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S'mores cookies on cooling rack

Bakery Style S’mores Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes + chill time
  • Yield: 13 Large Cookies 1x


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.