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
Scale
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.
