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. Oh, noo, cookies are not ’till Saturday 🙁 
    Those look so delicious, you’re making me break my schedule and bake a batch tonight. Have you tried to make them with other types of flour? Are they good?

  2. This does not pertain to the recipe, but I did not know where else to post .
    I saw yesterday that Walmart is selling Snickers baking bits. That may be a new item? I’m sure you could come up with a great recipe using them. I may make your chocolate chip cookie dough base and use them instead of chips. Of course I had to open the bag and sample 🙂 They are dangerously good! They were not in a grocery aisle with other baking items. They have a separate set of shelves with holiday baking items, which also included Nestle pumpkin chips. I need to stay away from there!

  3. Why not just add graham cracker crumbs into the base dough? It brings out a lot more graham flavor and adds a nice amount of texture.

  4. Just made a batch of these cookies and they are amazing. I love the details you put into your recipes. I have found so many helpful tips and tricks on here.

  5. These look great! I’m trying them tomorrow. I’m sure they are best fresh, but do you think they would be good leftover? Like will the marshmallows and chocolate on top stay gooey or will they harden once they cool down? P.s. Come to Utah!

  6. Hi Sally! Nothing better than toasted graham crackers and gooey marshmallows on what are already the best cookies in the world! What is your favorite kitchen torch – I need a new one and am looking for recommendations? Thank you!

  7. You mad genius, these are incredible. The cookie and the mini ‘shmallows are so chewy, it’s like time moves in slow motion and then the satisfying crunch of the graham crackers and even more chocolate chips. Insane. I have to make more of these/tell myself I’ll only take one more bite but keep coming back to eat these in front of my fridge.

  8. Tried making these tonight, but as soon as the cookies got into the oven they spread out into one giant cookie. Not sure if it’s because I tripled the recipe? It seems like the 3 eggs + 3 egg whites was a little much, the dough was sticky. Pretty bummed about it 🙁 

  9. I made these and they are amazing!! Everything about them is perfect!! My brother said that they were the best cookies that I have ever made.  Perfect texture and consistency! They were so soft and chewy!

  10. Wow, looking great! just a question once you roll the dough into balls do you press on them slightly to flatten? or It will flatten up completely once in the oven?

  11. Dear Sally,
    I am so happy I got to meet you at the Marino gelato book signing in chesnut hill,Boston,mass last month.I thanked you for the pumpkin truffle recipe.There was one thing I forgot to ask you ,that I wish I had.I do not know if you went to New York already,but there are cafe Europas that sell a peanut butter Bar.The bottom crust is made out of Oreo cookies,middle is peanut butter filling,topping is chopped peanuts and peanut butter cups with drizzled melted chochlate and peanut Butter.I crave these all the time.Since my husband passed We will not be going there anymore.I know how much you love peanut Butter.Could you try to duplicate these?
    Thank you,Michelle

    1. Michelle, it was so nice to meet you at the gelato party! I have stopped in NYC already but I’ll be back in February. I’ll have to check out one of these peanut butter bars. Thanks for the recommendation. Take care!

  12. Hi Sally, these look amazing.  Wondering whether the chocolate and marshmallows will settle/harden enough so that these cookies can be wrapped in cellophane bags?  Thanks!

  13. Can I turn these into ‘celebration cookies’ with sprinkles and m&m’s etc? I love, love, love this cookie base and would to make a festive cookie this weekend to celebrate my daughter writing a major exam. I was thinking about adding some sprinkles and perhaps a fav candy chopped up or something like that … any thoughts? Thanks!

  14. I made these in January actually but while looking through recipes I saved on my computer, I wanted to leave a quick review! I used salted butter because that’s really all I buy and used a smidge less salt. I let the dough chill overnight, as well. Then for the topping, I used broken up hershey bars since that was more of a s’mores vibe for me! 
    I have an overactive smoke detector (better to be safe, right?) so broiling these cookies to get that dark roasted color did NOT work, and I do not own a kitchen torch. So I settled for a light golden color over the marshmallows and feel as though nothing was lost! Great recipe, I’m craving them now! Thanks Sally!

    1. So glad you love them! And your overactive smoke detector comment made me laugh because I had one of those in an apartment and I set it off practically on a weekly basis.

  15. Can I add crushed graham cracker crumbs to the batter to give the cookies even more s’more flavor? Or will that alter the texture of the cookie or bake time? Thank you!

    1. I can’t see why not! The texture of the cookie will change and they may taste a little dry- so my suggestion is to very slightly reduce the flour.

  16. My husband made these and they were delicious! The only thing he did differently was to smash some graham crackers, mix them with cinnamon and sugar and press the raw cookies into them. He also didn’t know I had a creme brûlée torch so he just baked the cookies with the marshmallows on top. Great recipe! I’m glad he found your blog as I’m getting excited to try some of your other recipes!

  17. We have an addiction to s’mores here at threebrits so couldn’t resist commenting on here.
    We always make a British version of s’more after a BBQ using the heat from the BBQ to melt a marshmallow before sandwiching in between two chocolate digestive biscuits.
    We will most certainly be trying these biscuits out! 

  18. I saw that this recipe was based off of the Chewy Chocolate Chunk Cookies recipe. Similar to that one, can the Toasted S’more Chocolate Chips Cookies be made into smaller cookies? Like use 2 Tbsp of dough and only bake for 8 minutes? Thanks!!!

      1. Excellent! August 10 is National S’Mores Day so I want to make some to bring into the office. Thank you so much!!!!!

  19. So I’ve been on a Sally’s Baking Addiction kick lately and I just have to say how ridiculously good all of your recipes are! They all have turned out flawlessly. I so appreciate your attention to detail in all of your recipes, I know it makes all the difference. I made these just today for my husband and his coworkers and I ended up making a second batch since they were such a hit! Keep up the good work. 🙂 my husband appreciates it! 😉 

    1. Hi Donna, Thank you so much! So happy you have been enjoying baking so much lately! Hope you get to enjoy some of these yourself 🙂

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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