Toasted S’more Chocolate Chip Cookies

Everything you love about soft and chewy chocolate chip cookies paired with the greatness of a campfire s’more.

Everything you love about soft and chewy chocolate chip cookies paired with the greatness of a s'more! Recipe on

So very sorry for doing this to you on a Monday.


I’m not really sorry at all.

Because toasted s’mores combined with soft and chewy chocolate chip cookies are acceptable any day of the week. Ok? Ok.

Everything you love about soft and chewy chocolate chip cookies paired with the greatness of a s'more! Recipe on

I have a new post up on my photography blog if you want to see what I was up to before leaving for my book tour. Speaking of. I had such a wonderful time promoting my new cookbook this weekend in Seattle and Portland. I was blown away by the turnout at each event. Thank you to all my readers who came out to meet me! It was my 2nd time ever in Seattle and my first time in Portland. And I think I need to go back to each city at least 10 more times as soon as possible. You guys have the best doughnuts. And coffee.

I’ll be in Seattle again tomorrow night at Book Larder from 6:30-8pm and would love to meet you if you missed me in Seattle over the weekend!

Book Tour - Seattle

Alright, back to cookies. So a couple weeks ago before I left for my book tour, I had some friends over for a Friday night shindig. It FINALLY felt like fall back home and I seriously wanted to do things right. So, all the fall things! (Nerd.) The night was filled with a small bonfire out back, honeycrisp apple sangria, and today’s toasted s’more chocolate chip cookies.

You will be very happy to know that the base of today’s cookies are my chewy chocolate chunk cookies. I’m still blown away by their popularity. Which shouldn’t be the case considering they are the best cookies on the planet. If you’ve tried them before then you know what I’m talking about. They’re literally cookie gold.

What makes them so fab? So many things! First, an extra egg yolk and melted butter for extra chewiness. No mixer. Lots of brown sugar for flavor and moisture, cornstarch for softness, and chilling the cookie dough. You know I’m a huge fan of chilling cookie dough. Chilling helps prevent your cookies from over-spreading in the oven and also accentuates the cookie dough’s flavor. It’s the easiest way to make the best cookies ever. Chill that dough! For more cookie science stuff, read this step-by-step tutorial for making my favorite chocolate chip cookies.

To make something great even better, I added extra chocolate, broken up graham crackers, and miniature marshmallows on top of the cookies. Voilà! You’ll bake the cookies as if they are normal chocolate chip cookies, then you’ll press all these s’more goodies into the tops right before they are finished in the oven. (See photo below on the left.) Then, bake for another minute or so.

To toast the marshmallows, you can put the cookies under the broiler or you can whip out your handy kitchen torch. I love that thing. Tried my best to capture a photo. I think I failed. This is scary. But you get the idea. I hope.

Toasted Smore Chocolate Chip Cookies

Look how toasty!

These s’morified (I totally made that up and I love it) cookies are incredibly soft, crazy chewy, and are topped with everything you love about s’mores. Complete with toasted marshmallow! Which, let’s face it, is the best part of a s’more. Just wait until you try these right out of the oven. Ahh!!! I don’t even know how they lasted until the night when my friends came over?! Usually I have major self control around all the cookies I bake, but these were taunting me all afternoon. Eeeeat me.

Everything you love about soft and chewy chocolate chip cookies paired with the greatness of a s'more! Recipe on

I really really hope you try these. Especially if you’re a fan of the original chewy chocolate chunk cookies. (Who isn’t?!) And follow me on Instagram & tag #sallysbakingaddiction so I can see all the SBA recipes you make!

Toasted S'more Chocolate Chip Cookies

My favorite chocolate chip cookie recipe overloaded with s'more greatness! These cookies are so easy to make and you do not need a mixer for the cookie dough.


