These toasted s’more chocolate chip cookies are everything you love about soft and chewy chocolate chip cookies paired with a campfire s’more. They’re loaded with extra chocolate and topped with graham crackers and toasted marshmallows!
If you’ve ever tried my chewy chocolate chip cookies recipe, you know how good they areโchewy, soft-baked, and studded with chocolate chips. They’re a reader favorite and pure cookie gold. These toasted s’more chocolate chip cookies begin with that same recipeโto which we add extra chocolate, graham cracker pieces, and marshmallows.
Today’s cookies are similar to my s’mores chocolate chip cookies. The differences are that recipe uses my soft chocolate chip cookies as the base, and they’re topped with a full marshmallow and chocolate that sets. Same delicious campfire flavors two different ways!
These Toasted S’more Chocolate Chip Cookies Are:
- Super chewy & soft-baked
- Extra chocolatey
- Just like my chewy chocolate chip cookies with roasty toasty s’mores toppings
- Simple to make & no mixer required
- Topped with graham crackers, chocolate, and marshmallows
- Everything you love about a s’mores in cookie form
These cookies are a summertime staple and join 25+ others on my Summer Cookie Recipes collection page.
Ingredients You Need & Why
- Flour: All-purpose flour is the base of these cookies.
- Baking Soda: Baking soda helps the cookies rise.
- Cornstarch: Cornstarch helps give the cookies an ultra soft textureโthe same role it plays in shortbread cookies. Plus, it helps keep the cookies beautifully thick. If you don’t have cornstarch on hand, you can simply leave it out. No other changes to the recipe needed.
- Butter: Use melted butter for extra chewy cookies.
- Sugar: In this recipe, I use more brown sugar than white granulated sugar because the moisture in brown sugar promises an extra soft and chewy cookie.
- Egg + Egg Yolk: 1 egg and 1 egg yolk bind everything together. The extra egg yolk adds richness and soft tenderness. Don’t skip it.
- Salt + Vanilla Extract: Both add flavor. Try using homemade vanilla extract.
- Chocolate Chips: We can’t have toasted s’more chocolate chip cookies without chocolate chips! I use semi-sweet chocolate chips, but mini chocolate chips, milk chocolate chips, or even dark chocolate chips would be excellent.
- S’more Toppings: To s’mores-ify these cookies, add extra chocolate (chopped semi-sweet chocolate, more chocolate chips, or chopped Hershey’s bar), broken up graham crackers, and miniature marshmallows (same kind we use for rice krispie treats).
Overview: How to Make Toasted S’more Chocolate Chip Cookies
- Make the chocolate chip cookie dough. Combine the dry ingredients, whisk the wet ingredients, then mix the two together. The dough will be very soft, yet thick. You don’t need an electric mixer, though you could certainly use one if desired.
- Chill the cookie dough. Chilling the cookie dough helps prevent the cookies from over-spreading and also intensifies the cookie dough’s flavor. If you’re interested, here are all of my tips on how to prevent cookies from spreading.
- Roll the dough into balls. Use about 3 Tablespoons of dough for each cookie dough ball. These are BIG cookies! A cookie scoop is helpful here.
- Partially bake, then add s’more toppings. Immediately press some of the toppings into each warm cookieโthe extra chocolate, graham cracker pieces, and mini marshmallows. (See photo below.)
- Bake for 2 to 3 more minutes. Place the cookies back into the oven for 2-3 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.
2 Ways to Toast the Marshmallows
There are two easy ways to toast the marshmallowsโthe very best part of a s’more!
- Oven/Broiler: Put the cookies back in the oven after adding the s’more toppings. Bake for about 2 minutes, turning on the broiler for the last 30 seconds to toast the tops.
- Kitchen Torch: If you have one, use your kitchen torch to toast the marshmallows. (Affiliate linkโit’s what I use and recommend.) Instead of turning on the broiler, take the cookies out of the oven after about 90 seconds and torch the marshmallows. I also use a torch for creme brรปlรฉe and the marshmallow frosting on s’mores brownie cupcakes. They’re handy!
