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 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
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.
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.
- 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.
- Roll the dough into balls. Use about 3 Tablespoons of dough for each cookie dough ball. These are BIG cookies!
- 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.)
- 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.
2 Ways to Toast the Marshmallows
There are two easy ways to toast the marshmallows– the 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: 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!
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.
- 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
- 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.
- 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 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.
- Allow the cookies to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
- 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.
- Adapted from chewy chocolate chip cookies.
Keywords: s'more cookies, s'more chocolate chip cookies