Snickerdoodle S’mookies

HOLD THE PHONE. Snickerdoodle S’mookies.

Snickerdoodle S’mookies from www.whatsgabycooking.com (@whatsgabycookin)

There was a moment in time when I didn’t know what a snickerdoodle was! Can you even believe that? I shouldn’t admit that publicly but it’s true. I played tennis my whole life and we would carpool to and from tennis with 6 other girls. Everyones mom took turns driving us and with the driving responsibilities also came snack duties too! One of the girls Hala, her mom would make the most epic snickerdoodles and I can remember the first time she ever brought them. I freaked. And I’ve never looked back.

Snickerdoodle S’mookies from www.whatsgabycooking.com (@whatsgabycookin)

Today, I’m taking that base recipe and giving it a summer twist because more is more! 2 snickerdoodle cookies with a toasted marshmallow and some chocolate sandwiches in between. Hence… a s’mookie. S’mores but with cookies. Game over.

Snickerdoodle S’mookies from www.whatsgabycooking.com (@whatsgabycookin)

Snickerdoodle S’mookies

Snickerdoodle S’mookies

Ingredients

  • 8 ounces unsalted butter, at room temperature
  • 1 3/4 cups sugar, plus more if needed
  • 1 ½ tablespoons ground cinnamon
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the s'mookies
  • Large marshmallows, toasted
  • THIN chocolate bars (easier to melt)

Instructions

  1. Cream together the butter and 1 ½ cups sugar in a stand mixer until smooth, about 2-3 minutes.
  2. Add the eggs, making sure to scrape down the sides of the mixing bowl. Add the flour, cream of tartar, salt and baking soda and mix on low until everything is incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  3. Preheat your oven to 400 degrees
  4. Combine the remaining ¼ cup of sugar and cinnamon in a small bowl. Scoop out 2 tablespoons worth of dough and roll the dough into a ball and roll into the sugar. Place the cookies onto a parchment lined baking sheet, about 12 per sheet, and bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.
  5. Remove the baking sheet from the oven and let the cookies rest for about 5 minutes before transferring them to a cooling rack. Repeat this process for the remaining dough.
  6. Once the cookies are entirely chilled, take 2 cookies and on the bottom of one, add a few pieces of your favorite chocolate and a large warm toasted marshmallows. Top with the other cookie and sandwich together so the chocolate melts. Serve immediately
http://whatsgabycooking.com/snickerdoodle-smookies/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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17 Comments

  1. I have to say, I am kind of freaking out at how good these look- we are all at the office looking at the pics and drooling!

  2. well i think i just died and went to heaven! These are my two loves! WOW! gotta bust out my GF snickerdoodles stat.

  3. Need. Like, NEED these in my life as soon as humanly possible. Love the smores/snickerdoodle combo!

  4. Help! If you don’t have a campfire or a fire pit how can you toast the marshmallows? Any advice? Thank!

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