• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Buuck Farms Bakery

  • Home
  • Recipes
  • About
  • Shop

Bakery Style S’mores Cookies

June 11, 2021 by Elizabeth Buuck 31 Comments

Jump to Recipe·Print Recipe
Smores cookie pinterest graphic

Extra large bakery style s’mores cookies with a slightly crispy edge and ultra gooey center, packed with chocolate, graham cracker crumbs, and marshmallow fluff.

S'mores chocolate chip cookies on cooling rack

Everybody loves a big bakery style cookie. They’re thick and as big as your hand, and stay super soft and chewy in the middle with that slight crisp on the edges – just the ultimate as far as cookies are concerned. Bakery style cookies are hard to replicate at home, until now that is. I’ve tested these babies multiple times until they were just perfect, and worthy of a front row seat in any bakery window. And if a big bakery style chocolate chip cookie wasn’t perfect enough, I went ahead and did a s’mores twist on them, because summer.

My version of this bakery classic is packed with gooey marshmallow fluff, a variety of chocolate, and graham cracker crumbs stirred right in to the dough. I’ve included recipe instructions for homemade marshmallow fluff, but I tested them with the jarred stuff as well and both work great! Let’s do it!

Large cookie with bite taken out

How to Make Bakery Style S’mores Cookies

Make the Marshmallow Fluff

If you’re making the marshmallow fluff yourself, start there. But again, you can TOTALLY just buy the jarred stuff! In a medium saucepan, combine the water, sugar, and light corn syrup. Bring to a boil, then simmer until the mixture reaches 240 degrees. It will take about 10 minutes. While the syrup is coming to temperature, add the egg whites to the bowl of a stand mixer with the whisk attachment. Whip the egg whites until they begin to foam up, then add the cream of tartar and salt. Whip until soft peaks.

Once the sugar reaches 240 degrees, remove it from the heat and with the mixer on low, slowly pour the syrup into the mixer. Once all of the syrup is incorporated, turn the mixer up to medium high and whip until stiff peaks. Add the vanilla bean paste (or regular vanilla extract) and mix until combined. The fluff will keep in an airtight container in the fridge for up to two weeks. I found it easier to work with when cold, so pop it in the fridge while you work on the cookie dough.

S'mores cookie dough on cookie sheet

Make the Cookie Dough

In the bowl of a stand mixer with the paddle attachment, add the butter, sugar, and dark brown sugar. Light brown sugar will work as well, but the dark brown sugar gives these cookies a deeper flavor and color and I highly recommend it! Cream the butter and sugars together for 5 minutes, scraping down the bowl as needed. Add the egg, egg yolk, and vanilla. Mix for another 3 minutes. It will start out thin and soup-y, but will thicken as air gets incorporated into those eggs.

In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Add the dry ingredients to the mixer and mix just until combined, leaving a few streaks of flour to ensure you don’t over mix. Use a rubber spatula to fold in the graham cracker crumbs and chocolate. Line a cookie sheet with parchment paper. Use a large cookie scoop to portion the cookies into 5oz cookie dough balls. I used my 2.5 oz scoop and scooped twice per cookie. Once the cookies are portioned out, pop them in the fridge for 20-30 minutes. The dough just needs to firm up enough to handle it without it sticking to your hands so you can stuff them with the marshmallow fluff.

s'mores cookie dough in mixer bowl

Stuff with Marshmallow Fluff

Once the cookie dough has chilled a bit, take the cookie dough into your hand and flatten it out. Then press a little well in the center with your thumb. Use a 1 TBSP scoop with a trigger to scoop the marshmallow fluff into the center. Fold the cookie dough up around the marshmallow fluff, leaving some of the fluff peaking out of the top. It shouldn’t be fully encased in the dough. Roll the sides a bit to smooth out into a circle. Sprinkle the top with extra graham cracker crumbs and a chunk of milk chocolate. Chill the cookies in the fridge for at least 1 hour, up to overnight.

Bake the S’mores Cookies

Preheat the oven to 350 and line a cookie sheet with parchment paper. These cookies are huge and will spread as they bake, so I recommend baking 3 cookies at a time and giving them plenty of space! Bake for 12 minutes. They will look underdone in the center, but will firm up as they cool. For perfectly round cookies, use a round cookie cutter just slightly larger than the cookie and swirl it around each cookie right as the come out of the oven. If you don’t have a large enough cookie cutter, you can also use a mini rubber spatula to scoot the edges of the cookie back into place. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack. The middles of these bakery style s’mores cookies are super soft and gooey so don’t rush it!

bakery style s'mores cookies stacked up on a cooling rack
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
S'mores cookies on cooling rack

Bakery Style S’mores Cookies

★★★★★ 5 from 11 reviews
  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes + chill time
  • Yield: 13 Large Cookies 1x
Print Recipe
Pin Recipe

Description

Extra large thick and chewy bakery style cookies packed with chocolate, graham cracker, and marshmallow fluff.


