If you love the nostalgic flavor of a classic snickerdoodle and the gooey decadence of a s’more, Snickerdoodle S’mookies are your must-try mashup dessert. Picture golden cinnamon-sugar cookies with pillowy marshmallows and melty chocolate nestled right in the center — all the cozy notes of campfire treats, with the delightful tang and chew of your favorite cookie. There’s nothing more joyful than pulling one of these beauties apart and discovering that molten marshmallow stretch mingled with rich chocolate. This recipe will become an instant legend at your next movie night, party, or when you’re simply craving a little something magical — and yes, Snickerdoodle S’mookies deliver on every dreamy promise!
Ingredients You’ll Need
The beauty of Snickerdoodle S’mookies lies in the way such familiar pantry ingredients can create a new, unforgettable treat. Every item on this list plays its part, from lending that signature tang to building the perfect gooey center — don’t skip a single one!
- Unsalted Butter: Creamed with sugar, it provides a rich, buttery backdrop for the dough and makes the cookies soft.
- Granulated Sugar: Essential for that classic sweet flavor and crispy snickerdoodle edge, plus another boost for rolling in cinnamon-sugar.
- Brown Sugar: Adds depth and an extra bit of chew to balance the marshmallow center.
- Eggs: Help bind things together and add tenderness, resulting in that perfectly soft texture.
- Vanilla Extract: Rounds out the flavor with a warm, aromatic note that brings everything together.
- All-Purpose Flour: The foundation for structure, holding all your beautiful mix-ins in place.
- Cream of Tartar: This classic snickerdoodle ingredient supplies that subtle tang and signature chewy bite.
- Baking Soda: Ensures your cookies rise just enough to cradle the gooey, melty center.
- Salt: A tiny amount makes the sweetness pop and balances all the flavors.
- Granulated Sugar + Cinnamon (for rolling): Rolling the dough balls in this mixture guarantees a fragrant, crackly finish.
- Large Marshmallows: Halved before baking, they puff up in the oven to create that iconic s’mores gooiness.
- Chocolate Squares or Pieces: Choose milk chocolate for classic gooey pools, or dark if you love a bolder bite.
How to Make Snickerdoodle S’mookies
Step 1: Prepare the Dough
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. Add the eggs one at a time, making sure to beat after each addition, then pour in the vanilla extract and beat again. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt, then slowly add these dry ingredients to your wet mix. Stir until a soft, slightly tacky dough forms — this is the perfect base for your Snickerdoodle S’mookies.
Step 2: Shape and Roll the Cookies
In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon of cinnamon. Scoop out about two tablespoons of dough at a time, roll each into a neat ball, and generously coat them in your cinnamon-sugar mixture. Place each sugared ball on the prepared baking sheet, leaving space for spreading, since these cookies need room to puff up around their gooey centers.
Step 3: Bake Until Almost Done
Bake the cookies for 8 to 9 minutes, just until the edges are set but the centers still look a bit underdone. This helps guarantee those irresistible chewy edges and soft centers. It’s important not to overbake, as the next step will transform the middle into the perfect s’mores pocket.
Step 4: Add Marshmallow and Chocolate
Working quickly, remove the cookies from the oven and press half a marshmallow cut-side down and a square of chocolate into the very center of each cookie. Return the tray to the oven for just 2 more minutes — just enough time for the marshmallows to puff up and the chocolate to get a little melty and shiny.
Step 5: Cool and Enjoy
Let the Snickerdoodle S’mookies cool on the baking sheet for five minutes to firm up, then transfer them carefully to a wire rack. This short rest period ensures each cookie keeps its pretty shape, with just the right amount of goo and crackle in every bite. Serve warm for the ultimate experience!
How to Serve Snickerdoodle S’mookies
Garnishes
Sprinkle each cookie with extra cinnamon-sugar right before serving for a boost of sparkle and crunch. Or, if you’re feeling extra-fancy, add a tiny pinch of flaky sea salt over the melted chocolate to balance the sweetness and intensify the flavors.
