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An overhead shot of a s'mores cookie that has been broken partially in half, showing the gooey marshmallow fluff in the center. The cookie sits on a white plate on a white surface, alongside a striped dish towel and a pink baking sheet.

Gooey S’mores Cookies with Marshmallow Fluff

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  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Chilling Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16-18 cookies 1x
  • Category: Cookies, Dessert Recipes
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

Crafted by a s’mores snob for fellow s’mores lovers, these Gooey S’mores Cookies with Marshmallow Fluff are the BEST s’mores cookies!

A roasty-toasty brown butter cookie dough—studded with dark chocolate chunks and crispy graham cracker bits—cradles light and airy marshmallow fluff. As they bake, the cookies transform into a gooey, chocolatey, marshmallowy delight—just like the classic campfire treat!

Ingredients

Scale
  • ¾ cup salted butter (1 ½ sticks)
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg + 2 large egg yolks
  • 1 tablespoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 6 ounces dark chocolate, roughly chopped (or ¾ cup dark chocolate chips)
  • 8 sheets graham cracker squares, crushed into large pieces
  • 16-18 tablespoons marshmallow fluff or marshmallow creme, divided

Instructions

  1. Brown the butter: Add the butter to a medium skillet over medium-high heat. Cook 3-4 minutes, swirling the pan or gently stirring the butter as it cooks to prevent burning. Once the butter is browned with a beautifully dark amber hue, remove from the heat and transfer to a large mixing bowl. Set aside to cool slightly, 5-10 minutes.An overhead shot of butter being browned in a skillet atop a white surface. A spoon rests in the skillet.
  2. Mix the wet ingredients: Once the brown butter is cooled slightly, add the brown sugar and granulated sugar to the mixing bowl. Mix to combine well. Add the egg, egg yolks, and vanilla. Mix to combine well.An overhead shot of sugars, brown butter, eggs and vanilla extract in a glass bowl atop a white surface.
  3. Finish the cookie dough and chill: To the butter mixture, add the flour, salt, and baking soda. Mix until just combined. Fold in the chocolate and smashed graham cracker pieces, mixing until just combined. Transfer the cookie dough to the refrigerator and chill for 30 minutes.An overhead shot of cookie dough in a glass bowl with chocolate chunks and graham crackers folded into it.
  4. Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper and set aside.
  5. Form the s’mores cookies: Divide the chilled cookie dough into 16-18 balls, about 3 tablespoons of dough each. Use your hands to flatten a cookie dough ball slightly, pressing a deep indent in its center. Spoon 1 tablespoon of marshmallow fluff into the indent. Bring the sides of the dough up to partially enclose and cup the marshmallow fluff. Transfer to parchment-lined baking sheets. Repeat with the remaining cookie dough balls, spacing the formed s’mores cookies 2-3 inches apart.An overhead shot of a woman's hands forming flattened cookie dough balls. Several rounds of cookie dough are placed on a white plate atop a white surface. A glass bowl of cookie dough and a scoop sit alongside the plate. An overhead shot of several rounds of cookie dough that have had marshmallow fluff spooned into the center. Two plain cookie dough rounds sit alongside them, as well as a spoon and an open jar of marshmallow fluff.
  6. Bake the s’mores cookies: Working one baking sheet at a time, transfer the cookies to the oven and bake 8-10 minutes, until the edges of the cookies are golden and the tops are set. Remove from the oven and repeat with any remaining cookies.A macro close-up overhead shot of gooey s'mores cookies on a pink cooling rack atop a pink baking sheet.
  7. Serve: Allow the cookies to cool slightly. If desired, finish with flaky sea salt and enjoy.An overhead shot of a s'mores cookie that has been broken partially in half, showing the gooey marshmallow fluff in the center. The cookie sits on a white plate on a white surface, alongside a striped dish towel and a pink baking sheet.

Equipment

Notes

Jess’ Tips and Tricks:

  • Marshmallow creme is the secret ingredient for these s’mores cookies! Unlike marshmallows, marshmallow creme retains its soft and extra-creamy texture as it bakes, resulting in epically ooey-gooey cookies reminiscent of campfire s’mores. Feel free to use Marshmallow Fluff or Jet-Puffed Marshmallow Creme. If you’re in the mood for a fun kitchen project, it’s also pretty easy to make homemade marshmallow creme; this is a great recipe for beginners.
  • Tips for browning butter perfectly: If available, a skillet with a lighter colored cooking surface is preferred; its light cooking surface makes it easier to observe the changing colors of the butter as it browns. Once the butter is completely melted, you’ll notice foam develop on the surface of the butter and you’ll hear it begin to sizzle and pop—this is completely expected and a good indication that you’re on the right track! As the butter nears a perfectly browned state, it turns from a golden color to a beautiful dark amber; you’ll also notice the foamy appearance and sizzling noise begin to disappear. When transferring the browned butter to a mixing bowl, take care to scrape any browned bits from the bottom of the pan along with it—these toasted milk solids are where all the flavor is!

Storage:

  • While these s’mores cookies are best enjoyed fresh, you can store any cooled leftovers covered at room temperature for up to 4-5 days.

Find it online: https://playswellwithbutter.com/smores-cookies-with-marshmallow-fluff/