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 the greatness of 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– they’re ultra chewy, soft-baked, and studded with chocolate chips. They’re a reader favorite and cookie gold! These toasted s’more chocolate chip cookies begin with that same great recipe– to which we add extra chocolate, graham cracker pieces, and mini 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
  • Ultra toasty
  • Summertime 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

For toasted s’more chocolate chip cookies, we’ll use the same ingredients as we use for chewy chocolate chip cookies— plus a few fun extras. Let’s review:

  • Flour: Sturdy all-purpose flour is the base of these cookies.
  • Baking Soda: Baking soda helps the cookies rise.
  • Cornstarch: Cornstarch gives the cookies that ultra soft consistency we all know and love. Plus, it helps keep the cookies beautifully thick.
  • 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 baked 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: Can’t have toasted s’more chocolate chip cookies without chocolate chips! I use semi-sweet chocolate chips, but mini chocolate chips or even dark chocolate chips would be delicious.
  • 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

How to Make Toasted S’more Chocolate Chip Cookies

These cookies couldn’t be simpler to make– no mixer required!

  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.
  2. Chill the cookie dough. Chilling the cookie dough helps prevent the cookies from over-spreading in the oven and also intensifies the cookie dough’s flavor. 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.
  4. Bake. Bake the cookies for 11 minutes.
  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.
  7. Enjoy!

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 in my opinion!

  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. Instead of turning on the broiler, take the cookies out of the oven after about 90 seconds and torch the marshmallows. I also use the torch for creme brûlée and marshmallow creme on s’mores brownie cupcakes.
Print

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 so easy to make and you do not 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. 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.

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!

106 Comments

  1. These cookies look amazing! Anything smores related I love! Congrats on a super successful and fun weekend! Looks like you were totally in your element and having a ball!

  2. 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!

  3. 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.

  4. 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!

  5. 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!

  6. That’s my favorite chocolate chip cookie base 🙂 And, uh, s’mores-ifying them sounds amazing. I’m such a sucker for gooey toasted marshmallow!

  7. 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?

  8. Those look amazing! I make a version with the graham cracker crumbs in the cookie, but chunks on top look like they’d be tasty too!

  9. 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!!!

  10. 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).

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

  12. A kitchen torch is so on my wishlist, but I might just have to pick one up early! These cookies look so delicious. I’m in awe, great recipe.

  13. 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..

  14. 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.

  15. Another drool worthy, amazing cookie recipe! Congrats on your book tour success so far, I can’t wait to pick up my copy of Sally’s Candy Addiction soon!

  16. 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. 

  17. 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

  18. Oh my goodness, I LOVE these s’morified cookies!! They’re the perfect way to still satisfy s’mores cravings, even on days when the weather is too cold to roast marshmallows! Just yum! 🙂

  19. 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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