Ingredients

Scale

For the Marshmallow Fluff

  • 1/4 C Water
  • 3/4 C Granulated Sugar
  • 3/4 C Light Corn Syrup
  • 3 Egg Whites
  • 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 2 tsp Vanilla Bean Paste (or regular vanilla extract)

For the S’mores Cookies

  • 1 C (227g) Salted Butter, at room temperature
  • 3/4 C (180 g) Dark Brown Sugar
  • 1/4 C (60 g) Granulated Sugar
  • 1 Lg Egg + 1 Egg Yolk
  • 2 1/4 C (285 g) All Purpose Flour
  • 1 TBSP Cornstarch
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Pure Vanilla Extract
  • 1/2 C (55 g) Crushed Honey Graham Crackers
  • 1 C (160 g) Milk Chocolate Chips (+extra for topping)
  • 1 C (160 g) Mini Semi-Sweet Chocolate Chips (+extra for topping)
  • 1/2 C Marshmallow Fluff (homemade or store bought)
  • 2 Bars Milk Chocolate for topping cookies, optional

Instructions

For Marshmallow Fluff

  • In a medium saucepan, combine the sugar, water, and corn syrup. Heat until the syrup reaches 240 degrees.
  • Meanwhile, in the bowl of a stand mixer with the whisk attachment, whip the egg whites until foamy, then add the salt and cream of tartar. Whip until soft peaks.
  • When the syrup reaches 240 degrees, remove from heat and with the mixer on low, slowly pour the syrup into the egg whites. 
  • Whip until stiff peaks, then add the vanilla bean paste and mix until combined.
  • *The fluff will be easier to work with when chilled, so pop it in the fridge in an airtight container while you make the cookie dough.

For S’mores Cookies

  • In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars for 5 minutes, scraping down the bowl as needed.
  • Add the egg, egg yolk, and vanilla. Mix for another 3 minutes, until thick.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • Add the dry ingredients to the mixer and mix just until combined, leaving a few streaks of flour to ensure that you don’t over mix. 
  • Fold in the chocolate chips and graham cracker crumbs.
  • Use a large cookie scoop to scoop the cookie dough into 5 oz cookies. I used my 2.5 oz scoop and scooped twice per cookie!
  • Chill the dough for 20-30 minutes, just until chilled enough to handle.
  • Press the dough flat into your hand and use your thumb to make a well in the center. Use a 1 TBSP scoop with a trigger to scoop the marshmallow fluff into the center. Fold the cookie dough up and around the marshmallow fluff. Leave some of the marshmallow fluff peaking out the top.
  • Sprinkle with extra graham cracker crumbs and a chunk of milk chocolate.
  • Chill for at least one hour, up to overnight.
  • Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
  • The cookies are huge and will spread, so bake 3 at a time and leave plenty of room in between.
  • Bake for 12 minutes. They will seem under done in the center, but will set up as they cool.
  • Use a large round cookie cutter to swirl around the hot cookie right as it comes out of the oven for a perfectly round cookie.
  • Let chill on the cookie sheet for at least 10 minutes before transferring to a cooling rack. 

 


Notes

*Cookies will keep at room temperature for 3-4 days. 

Keywords: s’mores cookies, bakery style cookies, s’mores desserts

Did you make this recipe?

Tag @buuckfarmsbakery on Instagram and hashtag it #buuckfarmsbakery

If you loved this recipe for Bakery Style S’mores Cookies, be sure to check out my S’mores Macarons and my Cookie Butter S’mores Bars.

bakery style s'mores cookies

Filed Under: Cookies, Favorites, Recipes

Previous Post: « Almond Butter Tahini Brownies
Next Post: No Bake Almond Butter Cheesecake Bars »

Reader Interactions

Comments

  1. Jade

    June 22, 2021 at 8:38 pm

    Delicious!! You won’t be disappointed!

    ★★★★★

    Reply
    • Elizabeth Buuck

      June 22, 2021 at 9:09 pm

      Ahh yay! Thanks, Jade!

      Reply
  2. Kerrie

    June 22, 2021 at 8:56 pm

    The most amazing s’mores cookies ever! Fabulous recipe thank you so much for putting this out in the universe!

    I’m sure these will keep for 3-4 days…however there is no chance they will be around that long to find that out! 🙂

    ★★★★★

    Reply
    • Elizabeth Buuck

      June 22, 2021 at 9:08 pm

      Ahh thanks so much, Kerri! I’m thrilled you loved this recipe!

