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. I totally want to make it out to the Pacific Northwest one day. Congrats on such a successful beginning of the book tour! These cookies look SO. DARN. GOOD. I was just thinking about how the crisp fall air warranted a fire pit night–which always means s’mores…or s’mores cookies!

  2. Delicious, I didn’t grow up with smores, but I loved them when I tried them for the first time. These cookies look delicious, I can imagine why it’s hard to practice self control around them. I hope you’ll do a European tour one day.

  3. Oh, these are so cute! Your chocolate-chip cookies are an incredible base for anything, and smores are an incredible topping for anything 😉 I love these photographs…the marshmallows look amazing!

  4. Who doesn’t eat cookies on Monday? Whoever that person is, I feel veryvery sorry for them. 
    And I’m in love with any cookie recipe that requires melted butter. It’s so much easier in my mind than using a mixer. Less equipment is always better!

  5. How could you do this to me?! My oven is broken and I don’t know how long it’s going to be until I can indulge in these! Have a toaster oven version?

  6. THANK YOU for doing this to me on a Monday! The best (only?) way to beat those Monday blues is with a delicious treat or two, and these do just the trick! So glad to hear that your book tour is going so well 🙂 Sounds like you are having a BLAST!!!

  7. Every time I come in to your website, I either understand why a particular step in baking is important or learn something totally .new. CHILL THAT DOUGH.  I think it might be my new mantra when making the cookies, especially if they are as delicoius as this ones (I practically can feel them melting in my mouth).

  8. Please, oh, PLEASE tell me you took yourself to Voodoo Donuts while you were in Portland… that place was made for you, Sally!

  9. I am so glad your book tour is going well. I can hardly wait till you get to California  at then end of your tour. Save some fun for us!  I am an old baker and I love still learning something when I read your blog.  The baking soda/powder is explained so well. And chilling the dough is another great tip.
    But I like the fun and easy to read tone you write in. Makes me want to just keep reading.  And eating! 
    Now the question remains….Food Network show next???  If not their missing out on a great gal. 
    That’s it! Our Great Gal  Sal..

  10. Sally,

    These look insanely nummy! I cannot wait to try them. I just ordered both of your books. I heard about you on the “I Am Baker” blog that I follow – that Milky Way cake looks so amazing as well. Just ordered both of your books. I was hoping to meet you on Saturday at the MOA but I will be busy with my son and his fiancé for wedding plans.

    I hope you come back to the Twin Cities again. Cooks is a wonderful cooking school in the metro area that I am certain would host you. Although Williams Sonoma is always a fun shopping experience.

  11. Sally – I love the book; I wish I had more time right now to start playing with your recipes, but I will in the winter! These s’more cookies look so fabulous. The blowtorch would probably be my boyfriend’s favorite part of this recipe. 

  12. My favorite fall treat in cookie form! LOVE IT! My favorite cupcake at our bakeshop is the smores cupcake! If we have any marshmallow meringue leftover, I always have a taste or two. 😉 You know… just to make sure the product is good! 😀 😀 😀

    I’m glad you’re having a good time on the western coast!!! Drink some authentic PSLs for me at the original Starbucks! <3

  13. Can’t wait to try these! Btw, when I noticed you were adding a SouthEast stop and it just happened to be where my brother, sister-in-law and new nephew live…..I may try and use your book tour as an excuse to go visit them in Atlanta. Can’t wait to see that date on the list! 

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally