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

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

You will be very happy to know that the base of today’s cookies are my chewy chocolate chip cookies. I’m not trying to play favorites here, but they’re 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 fabulous? 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!

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.


Toasted S’more Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 16 large cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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 pure 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. 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.
  2. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  3. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. 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.
  5. Allow the cookies to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.


  1. Make Ahead & Freezing Instructions: 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.
  2. Adapted from Chewy Chocolate Chunk Cookies.

Keywords: s'more cookies, s'more chocolate chip cookies

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

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


  1. 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?

    1. 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. 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. 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. 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. 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.

  6. I tried this recipe and I also have trouble making the cookies spread in the oven. Can you help me figure it out? I followed your recipe exactly. Thanks!

  7. 5 out of 5 stars, oh my god.

    I NEVER leave reviews but these cookies were fantastic. I put 220g flour and 60g graham cracker crumbs with no baking issues. They spread perfectly in the oven after 2 hours of chilling and were easy to roll up. I used mini chocolate chips and salted butter, omitting the salt, with no taste issues. I’ll always be using this as my base chocolate chip cookie from now on!

  8. 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!

  9. Hi Sally, I’m planning on making these cookies for a baking competition! I was wondering, would it be possible to make the cookies a little smaller than you have in your recipe? I’d like to have something not so big… what adjustments would you suggest? Or would this not be a good idea?

  10. 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.

    1. 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).

  11. Love these cookies, I’ve been making them for awhile but I had a general question about chilling: is it just about making the dough colder so it won’t 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 “marinating” time? Thanks for all your awesome recipes, I know you’ve heard it a million times but you’re my go-to for when I want to make something new!

    1. 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. 🙂

  12. Have you tested a gluten free version of this recipe? I’m wondering what the best flour substitute might be.

    1. You can make these in bar form – YUM! No need to chill the dough and you can follow the baking instructions on this post:

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