      Reply
  3. Sam

    June 22, 2021 at 10:32 pm

    These cookies are insane!!! On my baking list for the weekend!

    ★★★★★

    Reply
    • Elizabeth Buuck

      June 22, 2021 at 10:52 pm

      Yay! Thanks, Sam! Can’t wait to hear what you think!

      Reply
  4. Akshita

    June 22, 2021 at 10:48 pm

    Wow! Those S’mores cookies look insanely good. Those pools of chocolate! Gorgeous!!!

    Reply
    • Elizabeth Buuck

      June 22, 2021 at 10:52 pm

      Heyyy! Thank you so so much!

      Reply
  5. Madison

    June 23, 2021 at 12:38 am

    I cannot wait to make these for my husbands 30th birthday this weekend! We love s’mores and LOVE cookies! Can’t beat this combination!! Look at those pools of chocolate & marshmallow!

    Thank you Buuck Farms Bakery!!

    ★★★★★

    Reply
    • Elizabeth Buuck

      June 23, 2021 at 11:56 am

      Yay! Thanks so much. I can’t wait to hear what you think!

      Reply
  6. Krista

    June 23, 2021 at 12:07 pm

    These cookies are the shizzzz! Bake 2 batches because you’ll want to eat them all! Best s’mores cookies I’ve ever had!

    ★★★★★

    Reply
    • Elizabeth Buuck

      June 23, 2021 at 12:08 pm

      Ahh thanks so much Krista! I knew I had to nail this recipe and I’m so glad you loved them!

      Reply
  7. Jasmine

    June 23, 2021 at 2:42 pm

    These look absolutely spectacular, can’t wait to try!

    ★★★★★

    Reply
    • Elizabeth Buuck

      June 23, 2021 at 7:06 pm

      Thanks so much! I hope you do!

      Reply
  8. Erin

    June 23, 2021 at 5:15 pm

    There is just something about s‘mores that screams summer! These cookies are delicious and definitely satisfied my s’mores craving!

    ★★★★★

    Reply
    • Elizabeth Buuck

      June 23, 2021 at 7:07 pm

      Hey Erin!

      Thanks so much I’m so happy that you enjoyed this recipe!

      Reply
  9. Mariah Cooper

    June 24, 2021 at 7:33 pm

    These are great! I made these for my coworkers and everyone loved them! I used store bought marshmellow fluff without problem. They are so creative and look super impressive, but are easy to make! Plus I love that they are vegetarian friendly with marshmellow fluff instead of regular marshmellows.

    ★★★★★

    Reply
    • Elizabeth Buuck

      June 29, 2021 at 11:57 am

      Hey Mariah!
      I’m thrilled that you loved this recipe! Nothing better than an easy dessert that makes everyone think you worked so hard on them!

      Reply
  10. Paige

    June 28, 2021 at 2:55 am

    These look so insanely good! I’d love to make them ahead of time for camping on the weekend, do you think I could freeze them raw? Or do you think the marshmallow wouldn’t hold up? I’m pretty sure you can freeze meringue….but I definitely don’t want to waste this deliciousness.

    Reply
    • Elizabeth Buuck

      June 29, 2021 at 11:55 am

      I would recommend freezing the cookie dough without the fluff and then adding the fluff right before you bake! If you want to freeze them fully assembled, just make sure that you pack them tight in an airtight container so that not much air reaches the marshmallow fluff and dries it out!

      Reply
  11. Brandi

    July 4, 2021 at 2:16 am

    Elizabeth did it again! These are so easy to make and taste amazing!! Thanks for always having bomb recipes ; )

    ★★★★★

    Reply
  12. Melissa

    July 5, 2021 at 10:16 pm

    These were incredible! Exactly like a s’more in cookie form- my friends ate them so quickly and asked they put in my permanent cookie rotation. Thanks for the wonderful recipe!

    ★★★★★

    Reply
    • Elizabeth Buuck

      July 7, 2021 at 7:22 pm

      Hey Melissa! Ahh yay so happy to hear this!

      Reply
  13. Tash

    July 7, 2021 at 7:09 pm

    Hi! Can you use regular marshmallows? I don’t have marshmallow fluff!

    Reply
    • Elizabeth Buuck

      July 7, 2021 at 7:22 pm

      Hey! Yes, totally! You won’t get those melty pools of marshmallow, but they’d still be delish!

      Reply
  14. Taelor

    March 25, 2022 at 5:35 pm

    How many calories are in each cookie?

    Reply
  15. Angie

    October 27, 2022 at 9:26 pm

    Would I be able to make these cookies smaller and make more?

