S'more Stuffed Snickerdoodles
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!
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.