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. I can’t wait to try these!!!

  2. 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?

    1. I only use all-purpose or white whole wheat flour when I make chocolate chip cookies.

  3. 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!

    1. Wow! I’ve never heard of or seen snickers baking bits! Must find them NOW!

  4. These cookies look sooo yummy! As do all of your recipes! Can’t wait to try this one!

  5. Oh my gosh, these look so good! I am saving these for the day when it finally feels like fall here in SoCal (which is hopefully soon…)

  6. Katrina @ Warm Vanilla Sugar says:

    All over these!! They sound awesome!

  7. I do love your cookie recipe, what a fun twist!

  8. Laura @ Laura's Culinary Adventures says:

    Any day is a perfect day for cookies!

  9. 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.

  10. 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.

  11. Love this method of adding the toppings and torching AFTER baking, Sally!

  12. These cookies sound amazing! Who can say no to chocolate, marshmallows and graham crackers. 

  13. Jessica walker says:

    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!

    1. Storing/leftover instructions are always in the last step or two or my recipes. Enjoy, Jessica!

  14. 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!

  15. 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.

  16. 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 🙁 

  17. 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!

  18. 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?

    1. They flatten in the oven.

      1. Awesome! Thanks.
        Just ordered your book! can’t wait for it to arrive!

  19. 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!

  20. 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!

    1. Oh definitely! They’re ready to pack up within a couple hours of cooling.

  21. 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!

    1. Definitely! Keep the add-ins to about 1 and 1/4 cups total. Something around there.

  22. 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.

  23. Chelsea Moss says:

    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.

  24. Eden Passante says:

    These look so unbelievable! S’mores are the best and especially in cookie form!

  25. Trying these today! Just wondering how many it should make?

  26. I was going to try these. Is there something I can use instead of butter ? That is dairy free? 

  27. 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!

    1. I love what he did with the cinnamon/sugar/crushed graham cracker!

  28. Three Brits says:

    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!

    threebrits.wordpress.com 

  29. 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. Sure can– but I would bake these for about 9 minutes with the smaller size.

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

  30. 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 🙂

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