Toasted S’more Chocolate Chip Cookies
- Prep Time: 2 hours, 30 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours, 45 minutes
- Yield: 16 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
My favorite chocolate chip cookie recipe overloaded with s’more greatness. These cookies are easy to make and you don’t need a mixer for the cookie dough.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch*
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted & cooled 5 minutes*
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
Topping
- 2 ounces semi-sweet chocolate or Hershey’s bar, chopped (or more chocolate chips)
- 2 full sheet graham crackers, broken into pieces
- 1/2 cup miniature marshmallows
Instructions
- Whisk the flour, baking soda, cornstarch and salt together 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. The mixture will be thin. Pour into the dry ingredients and mix together with a large wooden spoon or silicone spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Cover the dough and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325ยฐF (163ยฐC). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wideโalmost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8โ9 balls of dough onto each cookie sheet.ย
- Bake the cookies for 12 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 2-3 more minutes or until toasted on top. If desired for the last 30 seconds, turn the broiler on high to help toast the marshmallows. Or, after the 2 minutes, use a kitchen torch to toast the marshmallows once out of the oven.
- Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.ย
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: 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.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Wooden Spoon or Silicone Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Kitchen Torch | Cooling Rack
- Cornstarch:ย If you donโt have cornstarch, you can leave it out. The cookies are still very soft.
- Egg & Egg Yolk:ย Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, itโs good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.
- Adapted from my chewy chocolate chip cookies recipe.
- Be sure to check out my top 5ย cookie baking success tipsย AND these are my 10 must-haveย cookie baking tools.
Reader Comments and Reviews
These cookies look delicious! If I wanted to make a small batch and cut the ingredients in half… how much eggs should I use? Thanks in advance!
Hi Kat, we’d combine the 1 egg + egg yolk, whisk it together, and then use half of that mixture. Enjoy!
Awesome!! thanks for the prompt response! Can’t wait to try this recipe!
Can I use pre-toasted marshmallows (toasted in the oven on broil) instead of broiling the cookie for 30 seconds? Also, if I want to add graham cracker crumbs to the dough, do you have a suggested ratio of crumbs to flour? Thank you.
Hi Ally, you can use pre-toasted marshmallows if you prefer. If adding graham cracker crumbs, you may need to tinker with the flour a bit. We haven’t tested it ourselves, so we’re unsure of the best ratio. However, you might enjoy our s’mores cookie bars instead — those include graham cracker crumbs. Let us know what you try!
These were such a hit! I chilled over night and then when I put them in the oven the second time I broiled for over a minute and they turned out perfect!
. You left me SPEECHLESS with these. Made these today along with your S’mores Cookie Bars (yum). I brought them to a picnic and the second I set them out along with the cookie bars, they dissapeared! Might’ve been the fact that there were 8 adults and 5 children, but STILL! Although there was only one of each left for me, they were so good I didn’t care! Everybody was raving how good they were, and they must’ve been, by the way they devoured them! Yet another fantastic recipe โฅ Thanks so much Sally
I do not understand what is going wrong with my cookies. I follow the the directions but my husband says these are coming out chewy ucooked in the middle. That is with me keeping them in the oven for 20 minutes.
Please help
These came out beautifully! Great recipe thatโs perfect for a summer picnic.
I followed the directions to a T and the cookies turned out dry and crumbly.
Hi Courtney, Thank you for trying this recipe. Often when a cookie is dry it means that thereโs too much dry ingredient (flour) soaking up all the liquid. Make sure you are properly measuring your flour. When measuring flour, use the spoon & level method. Do not scoop the flour out of the container/bag. Doing so leaves you with excess flour in the cookie dough.
Omg these were so GOOD! I’ll definitely be making these again and again and again!
YUM i made the cookies last night and they turned out PERFECTLY!!! Everyone is loving them, soo soft and chewy! I baked them for 10 minutes pulled them out added toppings baked for 2 more and the last 30 on broil and they were perfect! I was worried they werenโt done but they are, thatโs how you get the perfect chewiness to last for days!! Thanks for sharing looking forward to trying many more!!
Have you made these in bar form? Would recipe need to be altered?
You can make these in bar form – YUM! No need to chill the dough and you can follow the baking instructions on this post: https://sallysbakingaddiction.com/soft-chewy-chocolate-chip-cookie-bars/
Have you tested a gluten free version of this recipe? Iโm wondering what the best flour substitute might be.
I haven’t tested this with gluten free flour but let me know if you try!
Love these cookies, Iโve been making them for awhile but I had a general question about chilling: is it just about making the dough colder so it wonโt spread or is there something else going on? I just wondered if I could stick the dough balls in the freezer to speed up the process or if it needs the โmarinatingโ time? Thanks for all your awesome recipes, I know youโve heard it a million times but youโre my go-to for when I want to make something new!
