These Bakery Style S’mores Cookies are giant cookies that are thick, chewy and filled with melty chocolate, crunchy graham cracker pieces, and gooey marshmallows! Just the kind of cookie you would expect to find at a bakery, but super easy to make at home!

The classic s’mores combination of melted chocolate, toasted marshmallow, and graham crackers is one that frequently makes an appearance around here!

Whether it’s for breakfast in these S’mores Scones, for snack in these Peanut Butter S’mores Granola Bites, or in one of many dessert options like these Caramel S’mores Seven Layer Bars, s’mores are an irresistible favorite!

And that includes these Bakery Style S’mores Cookies!

Using our Chewy White Chocolate Raspberry Cookies as the base, these s’mores cookies have the same easy dough that produces a soft, chewy cookie!

Some of the flour is substituted with graham cracker crumbs to give these cookies as much of the graham flavor as possible.

Then we just simply added in coarsely crumbled graham crackers, mini marshmallows, and chocolate chips.

We like to use dark chocolate chips to keep the cookies from getting too sweet, but feel free to use the traditional milk chocolate if that is more to your liking!

Our favorite parts are the marshmallows and broken chocolate bars that get added partway through baking and at the very end.

The mini marshmallows get a nice toast to them and the chocolate pieces get melty enough to merge with the cookie without getting too melted and spread too thin.

You may just find that one batch isn’t enough!

How to Make Bakery Style S’mores Cookies

In a large bowl, whisk together the all-purpose flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt until the graham cracker crumbs have been thoroughly incorporated. Set aside.

In the bowl of stand mixer, or with an electric hand mixer, cream together the butter, brown sugar, and sugar.

Don’t be afraid to let the mixer go for a couple of minutes. The mixture should lighten in color and texture.

Add in the eggs and vanilla extract. Beat until creamy.

Slowly add the dry ingredients to the wet ingredients, and beat until combined.

Stir in 1 Cup coarsely crumbled graham crackers, 1/2 Cup mini marshmallows, and the chocolate chips.

Cover bowl with plastic wrap, and place in refrigerator. Chill dough for 30 minutes.

Don’t skip this step. You really need to take the time to chill the dough. If you don’t, the cookies will spread too much while baking and you’ll end up with a gooey mess.

While dough is chilling, preheat oven to 350 degrees Fahrenheit.

Line baking sheets with parchment paper or a silicone baking mat.

You don’t want to skip this step, either. If any marshmallows leak out, the cookies will stick.

Shape dough into balls using 4 Tablespoons of dough. (I like to use a trigger ice cream scoop for this.)

Try to cover the mini marshmallows with a little bit of dough so they don’t melt out over the cookies.

Bake chilled cookie dough balls for 10 minutes. Carefully remove baking sheets to a wire rack.

Top cookies with remaining mini marshmallows and coarsely crumbled graham crackers.

Return cookies to the oven and bake for an additional 2-5 minutes, or until marshmallows are melted and centers are mostly set. The centers will continue to set as the cookies cool.

Remove baking sheets to a wire rack. Top each cookie with a few pieces of broken milk chocolate bar, and allow the cookies to cool on the sheets for 5 minutes before removing them to cool completely.

Serve the cookies when chocolate bar pieces have hardened.

Store any leftovers in an airtight container.

Tips for Making Giant S’mores Cookies

Don’t skip lining the baking sheets with parchment paper or a silicone baking mat. If any of the marshmallows leak out, your cookies will stick.
I usually try to make recipes as quick as possible, but the time that it takes to chill the dough is necessary. If you don’t chill the dough, the cookies will spread too much.
When shaping the cookies, try to cover the mini marshmallows with a little bit of dough to keep them from melting out of the cookie.
If your cookies look a little misshapen coming out of the oven, you can use a spatula to press the edges into shape while the cookies are warm.

Love s’mores? More easy s’mores recipes to try!

Bakery Style S'mores Cookies

Name: Bakery Style S'mores Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 3 min
Yield: 16
Cuisine: American
Ingredients: 2 Cups all-purpose flour; 3/4 Cup graham cracker crumbs (about 5-6 sheets of crackers); 2 teaspoons cornstarch; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 1 Cup butter; 3/4 Cup brown sugar; 1/2 Cup sugar; 2 eggs; 1 teaspoon vanilla extract; 1 Cup mini marshmallows, divided; 1 1/2 Cups coarsely crumbled graham crackers, divided (about 6 sheets of crackers); 3/4 Cup chocolate chips (Can use milk, semi-sweet, or dark chocolate chips); 2-3 (1.55 ounce) Hershey's milk chocolate bars, broken into pieces

Yield: 16-18 large cookies

Prep Time: 20 minutes

Bake Time: 13 minutes

Chill Time: 30 minutes

Total Time: 1 hour 3 minutes

Ingredients

2 Cups all-purpose flour
3/4 Cup graham cracker crumbs (about 5-6 sheets of crackers)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 Cup butter
3/4 Cup brown sugar
1/2 Cup sugar
2 eggs
1 teaspoon vanilla extract
1 Cup mini marshmallows, divided
1 1/2 Cups coarsely crumbled graham crackers, divided (about 6 sheets of crackers)
3/4 Cup chocolate chips (Can use milk, semi-sweet, or dark chocolate chips)
2-3 (1.55 ounce) Hershey's milk chocolate bars, broken into pieces

Instructions

In a large bowl, whisk together the all-purpose flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt. Set aside.
In the bowl of stand mixer, or with an electric hand mixer, cream together the butter, brown sugar, and sugar. Add in the eggs and vanilla extract. Beat until creamy.
Add the dry ingredients to the wet ingredients, and beat until combined. Stir in 1 Cup coarsely crumbled graham crackers, 1/2 Cup mini marshmallows, and the chocolate chips. Cover bowl with and place in refrigerator. Chill dough for 30 minutes.
While dough is chilling, preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or a silicone baking mat.
Shape dough into balls using 4 Tablespoons of dough. (A trigger ice cream scoop works well for this.) Try to cover the mini marshmallows with a little bit of dough so they don't melt out over the cookies.
Bake chilled cookie dough balls for 10 minutes. Carefully remove baking sheets to a wire rack. Top cookies with remaining mini marshmallows and coarsely crumbled graham crackers.
Return cookies to the oven and bake for an additional 2-5 minutes, or until marshmallows are melted and centers are set.
Remove baking sheets to a wire rack. Top each cookie with a few pieces of broken milk chocolate bar, and allow the cookies to cool on the sheets for 5 minutes before removing them to cool completely.
Serve when chocolate has set.
Store leftovers in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 348mgCarbohydrates: 43gFiber: 1gSugar: 24gProtein: 4g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.