If you’ve ever found yourself torn between the comfort of a classic snickerdoodle and the gooey, chocolate-marshmallow magic of a campfire s’more, Snickerdoodle S’mookies are about to be your new obsession. These delectable cookie hybrids combine the soft, cinnamon-kissed goodness of a snickerdoodle with melty milk chocolate and toasty marshmallow—all in one dreamy bite. Whether you’re serving them fresh from the oven or sneaking a midnight snack, Snickerdoodle S’mookies deliver pure nostalgia and joy in every single crumb, promising to wow family and friends (and satisfy your inner cookie monster, too).

Snickerdoodle S’mookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Snickerdoodle S’mookies couldn’t be simpler, but each one truly matters. From a whisper of cinnamon to pillowy marshmallows, every component plays its part in making the texture soft, the flavor bright, and the experience pure fun.

All-purpose flour: The foundation for tender, chewy cookies and that perfect classic crumb.
Baking soda: Helps the cookies rise and creates delightful little cracks on top.
Cream of tartar: Essential for snickerdoodle tang and that signature soft texture.
Salt: Just a pinch balances the sweetness and deepens the flavors.
Cinnamon: This is the soul of a snickerdoodle and brings cozy warmth to every bite.
Unsalted butter, softened: For rich flavor and that melt-in-your-mouth feel.
Granulated sugar: Sweetens and contributes to the perfectly crisp edges.
Large egg: Binds the ingredients together and adds tenderness.
Vanilla extract: A dash enhances all the other flavors and adds classic homemade aroma.
Cinnamon sugar (for rolling): Rolling the dough balls gives every cookie a sparkling, spiced crust.
Large marshmallows: These create that irresistible gooey center—don’t be shy!
Milk chocolate squares: For gooey, melty decadence; dark chocolate works for a deeper flavor twist.

How to Make Snickerdoodle S’mookies

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—trust me, this makes cleanup a breeze! In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. Whisking not only combines everything evenly, but it also fluffs up your flour for lighter, softer cookies.

Step 2: Cream the Wet Ingredients

In a large bowl, beat the softened butter and granulated sugar until they’re light and fluffy—think pale and cloudlike. This step is where the magic begins, giving your Snickerdoodle S’mookies that irresistible texture and buttery richness. Next, add the egg and vanilla extract, mixing just until combined. Make sure to scrape down the bowl so every delicious bit gets blended in.

Step 3: Combine and Shape the Dough

Gradually add your dry mixture to your wet mixture, stirring just until you see no streaks of flour left. Pause to inhale that cinnamon aroma! Now, scoop out tablespoon-sized portions of dough and roll them between your palms, then give them a good toss in cinnamon sugar so each one is completely coated. Place the dough balls on your prepared baking sheet, spacing them about 2 inches apart—these beauties will spread while baking.

Step 4: Bake and Add S’mores Toppings

Bake your cookies for 8 to 10 minutes, just until the edges are set but the centers remain soft and puffy—don’t overbake! As soon as they come out of the oven, gently press a large marshmallow and a chocolate square into the center of each cookie. Pop the tray back into the oven for just 1 to 2 minutes, letting the marshmallow puff and the chocolate melt into gooey pools of happy. If you like things extra toasty, quickly broil the tray for a few seconds (watch closely!) until the marshmallows turn golden brown.

Step 5: Cool and Enjoy

Let your finished Snickerdoodle S’mookies cool for about 5 minutes on the pan to set slightly (so you don’t lose any precious melted chocolate), then transfer them to a wire rack. They’re absolutely dynamite warm, but you can enjoy them at room temperature or zap them in the microwave for marshmallow-y magic later.

How to Serve Snickerdoodle S’mookies

Garnishes

For a bakery-worthy finish, sprinkle each warm cookie with an extra pinch of cinnamon sugar just before serving. If you want to go above and beyond, drizzle a bit of melted chocolate over the marshmallow or crown with a few flakes of sea salt for a gourmet touch—the sweet-salty combo is irresistible.

