Toasted S’more Chocolate Chip Cookies

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!

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

If you’ve ever tried my chewy chocolate chip cookies recipe, you know how good they are– chewy, 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 recipe– to which we add extra chocolate, graham cracker pieces, and little marshmallows.

Today’s cookies are similar to my s’mores chocolate chip cookies. The difference is that recipe uses my soft chocolate chip cookies as the base, and they’re topped with toasty marshmallows and chocolate. 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 delicious additions
  • Simple to make– no mixer required
  • Topped with graham crackers and marshmallows
  • Everything we love about a s’mores in cookie form

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

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 texture. 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, we 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.
  • 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, we add extra chocolate (chopped semi-sweet chocolate or more chocolate chips), broken up graham crackers, and miniature marshmallows on top of the cookies.

Toasted Smore Chocolate Chip Cookies

Overview: How to Make Toasted S’more Chocolate Chip Cookies

  1. 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.
  2. 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 to prevent cookies from spreading.
  3. Roll the dough into balls. Use about 3 Tablespoons of dough for each cookie dough ball. These are BIG cookies!
  4. Bake.
  5. Add s’more toppings. Immediately press some of the toppings into each cookie– the extra chocolate, graham cracker pieces, and mini marshmallows. (See above photo on the left.)
  6. Bake for 2 more minutes. 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.

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

2 Ways to Toast the Marshmallows

There are two easy ways to toast the marshmallows– the very best part of a s’more!

  1. 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.
  2. Kitchen Torch: This is what I do! If you have one, use your kitchen torch to toast the marshmallows. (Affiliate link– it’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 brûlée and the marshmallow frosting on s’mores brownie cupcakes. They’re handy!
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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: 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 (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

Topping

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

Instructions

  1. 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. 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 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 more minutes. 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.
  5. Allow the cookies to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Notes

  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 chip 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 sallysbakingaddiction.com

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

109 Comments

  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. Karen Cooperstein says:

    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!

    1. I’m so happy that you enjoyed this recipe, Alissa!!

  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!

    1. You are welcome, Elda! I hope he has a fantastic birthday!

  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?

    1. Hi Heather. You can certainly make them smaller. The bake time might be slightly less. Good luck in the competition!!

  10. What happens to the toasted marshmallows when the baked cookies are frozen? Is the texture weird?

    1. Frozen marshmallow is simply… frozen! It’s just fine when the cookies thaw out. 🙂

  11. 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).

  12. 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. 🙂

  13. There’s a shop in Seattle that sells cold-smoked chocolate chips. I think I need to buy some and give this a try!

    1. Smoked chocolate chips!?! I must try this!!

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

    1. I haven’t tested this with gluten free flour but let me know if you try!

  15. Have you made these in bar form? Would recipe need to be altered?

    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: https://sallysbakingaddiction.com/soft-chewy-chocolate-chip-cookie-bars/

  16. 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 weren’t done but they are, that’s how you get the perfect chewiness to last for days!! Thanks for sharing looking forward to trying many more!!

    1. I’m so happy these cookies were a hit, Caroline!

  17. Omg these were so GOOD! I’ll definitely be making these again and again and again!

  18. I followed the directions to a T and the cookies turned out dry and crumbly.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Courtney, Thank you for trying this recipe. Often when a cookie is dry it means that there’s 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.

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