  • 2 and 1/4 cups (280g) all-purpose flour, spoon & leveled
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted
  • 3/4 cup (135g) light brown sugar, loosely packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips


  • 3 ounces semi-sweet chocolate, chopped (or more chocolate chips)
  • 2 full sheet graham crackers, broken into pieces
  • 1/2 cup miniature marshmallows


  1. If interested, click here for step-by-step photos and careful explanations for how to make my base recipe for chocolate chip cookies. (Which is how this cookie recipe starts.)
  2. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to mix them in. Cover the dough and chill in the refrigerator for 2 hours or up to 3 days. Chilling is mandatory.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls to stay intact. Place 8 balls of dough onto each baking sheet. Bake the cookies for 11 minutes. Remove the cookies from the oven and press some of the toppings into each cookie (the chocolate chunks, graham cracker pieces, and marshmallows). Place the cookies back into the oven for 2 more minutes. You can turn the broiler on for the last 30 seconds to toast the tops OR use a kitchen torch once out of the oven.
  6. Allow the cookies to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. You can make the cookie dough ahead of time and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake the frozen cookie dough balls for an extra minute, then press the s'mores toppings into each as instructed in step 5. Then return to the oven for 2 minutes as that step instructs.

Recipe Notes:

Adapted from Chewy Chocolate Chunk Cookies

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Everything you love about soft and chewy chocolate chip cookies paired with the greatness of a s'more! Recipe on

Upcoming Events

Sally’s Candy Addiction will be sold at all of my book signings!

October 13th–> Seattle WA 6:30-8pm Book Larder. Come chat with me about all things baking and candy.
October 17th–> Minneapolis MN 12-4pm Williams Sonoma (Mall of America)
October 18th–> Denver CO 2-6pm Williams Sonoma, 3000 East First Ave
October 21st–> Trenton NJ 6-7:30pm Barnes & Noble at TCNJ (open to public!)
October 26th–> Washington DC 6-7:30pm Barnes & Noble at The Catholic University of America (open to public!)
October 27th–>Portsmouth NH 6:30-8:30pm RiverRun Bookstore
October 28th–> Boston MA 12-1:30pm DEMO at Barnes & Noble at Northeastern followed by a book signing (open to public, FREE event, come see me cook candy, and let’s eat it!)
October 30th–>Boston MA 7-9pm Wellesley Books

In November: NYC, Baltimore, St. Louis, Chicago, Pittsburgh, Cleveland. Here’s the full book tour schedule. Remember, the first 25 people at each location get a free bag of Diamond of California nuts!

Everything you love about soft and chewy chocolate chip cookies paired with the greatness of a s'more!



  1. Amy on December 18, 2016 at 4:58 pm

    Hi Sally,

    I just made these today and followed everything exactly but the cookies didn’t seem to flatten and appeared uncooked. I found myself repeatedly putting them back in the oven. I made balls 3 tablespoons big and did not flatten or smush down. Should I have kept cooking or smush them down?

    • Sally on December 19, 2016 at 9:09 am

      Hi Amy, I would continue to cook until they look done on the edges. They will continue to warm/cook on the baking sheet for a couple minutes when you remove from the oven.

  2. Joyce on April 6, 2017 at 3:46 am

    I already tried the ones with M&M’s and the pecan cookies. But I really wanted to try something different this time, so I made these last night. They are DELICIOUS!! Again another great recipe! 🙂

  3. Mia on May 27, 2017 at 3:23 pm

    The time and temperature on these seems way off. I wouldn’t go any lower than 375 and I’m still baking them after 12 minutes.

  4. Soyoung Lyu on November 22, 2017 at 5:01 pm

    I think I’m a horrible baker. My cookies came out horrible.
    I measured out everything and divided the batch into 11 cookies.
    Only thing I didn’t do is chilling the dough.
    Dough was not spreading out when it was in the oven and I had to bake it for 20 min.
    Baked cookies are a bit smaller than the size of my fist..

  5. Karen Cooperstein on June 15, 2018 at 10:07 pm

    I found this recipe on Instagram and it’s such a great idea! Plus I’m just going to say what a beautiful photo of you at your Book Signing ~ you’re absolutely stunning! Glad to hear you liked the Pacific Northwest ~ I went to college in Portland (loooong time ago) and it was an Uber cool place even back then.



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