Side Dishes
Pair Snickerdoodle S’mookies with a cool glass of milk or your favorite plant-based milk for that nostalgic cookie-and-milk combo. For grown-up gatherings, these are exceptional alongside rich hot chocolate, spiced chai lattes, or even a scoop of toasted cinnamon ice cream.
Creative Ways to Present
Turn your Snickerdoodle S’mookies into a dessert board by stacking them with bowls of melted chocolate, mini marshmallows, and cinnamon sticks. For a backyard vibe, serve them on a wooden platter next to skewered fruit or drizzle a few with caramel for extra indulgence. These also make fabulous gifts when packed in a pretty box with parchment paper between layers!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Snickerdoodle S’mookies soft and fresh by storing them in an airtight container at room temperature. Place parchment or wax paper between layers to prevent sticking. They’ll stay delicious for up to three days, though chances are they’ll disappear long before that!
Freezing
You can absolutely freeze Snickerdoodle S’mookies for up to two months. Let the cookies cool completely first, then arrange them in a single layer on a tray to freeze. Once solid, transfer them to a zip-top bag or airtight container with parchment between layers. Defrost at room temperature whenever a craving strikes.
Reheating
For that dreamy gooey center, warm your cookies in the microwave for 10 to 15 seconds. If you want to recapture the “just baked” aroma and taste, you can pop them in a 300°F oven for about 5 minutes. They’ll be warm, fragrant, and perfectly melty all over again.
FAQs
Can I make the dough in advance?
Absolutely! You can prepare the Snickerdoodle S’mookies dough and refrigerate it for up to 48 hours. Just let it sit at room temperature for about 20 minutes before shaping and baking so it’s easy to work with.
What type Dessert
Classic milk chocolate squares work beautifully for that nostalgic s’mores flavor, but don’t be afraid to swap in dark or even a sprinkle of mini chocolate chips if you like a richer chocolate kick in your Snickerdoodle S’mookies.
How do I keep the marshmallow from sticking to everything?
When working with marshmallows, a quick spray of nonstick cooking spray on your fingers or a little dusting of powdered sugar can help prevent them from sticking as you press them into the cookies.
Are there gluten-free options for Snickerdoodle S’mookies?
You can substitute a high-quality 1:1 gluten-free all-purpose flour blend for the wheat flour. Just be sure your marshmallows and chocolate are gluten-free as well for an inclusive treat.
Can I make these smaller or larger?
Definitely! Make mini versions for parties with smaller dough balls and halved mini marshmallows, or go big and bold for extra gooey, bakery-style Snickerdoodle S’mookies — just adjust bake time slightly as needed.
Final Thoughts
There’s something unmistakably joyful about sharing freshly baked Snickerdoodle S’mookies — whether you’re hosting, gifting, or just treating yourself. Their blend of cinnamon-sugar comfort and playful s’more nostalgia is guaranteed to make people smile. Give this recipe a try and get ready to spark some cookie magic in your kitchen!
Print
Snickerdoodle S’mookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of a snickerdoodle cookie and a s’more with these Snickerdoodle S’mookies. A soft, cinnamon-sugar coated cookie base, topped with gooey marshmallows and melted chocolate—perfect for any sweet tooth!
Ingredients
Cookies:
- 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
Coating:
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
Toppings:
- 12 large marshmallows (halved)
- 6–8 chocolate squares or milk chocolate pieces (like Hershey’s)
Instructions
- Preheat Oven and Prepare: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar. Add eggs one at a time, then stir in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Gradually add to wet mixture to form dough.
- Coat Cookies: Mix 1/4 cup sugar and cinnamon. Roll dough into balls, coat in sugar mixture, and place on baking sheet.
- Bake: Bake for 8–9 minutes. Press marshmallow and chocolate into each cookie, then bake for 2 more minutes.
- Cool and Serve: Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
- For a toasted marshmallow flavor, broil the cookies for 30–60 seconds at the end, but watch closely!
- Best served warm; reheat in the microwave for 10–15 seconds if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
