Bakery Style Chocolate S’mores Cookies With Fluff
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 bakery style cookies, check out some of my other favorites like Double Chocolate Pumpkin Cookies, Eggless Monster Cookies, or Caramel Chocolate Chip Cookies with Homemade Caramel.
A Quick Look At The Recipe
- Recipe Name: Bakery Style Chocolate S'mores Cookies With Fluff
- Ready In: 30 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, Dutch cocoa powder, all purpose flour, chocolate marshmallow creme
- Flavor Profile: rich chocolate, gooey chocolate marshmallow with sweet honey graham crackers
- Difficulty: Easy!
- Why You’ll Love It: Chocolate twist on classic s'mores cookies
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Why You’ll Love This Recipe
- Soft and Chewy: These chocolate cookies are soft and chewy cookies, bursting with gooey chocolate marshmallow fluff in the middle! If you like my Eggless Double Chocolate Chip Cookies or Chewy Chocolate Espresso Cookies, you'll love these!
- 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, keeping them free of corn syrup that’s used in classic fluff as well as artificial dyes that are used in traditional mini marshmallows. I also use this in my Chocolate Caramel S'More Bars.
- No Chill Time: These Bakery Style Chocolate S’mores Cookies form require any chill time, making them quick and easy!
- Organic S'mores: You can enjoy organic s'mores at home with these quick and easy cookies! Made with organic ingredients, these are gooey campfire cookies you'll feel good about indulging in!
Ingredients
- Brown Sugar: You’ll need homemade light brown sugar. I’m using only light brown sugar which makes these cookies incredibly chewy!
- 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.
- 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 mallow flavor if you prefer too.
- Chocolate Chips: I use organic semi sweet chocolate chips, but if you want to use a chopped up dark or milk chocolate bar you can also do that too.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- 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.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until dry around the edges.
How to Make Bakery Style Chocolate S'mores Cookies with Fluff
- 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 crumbs.
- 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.
Bakery Style Chocolate S'mores Cookies with Fluff FAQ’s
I don't have a problem with this happening with the Toonie Moonie that I use. But, if you're using regular fluff, this could happen because the heat of the oven can break down the gelatin structure. You can freeze fluff (spoon dollops onto a baking sheet and freeze, then add into the cookie dough) before adding it into the cookies to help with this. Or you can always add extra fluff on top of cookies after baking for serving.
Freezing the fluff can help. I would recommend making the cookies, filling them and popping the tray in the freezer for 15 minutes or so until the fluff is hardened if you want to do this here.
You can, I just don't care for the ingredients in store-bought marshmallows, which is why I don't use them.
No, they don't. They just add another texture and flavor into these s'mores cookies.
No, don't use natural cocoa powder because the the Dutch cocoa provides a sweetness that is accounted for with the amount of sugar in the cookies. Also, I use baking powder in these cookies, and natural cocoa powder is not the ideal cocoa to use with baking powder because it is acidic. Stick to Dutch cocoa here for the best results.
The correct ratios of butter, sugar and flour will determine how thick your cookies are. This recipe creates a big, thick, bakery-style cookie!
They are big, thick, soft, chewy and gourmet!
Look for the edges to be dry, that's when you can tell cookies are done since the filling is filled with fluff!
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.
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Bakery Style Chocolate S'mores Cookies With Fluff
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
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 crumbs.
- 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
Notes
- Always weigh ingredients for the best results.
- 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.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until dry around the edges.
Nutrition
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