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.
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!
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.
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.
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!Print
Extra large thick and chewy bakery style cookies packed with chocolate, graham cracker, and marshmallow fluff.
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
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.
*Cookies will keep at room temperature for 3-4 days.
Keywords: s’mores cookies, bakery style cookies, s’mores desserts