Get ready to fall in love with the ultimate melty, cinnamon-spiced treat in this Snickerdoodle S’mookies Recipe. Imagine the perfect marriage of a classic snickerdoodle cookie, cozy notes of cinnamon and sugar, warmed marshmallows, and gooey melted chocolate all sandwiched together into one irresistible bite. This is not just a cookie; it’s an experience that brings campfire vibes right into your kitchen! If you adore that signature snickerdoodle flavor and crave a fun twist, this recipe will quickly become your new go-to for gatherings, cozy nights, or any sweet craving moment.
Ingredients You’ll Need
These ingredients are delightfully straightforward, yet each plays a starring role in creating the rich texture and iconic flavor of the Snickerdoodle S’mookies Recipe. From the soft, buttery cookie dough to the perfect cinnamon-sugar coating and that final gooey marshmallow with chocolate, everything is essential for that perfect bite.
- 8 ounces unsalted butter (at room temperature): Gives the dough a rich, tender crumb and helps with the perfect chewiness.
- 1¾ cups sugar (plus extra if needed): Sweetens the cookies and the cinnamon-sugar coating adds that irresistible crunch.
- 1½ tbsp ground cinnamon: This warm spice delivers the signature snickerdoodle flavor you know and love.
- 2 large eggs: Adds moisture and helps bind the dough together.
- 2¾ cups all-purpose flour: The sturdy base that builds the cookie’s texture.
- 2 tsp cream of tartar: Gives snickerdoodles their signature tang and chewy texture.
- 1 tsp baking soda: Helps the cookies rise just right with a light texture.
- ¼ tsp salt: Balances the sweetness and enhances overall flavor.
- Large marshmallows (toasted): The gooey, melty heart of your s’mookie.
- Thin chocolate bars: Perfect for melting inside the cookie sandwich and adding that rich chocolate layer.
How to Make Snickerdoodle S’mookies Recipe
Step 1: Make the Cookie Dough
Start creamy by blending the room temperature butter with 1½ cups of sugar in a stand mixer until it’s smooth, light, and fluffy—that’s the secret to soft, tender cookies. Then, one egg at a time, add the eggs to keep the batter silky and well combined. Mix in your dry ingredients—flour, cream of tartar, baking soda, and salt—on a low speed until just combined. Refrigerate the dough for at least 2 hours; this chilling step is essential for flavors to blossom and makes the dough easier to handle.
Step 2: Prepare and Bake the Cookies
Preheat your oven to a hot 400°F (200°C). While it heats, mix the remaining ¼ cup sugar with the ground cinnamon for that classic snickerdoodle coating. Scoop about 2 tablespoons of chilled dough, roll into balls, and generously coat each in the cinnamon-sugar mixture to create that crispy, aromatic exterior. Space them about 2 inches apart on a parchment-lined baking sheet and bake for 9 to 10 minutes, just until the edges turn golden and the centers stay soft. Give the cookies 5 minutes to rest on the sheet before moving them to a wire rack to cool completely.
Step 3: Assemble the Snickerdoodle S’mookies
Once your cookies are cool, the magic assembly begins! Take two cookies and place small pieces of your thin chocolate bars on the bottom side of one cookie. Next, add a warm, toasted marshmallow right on top—whether you toast it over a flame, with a kitchen torch, or your oven’s broiler, the melty marshmallow is what makes this s’mookie so special. Sandwich it gently with the second cookie and press just enough to melt the chocolate into that gooey marshmallow hub. You’re now holding a s’mookie masterpiece.
How to Serve Snickerdoodle S’mookies Recipe
Garnishes
Sprinkle a tiny pinch of cinnamon sugar on top just before serving to enhance the snickerdoodle charm and add a little sparkle. For an extra touch of indulgence, drizzle some melted chocolate or caramel over the top.
Side Dishes
Snickerdoodle S’mookies are delightful on their own, but they shine alongside a mug of hot cocoa, aromatic chai tea, or even a scoop of vanilla bean ice cream to complement the warm, melty centers perfectly.
Creative Ways to Present
Serve these s’mookies on rustic wooden boards, wrapped individually in parchment paper tied with twine to make lovely gifts, or even stack them into mini towers for parties. They also make a fantastic interactive dessert station where guests can toast their own marshmallows.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days to maintain their softness. Store the assembled s’mookies separately and assemble when ready to eat to avoid marshmallow stickiness.
