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Bakery Style S’mores Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours
  • Yield: 13 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Bakery Style S’mores Cookies combine the nostalgic flavors of s’mores with a rich, bakery-quality texture. Featuring a gooey marshmallow fluff center surrounded by a buttery chocolate chip cookie dough studded with crushed honey graham crackers and both milk and semi-sweet chocolate chips, these cookies deliver a perfect balance of crunch, chew, and melty sweetness. The marshmallow fluff is hand-encased inside each cookie for a surprise gooey center, making every bite irresistible. Ideal for dessert lovers looking to recreate the classic campfire treat in cookie form.

Ingredients

Syrup & Meringue

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

Cookie Dough

  • 1 cup (227g) Salted Butter, at room temperature
  • 3/4 cup (180g) Dark Brown Sugar
  • 1/4 cup (60g) Granulated Sugar
  • 1 Large Egg + 1 Egg Yolk
  • 2 1/4 cups (285g) All Purpose Flour
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 cup (55g) Crushed Honey Graham Crackers
  • 1 cup (160g) Milk Chocolate Chips (+ extra for topping)
  • 1 cup (160g) Mini Semi-Sweet Chocolate Chips (+ extra for topping)

Filling & Topping

  • 1/2 cup Marshmallow Fluff (homemade or store bought)
  • 2 Bars Milk Chocolate for topping cookies (optional)

Instructions

  1. Prepare syrup: In a medium saucepan, combine the sugar, water, and corn syrup. Heat the mixture over medium heat, stirring occasionally, until the syrup reaches 240°F (soft ball stage) using a candy thermometer, then remove from heat.
  2. Whip egg whites: Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until foamy. Add salt and cream of tartar and continue whipping until soft peaks form.
  3. Combine syrup and egg whites: With the mixer on low speed, slowly pour the hot syrup into the whipped egg whites in a thin stream. Once combined, increase the speed and whip until stiff peaks form and the meringue is glossy.
  4. Add vanilla to meringue: Fold in the vanilla bean paste until fully incorporated.
  5. Chill marshmallow fluff: Transfer the marshmallow fluff to an airtight container and refrigerate it to make it easier to handle later.
  6. Cream butter and sugars: In the bowl of a stand mixer with the paddle attachment, cream the salted butter, dark brown sugar, and granulated sugar together for 5 minutes, scraping the bowl down as needed, until light and fluffy.
  7. Add eggs and vanilla: Mix in the whole egg, egg yolk, and pure vanilla extract for about 3 minutes until the mixture is thick and creamy.
  8. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
  9. Combine dry and wet ingredients: Gradually add the dry ingredients to the creamed butter mixture and mix just until combined, leaving a few streaks of flour to avoid overmixing.
  10. Fold in add-ins: Gently fold in the milk chocolate chips, mini semi-sweet chocolate chips, and crushed honey graham crackers to the dough.
  11. Scoop dough: Using a large cookie scoop (about 2.5 oz per scoop), portion out the cookie dough, using two scoops per cookie to make approximately 5 oz cookies.
  12. Chill dough: Chill the formed dough balls in the refrigerator for 20-30 minutes until firm enough to handle.
  13. Fill cookies with marshmallow fluff: Flatten each chilled dough ball in your hand and use your thumb to make a small well in the center. Scoop about 1 tablespoon of refrigerated marshmallow fluff into the well. Fold the dough around the fluff completely, leaving some fluff peeking out on top.
  14. Add toppings: Sprinkle extra crushed graham cracker crumbs and place a chunk of milk chocolate on top of each cookie.
  15. Chill assembled cookies: Refrigerate the filled and topped cookies for at least one hour up to overnight to firm up.
  16. Preheat oven: Preheat the oven to 350°F (175°C) and line a cookie sheet or baking tray with parchment paper.
  17. Bake cookies: Arrange 3 cookies on the sheet at a time with enough space between them as they will spread significantly during baking. Bake for 12 minutes. The centers may look slightly underbaked but will set upon cooling.
  18. Shape cookies: Immediately after removing from the oven, use a large round cookie cutter to swirl around the edges of the hot cookies for a clean, perfectly round shape.
  19. Cool cookies: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack to cool completely.

Notes

  • Use a candy thermometer to ensure the syrup reaches exactly 240°F for proper meringue texture.
  • Chill the marshmallow fluff before filling to make it easier to handle and to prevent melting into the dough.
  • Do not overmix the dough once the flour is added to avoid tough cookies.
  • Because these cookies are quite large, bake only a few at a time to allow proper spreading and even baking.
  • If desired, add extra chocolate chunks on top after filling for a more visually appealing cookie.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://evelynscooking.com/bakery-style-smores-cookies-recipe/