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Gooey Bakery-Style S’mores Cookies

Gooey Bakery-Style S’mores Cookies That Taste Like Summer

These Gooey Bakery-Style S’mores Cookies evoke nostalgic summer memories, combining melted chocolate and gooey marshmallow bliss in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 12 hours
Total Time 12 hours 44 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups Bread Flour Can substitute with all-purpose flour but may alter texture.
  • 1 cup Cake Flour A mixture of all-purpose and cornstarch can be used as a substitute.
  • 1 tablespoon Cornstarch No direct substitute but could use additional cake flour.
  • 1 teaspoon Baking Powder Make sure it’s fresh for best results.
  • 1 teaspoon Baking Soda Check expiration for effectiveness.
  • 1 teaspoon Kosher Salt Table salt can be used, but reduce the quantity.
  • 1 cup Butter (softened) Use unsalted butter for balanced flavor.
  • 3/4 cup Brown Sugar Can swap with coconut sugar for a deeper taste.
  • 3/4 cup Granulated Sugar Substitute with a sweetener of choice, adjusting the amount.
  • 2 large Eggs For a vegan option, use flax eggs.
  • 1 teaspoon Vanilla Extract Pure vanilla is recommended over imitation.
For the S’mores Experience
  • 1 cup Semi-Sweet Chocolate Chips Dark or milk chocolate chips are viable alternatives.
  • 1 cup Hershey Bars (chopped) Essential for authentic s’mores flavor.
  • 1 cup Mini Marshmallows Larger marshmallows can be chopped if mini aren't available.
  • 6 large Large Marshmallows (cut in half) Use additional small marshmallows if necessary.
  • 4 squares Hershey’s Chocolate Squares (for topping) Optional can be swapped for any chocolate of choice.

Equipment

  • Stand mixer
  • mixing bowls
  • Baking Sheet
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. In a stand mixer, beat the softened butter on medium speed with brown and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes.
  2. Add in the eggs, egg yolk, and vanilla extract, then mix on low speed until well combined.
  3. In a separate bowl, whisk together the bread flour, cake flour, cornstarch, baking powder, baking soda, kosher salt, and graham cracker crumbs.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  5. Gently fold in the semi-sweet chocolate chips, chopped Hershey bars, and mini marshmallows.
  6. Take a large cookie scoop and portion out the dough into 12 equal-sized balls. Press half of a large marshmallow and a piece of a Hershey’s square into each dough ball.
  7. Cover the cookie dough balls with plastic wrap and refrigerate overnight.
  8. Preheat your oven to 350°F (175°C) and bake the cookies for 12 to 14 minutes.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 10 to 15 minutes.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Chilling the dough overnight enhances texture and flavor, making for chewy cookies. Store in an airtight container for up to 3 days.

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