These snickerdoodle s’mores cookies combine two of the best flavors – a soft and tender snickerdoodle cookie with a gooey and messy s’more. The base is a delicious snickerdoodle cookie dough which is then mixed with marshmallows and chocolate. Once scooped, each cookie is rolled in cinnamon sugar and baked to gooey perfection. The edges turn crispy and chewy and the center remains soft and melty. They have all the messy qualities of a s’more, wrapped up in a cinnamon sugar snickerdoodle!
Browning butter for snickerdoodle cookies
The recipe starts off with a delicious snickerdoodle cookie dough. To give it an extra layer of flavor, the butter is browned before it’s mixed into the dough. It helps add richness, depth, and is the perfect pairing to the sweet marshmallows and dark chocolate.
Usually when browning butter for cookies, you brown all of the butter at once and then wait around for it to cool. To speed up this process, we’re only browning HALF of the butter in this recipe. The hot butter is then poured over the remaining regular butter. Once the hot butter hits the cold butter, two things happen:
- The hot butter slowly melts the solid butter.
- The solid butter rapidly cools down the brown butter.
Because of this, we still get that rich brown butter flavor without having to wait 30 minutes to an hour for it to cool. And the cooling portion is crucial because if you mix sugar into hot butter, it will dissolve the sugar too rapidly and disrupt the texture of the cookie.
To learn more about brown butter and the browning process, see my post all about how to brown butter.
Tips for making snickerdoodle s’mores cookie dough
- Properly measure the flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail, especially for cookies. If there’s too much flour, the cookies will turn out dry and they will not spread. If you can, measure the flour with a food scale. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour.
- Use room temperature eggs – This is very important, although it’s a step that often goes overlooked. If you mix cold eggs into the melted butter and sugar, it will rapidly chill the butter and create a thick dough. This consistency will prevent the cookies from spreading as they should. To quickly bring your eggs up to the right temperature, place the whole egg (in the shell) into a dish and fill it with hot water (not boiling hot, but hot from the tap). Let it sit for about 15 minutes and then your eggs should be ready to crack in to the dough.
- Don’t over mix – It’s very easy to over mix this dough as there is a ton of chocolate and marshmallows to distribute throughout it. To prevent this from happening, add in the chocolate and marshmallows just before the flour is fully combined. Then, fold in the mix ins just until they’re well distributed. Over mixing can lead to a tough cookie, so be careful during the last few steps in making this dough.
- Resist the urge to make smaller cookies – These cookies are scooped to 1/2 cup each, and this is purposeful. as it has to do with the balance of temperature and dough. With a larger cookie, it’s more difficult for the oven to heat the center. Because of this, the edges begin to golden and crisp up while the center remains soft and doughy. With smaller cookies, this balance is disrupted and it’s much more difficult to achieve that same texture.
- Shaping your cookies – The shape of the cookie dough also plays a big role in how the cookies spread. These s’mores cookies are shaped into a tall cookie dough ball. Since the cookies are riddled with marshmallows, these will melt and force the cookies to spread rapidly. To fight against this spread, the cookies are baked big and tall which allows the heat of the oven to slowly hit the center of the cookie, slowing down that baking and spreading process.
Baking snickerdoodle s’mores cookies
You’ll notice that the dough chills for 1 hour before baking, and then chills again once scooped. Because the dough is made with melted butter, it’s important to allow the dough to chill so that the butter can solidify again. This allows the cookies to slowly spread in the oven, giving you a thick center and chewy edges.
When baking, only place about 5 cookies on a large baking sheet. Make sure they’re well spaced out as they spread quite a bit.
The key to achieving that perfectly melty center is by slightly under baking the cookie. You know they’re ready when the edges look wrinkled and golden and the center looks pale, puffed, and slightly underdone. As the cookies cool, the center will slowly settle and flatten.
Right when you pull the cookies from the oven, assess the edges. The marshmallows may misshape some of the cookies, so use a fork to nudge in any melted sides. Then let the cookies rest on the baking sheet for about 5 minutes. During this time, the cookies settle and become much easier to move. Because they’re loaded with marshmallows, some cookies may stick to the paper. By allowing the cookies to rest, you’re able to wiggle to cookies loose without breaking them apart.
When to serve s’mores cookies
This all depends on your preference. If you like a really melty cookie, eat these while they’re still warm. If you like a more firm but doughy center, eat at room temperature.
Can I chill the dough overnight?
Yes, but you will still need to chill the dough in the bowl for 1 hour. Then, scoop and coat the dough balls and chill overnight. If you chill the bowl of dough overnight, it will be difficult to scoop it out the next day. When baking the overnight dough, the cookies may not spread as much. To help, wack the baking pan against your counter right when you take the cookies out of the oven. This will compress the cookies to flatten out the tops.
How to store s’mores cookies
These cookies hold up well when stored, so keep them in an air tight container at room temperature for up to 5 days. The snickerdoodle cookie is soft and tender, so these will not dry up as fast as other cookies.
For more s’mores dessert recipes, check out my:
- No Bake S’mores Cheesecake
- Toasted S’mores Cupcakes
- Snickerdoodle S’mores Puff Pastry Pop Tarts
- Golden Grahams S’mores Bars
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these Snickerdoodle S’mores Cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print