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
Scale
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.