Freezing
Freeze unbaked dough balls coated in cinnamon sugar on a baking tray, then transfer to a freezer-safe container for up to 3 months. Bake straight from frozen, adding a minute or two to the baking time. Avoid freezing assembled s’mookies as marshmallows lose their texture.
Reheating
Warm your s’mookies gently in a microwave for about 10 seconds or in a low oven to recreate that fresh-out-of-the-oven glow. This will re-melt the chocolate and soften the cookie center without drying it out.
FAQs
Can I use chocolate chips instead of thin chocolate bars?
Absolutely! Chocolate chips work well and melt nicely, but thin bars tend to melt more evenly and create a smoother layer inside the s’mookie.
Is it necessary to chill the dough?
Chilling the dough is highly recommended as it helps develop the flavor and prevents spreading, giving you those perfectly thick, chewy snickerdoodle cookies.
What if I don’t have cream of tartar?
While cream of tartar is classic for snickerdoodles, you can substitute it with an equal amount of lemon juice or vinegar to achieve the tang and tender texture.
How do I toast marshmallows indoors safely?
A kitchen torch or your oven’s broiler set on high with close monitoring are the best safe options for toasting marshmallows indoors without flames.
Can I make these vegan or gluten-free?
For vegan versions, substitute butter with vegan margarine and use flax eggs, but the texture will be slightly different. Gluten-free flour blends may work, but results can vary, so experiment and enjoy the fun of adapting!
Final Thoughts
If you’re searching for a dessert that brings together nostalgia, comfort, and a whole lot of gooey fun, this Snickerdoodle S’mookies Recipe is your answer. It’s a sweet journey from classic cookie to campfire-inspired indulgence that’s perfect any time of year. So grab your ingredients, rally some marshmallows, and dive into this deliciously cozy treat with friends or family. Trust me, once you try it, you’ll want to keep it in your dessert rotation forever!
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Snickerdoodle S’mookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Snickerdoodle S’mookies are a delightful twist on classic snickerdoodles, featuring soft cinnamon-sugar coated cookies sandwiched around melted chocolate and toasted marshmallows. Perfect as a treat that combines the warmth of cinnamon, gooey marshmallows, and rich melted chocolate, these s’mookie sandwiches bring campfire vibes to your oven.
Ingredients
Cookie Dough
- 8 ounces unsalted butter (at room temperature)
- 1¾ cups sugar (divided, with 1½ cups and ¼ cup reserved)
- 1½ tbsp ground cinnamon (divided, mostly for coating)
- 2 large eggs
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
Assembly
- Large marshmallows (for toasting)
- Thin chocolate bars (easier to melt)
Instructions
- Make the Cookie Dough: In a stand mixer, cream together the unsalted butter and 1½ cups of sugar until the mixture is smooth and creamy, which should take about 2 to 3 minutes. Then add the eggs one at a time, making sure to scrape down the sides of the bowl as needed to incorporate everything evenly. Add the flour, cream of tartar, baking soda, and salt, mixing on low speed until the dough comes together fully. Cover the dough with plastic wrap and refrigerate it for at least 2 hours to help it 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 for the cinnamon-sugar coating. Scoop 2 tablespoons of chilled dough and roll each portion into a ball. Roll the dough balls thoroughly in the cinnamon-sugar mixture to coat. Arrange them on a parchment-lined baking sheet about 2 inches apart. Bake the cookies for 9 to 10 minutes until the edges start turning golden but the centers are still soft. Remove from the oven and let the cookies rest on the baking sheet for an additional 5 minutes before transferring to a cooling rack.
- Assemble the S’mookies: When the cookies are completely cooled, take two cookies to form a sandwich. Place pieces of your favorite thin chocolate bars on the bottom side of one cookie. Then, add a warm toasted marshmallow on top of the chocolate. To toast the marshmallows, you can use a fire, kitchen torch, or broil them briefly in the oven until golden and melty. Finally, sandwich the marshmallow and chocolate with the second cookie and press gently to slightly melt the chocolate and secure the s’mookie.
Notes
- For best results, chill the dough for at least 2 hours or overnight to make rolling easier and to enhance the cookie texture.
- Use thin chocolate bars as they melt faster, giving a gooey, indulgent s’mookie.
- When toasting marshmallows indoors, keep a close eye to prevent burning—rotate marshmallows for even toasting.
- Cookies can be stored in an airtight container at room temperature for up to 3 days, but best enjoyed fresh for the gooey texture.
- Feel free to experiment by adding a pinch of nutmeg or using dark chocolate for a richer flavor.
