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)
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
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
