Everything you love about soft and chewy chocolate chip cookies paired with the greatness of a campfire s’more.
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.
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!
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.
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.
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
- 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.)
- 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.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.
Adapted from Chewy Chocolate Chunk Cookies
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
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!