Description
Snickerdoodle Smookies combine the classic cinnamon-sugar flavor of snickerdoodle cookies with the gooey, melty goodness of s’mores. These soft-baked cookies feature a cinnamon-sugar-coated exterior with a warm, fluffy marshmallow and chocolate center, making them perfect for a comforting dessert or an indulgent treat anytime.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Filling
- 12 large marshmallows, cut in half
- 1/2 cup milk chocolate chips or chocolate squares
Instructions
- Preheat and prepare baking sheets. Preheat the oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars. In a large bowl, use a mixer to cream the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add eggs and vanilla. Beat in the eggs one at a time, then add the vanilla extract, mixing until the batter is smooth and well combined.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly distributed.
- Combine wet and dry ingredients. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined into a firm yet soft dough.
- Prepare cinnamon sugar coating. In a small bowl, combine 1/4 cup granulated sugar with the tablespoon of ground cinnamon for rolling the cookie dough balls.
- Scoop and roll dough. Using a cookie scoop or spoon, portion about 2 tablespoons of dough. Roll each portion into a ball, then roll thoroughly in the cinnamon sugar mixture to coat.
- Place on baking sheets. Arrange the coated dough balls about 2 inches apart on prepared baking sheets to allow room for spreading.
- Bake the cookies. Bake in the preheated oven for 9–10 minutes until the edges are set but the centers are still soft and slightly underbaked for that chewy texture.
- Add marshmallow and chocolate. Remove the baking sheets from the oven. Gently press half a marshmallow and a few chocolate chips or a small chocolate square into the center of each warm cookie.
- Return to oven briefly. Return the cookies to the oven for an additional 1–2 minutes, just long enough for the marshmallows to puff up and the chocolate to start melting.
- Cool cookies. Allow the cookies to cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely or serve slightly warm.
Notes
- For a toasted marshmallow effect, broil the cookies for 30 seconds after adding the marshmallow and chocolate toppings.
- These cookies are best enjoyed slightly warm to fully appreciate the gooey marshmallow and melted chocolate.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
