Snickerdoodles and s’mores collide in this soft and chewy cinnamon-spiced cookie that’s stuffed with a toasted graham cracker, rich milk chocolate, and an ooey gooey marshmallow!
Snickerdoodles are definitely one of those classic cookies that never gets old. With their sparkling cinnamon-spiced exterior and their soft, tender and pillowy interior, there’s really no way to improve on these iconic cookies.
That being said, there are still ways to UPGRADE the snickerdoodle. Whether it’s infusing it with a little eggnog, like my Eggnog Snickerdoodles, or stuffing it with cookie butter, like this pizookie, the possibilities are endless when it comes to snickerdoodles.
Case in point: S’more STUFFED Snickerdoodles.
Why You’ll LOVE These S’more Stuffed Snickerdoodles
Soft and Pillowy Snickerdoodle: These cookies bake up soft and chewy on the inside and delicately crisp and crackly around the edges. They have that classic warm vanilla-cinnamon flavor along with the signature tang from the cream of tartar.
A Whole S’more Baked In: Each snickerdoodle contains a whole s’more. As they bake in the oven, the graham crackers get nice and toasty, the chocolate melts, and the marshmallows get extra ooey gooey.
Great for Gatherings: This recipe makes 21 large cookies, making it the perfect treat to bring to any gathering or event. You can also assemble the cookies ahead of time and bake them on the day you plan to serve them.
Tips For Making S’more Stuffed Snickerdoodles
Chill Dough Twice: Once the dough is made up, it needs to chill in the refrigerator for at least two hours. This not only allows the dough to firm up, making it easier to work with, but it also allows the dry ingredients to fully absorb the wet ingredients, improving the overall texture and flavor. After the dough is stuffed with the s’more, it needs to chill for an additional 10 minutes. This ensures that the dough is cold and firm when it goes in the oven, preventing the cookies from spreading too quickly as they bake.
Leave Space Between: Due to the fact that these snickerdoodles are stuffed with s’mores, they’re definitely on the larger side. It’s important to leave about a couple of inches of space between each cookie on the baking sheet, so that they don’t bake into one another. I found that baking six per batch, left a good amount of space between each cookie.
Have the S’mores Ready: Before taking the dough out of the refrigerator, assemble the s’mores FIRST. The dough is easier to work with when it’s cold, so it’s important to minimize the time it’s out of the refrigerator. Have at least ten s’mores assembled. To assemble, simply top one graham cracker square (half a graham cracker) with a square of chocolate, and one regular marshmallow. Make sure to cut the marshmallow in half first and place the halves side by side on top of the chocolate. There’s no graham cracker on top.
Dip Fingers in Water: When you’re flattening the dough and molding it around the s’more, you might find that the dough is rather sticky. To prevent the dough from sticking to your hands and fingers, I recommend lightly dipping them in a small bowl of cold water before handling the dough. It also makes it much easier to smooth the dough over any exposed marshmallow or chocolate.
Only Seal to the Edges: To ensure that none of the marshmallow or chocolate leaks out of the cookie, make sure to seal the dough along the edges of the graham cracker. As you can see in the photos, the dough only needs to reach the edges of the graham cracker and doesn’t need to wrap around the whole thing. Once they go in the oven, the graham cracker gets perfectly toasted as the dough bakes over the top of the graham cracker, sealing in the chocolate and marshmallow.
Don’t Over-Bake: This probably goes without saying, but baking cookies for too long can create tough, dry, and crispy cookies, which is no bueno! You’ll know that the cookies are done when their edges look set and slightly golden and the centers have puffed up. As the cookies cool, they will deflate a little as the marshmallow in the center shrinks down.
Can I use mini marshmallows instead?
You could, but I think regular-sized marshmallows are much easier to work with when molding the cookie dough around the s’more. Cutting the marshmallow in half also helps it adhere to the chocolate better, so that it stays in place during the stuffing process.
Can I use chocolate chips instead of chocolate bars?
Again, you could. However, it’s more difficult to worth with chocolate chips since they roll around on the graham cracker rather than stay in place like a chocolate bar. For these cookies, I used one snack-size Hershey bar per cookie, but the regular size Hershey bars also work. If you want to get extra fancy, you could use the Symphony bars.
Do these cookies freeze well?
Yes they do! In fact I ended up freezing most of my cookies for a Halloween party coming up. I tested one out recently by taking it out of the freezer and letting it sit out at room temperature for about 30 minutes. When I re-heated it in the microwave for about 5-10 seconds, it came out just as ooey gooey in the center as when they came out of the oven. Just be sure to seal the cookies (completely cooled) in a freezer-safe container or ziplock bag. They should last in the freezer for up to three months.
S'more Stuffed Snickerdoodles
Ingredients
Snickerdoodle Dough:
- 3 cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla
For Rolling:
- ⅓ cup granulated sugar
- 2 teaspoons cinnamon
To Assemble:
- 21 Snack-Size Milk Chocolate Hershey bars
- 11 Whole Graham Crackers, cut in half
- 21 Regular Marshmallows
Instructions
Make the Dough:
- In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add the 3/4 cup granulated sugar and brown sugar, and continue beating on medium speed until smooth and creamy.
- Scrape down the sides of the bowl, add the eggs, one at a time, and beat just until combined.
- Add half of the dry ingredients, mixing until just combined. Add the milk, and continue mixing until combined. Add the rest of the dry ingredients, a mix until just combined.
- Wrap dough in plastic wrap, and chill in the refrigerator for at least 2 hours.
Assemble the Cookies:
- Line a baking sheet with parchment paper, and preheat the oven to 350ºF.
- Combine the 1/4 cup of sugar and 2 teaspoons of cinnamon in a small bowl; set aside.
- Assemble the s'mores by topping one graham cracker square with a Hershey bar--cut snack size bar in half and place side-by-side. Grease kitchen scissors with butter/nonstick cooking spray and cut marshmallow in half, placing the halves side-by-side on top of the chocolate. Repeat steps with the rest of the grahams, chocolate, and marshmallows.
- Scoop out 1/4 cup of dough and flatten it. If the dough is sticky, have a bowl of cold water nearby to dip your fingers when handling the dough. Carefully wrap the flattened dough over the top of the s'more, sealing the dough to the edges of the graham cracker. (Make sure no marshmallow is exposed.)
- Carefully roll the tops of the dough mounds evenly in the cinnamon-sugar, then place onto prepared baking sheet, leaving 2 inches of space between cookies. Repeat process until you have six cookies assembled, then chill them in the refrigerator for 10 minutes.
- Bake for 9-11 minutes, or until puffed and golden around the edges. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.