Bakery Style Chocolate S’mores Cookies With Fluff
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The ultimate summer cookies are these Bakery Style Chocolate S’more Cookies with Fluff! Soft, chewy, and fudgy with melty chocolate, graham cracker pieces, and chocolate marshmallow fluff in every bite!
If you’re looking for more chocolate cookies, check out some of my other favorites like Chocolate Espresso Cookies, Double Chocolate Pumpkin Cookies, or Eggless Chocolate Chocolate Chip Cookies.
No campfire needed to enjoy these Bakery Style Chocolate S’mores Cookies with Fluff! If you love s’mores and chocolate then these bakery style cookies are sure to become a summer favorite.
I use Toonie Moonie Organic Chocolate Marshmallow Creme, which is the only store bought organic marshmallow fluff! This makes these chocolate cookies extra chocolatey, while also keeping them free of corn syrup that’s used in classic fluff as well as artificial dyes that are used in traditional mini marshmallows.
Why You’ll Love This Recipe
- Soft and Chewy: These chocolate cookies are soft and chewy, bursting with gooey chocolate marshmallow fluff in the middle!
- Rich Chocolate Flavor: If you’re a chocolate lover, like me, then you’ll love the extra chocolate in these s’mores cookies. Not only do I use Dutch cocoa powder for chocolate cookies, but I also fill the center with chocolate marshmallow fluff in addition to the melty chocolate chips! So you’re guaranteed to get chocolate in every bite!
- Organic Marshmallow: I’m using Toonie Moonie Organic Chocolate Marshmallow Creme (which is basically fluff). This makes these s’mores cookies free of harmful ingredients found in store bought marshmallows.
- No Chill Time: These Bakery Style Chocolate S’mores Cookies form require any chill time, making them quick and easy!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. If using unsalted, just add 1/4 teaspoon salt.
- Brown Sugar: You’ll need organic light brown sugar. I’m using only light brown sugar which makes these cookies incredibly chewy!
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Eggs: Use large eggs.
- All Purpose Flour: I use organic all purpose flour which is the best for classic soft and chewy cookies like these.
- Dutch Cocoa Powder: I prefer using organic Dutch cocoa powder for super chocolatey cookies that are not bitter.
- Baking Powder: Make sure to use baking powder, not soda! Because we’re using Dutch cocoa powder, you’ll want to use baking powder as baking soda can cause a bitter taste.
- Salt: Use a fine sea salt.
- Chocolate Chips: I use organic semi sweet chocolate chips, but you can also use a chopped up milk or dark chocolate bar too.
- Graham Crackers: I love Annie’s Organic Honey Graham Crackers. I just crush these up into graham cracker crumbs, so you get graham cracker in every bite!
- Marshmallow Fluff: I’m using Toonie Moony Organic Marshmallow Creme, which is the only organic marshmallow fluff on the market, it’s so good! You could also use the regular vanilla one if you prefer too.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you could also use a hand mixer if you prefer.
- Baking Sheets: You’ll need two half sheet pans to bake these cookies.
- Parchment Paper: I always use nontoxic parchment paper whenever baking cookies as I think they bake better. Parchment paper helps with even heat distribution, prevent sticking, and the cookies have a better texture (I think!).
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there’s no butter are no butter chunks.
Add the eggs and mix for a few rotations, just to break the yolks.
Add the flour, cocoa powder, baking powder, and salt. Mix on low until combined.
Add the chocolate chips and graham cracker pieces and mix to combine completely.
Step 3
Using your hands, form the dough into 12 balls and place on the prepared baking sheets, spacing evenly apart. You’ll have 6 cookies per sheet.
Using a tablespoon, press into the center of each cookie and fill it with marshmallow creme. Top with a little bit of crushed graham cracker pieces.
Step 4
Bake for 15 to 17 minutes or until the edges look dry and set. Be middle will look gooey still, that’s okay!
I like to round them out with a cookie cutter for perfectly round cookies immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Baker’s Tips
- Make sure your butter is softened before beginning.
- Make sure to use large eggs, as if eggs are too small (medium) cookies can be dry. If eggs are too big (extra large) then the cookie dough can spread too much and result in flat cookies.
- I’m using organic chocolate marshmallow creme, but you can also use plain vanilla as well.
FAQ’s
I only recommend making a day in advance as the marshmallow creme is best when enjoyed right after baking.
It’s not ideal because of the marshmallow. After the marshmallow is baked, it’s best eaten right away or in the next day or two.
Craving More?
Bakery Style Chocolate S'mores Cookies With Fluff
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 191 grams all purpose flour
- 57 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 170 grams semi sweet chocolate chips
- 57 grams honey graham crackers (crushed)
- ¾ cup chocolate marshmallow creme (fluff)
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there’s no butter are no butter chunks.
- Add the eggs and mix for a few rotations, just to break the yolks.
- Add the flour, cocoa powder, baking powder, and salt. Mix on low until combined.
- Add the chocolate chips and graham cracker pieces and mix to combine completely.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets, spacing evenly apart. You’ll have 6 cookies per sheet.
- Using a tablespoon, press into the center of each cookie and fill it with marshmallow creme. Top with a little bit of crushed graham cracker pieces.
- Bake for 15 to 17 minutes or until the edges look dry and set. Be middle will look gooey still, that’s okay!
- I like to round them out with a cookie cutter for perfectly round cookies immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 3 days.
Video
My husband says I never need to make another cookie again, this is the only one he needs!