    ★★★★★

    Reply
    • Elizabeth Buuck

      November 11, 2022 at 5:56 pm

      I think it would work fine, but haven’t tested it. I would recommend doing 2 TBSP per cookie and filling with 1 tsp of fluff! Reduce the baking time by 2-3 minutes.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hey y’all. I’m Liz. I’m here to satisfy that sweet tooth, and teach you all the tips and tricks to make your desserts next-level drool-worthy.

Here, you’ll find comforting, decadent desserts, and the occasional savory recipe with humble Midwest roots.

Oh and baby hands grabbing cookies. You’ll also find lots of that.

Click here to read more about Liz & Buuck Farms Bakery.

Archives

  • Nutella Muffins May 1, 2023
  • Salted Caramel Carrot Snack Cake April 7, 2023
  • Soft and Chewy Scotcharoos April 5, 2023
  • St. Patty’s Day Vanilla Shamrock Cake March 16, 2023
  • Bailey’s and Coffee Cupcakes March 14, 2023
  • Classic Coffee Cake March 1, 2023
  • Bakery Style Banana Chocolate Chip Cookies February 21, 2023
  • Valentines Meringue Cookies February 13, 2023
  • Gluten Free Chocolate Chip Cookies February 6, 2023
  • Blackberry Mascarpone Cheesecake Bars January 26, 2023
  • Toasted Graham Fluffernutter Cupcakes January 22, 2023
  • Caramelized White Chocolate Pistachio Blondies January 16, 2023

buuckfarmsbakery

buuckfarmsbakery
Currently in a massive creative funk with no end i Currently in a massive creative funk with no end in sight. 🤷🏼‍♀️ I’ll be back ofc, but in the meantime enjoy these gooey AF Nutella Stuffed CCCs. Recipe is for my email list only- head to the link in my profile to sign up 🤗
.
#nutellacookies #nutellarecipes #cookierecipes #stuffedcookies #chocchipcookies #explorepage #dessertrecipe #cookiephotography
Trust me when I say mom prefers chocolate to flowe Trust me when I say mom prefers chocolate to flowers. These triple chocolate brownies are THE BEST and easy enough for even the most baking challenged husband to nail it. 🫶🏻
.
Recipe is on my website!
.
#chocolaterecipes #triplechocolate #brownies #brownierecipe #mothersdaydessert #chocolatefrosting #mothersdaygifts #fudgybrownies #kitchn #food52 #dessertphotography #dessertrecipe #dessertblog
Can we get a little commotion for these Gluten Fre Can we get a little commotion for these Gluten Free CCCs.  Recipe makes 6 XL Bakery Style cookies and I’d bet my left arm you won’t even know they’re gf. Full recipe is up on my site. 
.
#glutenfree #glutenfreecookies #glutenfreebaking #chocchips #cookierecipes #bakingrecipes #explorepage #food52community #dessertblogger
I always need a PB CCC. #cookierecipe #peanutbutte I always need a PB CCC. #cookierecipe #peanutbuttercookie #cookievideo #bakingvideo #stuffedcookies
These Nutella Muffins hit the blog today and they’re 🔥🔥🔥 
.
#nutellamuffins #muffinrecipe #muffinstagram #chocchips #chocolatechipmuffins #chocolatemuffin
Can’t get enough lemon. #lemondessert #donuts #d Can’t get enough lemon. #lemondessert #donuts #donutrecipe #lemoncurd #lemonfrosting #explorepage
This was the Monday-est of Mondays so I’m attemp This was the Monday-est of Mondays so I’m attempting to brighten the mood with some rainbow sprinkles. It’s working because there’s not much a sprinkle topped cupcake can’t fix. 🥰
.
#cupcakes #glutenfreecupcakes #gfrecipes #sprinklecupcakes #explorepage #vanillabuttercream #minicupcakes #cupcakephotography
The glow up to end all glow ups. ✨ I’ve been w The glow up to end all glow ups. ✨
I’ve been wanting to reshoot these donuts pretty much since I posted them back in 2019. Someone plz explain the sprinkle choice on the lemon curd donuts. 🫣 OOOF! The new photos (and updated recipe) are live on my site and now these donuts look like something you might actually want to make 😂👌🏻
.
#lemondonuts #lemondessert #donutrecipe #homemadedonuts #explorepage #lemoncurd #lemonfrosting #lemonzest #dessertphoto
Nutella Chocolate Chip Muffins 👌🏻 #nutellamu Nutella Chocolate Chip Muffins 👌🏻 #nutellamuffins #nutellarecipes #muffinrecipe #dessertvideo #explorepage #recipevideos
Load More... Follow on Instagram

Footer

  • Hey Bakers!
  • Portfolio
  • Privacy Policy
  • Recipes
  • Shop
  • Work With Me

Copyright © 2023 Buuck Farms Bakery on the Foodie Pro Theme