Side Dishes

Snickerdoodle S’mookies are stellar all on their own, but for a playful dessert spread, pair them with a scoop of classic vanilla ice cream or a frosty chocolate milkshake. They also make a dreamy addition to a hot cocoa bar or alongside fresh fruit for a light, juicy contrast.

Creative Ways to Present

Stack Snickerdoodle S’mookies in a tower for a dramatic centerpiece, or package them in clear treat bags tied with cinnamon sticks for a heartfelt homemade gift. For parties, serve them on a rustic wooden tray by a bonfire or tuck them into a lunchbox for an extra-special surprise snack.

Make Ahead and Storage

Storing Leftovers

These cookies stay soft for days! Simply keep Snickerdoodle S’mookies in an airtight container at room temperature for up to 3 days. Place layers of parchment between cookies to prevent sticking—especially handy if marshmallow oozes out a bit.

Freezing

If you want to make a double batch (trust me, you’ll want to!), freeze the baked cookies individually on a tray, then transfer them to a zip-top bag once solid. You can also freeze unbaked dough balls; just roll in cinnamon sugar, freeze, and bake directly from frozen, adding a minute or two to the bake time.

Reheating

For that gooey, “just baked” sensation, pop a Snickerdoodle S’mookie in the microwave for 10 seconds. The marshmallow will fluff, the chocolate will melt, and you’ll be transported straight back to cookie heaven.

FAQs

Can I use mini marshmallows instead of large ones?

Absolutely! You can substitute 3 to 4 mini marshmallows per cookie. It’s a fun twist that’s especially great for getting extra gooey bites in every mouthful.

What if I don’t have cream of tartar?

You can skip cream of tartar in a pinch, but your cookies will lose some of that classic tang and chewy texture. If you must, add a tiny splash of lemon juice for a touch of acidity.

Are Snickerdoodle S’mookies good for gifting?

They make phenomenal gifts! Just let them cool completely, then package in wax paper or cellophane bags. Include a little note with reheating instructions so the lucky recipient can enjoy them at their meltiest best.

Can I make the dough ahead of time?

Definitely! Prepare the dough, roll in cinnamon sugar, and refrigerate up to 24 hours before baking. You may need to add a minute or two to the baking time if your dough is very cold.

Is it okay to use dark chocolate instead of milk chocolate?

Yes—if you prefer a richer, less sweet cookie, dark chocolate squares are fantastic in Snickerdoodle S’mookies. Feel free to experiment until you find your perfect s’mookie combo!

Final Thoughts

From their nostalgic cinnamon aroma to that irresistibly gooey marshmallow-chocolate core, Snickerdoodle S’mookies are the ultimate treat for cozy nights in or festive gatherings. If you’re ready for a playful twist on two beloved classics, this recipe is guaranteed to bring smiles (and sticky fingers!) to everyone who tries them. Happy baking!

Snickerdoodle S’mookies Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 27 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

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Description

These Snickerdoodle S’mookies are a delightful twist on classic s’mores, combining the flavors of cinnamon, marshmallows, and chocolate in a soft, chewy cookie. Perfect for a sweet treat or a fun dessert for any occasion.

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon cinnamon

Wet Ingredients:

½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For Rolling:

¼ cup cinnamon sugar
12 large marshmallows
12 squares milk chocolate (or dark, if preferred)

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add Wet Ingredients: Mix in egg and vanilla until smooth.
Combine and Scoop: Gradually add dry ingredients to wet, mix well. Scoop dough into tablespoon-sized balls and roll in cinnamon sugar.
Bake: Place on baking sheet and bake for 8–10 minutes until edges are set but centers are still soft.
Add Toppings: Press a marshmallow and chocolate square into each cookie, bake for 1–2 minutes until marshmallow puffs.
Cool and Serve: Cool on pan for 5 minutes, then transfer to a wire rack.

Notes

For an extra toasty marshmallow, briefly broil the cookies after adding the chocolate and marshmallow—just watch closely to avoid burning.
Best served warm, can be reheated in the microwave for 10 seconds.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American