Hi Stephanie! Chilling the cookie dough helps prevent the cookies from over-spreading, yes. It also helps develop the flavor of the cookies. The longer the dough sits and chills, the more the flavors linger together. Fantastic flavor. Freezing dough balls definitely chills them, but for best results, I recommend that you don’t rush the chilling. ๐
Dear Sally,
I was going to double this recipe because I need to make more, so would I just straight up double it? The only thing I was worried about doubling was having 2 eggs AND 2 egg whites because maybe it’ll make the batter tricky. Just wanted to check.
Hi Josephina! You can double this cookie dough or make the cookie dough twice, separately. Make sure you use 2 eggs and 2 egg yolks (not 2 extra egg whites).
What happens to the toasted marshmallows when the baked cookies are frozen? Is the texture weird?
Frozen marshmallow is simply… frozen! It’s just fine when the cookies thaw out. ๐
Uh I am so excited to make these!
My sons 6th birthday is a month away and we are planning a s’more camping theme. These would pair perfectly!!! I like the suggestion of putting them in to broil because I don’t have a torch. Thank you so much!
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! ๐
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?
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.
So I’ve been on a Sally’s Baking Addiction kick lately and I just have to say how ridiculously good all of your recipes are! They all have turned out flawlessly. I so appreciate your attention to detail in all of your recipes, I know it makes all the difference. I made these just today for my husband and his coworkers and I ended up making a second batch since they were such a hit! Keep up the good work. ๐ my husband appreciates it! ๐ย
Hi Donna, Thank you so much! So happy you have been enjoying baking so much lately! Hope you get to enjoy some of these yourself ๐
My husband made these and they were delicious! The only thing he did differently was to smash some graham crackers, mix them with cinnamon and sugar and press the raw cookies into them. He also didn’t know I had a creme brรปlรฉe torch so he just baked the cookies with the marshmallows on top. Great recipe! I’m glad he found your blog as I’m getting excited to try some of your other recipes!
Can I add crushed graham cracker crumbs to the batter to give the cookies even more s’more flavor? Or will that alter the texture of the cookie or bake time? Thank you!
I can’t see why not! The texture of the cookie will change and they may taste a little dry- so my suggestion is to very slightly reduce the flour.
I made these in January actually but while looking through recipes I saved on my computer, I wanted to leave a quick review! I used salted butter because that’s really all I buy and used a smidge less salt. I let the dough chill overnight, as well. Then for the topping, I used broken up hershey bars since that was more of a s’mores vibe for me!ย
I have an overactive smoke detector (better to be safe, right?) so broiling these cookies to get that dark roasted color did NOT work, and I do not own a kitchen torch. So I settled for a light golden color over the marshmallows and feel as though nothing was lost! Great recipe, I’m craving them now! Thanks Sally!
Can I turn these into ‘celebration cookies’ with sprinkles and m&m’s etc? I love, love, love this cookie base and would to make a festive cookie this weekend to celebrate my daughter writing a major exam. I was thinking about adding some sprinkles and perhaps a fav candy chopped up or something like that … any thoughts? Thanks!
Definitely! Keep the add-ins to about 1 and 1/4 cups total. Something around there.
Hi Sally, these look amazing. ย Wondering whether the chocolate and marshmallows will settle/harden enough so that these cookies can be wrapped in cellophane bags? ย Thanks!
Oh definitely! They’re ready to pack up within a couple hours of cooling.
Wow, looking great! just a question once you roll the dough into balls do you press on them slightly to flatten? or It will flatten up completely once in the oven?
They flatten in the oven.
I made these and they are amazing!! Everything about them is perfect!! My brother said that they were the best cookies that I have ever made. ย Perfect texture and consistency! They were so soft and chewy!
Tried making these tonight, but as soon as the cookies got into the oven they spread out into one giant cookie. Not sure if it’s because I tripled the recipe? It seems like the 3 eggs + 3 egg whites was a little much, the dough was sticky. Pretty bummed about it ๐ย
You mad genius, these are incredible. The cookie and the mini ‘shmallows are so chewy, it’s like time moves in slow motion and then the satisfying crunch of the graham crackers and even more chocolate chips. Insane. I have to make more of these/tell myself I’ll only take one more bite but keep coming back to eat these in front of my fridge.
Hi Heather. You can certainly make them smaller. The bake time might be slightly less. Good luck in the competition!!