, while larger ones could take up to 12 minutes. Keep an eye on the edges for that perfect golden color.
What type of chocolate works best for melting?
Thin chocolate bars or chocolate chips with a good melting quality work best. Milk, dark, or semi-sweet chocolate all taste great, but thin bars melt quicker and create that gooey center faster.
Is it necessary to chill the cookie dough?
Yes, chilling the dough helps prevent spreading and improves the texture of your cookies, making them soft but structured — vital for holding the marshmallow and chocolate together without getting too flat.
Final Thoughts
If you’re craving a new twist on classic cookies with a nostalgic s’mores vibe, the Snickerdoodle S’mookies Recipe is your inviting answer. It’s a warm, sweet, and slightly spiced treat that’s incredibly fun to make and even better to eat. Whether you’re sharing with friends or sneaking bites when no one’s looking, these s’mookies are destined to become a treasured favorite. So go ahead, bake a batch, and watch everyone’s faces light up with joy!
Print
Snickerdoodle S’mookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Snickerdoodle S’mookies are a delightful twist on classic snickerdoodle cookies, featuring a soft cinnamon-sugar coated cookie sandwiched around melted chocolate and a warm toasted marshmallow. Perfect for a cozy treat that combines the nostalgic flavors of s’mores with the comforting taste of snickerdoodles.
Ingredients
Cookie Dough
- 8 ounces unsalted butter (at room temperature)
- 1¾ cups sugar (plus more if needed for coating)
- 1½ tbsp ground cinnamon
- 2 large eggs
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
Assembly
- Large marshmallows (toasted)
- Thin chocolate bars (easier to melt)
Instructions
- Make the Cookie Dough: In a stand mixer, cream together the softened butter and 1½ cups of sugar until smooth and fluffy, which takes about 2–3 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next, scraping down the bowl as needed. Then add the all-purpose flour, cream of tartar, baking soda, and salt. Mix on low speed until the dough is fully combined. Wrap the dough in plastic wrap and refrigerate for at least 2 hours to firm up.
- Prepare and Bake the Cookies: Preheat your oven to 400°F (200°C). In a small bowl, combine the remaining ¼ cup sugar with the ground cinnamon to create the coating mixture. Scoop about 2 tablespoons of dough and form each into a ball, then roll the balls thoroughly in the cinnamon-sugar mixture. Arrange the dough balls on a parchment-lined baking sheet, spaced about 2 inches apart to allow spreading. Bake for 9–10 minutes until the edges turn slightly golden while keeping the centers soft and chewy. Allow the cookies to rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Assemble the S’mookies: Once the cookies have fully cooled, take two cookies to create each sandwich. On the bottom side of one cookie, place pieces of thin chocolate bars for easy melting. Top the chocolate with a warm toasted marshmallow, toasted using a kitchen torch, broiler, or over a fire for best results. Gently sandwich the marshmallow and chocolate with the second cookie, pressing lightly to encourage the chocolate to melt and ingredients to meld into a gooey and delicious treat.
Notes
- For best marshmallow toasting, use a kitchen torch or broil quickly to avoid burning.
- You can substitute the thin chocolate bars with your favorite chocolate pieces for personalization.
- Refrigerating the dough ensures better shaping and prevents excessive spreading while baking.
- Cookies are best served fresh assembled to ensure gooey melted filling.
