For the Snickerdoodle Cookies:

• 8 ounces unsalted butter (at room temperature)
• 1¾ cups sugar (plus more if needed)
• 1½ tbsp ground cinnamon
• 2 large eggs
• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¼ tsp salt

For the S’mookies:

• Large marshmallows (toasted)
• Thin chocolate bars (easier to melt)
• Make the Cookie Dough:
  In a stand mixer, cream together the butter and 1½ cups sugar until smooth (about 2–3 minutes).
  Add the eggs, one at a time, scraping down the sides of the bowl as needed.
  Add the flour, cream of tartar, baking soda, and salt. Mix on low speed until fully incorporated.
  Cover the dough with plastic wrap and refrigerate for at least 2 hours.
• Prepare and Bake the Cookies:
  Preheat the oven to 400°F (200°C).
  In a small bowl, mix the remaining ¼ cup sugar with the ground cinnamon.
  Scoop 2 tablespoons of dough, roll into a ball, and coat in the cinnamon-sugar mixture.
  Place the dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
  Bake for 9–10 minutes, or until the edges are slightly golden and the centers remain soft.
  Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
• Assemble the S’mookies:
  Once the cookies are completely cooled, take two cookies.
  Place pieces of your favorite chocolate on the bottom of one cookie.
  Top with a warm, toasted marshmallow.
  Tip: Toast the marshmallow over a fire, with a kitchen torch, or under the oven broiler.
  Sandwich the marshmallow and chocolate with the second cookie, pressing gently to melt the chocolate.