Bakery Style Chocolate S'mores Cookies With Fluff
Bake delectable bakery style chocolate s'mores cookies with fluff, featuring melty chocolate and gooey marshmallow in every bite! No camp fire needed to enjoy the goodness of s'mores when you can make these cookies any time!
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
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.
Nutrition
Calories: 328kcalCarbohydrates: 47gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 48mgSodium: 259mgPotassium: 210mgFiber: 3gSugar: 25gVitamin A: 282IUCalcium: 69mgIron: 3mg
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